Changes of Postharvest Quality and Antioxidant Enzyme Activity of Different Fresh Waxy Corn

In order to explore the changes of postharvest quality and antioxidant enzyme activity of different varieties of fresh waxy corn during storage, Jingkenuo 2000, Jingkenuo 768 and Nongkenuo 336 were selected as materials to study the changes of sensory quality, hardness, weight loss rate, color, V_C, soluble solids, carbohydrates, malondialdehyde content and antioxidant enzyme activity under 20 ℃ room temperature storage conditions. The results showed that with the extension of storage days, all three varieties showed different degrees of dehydration and shrinkage of grains, favor loss, and decrease of luster and sweetness, with Jingkenuo 768 being the most serious and Jingkenuo 2000 being the least. The hardness, L^* value, Vc, soluble solids and soluble sugar content of the all three varieties decreased, while the weight loss rate, b^* value, starch and malondialdehyde content increased. The contents of V_C, soluble solids and soluble sugar in Nongkenuo 336 decreased the least, while the contents of starch and malondialdehyde increased the least, and the soluble sugar content and peroxidase activity were significantly higher than those of Jingkenuo 2000 and Jingkenuo 768 (P<0.05), while the activity of ascorbate peroxidase (APX) was significantly higher than that of Jingkenuo 768 (P<0.05). To sum up, Nongkenuo 336 has better nutritional value and storage quality, and also has higher POD activity during storage. In addition, the decrease of glucose, fructose, L^* value and the increase of b^* value in Jingkenuo 2000 were the smallest, and the sensory quality of it was good. However, Jingkenuo 768 could better maintain the hardness value of corn seeds.