关键词: 糯玉米, 品种, 品质, 淀粉, 可溶性糖, 蛋白质

Abstract: The experiment was conducted to study the characters of quality formation among 15 different waxy maize varieties. The results were as follows：(1)There were significantly differences in the ear taste values in different varieties. The sequence of influencing factors of taste values was ear appearances, viscosity，thickness of pericarp, color and lustre, smell, tenderness and flavor. (2) Grain starch content, sugar content and protein content were significantly differences in fresh and maturity period in different varieties. There was a positively correlation between kernel starch content and fresh Ear yield. (3) After silking, grain starch accumulation showed “S-shaped” curve, which could be simulated by Richards equation in different varieties. Through analysis of Richards equation parameters, the parameters of R0，D，V2 had important effect to increase grain starch in different varieties. Grain sugar content showed decreasing trend after silking in different varieties. The decreasing rate was fast 4-12d after silking and slow in 12-20d and fast in 20-24d then slow. The dynamic changing of kernel protein content with days after silking could be matched by Y=a×ebx equation. The kernel protein content was mainly determined by parameter b in different varieties.

Key words: Waxy maize, Varieties, Quality formation