耕作与栽培2026，Vol.46Issue(3)：18-23,30,7.
不同鲜食玉米品种食用与采后品质特性研究
A Comparative Study on Physiological Characteristics and Cooking Quality of Different Fresh Corn Varieties
摘要
Abstract
To screen high-quality fresh corn varieties suitable for cultivation in Inner Mongolia and to clarify their physi-ological characteristics,quality changes,and optimal harvest periods,four fresh corn varieties were selected.The leaf chlo-rophyll SPAD value,nitrogen content at different days after silking(DAS),and quality indicators during grain formation were investigated.The results showed that the chlorophyll SPAD value of the ear leaf was higher than that of the husk leaf.The SPAD value of the ear leaf peaked at 10～15 DAS,while that of the husk leaf peaked at 5～15 DAS.The nitrogen content of the husk leaf was higher than that of the ear leaf and peaked at 10～15 DAS,which facilitates nitrogen transfer to the kernels.For Jinnuo1805,the harvest period could be appropriately extended,whereas for Yinnuo2023,the optimal harvest window was short,requiring early or timely harvesting to prevent quality decline.For Jinnuo No.8 and Nong-kenuo336,the accumulation rate of grain amylose content slowed down after 15 DAS,with moderate amylose content and a sugar content of 15～17 °Bx,presenting a distinctly refreshing and sweet taste.These two varieties were suitable for pro-motion in Inner Mongolia.For varieties with rapid starch accumulation at the late silking stage,the optimal harvest win-dow was short,and early harvesting was recommended to prevent quality deterioration.Conversely,for varieties with slow accumulation rates,the harvest period can be appropriately extended.关键词
鲜食玉米/生理特性/蒸煮品质/采收期Key words
fresh corn/physiological characteristics/cooking quality/harvest period分类
农业科技引用本文复制引用
闫桂萍,闫志强,秦德志,尹春,陈静,崔文芳..不同鲜食玉米品种食用与采后品质特性研究[J].耕作与栽培,2026,46(3):18-23,30,7.基金项目
内蒙古自治区高等学校碳达峰碳中和研究专项(STZX202314) （STZX202314）
内蒙古农业大学职业技术学院"高层次人才科研项目" （）
