Study On Physiology Of Pastharvest Of Fresh-eating Waxy Corn Ears

In this paper, four excellent varieties of waxy corn, Jin xian nuo668, Jin nong0802,Jing ke nuo2000and Jin nong3, were used to research physiology of fresh ears afterharvested, in order to know variety pattern of post-harvest waxy corn fresh ears and influenceon processing and storing of fresh-eating waxy corn, to find the most suitable storageconditions. The results was expected to be the important theoretical basis of fresh-eating,processing and storing of waxy corn fresh ear.The most suitable harvest time was confirmed by taste testing each day after pollination.Appearance quality scoring was performed on fruit harvested at appropriate time, and then thefruit was cooked for10people to taste and to grade on six grain index, smell, color, waxy,thickness, soft and taste, in order to determine the cooking quality. Fresh seed was used assamples to measure soluble sugar content by anthrone method. Constant dry weight wasgained by drying fresh in the infrared drying oven. The dry sample was used to measureprotein content with protein analyzer and Vc content with2,6-dichloro indophenol titrationmethod. Fresh ear was used to measure respiration intensity with CHAMBER, and then wasplaced at room temperature and4-5℃to measure physiological indicators, including water,soluble sugar, protein, Vc, respiration intensity, etc, at different storage times.The results suggest that the most suitable harvest time are different in four fresh waxycorn varieties, and fresh fruit taste best harversted in period of high quality score. Moisturecontent, soluble sugar content and Vc content of fresh ear grain decrease quickly under longerstorage time and higher temperature. Storing with husk can reduce the loss of moisturecontent and soluble sugar content while insignificant influence on Vc content. The influenceof temperature and husk on protein percentage is not notable. Respiration intensity of waxycorn fresh ears stored with husk are more steady at low temperature. Therefore, storing at lowtemperature and with husk can extend fresh-eating time and insure nutritional value andeconomic value of fresh ear.