Welcome to Acta Agronomica Sinica,

Acta Agron Sin ›› 2013, Vol. 39 ›› Issue (03): 557-562.doi: 10.3724/SP.J.1006.2013.00557

• RESEARCH NOTES • Previous Articles     Next Articles

Effects of Basic Fertilizer and Nitrogen Topdressing Treatments at Jointing Stage on Grain Textural Characteristics of Fresh Waxy Maize

LU Da-Lei,SUN Xu-Li,WANG Xin,YAN Fa-Bao,LU Wei-Ping*   

  1. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Crop Physiology, Ecology and Cultivation in Middle and Lower Reaches of Yangtze River of Ministry of Agriculture, Yangzhou University, Yangzhou 225009, China
  • Received:2012-06-29 Revised:2012-11-16 Online:2013-03-12 Published:2013-01-04
  • Contact: 陆卫平, E-mail: wplu@yzu.edu.cn E-mail:dllu@yzu.edu.cn

Abstract:

The results of a field experiment using Suyunuo 5 and Yunuo 7 indicated that fertilizer treatments significantly changed the textural properties, and the effects of basic fertilizer on textural characteristics except fracturability and cohesiveness were higher than those of nitrogen topdressing at jointing stage. Variation of adhesiveness, chewiness and fracturability was higher than that of textural characteristics. Higher hardness, fracturability, adhesiveness (absolute value), springiness, cohesiveness and chewiness, and middle resilience were presented in the trestment of N 75 kg ha-1 + P2O5 75 kg ha-1 + K2O 75 kg ha-1 among all the basic fertilizer treatments. With the increment of nitrogen topdressing at jointing stage, springiness was stable, hardness, fracturability, cohesiveness, chewiness and resilience were increased first and fallen later, adhesiveness was similar between treatments of nitrogen topdressing at 0 and 150 kg ha-1at jointing stage, while it was lower at 300 kg ha-1. The correlation analysis indicated that hardness and fracturability were positively correlated with springiness, cohesiveness and chewiness. Cohesiveness was negatively correlated with springiness and chewiness, while positively correlated with resilience. The positivecorrelations were observed for springiness, cohesiveness and chewiness between each other. Considering of the changing tendency of textural characteristics, the treatment of N 75 kg ha-1+ P2O5 75 kg ha-1 + K2O 75 kg ha-1 as basic fertilizer combined with N 150 kg ha-1 topdressing at jointing stage had higher adhesiveness, chewiness and fracturability, and significantly lower grain hardness in Suyunuo 5 than in Yunnuo 7.

Key words: Fresh waxy maize, Basic fertilizer, Nitrogen topdressing at jointing stage, Textual property

[1]Liu Z(刘正). Method of quality comprehensive evaluate on fresh-eatable glutinous maize. J Anhui Technol Teachers Coll (安徽技术师范学院学报), 2003, 17(1): 32–36 (in Chinese with English abstract)

[2]Liu P(刘萍), Lu W-P(陆卫平), Lu D-L(陆大雷). Quality differences and physicochemical index screening for quality evaluation in waxy corn. J Yangzhou Univ (Agric Life Sci Edn)(扬州大学学报?农业与生命科学版), 2009, 30(3): 16–21 (in Chinese with English abstract)

[3]Chu Y-P(楚炎沛). Application study of texture analyzer on food quality estimation. Cereal Feed Ind (粮食与饲料工业), 2003, (7): 40–42 (in Chinese)

[4]Liu Y-P(刘亚平), Li H-B(李红波). Review on the application of texture analyzer and TPA in the assessment for fruits and vegetables. J Shanxi Agric Univ (Nat Sci Edn) (山西农业大学学报?自然科学版), 2010, 30(2): 188–192 (in Chinese with English abstract)

[5]Sun H(孙辉), Jiang W-L(姜薇莉), Tian X-H(田晓红), Ling J-Y(凌家煜), Lin J-Y(林家永). Study on steamed-bread quality with texture analyzer. J Chin Cereals Oils Assoc (中国粮油学报), 2005, 20(6): 121–125 (in Chinese with English abstract)

[6]Wang L-Z(王灵昭), Lu Q-Y(陆启玉), Yuan C-G(袁传光). Study on the assessment for noodle texture with texture analyser. J Zhengzhou Inst Technol (郑州工程学院学报), 2003, 24(3): 29-33 (in Chinese with English abstract)

[7]Song Y-Z(宋亚珍), Yan J-T(闫金婷), Hu X-Z(胡新中). Wheat flour viscosity and the relationship with fresh noodle and cooked noodle texture character. J Chin Cereals Oils Assoc (中国粮油学报), 2005, 20(6): 12–15 (in Chinese with English abstract)

