论文部分内容阅读
以果皮脆性、厚度和柔嫩性不同的糯玉米自交系为材料,对鲜样和熟样的果皮厚度、拉力和硬度指标进行研究。结果表明,果皮厚度、拉力和硬度指标,鲜、熟样的不同品系间均存在明显差异,熟样均比鲜样降低;拉力和硬度的差值,鲜、熟样之间差异较大,且熟样使品系间的差值幅度拉大,变异系数增加;果皮厚度,鲜样与熟样之间呈极显著正相关;果皮硬度、拉力,鲜样与熟样之间呈高度正相关;果皮拉力、硬度与厚度之间均无相关关系。研究发现,熟样可使样品间的果皮厚度、拉力和硬度值差异放大,即熟样能更容易进行品种间比较。果皮适口性的好坏不仅与果皮厚度,还与其组织结构有关。
Based on the inbred lines of waxy corn with different peel brittleness, thickness and tenderness, the peel thickness, tensile force and hardness index of fresh and cooked samples were studied. The results showed that there were significant differences in the thickness, tensile and hardness index of peel, between fresh and cooked varieties, and the cooked samples were lower than the fresh samples; the difference between tensile and hardness was significantly different between fresh and cooked samples The difference between strains was widened and the coefficient of variation was increased. There was a significant positive correlation between pericarp thickness, fresh and cooked samples, and the pericarp hardness, tensile force and fresh sample were highly positively correlated with cooked samples. Rally, hardness and thickness of no correlation between. The study found that cooked samples can make the difference between the peel thickness, tensile strength and hardness magnification, that is, cooked samples can be more easily compared between varieties. The palatability of the peel is not only related to the thickness of the peel, but also to the structure of the peel.