鲜食玉米的品质评价和保鲜技术研究进展

摘 要：鲜食玉米因其独特的风味越来越受到消费者的欢迎，影响鲜食玉米品质的因素主要有田间管理及品种，鲜食玉米品质的主要评价指标有果皮厚度、糯性、风味和色泽，鲜玉米采收后需要保鲜。本文分析了鲜食玉米的品质评价指标，介绍了速冻、真空、气调、保鲜剂等不同保鲜技术的作用机理及研究进展。

关键词：鲜食玉米；品质评价；保鲜技术

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

鲜食玉米包括甜玉米、糯玉米及甜糯玉米3类，鲜食玉米因具有良好的风味、均衡的营养及人体必需的蛋白质和脂肪酸等受到了广大消费者的欢迎[1]。（剩余4315字）

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