Variation in sweet corn kernel characteristics associated with stand establishment and eating quality |
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| Authors: | Fermin Azanza Avri Bar-Zur John A Juvik |
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| Institution: | (1) Department of Horticulture, University of Illinois, 61801 Urbana, IL, USA;(2) Corn Breeding Unit, Neve Ya'ar Research Center, Haifd 31900, P.O. Box 9000, Israel |
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| Abstract: | Summary A better understanding of the relationships between kernel characteristics associated with eating quality and stand establishment could be helpful in selection of superior genotypes by the sweet corn industry. A set of sweet corn (Zea mays L.) inbred lines with different endosperm mutations (su1, su1 se1 and sh2) were evaluated for field emergence and seedling growth rate at two locations over two years. Kernel characteristics associated with eating quality (kernel moisture concentration, kernel tenderness, sugars, phytoglycogen and dimethyl sulfide (DMS) concentrations were determined for the same inbreds by laboratory analysis from ears harvested at 18 and 22 days after pollination (DAP). Amounts of sugars, phytoglycogen and starch were also measured in mature dry kernel samples of the same inbreds. Extensive genetic variability was found among endosperm mutations and among genetic backgrounds within the different endosperm groups for most of the characteristics under study. Most of the kernel attributes associated with eating quality were uncorrelated indicating that selection to improve specific eating quality characteristics can be conducted simultaneously. A negative correlation between field emergence and sugar concentrations in immature kernels suggests that in breeding programs designed to develop germplasm with improved germination and stand establishment, concurrent attention must be given to the fresh quality of the harvested product. This information is of value to breeders and commercial growers for selection of sh2 and su1 se1 lines with superior field emergence and eating quality.Abbreviations (DAP)
days after pollination
- (DMS)
dimethyl sulfide |
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| Keywords: | sweet corn eating quality emergence sucrose tenderness Zea mays |
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