Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize

doi:10.1016/S1671-2927(00)9071

Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (9): 1560-1567.DOI: 10.1016/S1671-2927(00)9071

Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize

LU Da-lei, SUN Xu-li, WANG Xin, YAN Fa-bao , LU Wei-ping

Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Crop Physiology, Ecology and Cultivation in Middle and Lower Reaches of Yangtse River, Ministry of Agriculture/College of Agriculture, Yangzhou University, Yangzhou 225009, P.R.China

收稿日期:2012-07-30 出版日期:2013-09-01 发布日期:2013-09-15
通讯作者: Correspondence LU Wei-ping, Tel: +86-514-87979377, Fax: +86-514-87976817, E-mail: wplu@yzu.edu.cn
作者简介:LU Da-lei, E-mail: dllu@yzu.edu.cn;
基金资助:
The study was financially supported by the National Natural Science Foundation of China (30971731, 31000684 and 31271640) and the Priority Academic Program Development of Jiangsu Higher Education Institutions, China.

Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize

LU Da-lei, SUN Xu-li, WANG Xin, YAN Fa-bao , LU Wei-ping

Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Crop Physiology, Ecology and Cultivation in Middle and Lower Reaches of Yangtse River, Ministry of Agriculture/College of Agriculture, Yangzhou University, Yangzhou 225009, P.R.China

Received:2012-07-30 Online:2013-09-01 Published:2013-09-15
Contact: Correspondence LU Wei-ping, Tel: +86-514-87979377, Fax: +86-514-87976817, E-mail: wplu@yzu.edu.cn
About author:LU Da-lei, E-mail: dllu@yzu.edu.cn;
Supported by:
The study was financially supported by the National Natural Science Foundation of China (30971731, 31000684 and 31271640) and the Priority Academic Program Development of Jiangsu Higher Education Institutions, China.

摘要/Abstract

摘要： Grain physicochemical properties determine the table quality of fresh waxy maize. Two waxy maize varieties, Suyunuo 5 (shading tolerant) and FHN003 (shading sensitive), were used to estimate the effect of shading (plants received 30% less radiation than control) during grain filling (from 0 d to 23 d after pollination) on physicochemical properties of fresh waxy maize grain. Shading decreased the grain fresh weight of Suyunuo 5 and FHN003 by 8.4 and 19.1%, respectively. Shading increased the grain water content of FHN003, whereas that of Suyunuo 5 was not affected. In both varieties for shading treatment, soluble sugar, starch and protein contents were decreased, whereas zein content was increased. The changes in globulin, albumin and glutenin contents under shading were variety dependent. In both varieties, shading decreased λmax, iodine binding capacity and the percentage of large starch granules (diameter >17 μm) but increased crystallinity. The results of rapid visco analysis showed that the viscosity characteristics (except for pasting temperature) of both varieties were decreased by shading; however, FHN003 was more severely affected than Suyunuo 5. Under shading, ΔHret and %R were decreased in both varieties, whereas the changes in ΔHgel and transition temperatures were variety dependent. Hardness, cohesiveness and chewiness were decreased in both varieties. Significant differences in physicochemical characteristics were observed between the two varieties.

关键词: fresh waxy maize , shading , grain quality , physicochemical property

Abstract: Grain physicochemical properties determine the table quality of fresh waxy maize. Two waxy maize varieties, Suyunuo 5 (shading tolerant) and FHN003 (shading sensitive), were used to estimate the effect of shading (plants received 30% less radiation than control) during grain filling (from 0 d to 23 d after pollination) on physicochemical properties of fresh waxy maize grain. Shading decreased the grain fresh weight of Suyunuo 5 and FHN003 by 8.4 and 19.1%, respectively. Shading increased the grain water content of FHN003, whereas that of Suyunuo 5 was not affected. In both varieties for shading treatment, soluble sugar, starch and protein contents were decreased, whereas zein content was increased. The changes in globulin, albumin and glutenin contents under shading were variety dependent. In both varieties, shading decreased λmax, iodine binding capacity and the percentage of large starch granules (diameter >17 μm) but increased crystallinity. The results of rapid visco analysis showed that the viscosity characteristics (except for pasting temperature) of both varieties were decreased by shading; however, FHN003 was more severely affected than Suyunuo 5. Under shading, ΔHret and %R were decreased in both varieties, whereas the changes in ΔHgel and transition temperatures were variety dependent. Hardness, cohesiveness and chewiness were decreased in both varieties. Significant differences in physicochemical characteristics were observed between the two varieties.

Key words: fresh waxy maize , shading , grain quality , physicochemical property

LU Da-lei, SUN Xu-li, WANG Xin, YAN Fa-bao , LU Wei-ping. Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize[J]. Journal of Integrative Agriculture, 2013, 12(9): 1560-1567.

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Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize

Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize

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