Sugars, soluble solids and flavor as influenced by maturity of sweet corn
1987
Lee, S.S. | Kim, T.J. | Park, J.S. (Yeongnam Univ., Kyongsan (Korea R.). Coll. of Agriculture and Animal Science)
Changes in the contents of sugars and soluble solids and flavor rate of cooked kernels of three sweet corn hybrids (Great Bell, Danok k1, and Golden Cross Bantam) and a super sweet corn hybrid (Crisp Super Sweet 720) were observed from 15 days after silking (DAS) to 27 or 33 DAS in 1985 and 1986 to determine the optimum harvest time. Sucrose content in all hybrids and fructose and glucose contents of Crisp Super Sweet 720 increased from 15 DAS to 21 or 24 DAS and then decreased. Howev1933er, in the three sweet corn hybrids both fructose and glucose contents were highest at 15 DAS and then continuously decreased with maturity. At harvest time the major sugar component was sucrose and the highest total sugar content of Crisp Super Sweet 720 was 2-3 times higher than that of three sweet corn hybrids. Soluble solids were continuously increased with maturity in three sweet corn varieties, but that of crisp super sweet 720 increased upto 24 DAS, maintained the level through 30 DAS and then decreased. At harvest time soluble solids of three sweet corn varieties were much higher than that of Crisp Super Sweet
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