Characteristics of soluble sugar components in waxy corn and its postharvest quality

doi:10.3969/j.issn.1004-1524.2022.06.04

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (6): 1133-1140.DOI: 10.3969/j.issn.1004-1524.2022.06.04

• Crop Science • Previous Articles Next Articles

Characteristics of soluble sugar components in waxy corn and its postharvest quality

REN Mengyun(), DU Longgang(), WANG Meixing, HUANG Yifeng

Institute of Crops and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-09-08 Online:2022-06-25 Published:2022-06-30
Contact: DU Longgang

Abstract

Abstract:

Fresh food quality of waxy corn after harvest is an important standard for varieties evaluation. To explore the relationship between waxy corn quality and sugar contents, the content of soluble sugar in raw storage ears of 63 waxy corn germplasm resources were determined by high performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD), and the soluble sugar content in steamed storage ears of 8 important waxy corn germplasm resources were measured. Results showed that there were three soluble sugars of fructose, glucose and sucrose in both raw and steamed storage ears. In the raw storage ears, the sucrose content was the highest, with an average content of 44.22 mg·g^-1, accounting for 65.60% of the soluble sugar. The fructose and glucose content were similar, with an average of 10.49 mg·g^-1 and 19.86 mg·g^-1, respectively. The content of soluble sugar in raw storage ears mainly depended on sucrose. The content of sucrose and reducing sugar in steamed ears were decreased. Soluble sugar and sucrose were important indicators to evaluate the sweetness of waxy corn. With the duration of storage, content of soluble sugar in fresh waxy corn decreased and the degradation rate was assessed by sucrose degradation rate. Two germplasm with specific soluble sugar of waxy corn in postharvest storage were selected according to soluble sugar content and degradation rate, and these findings could provide scientific basis for the development of postharvest preservation technology of waxy corn.

Key words: waxy corn, storage tolerance, mechanism of sugar metabolism, high performance liquid chromatography with evaporative light scattering detector

CLC Number:

S513

REN Mengyun, DU Longgang, WANG Meixing, HUANG Yifeng. Characteristics of soluble sugar components in waxy corn and its postharvest quality[J]. Acta Agriculturae Zhejiangensis, 2022, 34(6): 1133-1140.

