Effects of sucrose content on grain quality of sweet corn (Zea mays L. saccharata).
1994
Pajic Z. | Babic M. | Radosavljevic M.
Sweet corn is used as human food in the soft dough stage, when the grain is succulent and soft. The grain of standard sweet corn with the sugary (su) gene accumulates two to three times more sugar than field corn. Sucrose, which gives sweetness to grain, is the dominant sugar in grain of sweet corn in the soft dought stage. The grain quality in sweet corn hybrids is affected by color, fragrance, appearance, grain consistency and particularly by flavor. Analysis of the sucrose content in grain of sweet corn hybrids in the soft dought stage of endosperm development and organoleptic evaluation of several properties (color, fragrance, flavor, appearance, grain consistency) showed that hybrids with higher sucrose content (ZPSC 504su - 91.12, ZPSC 451su - 90.8) had a high quality valuation. Hybrids with lower sucrose content (ZPSC 301su - 78.39, ZPSC 502su - 81.12) were estimated to have a lower grain quality.
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