Accumulation Rules of Anthocyanins and Fresh-eating Quality Components in Black Waxy Corn Grains

Purpose To investigate the accumulation patterns of anthocyanin (AN) and nutritional quality components during the grain formation process of black waxy corn varieties.

Methods Field experiments were conducted using three black waxy corn varieties: Jingzinuo 219, Heitiannuo 631, and Heitiannuo 800. Grain were sampled during the grain formation process, and high performance liquid chromatography was used to determine the components and content of AN, as well as the changes in the content of quality components closely related to AN biosynthesis.

Results During the grain formation to maturity of the three black waxy corn varieties, the contents of AN, soluble sugar, soluble protein, and free amino acids in the grains all showed a changing pattern of first increasing and then decreasing. Between 10 and 25 days after pollination (DAP), the AN content in the grains of Jingzinuo 219 and Heitiannuo 631 rapidly accumulated, reaching its peak at 25 DAP; the AN content in the grains of Heitiannuo 800 reached its peak at 30 DAP. The soluble protein content in the grains reached its peak 15 to 25 DAP; the soluble sugar and free amino acid contents peaked at 15 DAP.

Conclusion During the formation process of black waxy corn grains, the AN component and content, as well as the contents of soluble sugar, soluble protein, and free amino acids, all exhibit a trend of first increasing and then decreasing. Taking into account the functionality and nutritional quality of fresh-eating corn, about 25 DAP can be considered as the optimal harvest period for black waxy corn.