Figures/Tables 4

References 28

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材料Materials	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	麦芽糖Maltose	可溶性总糖Soluble sugar
N1	8.64 i	9.04 jk	65.24 e	—	82.92 ef
N2	5.53 lm	6.35 no	67.49 de	—	79.37 f
N3	7.07 k	5.35 o	27.99 n	—	40.42 n
N4	13.07 e	11.97 fg	52.90 gf	—	77.94 f
N5	14.69 d	15.14 de	46.95 fg	—	76.78 f
N6	8.54 ij	9.03 jk	42.28 hi	—	59.85 i
N7	6.89 k	8.69 kl	29.56 n	—	45.14 m
N8	2.54 n	3.00 p	19.61 o	—	25.14 q
N9	7.06 k	7.56 lm	31.42 n	—	46.04 m
N10	11.57 f	9.28 j	50.54 f	—	71.38 fg
N11	9.67 g	11.71 fg	119.24 a	4.65 bc	145.27 a
N12	4.88 lm	4.52 o	12.08 p	—	21.48 q
N13	8.71 hi	7.79 lm	35.98 kl	3.75 cd	56.22 j
N14	9.58 gh	8.82 k	33.19 l	3.52 d	55.11 k
N15	11.92 ef	11.53 gh	61.82 e	2.61 ef	87.87 e
N16	11.50 f	10.38 hi	57.06 f	—	78.95 f
N17	9.39 h	8.41 kl	50.54 f	—	68.34 gh
N18	6.83 k	7.55 m	44.50 gh	—	58.88 i
N19	15.72 d	12.19 ef	55.16 fg	5.18 b	88.24 de
N20	10.51 fg	9.96 hij	40.33 i	—	60.80 i
N21	7.84 j	7.92 l	37.23 jk	2.85 e	55.84 jk
N22	9.75 fg	10.46 hi	34.63 l	—	54.84 k
N23	12.93 e	11.33 gh	38.82 j	2.54 ef	65.61 h
N24	10.67 fg	10.08 hi	42.07 hi	—	62.82 h
N25	14.72 d	13.76 e	52.55 gf	4.43 c	85.46 ef
N26	8.96 hi	8.19 l	29.29 n	3.77 cd	50.21 l
N27	15.03 d	13.85 e	63.25 e	—	92.14 d
N28	7.95 ij	9.25 jk	44.99 gh	—	62.19 hi
N29	11.93 ef	11.60 g	53.72 g	2.56 ef	79.81 f
N30	8.28 ij	7.22 m	40.78 i	5.23 b	61.51 hi
N31	8.42 ij	7.13 m	44.06 hi	3.06 de	62.67 hi
N32	8.34 ij	6.88 mn	44.31 gh	2.43 ef	61.95 hi
N33	10.89 fg	12.17 f	37.85 jk	—	60.92 i
N34	7.16 jk	6.40 n	36.27 k	—	49.83 lm
N35	6.63 k	5.13 o	20.89 o	3.23 d	35.88 o
N36	11.28 fg	12.19 ef	22.61 no	—	46.08 m
N37	7.48 jk	7.86 lm	29.50 n	—	44.84 mn
N38	4.62 m	5.25 o	21.85 o	—	31.72 p
N39	11.57 f	12.08 fg	42.51 hi	—	66.16 h
N40	11.35 fg	10.59 hi	53.31 gf	3.19 d	78.44 f
N41	13.10 e	13.00 e	48.07 fg	3.49 d	77.65 f
N42	16.82 cd	13.85 e	80.91 b	5.79 b	117.38 b
N43	12.40 ef	10.69 gh	75.95 cd	—	99.04 c
N44	5.80 l	5.90 no	25.96 n	—	37.65 n
N45	12.89 e	11.86 fg	74.44 cd	—	99.19 c
N46	10.91 fg	10.32 hi	34.64 l	3.30 d	59.17 i
N47	14.07 de	11.01 gh	43.80 hi	2.51 ef	71.38 f
N48	10.54 fg	10.37 hi	36.76 k	—	57.66 ij
N49	10.68 fg	9.84 i	38.47 jk	3.86 cd	62.85 h
N50	10.21 fg	8.89 jk	46.46 fg	4.19 c	69.75 g
N51	8.15 ij	6.37 n	29.71 mn	7.72 a	51.95 kl
N52	25.95 b	25.62 c	45.43 g	—	97.00 c
N53	18.29 c	16.78 d	32.83 l	—	67.89 gh
N54	5.25 lm	5.64 o	21.47 o	—	32.37 p
N55	9.67 gh	10.64 h	44.24 h	—	64.54 h
N56	13.78 de	16.05 d	36.58 k	—	66.42 gh
N57	7.78 jk	9.01 jk	71.28 d	—	88.08 de
N58	11.83 f	13.33 e	73.47 cd	—	98.64 c
N59	42.24 b	29.64 a	1.33 q	—	73.21 g
N60	43.71 a	26.64 b	1.41 q	—	71.76 gf
N61	6.08 kl	6.11 no	41.12 hi	2.29 f	55.60 jk
N62	11.25 fg	11.67 fg	70.56 d	2.26 f	95.74 cd
N63	10.22 fg	9.97 hi	76.80 c	—	96.99 c
最大值Maximum	43.71	29.64	119.24	7.72	145.27
最小值Minimum	2.54	3.00	1.33	—	21.48
平均值Means	11.30±6.87	10.49±4.77	44.22±19.86	1.40±1.97	67.42±22.19
变异系数Coefficient of variation/%	60.78	45.44	44.91	140.54	32.92
比例Proportion/%	16.76	15.56	65.60	2.08	-

