Abstract:

The aims were to evaluate the eating quality difference of different waxy corn varieties, and screen the germplasm of waxy corn with excellent eating quality. In this study, 19 fresh waxy corn varieties from different sources were used as experimental materials, 17 eating quality traits included peel traits, grain water content, soluble sugar content, starch viscosity RVA characteristic values, and starch content were determined in 19 fresh waxy corn varieties. Variation analysis, correlation analysis, and principal component analysis were used to establish a comprehensive evaluation model for eating quality of waxy corn and screen the waxy corn varieties with excellent eating quality. The results showed that starch viscosity RVE characteristic values, such as peak viscosity, final viscosity, setback viscosity, and consistence viscosity among 19 waxy corn varieties had large coefficient of variation, significant correlation with each other, and occupied a high load in principal component 1, which could better reflect the difference of eating quality of waxy corn. The comprehensive score values of 19 waxy corn varieties showed that ‘YN811’ ‘291’ and ‘Jingnuo 832’ had higher principal component comprehensive scores and taste scores. In conclusion, the starch viscosity RVE characteristic values, such as peak viscosity, final viscosity, setback viscosity, and consistence viscosity, are the key evaluation indexes for identifying the eating quality of waxy corn. ‘YN811’ ‘291’ and ‘Jingnuo 832’ are the high-quality waxy corn varieties with better eating quality.

Key words: waxy corn, variety, eating quality, evaluation model, evaluation index