中国农学通报2026，Vol.42Issue(3)：20-27,8.
不同颜色鲜食糯玉米和甜糯玉米的品质差异
Quality Difference Analysis of Fresh Waxy and Sweet-waxy Maize with Different Colors
摘要
Abstract
To explore the quality differences among different colored waxy and sweet-waxy maize types,providing a basis for the rational selection of production varieties,36 waxy maize varieties of six types,including white waxy,white sweet-waxy,colored waxy,colored sweet-waxy,black waxy,and black sweet-waxy in Jiangsu provincial regional trial,were used as materials.We determined the genotype differences of grain dry weight,grain moisture content,residue ratio,starch and amylopectin content.The results indicated that the quality differentiation between types was significant.100-grain dry weight of white sweet-waxy variety was the highest(20.5 g).Grain moisture content of colored sweet-waxy variety was the highest(66.0％).Residue ratio of black sweet-waxy variety was the highest(2.1％).Compared with different colored maize,white maize variety had the highest grain dry weight,the lowest grain moisture content and the highest starch and amylopectin contents.The residue ratio of black maize variety was the highest,which was 0.3％and 0.2％higher than white and colored maize,respectively.The starch content of colored maize was the lowest,which was 16.6％and 9.6％lower than white and black maize,respectively.The amylopectin content showed:white maize＞black maize＞color maize.Compared with waxy maize,sweet-waxy maize had higher moisture content,higher residue ratio,and lower starch and amylopectin content.The grain starch content of white waxy variety was the highest.The grain dry weight of white sweet-waxy variety was the highest.The grain moisture content of colored sweet-waxy variety was the highest.The grain residue ratio of black sweet-waxy variety was highest.Overall,different types of fresh maize varieties can be selected according to different market and consumer demand in production.关键词
糯玉米/甜糯玉米/籽粒颜色/粒重/含水率/皮渣率/淀粉/品质Key words
waxy maize/sweet-waxy maize/grain color/grain weight/moisture content/residue ratio/starch/quality分类
农业科技引用本文复制引用
崔岭,蒋晨炀,牛世铎,周萍,郭剑,陆大雷,李广浩..不同颜色鲜食糯玉米和甜糯玉米的品质差异[J].中国农学通报,2026,42(3):20-27,8.基金项目
江苏省农业科技自主创新资金项目"双季鲜食糯玉米周年绿色高效生产关键技术研发"(CX(23)3117) （CX(23）
中央粮油生产保障专项项目"响水县2024年玉米单产提升整建制推进县创建"(320921-2024-ZY-004). （320921-2024-ZY-004）