材料Materials	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	麦芽糖Maltose	可溶性总糖Soluble sugar
N1	8.64 i	9.04 jk	65.24 e	—	82.92 ef
N2	5.53 lm	6.35 no	67.49 de	—	79.37 f
N3	7.07 k	5.35 o	27.99 n	—	40.42 n
N4	13.07 e	11.97 fg	52.90 gf	—	77.94 f
N5	14.69 d	15.14 de	46.95 fg	—	76.78 f
N6	8.54 ij	9.03 jk	42.28 hi	—	59.85 i
N7	6.89 k	8.69 kl	29.56 n	—	45.14 m
N8	2.54 n	3.00 p	19.61 o	—	25.14 q
N9	7.06 k	7.56 lm	31.42 n	—	46.04 m
N10	11.57 f	9.28 j	50.54 f	—	71.38 fg
N11	9.67 g	11.71 fg	119.24 a	4.65 bc	145.27 a
N12	4.88 lm	4.52 o	12.08 p	—	21.48 q
N13	8.71 hi	7.79 lm	35.98 kl	3.75 cd	56.22 j
N14	9.58 gh	8.82 k	33.19 l	3.52 d	55.11 k
N15	11.92 ef	11.53 gh	61.82 e	2.61 ef	87.87 e
N16	11.50 f	10.38 hi	57.06 f	—	78.95 f
N17	9.39 h	8.41 kl	50.54 f	—	68.34 gh
N18	6.83 k	7.55 m	44.50 gh	—	58.88 i
N19	15.72 d	12.19 ef	55.16 fg	5.18 b	88.24 de
N20	10.51 fg	9.96 hij	40.33 i	—	60.80 i
N21	7.84 j	7.92 l	37.23 jk	2.85 e	55.84 jk
N22	9.75 fg	10.46 hi	34.63 l	—	54.84 k
N23	12.93 e	11.33 gh	38.82 j	2.54 ef	65.61 h
N24	10.67 fg	10.08 hi	42.07 hi	—	62.82 h
N25	14.72 d	13.76 e	52.55 gf	4.43 c	85.46 ef
N26	8.96 hi	8.19 l	29.29 n	3.77 cd	50.21 l
N27	15.03 d	13.85 e	63.25 e	—	92.14 d
N28	7.95 ij	9.25 jk	44.99 gh	—	62.19 hi
N29	11.93 ef	11.60 g	53.72 g	2.56 ef	79.81 f
N30	8.28 ij	7.22 m	40.78 i	5.23 b	61.51 hi
N31	8.42 ij	7.13 m	44.06 hi	3.06 de	62.67 hi
N32	8.34 ij	6.88 mn	44.31 gh	2.43 ef	61.95 hi
N33	10.89 fg	12.17 f	37.85 jk	—	60.92 i
N34	7.16 jk	6.40 n	36.27 k	—	49.83 lm
N35	6.63 k	5.13 o	20.89 o	3.23 d	35.88 o
N36	11.28 fg	12.19 ef	22.61 no	—	46.08 m
N37	7.48 jk	7.86 lm	29.50 n	—	44.84 mn
N38	4.62 m	5.25 o	21.85 o	—	31.72 p
N39	11.57 f	12.08 fg	42.51 hi	—	66.16 h
N40	11.35 fg	10.59 hi	53.31 gf	3.19 d	78.44 f
N41	13.10 e	13.00 e	48.07 fg	3.49 d	77.65 f
N42	16.82 cd	13.85 e	80.91 b	5.79 b	117.38 b
N43	12.40 ef	10.69 gh	75.95 cd	—	99.04 c
N44	5.80 l	5.90 no	25.96 n	—	37.65 n
N45	12.89 e	11.86 fg	74.44 cd	—	99.19 c
N46	10.91 fg	10.32 hi	34.64 l	3.30 d	59.17 i
N47	14.07 de	11.01 gh	43.80 hi	2.51 ef	71.38 f
N48	10.54 fg	10.37 hi	36.76 k	—	57.66 ij
N49	10.68 fg	9.84 i	38.47 jk	3.86 cd	62.85 h
N50	10.21 fg	8.89 jk	46.46 fg	4.19 c	69.75 g
N51	8.15 ij	6.37 n	29.71 mn	7.72 a	51.95 kl
N52	25.95 b	25.62 c	45.43 g	—	97.00 c
N53	18.29 c	16.78 d	32.83 l	—	67.89 gh
N54	5.25 lm	5.64 o	21.47 o	—	32.37 p
N55	9.67 gh	10.64 h	44.24 h	—	64.54 h
N56	13.78 de	16.05 d	36.58 k	—	66.42 gh
N57	7.78 jk	9.01 jk	71.28 d	—	88.08 de
N58	11.83 f	13.33 e	73.47 cd	—	98.64 c
N59	42.24 b	29.64 a	1.33 q	—	73.21 g
N60	43.71 a	26.64 b	1.41 q	—	71.76 gf
N61	6.08 kl	6.11 no	41.12 hi	2.29 f	55.60 jk
N62	11.25 fg	11.67 fg	70.56 d	2.26 f	95.74 cd
N63	10.22 fg	9.97 hi	76.80 c	—	96.99 c
最大值Maximum	43.71	29.64	119.24	7.72	145.27
最小值Minimum	2.54	3.00	1.33	—	21.48
平均值Means	11.30±6.87	10.49±4.77	44.22±19.86	1.40±1.97	67.42±22.19
变异系数Coefficient of variation/%	60.78	45.44	44.91	140.54	32.92
比例Proportion/%	16.76	15.56	65.60	2.08	-

