Maturity effects on moisture, total sugar contents and flavor of fresh waxy corn
1988
Kang, Y.K. (Cheju National Univ., Cheju (Korea R.). Coll. of Agriculture) | Cha, Y.H. | Kim, S.D. (Chungbuk Provincial Rural Development Administration, Chongju (Korea R.)) | Park, K.Y. (Rural Development Administration, Suwon (Korea R.). Crops Experiment Station)
The changes of kernel size, contents of moisture and total sugar, and rates of flavor and stickiness of a waxy corn (cv. Hongcheon native) were observed from 15 days after silking (DAS) to 40 DAS at Suwon and Cheongju in 1984, respectively. Fresh kernel length and width greatly increased from 15 DAS to 30 DAS and slightly increased thereafter. Fresh 100-kernel weight was markedly increased during 15 DAS to 30 DAS, and slightly and continuously increased thereafter while dry 100-kernel weight almost linearly increased with maturity. Total sugar content of fresh kernel was the highest at 20 DAS and then continuously decreased with maturity. Flavor and stickiness rates of boiled waxy corn were significantly increased during 15 DAS to 30 DAS and flavor rate decreased thereafter. However, stickiness rate maintained the level until 35 DAS and then decreased slightly. The optimum harvest date for fresh waxy corn seems to be about 30 DAS considering kernel size, and flavor and stickiness rates of boiled corn
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