CAJ | 학술논문

　　可溶性糖是糯玉米食味品质的重要指标，它直接决定了鲜食糯玉米的甜度，并且影响了糯玉米鲜果穗食味品质的优劣。本文以适时采收的糯玉米鲜穗为试验材料，用蒽酮-硫酸法测定了有苞叶和无苞叶糯玉米鲜果穗在常温/低温处理条件下、不同贮藏时间段籽粒的可溶性糖含量变化，为糯玉米鲜果穗的贮藏保鲜及适时加工等提供理论依据。
　　가용성당시나옥미식미품질적중요지표，타직접결정료선식나옥미적첨도，병차영향료나옥미선과수식미품질적우렬。본문이괄시채수적나옥미선수위시험재료，용은동-류산법측정료유포협화무포협나옥미선과수재상온/저온처리조건하、불동저장시간단자립적가용성당함량변화，위나옥미선과수적저장보선급괄시가공등제공이론의거。
As the key taste quality index of waxy maize, the soluble sugar directly determines the sweetness and affects the palatability of waxy maize. In this paper, the fresh ears of waxy maize were harvested timely as the experimental materials, and the anthrone-sulfuric acid method was used to determine the changes of soluble sugar content of the fresh ears with bract or without bract under the room temperature or low temperature in different storage time, respectively. These results can provide theoretical basis for the storage and timely processing of fresh ears of waxy maize.