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Gene Interactions in Maize Affecting Endosperm Properties 1
Author(s) -
Kramer H. H.,
Pfahler P. L.,
Whistler R. L.
Publication year - 1958
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1958.00021962005000040011x
Subject(s) - amylose , endosperm , starch , agronomy , epistasis , chemistry , food science , gene , botany , biology , horticulture , biochemistry
Synopsis The action and interaction of 5 genes, ae, du, su 1 , su 2 , and wx , conditioned amylose percentages in starch ranging from 0 to over 70%. Combinations of du, su 2 , and su 2 , which increased amylose content in a normal background, decreased amylose content in a homozygous ae background, and produced no amylose in a wx background. The five genes conditioned specific birefringence end‐point temperatures of endosperm starch and clear cut epistatic relationships in combination. End‐point temperatures were not related to amylose content.