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中国农学通报

中国农学通报 ›› 2026, Vol. 42 ›› Issue (3): 20-27.doi: 10.11924/j.issn.1000-6850.casb2025-0152

• 农学·农业基础科学 • 上一篇    下一篇

不同颜色鲜食糯玉米和甜糯玉米的品质差异

崔岭1(), 蒋晨炀2, 牛世铎2, 周萍1, 郭剑2, 陆大雷2, 李广浩2()   

  1. 1 响水县粮油作物栽培技术指导站， 江苏响水 224600
    2 江苏省粮食作物现代产业技术协同创新中心/扬州大学农学院， 江苏扬州 225009
  • 收稿日期:2025-03-04 修回日期:2025-09-11 出版日期:2026-02-15 发布日期:2026-02-09
  • 通讯作者:
    李广浩，男，1989年出生，山东肥城人，副教授，博士，主要从事玉米栽培生理方面的研究。通信地址：225009 江苏省扬州市邗江区文汇东路48号 扬州大学农学院，E-mail：。
  • 作者简介:

    崔岭，男，1975年出生，江苏建湖人，大专，主要从事粮油作物栽培方面的研究。通信地址：224600 江苏省盐城市响水县双园路24号响水县粮油作物栽培技术指导站，E-mail：。

  • 基金资助:
    江苏省农业科技自主创新资金项目“双季鲜食糯玉米周年绿色高效生产关键技术研发”(CX(23)3117); 中央粮油生产保障专项项目“响水县2024年玉米单产提升整建制推进县创建”(320921-2024-ZY-004)

Quality Difference Analysis of Fresh Waxy and Sweet-waxy Maize with Different Colors

CUI Ling1(), JIANG Chenyang2, NIU Shiduo2, ZHOU Ping1, GUO Jian2, LU Dalei2, LI Guanghao2()   

  1. 1 Xiangshui Station of Grain and Oil Crops Cultivation Technology, Xiangshui, Jiangsu 224600
    2 Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009
  • Received:2025-03-04 Revised:2025-09-11 Published:2026-02-15 Online:2026-02-09

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摘要：

旨在探究不同颜色糯及甜糯类型玉米品质差异，科学指导生产中品种选择。以江苏省区试中6个类型（白糯、白甜糯、彩糯、彩甜糯、黑糯、黑甜糯）36个鲜食玉米品种为材料，测定籽粒干重、含水率、皮渣率、淀粉和支链淀粉含量等品质指标，分析基因型差异。结果显示：（1）型间品质分化显著，白甜糯品种的百粒干重最高(20.5 g)，彩甜糯品种的籽粒含水率最高(66.0%)，黑甜糯品种皮渣率最高(2.1%)。（2）颜色维度差异明显，白色玉米淀粉和支链淀粉含量最高；黑色玉米品种皮渣率最高（较白色、彩色玉米分别高0.3%、0.2%），彩色玉米淀粉含量最低（较白色、黑色玉米分别低16.6%、9.6%），支链淀粉含量表现为白色玉米>黑色玉米>彩色玉米。（3）甜糯玉米与糯玉米相比，籽粒含水率更高，淀粉及支链淀粉含量更低。其中白糯玉米淀粉含量最优，白甜糯籽粒干重优势突出，彩甜糯含水率表现最佳，黑甜糯皮渣率相对较高。综上，不同类型鲜食玉米品质指标各具特色，生产中可根据不同的市场和消费需求，针对性选用适宜的鲜食玉米品种。

关键词: 糯玉米, 甜糯玉米, 籽粒颜色, 粒重, 含水率, 皮渣率, 淀粉, 品质

Abstract:

To explore the quality differences among different colored waxy and sweet-waxy maize types, providing a basis for the rational selection of production varieties, 36 waxy maize varieties of six types, including white waxy, white sweet-waxy, colored waxy, colored sweet-waxy, black waxy, and black sweet-waxy in Jiangsu provincial regional trial, were used as materials. We determined the genotype differences of grain dry weight, grain moisture content, residue ratio, starch and amylopectin content. The results indicated that the quality differentiation between types was significant. 100-grain dry weight of white sweet-waxy variety was the highest (20.5 g). Grain moisture content of colored sweet-waxy variety was the highest (66.0%). Residue ratio of black sweet-waxy variety was the highest (2.1%). Compared with different colored maize, white maize variety had the highest grain dry weight, the lowest grain moisture content and the highest starch and amylopectin contents. The residue ratio of black maize variety was the highest, which was 0.3% and 0.2% higher than white and colored maize, respectively. The starch content of colored maize was the lowest, which was 16.6% and 9.6% lower than white and black maize, respectively. The amylopectin content showed: white maize > black maize > color maize. Compared with waxy maize, sweet-waxy maize had higher moisture content, higher residue ratio, and lower starch and amylopectin content. The grain starch content of white waxy variety was the highest. The grain dry weight of white sweet-waxy variety was the highest. The grain moisture content of colored sweet-waxy variety was the highest. The grain residue ratio of black sweet-waxy variety was highest. Overall, different types of fresh maize varieties can be selected according to different market and consumer demand in production.

Key words: waxy maize, sweet-waxy maize, grain color, grain weight, moisture content, residue ratio, starch, quality