Comprehensive evaluation of waxy corn quality based on various analytical methods

doi:10.3969/j.issn.1004-1524.20250047

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (9): 1840-1848.DOI: 10.3969/j.issn.1004-1524.20250047

• Crop Science • Previous Articles Next Articles

Comprehensive evaluation of waxy corn quality based on various analytical methods

XU Weimeng(), XU Yan, CHEN Guoli()

Zhoukou Academy of Agricultural Sciences, Zhoukou 466001, Henan, China

Received:2025-01-14 Online:2025-09-25 Published:2025-10-15
Contact: CHEN Guoli

Abstract

Abstract:

To accurately and comprehensively evaluate the quality of waxy corn varieties, and elucidate the interrelationships among quality traits, and reveal the differences among varieties, evaluation indices of crude starch content, amylopectin content, residue ratio, appearance, odor, color, waxiness, flavor, tenderness and thinness were adopted in this study. By utilizing variability analysis, correlation analysis, cluster analysis, principal component analysis and radar chart, a comprehensive assessment was conducted on 10 waxy corn varieties. It was shown that the selected indices exhibited coefficients of variation ranging from 1.77% to 9.16% among these varieties. Within these indices, residue ratio displayed the maximal variability, yet crude starch content exhibited the minimal variability. Correlation analysis revealed that, appearance, color, waxiness and amylopectin content were significantly (p<0.01) positively correlated with the taste score, therefore, these indices were identified as main determinants for waxy corn quality. The 10 varieties were divided into 3 clusters by cluster analysis. In the principle component analysis, Xunnuo 313, Yunuo 502, Yubainuo 501,Angongnuo 818 and Xunnuo 504 got higher scores, indicating a superior quality. As revealed by the radar chart method, the score of Yubainuo 501, Zhounuo 9, Xunnuo 504, Xunnuo 313 and Angongnuo 818 was higher. Based on these results, superior varieties of Xunnuo 504, Xunnuo 313 and Yubainuo 501 were identified. This integrative analytical framework could effectively mitigate the subjectivity inherent in conventional sensory evaluation and overcome the limitations of singular analytical approach, thereby provding more sound theoretical basis for quality assessment of waxy corn.

Key words: waxy corn variety, quality evaluation, principle component analysis, cluster analysis

CLC Number:

S513

XU Weimeng, XU Yan, CHEN Guoli. Comprehensive evaluation of waxy corn quality based on various analytical methods[J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1840-1848.

Figures/Tables 7

References 18

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指标 Index	最小值 Minimum	最大值 Maximum	平均值 Mean	标准差 Standard deviation	变异系数 Coefficient of variation/%
粗淀粉含量Crude starch content/%	66.38	70.56	68.77	1.22	1.77
支链淀粉含量Amylopectin content/%	64.53	69.68	67.49	1.42	2.10
皮渣率Residue ratio/%	6.21	8.37	7.22	0.66	9.16
外观Appearance	23.30	27.40	25.71	1.27	4.93
气味Odor	5.20	6.90	6.24	0.49	7.79
色泽Color	5.40	6.80	6.34	0.50	7.84
糯性Waxiness	14.30	17.60	16.24	0.96	5.89
风味Flavor	7.40	8.40	8.01	0.34	4.26
柔嫩性Tenderness	7.40	8.60	8.01	0.36	4.54
皮薄度Thinness	15.30	17.60	16.50	0.80	4.82

指标 Index	最小值 Minimum	最大值 Maximum	平均值 Mean	标准差 Standard deviation	变异系数 Coefficient of variation/%
粗淀粉含量Crude starch content/%	66.38	70.56	68.77	1.22	1.77
支链淀粉含量Amylopectin content/%	64.53	69.68	67.49	1.42	2.10
皮渣率Residue ratio/%	6.21	8.37	7.22	0.66	9.16
外观Appearance	23.30	27.40	25.71	1.27	4.93
气味Odor	5.20	6.90	6.24	0.49	7.79
色泽Color	5.40	6.80	6.34	0.50	7.84
糯性Waxiness	14.30	17.60	16.24	0.96	5.89
风味Flavor	7.40	8.40	8.01	0.34	4.26
柔嫩性Tenderness	7.40	8.60	8.01	0.36	4.54
皮薄度Thinness	15.30	17.60	16.50	0.80	4.82

