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Dynamic Variation and Correlation of Pericarp Tenderness and Component Contents of super sweet corn(sh_(2))in Kernel Development

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Agricultural Biotechnology 2022年第4期11卷 26-31,35页

作者： Shilong ZHANG Xiaoqin LI Zhenghua HE Yiqin HUANG Institute of Food Crops Hubei Academy of Agriculture SciencesWuhan 430064China Hubei Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain Crops Wuhan 430000China State Key Laboratory for Conservation and Utilization of Subtropical Agrobioresources/South China Agricultural University Guangzhou 510000China Hubei Collaborative Innovation Center for Grain Industry Yangtze UniversityJingzhou 434000China

Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are *** study explored variation and correlation of pericarp tenderness and components over time in three inbred lines of sweet corn that were selected for their differences in pericarp *** three lines presented a curvilinear increase in pericarp tenderness(puncture reading)from 12 to 24 d after pollination(DAP)across two environments,with the means at each time point always in the same order:S33205>T105>*** tenderness difference at each same time point in two environments over time varied similarly in each of the three inbred lines:increasing first,then dropping after peak,and insignificant at the *** the main pericarp components,mean contents were in the order:hemicellulose>cellulose>lignin in both environments at each time point for the three inbred *** the pericarp developed,hemicellulose content increased gradually,lignin content varied along a single-peak curve,cellulose content fluctuated around 24%,and pectin and ash contents changed slightly and *** pericarp of PE10,with the most tender pericarp,accumulated hemicellulose faster than other two *** and lignin contents were significantly correlated with pericarp tenderness,and the main components affected pericarp tenderness.

关键词： super sweet corn Pericarp tenderness Main ingredients Growth curve Interrelation

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