样品类别 Sample category	指标 Index	鲜样Raw					熟样Steamed
样品类别 Sample category	指标 Index	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar	生化甜度Biochemical sweetness	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar
鲜样Raw	葡萄糖Glucose	0.961^**
	蔗糖Sucrose	-0.151	0.072
	可溶性糖Soluble sugar	0.308	0.511	0.893^*
	生化甜度Biochemical sweetness	0.401	0.591	0.845*	0.995^**
熟样Steamed	果糖Fructose	0.896^*	0.894^*	0.055	0.457	0.534
葡萄糖Glucose	0.883^*	0.906^*	0.04	0.443	0.517	0.985**
蔗糖Sucrose	0.87	0.917^*	0.307	0.686	0.752	0.946^*	0.915*
可溶性糖Soluble sugar	0.888^*	0.926^*	0.237	0.629	0.699	0.973**	0.951^*	0.995^**
生化甜度Biochemical sweetness	0.889^*	0.924^*	0.229	0.621	0.691	0.976**	0.952*	0.994^**	1.000^**

样品类别 Sample category	指标 Index	鲜样Raw					熟样Steamed
样品类别 Sample category	指标 Index	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar	生化甜度Biochemical sweetness	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar
鲜样Raw	葡萄糖Glucose	0.961^**
	蔗糖Sucrose	-0.151	0.072
	可溶性糖Soluble sugar	0.308	0.511	0.893^*
	生化甜度Biochemical sweetness	0.401	0.591	0.845*	0.995^**
熟样Steamed	果糖Fructose	0.896^*	0.894^*	0.055	0.457	0.534
葡萄糖Glucose	0.883^*	0.906^*	0.04	0.443	0.517	0.985**
蔗糖Sucrose	0.87	0.917^*	0.307	0.686	0.752	0.946^*	0.915*
可溶性糖Soluble sugar	0.888^*	0.926^*	0.237	0.629	0.699	0.973**	0.951^*	0.995^**
生化甜度Biochemical sweetness	0.889^*	0.924^*	0.229	0.621	0.691	0.976**	0.952*	0.994^**	1.000^**

Characteristics of soluble sugar components in waxy corn and its postharvest quality

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[1]	YI Zu\\|tao1， ZHANG Hai\\|yan1，2，*. Pasting and rheological properties of the reconstituted starch from waxy corn endosperm [J]. , 2015, 27(6): 907-.
[2]	LYU Guihua;XU Xiuhong;CHEN Jianjian;GUO Guojin*. Evolution of agronomic traits of waxy corn cultivars certified recently in Zhejiang Province [J]. , 2014, 26(3): 0-537542.