指标 Index	支链淀粉含量 Amylopectin content	皮渣率 Residue ratio	外观 Appearance	气味 Odor	色泽 Color	糯性 Waxiness	风味 Flavor	柔嫩性 Tenderness	皮薄度 Thinness	食味分值 Taste value
粗淀粉含量	0.983	0.479	0.701^*	0.492	0.717^*	0.738^*	0.666^*	0.500	-0.280	0.810^*
Crude starch content
支链淀粉含量		0.484	0.764^**	0.448	0.690^*	0.670^*	0.743^*	0.590	-0.322	0.712^**
Amylopectin content
皮渣率Residue ratio			0.585^*	0.711	0.802^**	0.109	0.582	0.549	-0.755^**	0.473
外观Appearance				0.310	0.764^*	0.418	0.813^**	0.807^**	-0.355	0.847^**
气味Odor					0.747^*	0.340	0.513	0.400	-0.448	0.524
色泽Color						0.501	0.613	0.643^*	-0.522	0.796^**
糯性Waxiness							0.294	0.088	0.296	0.773^**
风味Flavor								0.868^**	-0.327	0.771^*
柔嫩性Tenderness									-0.434	0.660^*
皮薄度Thinness										-0.040

指标 Index	支链淀粉含量 Amylopectin content	皮渣率 Residue ratio	外观 Appearance	气味 Odor	色泽 Color	糯性 Waxiness	风味 Flavor	柔嫩性 Tenderness	皮薄度 Thinness	食味分值 Taste value
粗淀粉含量	0.983	0.479	0.701^*	0.492	0.717^*	0.738^*	0.666^*	0.500	-0.280	0.810^*
Crude starch content
支链淀粉含量		0.484	0.764^**	0.448	0.690^*	0.670^*	0.743^*	0.590	-0.322	0.712^**
Amylopectin content
皮渣率Residue ratio			0.585^*	0.711	0.802^**	0.109	0.582	0.549	-0.755^**	0.473
外观Appearance				0.310	0.764^*	0.418	0.813^**	0.807^**	-0.355	0.847^**
气味Odor					0.747^*	0.340	0.513	0.400	-0.448	0.524
色泽Color						0.501	0.613	0.643^*	-0.522	0.796^**
糯性Waxiness							0.294	0.088	0.296	0.773^**
风味Flavor								0.868^**	-0.327	0.771^*
柔嫩性Tenderness									-0.434	0.660^*
皮薄度Thinness										-0.040

类群 Gourp	粗淀粉含量 Crude starch content/%	支链淀粉含量 Amylopectin content/%	皮渣率 Residue ratio/%	外观 Appearance	气味 Odor	色泽 Color	糯性 Waxiness	风味 Flavor	柔嫩性 Tenderness	皮薄度 Thinness
Ⅰ	67.83	66.38	7.62	25.40	6.20	6.40	14.30	7.90	8.20	15.30
Ⅱ	69.55	68.40	7.55	26.48	6.50	6.67	16.78	8.22	8.18	16.35
Ⅲ	67.52	66.04	6.43	24.27	5.73	5.67	15.80	7.63	7.60	17.20

Comprehensive evaluation of waxy corn quality based on various analytical methods

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品种 Variety	F₁	F₂	F₃	F	排名 Rank
新白糯018	-0.42	-1.44	0.09	-0.60	7
Xinbainuo 018
周糯9号	1.07	0.60	-0.02	0.99	6
Zhounuo 9
周糯10号	-3.04	0.47	-0.37	-2.42	9
Zhounuo 10
豫白糯501	1.82	0.03	0.19	1.50	3
Yubainuo 501
豫糯502	1.98	-0.47	-0.51	1.55	2
Yunuo 502
浚糯313	2.48	0.54	0.07	2.14	1
Xunnuo 313
浚糯504	1.14	0.79	-0.10	1.08	5
Xunnuio 504
白玉202	-3.98	-0.06	-0.06	-3.29	10
Baiyu 202
安工糯818	1.45	-0.64	-0.16	1.09	4
Angongnuo 818
苏玉糯2号	-2.50	0.17	0.86	-2.03	8
Suyunuo 2

品种 Variety	$\overline{S}$	$\overline{L}$	$\overline{V}$	Y	排名 Rank
新白糯018	0.981 8	5.362 2	0.429 1	0.649 1	9
Xinbainuo 018
周糯9号	1.094 3	5.483 1	0.457 4	0.707 4	2
Zhounuo 9
周糯10号	0.943 7	4.971 5	0.479 8	0.672 9	7
Zhounuo 10
豫白糯501	1.109 4	5.552 0	0.452 3	0.708 3	1
Yubainuo 501
豫糯502	1.089 2	5.731 1	0.416 7	0.673 6	6
Yunuo 502
浚糯313	1.096 7	5.601 7	0.439 2	0.694 0	4
Xunnuo 313
浚糯504	1.077 4	5.502 6	0.447 2	0.694 1	3
Xunnuio 504
白玉202	0.937 4	5.052 1	0.461 5	0.657 8	8
Baiyu 202
安工糯818	1.057 3	5.563 1	0.429 3	0.673 7	5
Angongnuo 818
苏玉糯2号	0.922 6	5.095 6	0.446 5	0.641 9	10
Suyunuo 2

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