スイートコーン種実中は糖類に関する研究　ＩＩＩ　　スイートコーンの成熟過程及び貯蔵中における糖類含量の消長

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タイトル別名
  • Studies on sugars in sweet corn (Zea mays L. Saccharate) kernels. Part III. Changes in saccharide contents of sweet corn kernels during maturation and after harvest.
  • スイートコーン ノ セイジュク カテイ オヨビ チョゾウチュウ ニ オケル ト
  • Studies on Sugars in Sweet Corn (Zea mays L. Saccharate) Kernels Part III
  • スイートコーン種実中の糖類に関する研究(第3報)

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Sweet corn (cv. Golden Cross Bantam) grown on Shinshu University experimental farm was harvested at various times around the best eatable stage for fresh vegetable, and from the sugar contents at harvest and their changes after harvest, the best eatable stage was discussed. The changes in free sugar and polysaccharide contents were also examined throughout the maturation of corn kernels. (1) Non-reducing sugar content in kernels increased from 5 through 16 days after silking and decreased toward 25 days. Total sugar slightly increased until 16 days and followed by a decrease. Reducing sugar content decreased from 5 through 13-16 days and kept almost the same level after that. (2) Starch and phytoglycogen appeared in kernels at 13 days after silking and the content of phytoglycogen was always much higher than that of starch, and the ratio of phytoglycogen content to starch content increased as ripening proceeded. (3) Sweet corn harvested at different growth stages (17-20 days after silking) was stored at 30°C and 2°C for 24 hours and the sugar contents were determined. From the results thus obtained it was concluded that the optimum maturity for fresh vegetables was 20 days after silking.

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