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Yield and kernel nutritional quality in normal maize and quality protein maize cultivars exposed to ozone
Author(s) -
Singh AdityaAbha,
Agrawal Shashi B,
Shahi Jay P,
Agrawal Madhoolika
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9414
Subject(s) - cultivar , food science , polyunsaturated fatty acid , fatty acid , chemistry , amino acid , protein quality , starch , tryptophan , yield (engineering) , agronomy , horticulture , biology , biochemistry , materials science , metallurgy
BACKGROUND Tropospheric ozone (O 3 ) is phytotoxic and therefore impacts global food security. In the present study yield responses and kernel quality traits of two maize cultivars [DHM117: normal maize (NM)] and [HQPM1: quality protein maize (QPM)] are investigated. Cultivars were exposed to two doses of elevated O 3 , namely NFC + 15 and NFC + 30 ppb O 3 above ambient level (NFC, non‐filtered chambers) while filtered chambers served as control. RESULTS Test weight (thousand kernel weight), weight of kernels per square meter and kernel starch content reduced more in NM than QPM due to elevated O 3 exposure. Total soluble and reducing sugars increased in both the cultivars being more in NM. Though, endosperm protein showed comparatively more increase in QPM than NM, decline in essential amino acids tryptophan and lysine was higher in QPM. Majority of nutrient elements increased after O 3 treatment, while reductions in oil content as well as saturated fatty acids were observed in both test cultivars. Of the two essential fatty acids, omega 3 fatty acid reduced while omega 6 fatty acid contents increased in QPM. Oil became more unsaturated (increase in polyunsaturated fatty acids) upon O 3 exposure, thus increasing its reactivity and hence became more prone to auto‐oxidation. CONCLUSIONS Elevated O 3 caused losses in yield of maize cultivars and NM showed higher sensitivity than QPM. Kernel quality analysis revealed significant changes in nutritional parameters. Carbohydrate content reduced more in NM, while essential amino acids and saturated fatty acids showed more decline in QPM. © 2018 Society of Chemical Industry