Study The Influence Of Nitrogen And Potassium On Fresh Food Quality Of Waxy Corn (Zhongnuo 1 Hao)

Zhongnuo 1 .was used as material in this research. Through the combination of field test, indoor quality analysis and degustation of steamed fresh spike, the influence of 4 nitrogen levels and 4 potassium levels to the dynamic variation of quality compositions, harvesting-optimum period and eating-quality were researched. The result showed as follows:1. Under the 4 nitrogen levels designed in this research, seeds on spikes treated with N₃ had the highest content of soluble sugar, amylopectin, soluble amino acid and taste score. The condition of globulin was also at a high level. In addition, considered from the angle of commodity, the ear length ranked the first grade and the yield of fresh spikes was high. So fertilization level of N₃ (22.5 Kg of pure nitrogen per 667m²) was considered to yield spikes with high nutrition quality and taste quality.2. Under the 4 potassium levels designed in this research, seeds on spikes treated with K₂ had the highest content of amylopectin, globulin, soluble amino acid and taste score. The content of soluble sugar was also at a high level. In addition, considered from the angle of commodity, the ear length and the yield of fresh spikes were both excellent. So fertilization level of K₂ (8 Kg of K₂O₅ per 667m²) was considered to yield spikes with high nutrition quality, eating-quality and outside look.3. Through the analysis of water content, sugar content, taste score of steamed fresh spikes, outside look and yield of spikes, spikes of Zhongnuo 1 picked 24-27 days after pollination were ascertained to be the best. The difference of harvesting-optimum period between nitrogen and potassium treatments was not significant.4. Through the relativity analysis of each nutrition quality treated with nitrogen and potassium, the results showed that nutrition qualities such as soluble protein, globulin, gliadin, gluten, amylopectin and soluble amino acid were greatly affected by both nitrogen and potassium. Soluble sugar and sucrose were affected by nitrogen significantly and starch was affected by potassium significantly. In addition, the relativity analysis of spike characters and quality index showed that when treated with different quantity of nitrogen, era width and ear length were significantly positive correlation with globulin, gliadin and amylopectin while significantly negative correlation with sucrose. When treated with different quantity of potassium, gliadin and amylopectin were significantly positive correlation with ear width and ear length.