초록
본 연구에서는 찰옥수수 재배 시 문제가 되는 수확 후 품질 변화를 명확히 구명하고자 찰옥수수 수확시기 및 저장조건에 따른 이삭 특성의 변화를 검토하여 최적의 수확시기와 저장방법을 제시하고자 수행하였다. 1. 암이삭은 출사 후 15일에서 25일 사이에 급격히 발달하였으며 알곡 무게도 암이삭의 발달과 같은 경향이었다. 출사 후 10일에 암이삭과 알곡의 무게는 각각 78.3 g, 1.13 g이었으며, 출사 후 25일에 224.9 g과 3.61 g으로 크게 증가하였다. 반면 출사 후 30일부터 크게 줄어들어 각각 10.6%와 6.1% 감소하였다. 2. 수확시기별 전분함량은 출사 후 25일에 73%를 나타냈고, 생육초기에 비해 약 10%의 증가를 보였다. 수확시기를 결정짓는 중요한 요인 중에 경도와 당도 만을 고려하였을 경우에는 출사 후 25일이 수확적기로 판단되었다. 3. 저장기간별 알곡 경도는 수확 직후 $726g\;cm^{-2}$에서 저장 28일에 $1894g\;cm^{-2}$로 증가하였다. 총당함량은 모든 저장 온도에서 감소하였으며, 감소폭은 온도에 따라 달랐으나 $3^{\circ}C$ 및 $10^{\circ}C$보다 $0^{\circ}C$ 저장에서 작았다.
The consumption of waxy corn is steadily increasing in Korea. Waxy corn is harvested before it reaches full maturity and consumed immediately or follwing cold storage. Glutinous and sweet kernels are preferred due to their high palatability. The kernel properties can change rapidly following harvest, and, therefore, optimal conditions to maintain the kernel quality of corn should be identified. In addition, the timing of harvest of waxy corn ear should be also determined for optimal marketable corn production. From 10 days after silking (DAS) to25 DAS. fresh ear weight and single kernel weight rapidly increased from 78.3 g and 1.13 g, respectively, to 224.9 and 3.61 g, respectively. However, by 30 DAS both fresh and single kernel weight decreased by 10.6% and 6.1%, respectively. Kernel hardness significantly increased up to 25 DAS, and a further slight increase in kernel hardness was observed at 30 DAS. Total sugar content in kernel decreased from 12.5% at 10 DAS to 3.5% at 35 DAS, which was the result of the conversion of sugars to starch during ear development. Crude protein content in kernel did not vary significantly in comparison to kernel hardness. During storage of ear, kernel hardness increased from $726g\;cm^{-2}$ at harvest to $1894g\;cm^{-2}$ following 28 days of storage at a low temperature ($0^{\circ}C$). Kernel hardness increased 2.5 fold from 15 DAS to 30 DAS. Soluble protein level in kernel increased until 10 DAS, following which a slight decrease was observed. The soluble protein content decreased from 1.85% at 5 DAS to 1.45% at 35 DAS. Total sugar content in kernel decreased regardless of storage temperature; however, the rate of reduction was lower at $0^{\circ}C$ than that observed following storage at $4^{\circ}C$ and $10^{\circ}C$. The rate of reduction in kernel moisture content was also lower at $0^{\circ}C$ than that observed at $4^{\circ}C$ and $10^{\circ}C$.
