以2002-2014国家鲜食糯玉米区域试验品种为材料,总结分析了参试品种的产量、理化指标和品尝品质。结果表明,鲜食糯玉米参试品种年度间在2005年达到峰值(116个),2008-2014年稳定在60-76个之间。948个参试品种鲜果穗产量、生育期、出籽率、鲜百粒重、皮渣率和品尝品质品种间、区域间、年度间均有显著差异,变异系数以皮渣率最高、鲜果穗产量次之、品尝品质最低。1999-2014年共审定了69个鲜食糯玉米品种,审定品种较参试品种的优势在于生育期较短(早1.8天),品尝品质总分较高(高1.9分)。审定品种2007-2014年品尝品质总分均在84.1和89.9之间。相关分析结果表明,鲜果穗产量与生育期和鲜百粒重极显著正相关,与出籽率和皮渣率极显著负相关。皮渣率与色泽、皮厚薄和品尝品质总分显著负相关。相关和回归分析结果表明,品尝评分的提高取决于各项参数的协同提高,但影响鲜食糯玉米品尝品质影响较大的指标是感观品质、气味风味、糯性和皮厚薄。今后鲜食糯玉米育种以品质调优为导向,兼顾产量和抗性。
英文摘要:
Data of yield, physicochemical and quality parameters of 948 fresh waxy maize varieties in Chinese maize regional test from 2002 to 2014 were summarized and analyzed. The number of varieties in regional test rose first and fell later and peaked in 2005 (116), and the variety number fluctuated between 60 and 76 from 2008 and 2014. The fresh ear yield, growth period, kernel rate, fresh grain weight, residue ratio and taste quality score of 948 varieties significantly different among testing varieties, regions and planting years. The variation coefficients were highest for residue ratio, followed by fresh ear yield and lowest for taste quality score. There are 69 varieties were authorized by National Ministry of Agriculture from 1999 to 2014. The fresh ear yield and residue ratio were similar between authorized and all test varieties. The authorized varieties have advantages on growth period and taste quality score, which were 1.8 d shorter and 1.9 point higher than average value of total test varieties, respectively. The taste quality score of authorized varieties was between 84.1 and 89.9 from 2007 to 2014. The fresh ear yield for both all test and authorized varieties was positively correlated to growth period and fresh grain weight, and it was negatively correlated to kernel rate and residue ratio. The residue ratio was observed negatively correlated to color, pericarp thickness and taste quality score. The results of correlation and regression analysis indicated that the improvement of taste quality score based on the co-improvement of sub-items, especially for sensory quality, smell and flavor, waxiness and pericarp thickness. In the future, the breeding of fresh waxy maize variety should focused on the improvement of eating quality, and give consideration to yield and resistance.
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