鮮食玉米的品質(zhì)評價(jià)和保鮮技術(shù)研究進(jìn)展

摘 要：鮮食玉米因其獨(dú)特的風(fēng)味越來越受到消費(fèi)者的歡迎，影響鮮食玉米品質(zhì)的因素主要有田間管理及品種，鮮食玉米品質(zhì)的主要評價(jià)指標(biāo)有果皮厚度、糯性、風(fēng)味和色澤，鮮玉米采收后需要保鮮。本文分析了鮮食玉米的品質(zhì)評價(jià)指標(biāo)，介紹了速凍、真空、氣調(diào)、保鮮劑等不同保鮮技術(shù)的作用機(jī)理及研究進(jìn)展。

關(guān)鍵詞：鮮食玉米；品質(zhì)評價(jià)；保鮮技術(shù)

Research Progress on Quality Evaluation and Preservation Technology of Fresh Corn

FAN Guohua， ZHAO Xinyu， JIA Ruijie， HU Jianping

（Liaocheng Academy of Agricultural Sciences， Liaocheng 252000， China）

Abstract： Fresh corn is becoming increasingly popular among consumers due to its unique flavor. The main factors affecting the quality of fresh corn include field management and variety. The main evaluation indicators for the quality of fresh corn include peel thickness， waxiness， flavor， and color. Fresh corn needs to be preserved after harvesting. This article analyzes the quality evaluation indicators of fresh corn and introduces the mechanism and research progress of different preservation technologies such as quick freezing， vacuum， controlled atmosphere， and preservatives.

Keywords： fresh corn; quality evaluation; preservation technology

鮮食玉米包括甜玉米、糯玉米及甜糯玉米3類，鮮食玉米因具有良好的風(fēng)味、均衡的營養(yǎng)及人體必需的蛋白質(zhì)和脂肪酸等受到了廣大消費(fèi)者的歡迎[1]。（剩余4315字）