对鲜食型糯玉米香白糯果穗进行了采后不同温度储藏下主要营养品质成分测定和感官评定。结果表明，低温储藏可以降低营养成分降解速率，延长香白糯的保鲜期。

The main nutrient substances and apparent qualities of ears of waxy corn "Xiangbainuo" in different temperature storage were measured. The results showed that lower temperature storage could reduce decomposition rate of nutrient substances and prolong fresh-keeping period.

仲恺农业技术学院校级科研基金项目(G3051318)、广东省农业科技项目(粤财农[2005]315)