【摘要】 以凤甜188(FT188)、凤甜8号(FT008)两个超甜玉米品种为试验材料，在灌浆期进行CK(26℃±2℃)和HT(37℃±2℃)两个温度处理，探讨高温胁迫对超甜玉米子粒性状(粒长、粒宽、粒厚、子粒体积、果皮厚度)、子粒重量、含水率以及子粒主要营养品质(蔗糖、果糖、葡萄糖、淀粉、蛋白质、维生素C)的影响。不同温度处理比较表明，子粒的长度、宽度、厚度、子粒体积、子粒鲜重、干重以及子粒蔗糖、葡萄糖、淀粉含量在HT处理与CK处理间有较为显著的差异。品种间比较表明，FT188和FT008在同等温度条件下各项指标差异不明显。结果表明，高温胁迫加快超甜玉米子粒成熟的时间，使子粒粒长、粒宽、粒厚增加，导致子粒体积膨大，果皮变厚，并加速子粒水分流失；同时，高温加速了子粒中果糖、淀粉、蛋白质的合成，但减少了子粒中蔗糖、葡萄糖、维生素C含量。更多还原

【Abstract】 In this study, two super sweet corn varieties, Fengtian188(FT188) and Fengtian No.8(FT008), were used as experimental materials. Temperature treatments were applied during the filling stage: CK(26 ℃±2 ℃) and HT(37 ℃±2 ℃). The effects of high temperature stress on grain traits(grain length, grain width, grain thickness,grain volume, peel thickness), grain weight, water content and main nutritional qualities(sucrose, fructose, glucose,starch, protein, vitamin C) of super sweet corn were studied. The results showed that the grain length, width, thickness, volume, fresh weight, dry weight, sucrose, glucose and starch contents were significantly different between HT and CK. There was no significant difference between FT188 and FT008 under the same temperature conditions.High temperature stress accelerated the ripening time of super sweet corn, increasing the length, width and thickness of the grain, which led to the expansion of the grain volume, the thickening of the peel, and accelerated the water loss of the grain. Moreover, high temperature accelerated the synthesis of fructose, starch and protein, but reduced the content of sucrose, glucose and vitamin C in the grains.更多还原