Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism.

Waxy maize ( L. ) contains a lot of nutrients, and has a long history of cultivation and extensive consumption. In this study, six waxy maize varieties of white (J18 and W2000), yellow (J41 and J7), and black (J10 and J20) were selected as experimental materials, and the functional nutrients and the differences in anthocyanin anabolic pathways in maize kernels at 14, 18, 22, and 26 days after pollination were determined.