摘要
通过六对＂硬×甜＂玉米杂交种及其母本硬粒种的各种鲜食品质和食味的对比研究，发现（硬×甜）Ｆ_１的嫩果穗有多项鲜食品质指标较母本硬粒种有较大的改善：各种可溶性糖平均提高３４．７４％～７５．２３％，Ｖｃ平均提高８９．６２％；水溶性多糖平均提高５０％；粗纤维平均减少３７．８８％，游离氨基酸平均提高５２．８５％，食味也相应得到改善。这可能是包括ｓｕ基因在内的一些基因在起作用，而不同的硬粒玉米因遗传背景不同，其改善效应有所差异。故而在选育硬×甜亚种间鲜食玉米杂交种时，既要注意选择父本，也要注意选择母本。
Various fresh edible qualities and tastes of maize hybrids F, from crossing 6 set of 'flint variety ×sweet variety'and their female parent have been studied and compared.Test results showed that the ear of maize hybrid F1 crossed by 'flint and sweet'has great improvement in each quality index of fresh ediblility and taste as compared with the female parent,such as various soluble sugars increased averagely by 34. 74% to 75. 23%,Vc 89. 62%,water-soluble polysaccharide 50%,free amino acids 52. 85%,and crude fibre decreased averagely by 37. 88%. It is possible that some genes including su gene take effect on the quality of maize. However,as different flint maize varieties have different genetic backgrounds,their improved efficiencies are different. Therefore,when selecting the hybrid strains of fresh edible maize from flint X sweet subvarieties, not only the male parent but also the female parent must be selected attentively.
出处
《上海农业学报》
CSCD
1994年第3期32-36,共5页
Acta Agriculturae Shanghai
关键词
鲜食玉米
玉米
甜质型
硬粒型
Fresh edible maize
Sweet type
Flint type
Flint ×sweet
Quality
Taste
Improved efficiency
