【摘要】 为明确不同品种鲜食玉米食用品质与理化特性的关联性，对比分析甜玉米、甜糯玉米和糯玉米3种类型共12个品种的感官评分、基本成分及质构特性。结果表明：甜玉米与甜糯玉米的感官评分高于糯玉米。水分含量和可溶性糖含量排序为甜玉米>甜糯玉米>糯玉米；总淀粉含量排序为糯玉米>甜糯玉米>甜玉米，甜糯玉米和糯玉米淀粉中支链淀粉含量在96%以上，而甜玉米支链淀粉含量为64%～67%。甜玉米的脂肪含量显著高于甜糯玉米和糯玉米。感官评分与水分和可溶性糖含量呈显著正相关，与总淀粉含量和质构特性指标呈负相关，甜玉米和甜糯玉米在感官评分上优于糯玉米，主要归因于其更高的水分和可溶性糖含量。质构特性受水分含量、可溶性糖含量和总淀粉含量协同调控。更多还原

【Abstract】 To clarify the correlation between the edible quality and physicochemical properties of different varieties of fresh corn, a comparative analysis was conducted on the sensory scores, basic components and texture characteristics of 12 varieties of three types of corn: sweet corn, sweet-waxy corn, and waxy corn. The results showed that the sensory scores of sweet corn and sweet-waxy corn were higher than waxy corn. Moisture and soluble sugar contents followed the order: sweet corn>sweet-waxy corn>waxy corn. The total starch content was ranked as follows: waxy corn>sweet-waxy corn>sweet corn. The content of amylopectin of sweet-waxy corn and waxy corn was over 96 %, while the content of amylopectin in sweet corn was 64 %-67 %. The fat content of sweet corn was significantly higher than that in sweet-waxy corn and waxy corn. Sensory scores showed a significant positive correlation with moisture and soluble sugar content, and negative correlation with total starch and texture characteristic. Sweet corn and sweet-waxy corn had better sensory scores than waxy corn, mainly due to their higher moisture and soluble sugar content. The texture characteristics were synergistically regulated by moisture, soluble sugar, and starch content.更多还原