Study On The Formation Regulation Of Main Quality Of Different Types Of Fresh Corn

Fresh corn is very popular with people for its rich nutrition and good taste.Development of fresh corn industry is one important way to improve income.The research on the regulation of the main quality’ s formation for different types of fresh corn is of great significance for breeding new varieties and accelerating the development of fresh corn industry.The research aimed to study the grain’s nutritional quality,edible quality and optimum harvesting time of five different types of fresh corn(normal sweet corn,super sweet corn,enhanced sweet corn,waxy corn and sweet&waxy corn)by the method of chemical analysis and cooking taste.The main results were as follows:1.15 to 27 days after pollination(DAP),the soluble sugar content of different types of sweet corn changed from high level to low level;the trend of sucrose content was almost the same as the soluble sugar content;the reducing sugar content was decreased with the development of seed.15 to 27 DAP for sweet corn and 17 to 29 DAP for waxy corn,the change in total starch content,amylose content and amylopectin content were increased with the development of seed;the protein content showed little variation;the water content was decreased with the days after pollination;the pericarp thicknesss of normal sweet corn and super sweet corn changed from thick to thin,while it keeped thickening for enhanced sweet corn,waxy corn and sweet&waxy corn.2.Based on the results of chemical analyses and the record of cooking taste(21 to 27 DAP for sweet corn and 23 to 29 DAP for waxy corn),we found that the optimum harvesting time for different fresh corns were different.The optimum harvesting time of normal sweet corn,super sweet corn,enhanced sweet corn and sweet&waxy corn should be from 21 to 25 DAP,while the optimum harvesting time of waxy corn should be from 21 to 27 DAP.The optimum harvesting time could be longer for certain fresh corns.3.The results of correlation analysis showed:21 to 27 DAP,the taste scores of normal sweet corn and sweet&waxy corn was positively correlated with the sweetness,flexicity,pericarp evaluation score,soluble sugar content and sucrose content,and negatively correlated with water content.23 to 29 DAP,the taste scores of waxy corn was positively correlated with the waxy,pericarp evaluation scores and pericarp thickness,and negatively correlated with the water content.