[8]Singh H, Sodhi N S, Singh N. Characterization of starches separated from sorghum cultivars grown in India. Food Chem, 2010, 119: 95–100

[9]Wang L, Flores R A. Effect of flour particle size on the textural properties of flour Tortillas. J Cereal Sci, 2000, 31: 263–272

[10]Beta T, Corke H. Genetic and Environmental variation in sorghum starch properties. J Cereal Sci, 2001, 34: 261–268

[11]Akissoe N, Mestres C, Handschin S, Gibert O, Hounhouigan J, Nago M. Microstructure and physico-chemical bases of textural quality of yam products. LWT-Food Sci Technol, 2011, 44: 321–329

[12]Singh J, McCarthy O J, Singh H. Physicochemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydrate Polymers, 2006, 64: 569–581

[13]Wang L, Xie B, Shi J, Xue S, Deng Q, Wei Y, Tian B. Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydocolloids, 2010, 24: 208–216

[14]Chen D-S(陈东升), Kiribuchi-Otobe C, Xu Z-H(徐兆华), Chen X-M(陈新民), Zhou Y(周阳), He Z-H(何中虎), Yoshida H, Zhang Y(张艳), Wang D-S(王德森). Effect of Wx-A1, Wx-B1 and Wx-D1 protein on starch properties and Chinese fresh noodle quality. Sci Agric Sin (中国农业科学), 2005, 38(5): 865–873 (in Chinese with English abstract)

[15]Zhao Y-Q(赵益强). Effects of different planting density and nitrogen levels on major nutritional elements of fresh waxy corn ears. J Sichuan Agric Univ (四川农业大学学报), 2010, 28(3): 280–284 (in Chinese with English abstract)

[16]Lu D-L(陆大雷), Yan F-B(闫发宝), Lu W-P(陆卫平). Genotypic difference of physicochemical properties of fresh waxy maize grain. J Nucl Agric Sci (核农学报), 2012, 26(1): 95–101 (in Chinese with English abstract)

[17]Lu D-L(陆大雷), Guo H-F(郭换粉), Dong C(董策), Lu W-P(陆卫平). Effects of nitrogen topdressing at jointing stage on pasting and thermal properties of fresh waxy maize flour. Plant Nutr Fert Sci (植物营养与肥料学报), 2011, 17(1): 48–54 (in Chinese with English abstract)

[18]Xie Y(谢勇), Feng Y-Z(冯颖竹), Chen H-Y(陈惠阳), Lan X(兰霞). Effect of nitrogen application on yield and quality of waxy maize. J Anhui Agric Sci (安徽农业科学), 2006, 34(16): 4052–4053 (in Chinese with English abstract)

[19]Zhang D-L(张大力), Zhang H-X(张海霞), Min W-H(闵伟红), Zheng M-Z(郑明珠), Liu J-S(刘景圣). Physical properties and optimum consumption temperature of steamed corn on the cob. Food Sci (食品科学), 2011, 32(9): 111–113 (in Chinese with English abstract)

[20]Lu D-L(陆大雷), Lu W-P(陆卫平), Zhao J-R(赵久然), Wang D-C(王德成). Effects of basic fertilizer treatments and nitrogen topdressing at jointing stage on starch RVA characteristics of waxy maize. Acta Agron Sin (作物学报), 2008, 34(7): 1253–1258 (in Chinese with English abstract)
[1] Hui-Hui TANG,Yan-Li XU,Qing-Yan WANG,Zheng-Bo MA,Guang-Yan LI,Hui DONG,Zhi-Qiang DONG. Increasing spring maize yield by basic application of PASP chelating nitrogen fertilizer in northeast China [J]. Acta Agronomica Sinica, 2019, 45(3): 431-442.
[2] Long-Jian SHI,Zhang-Rong WEN,Shi-Bo ZHANG,Jue WANG,Wei-Ping LU,Da-Lei LU. Effects of Water Deficit at Flowering Stage on Yield and Quality of Fresh Waxy Maize [J]. Acta Agronomica Sinica, 2018, 44(8): 1205-1211.
[3] LU Da-Lei;LU Wei-Ping;ZHAO Jiu-Ran;WANG De-Cheng. Effects of Basic Fertilizer Treatments and Nitrogen Topdressing at Joint-ing Stage on Starch RVA Characteristics of Waxy Maize [J]. Acta Agron Sin, 2008, 34(07): 1253-1258.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!