Premium
Effect of Maturity on Amylose Content in the Sweet Corn Endosperm 1
Author(s) -
Kaukis Karl,
Haunold Alfred
Publication year - 1966
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1966.0011183x000600060024x
Subject(s) - endosperm , amylose , hybrid , biology , starch , food science , agronomy , maturity (psychological) , botany , horticulture , psychology , developmental psychology
The amylose content in the sugary‐1 ( su 1 ) endosperm was related to the maturity of the kernels in four sweet corn single cross hybrids and their parents. A highly significant negative correlation existed between amylose and moisture content in the developing kernels. Amylose content was positively correlated with “heat unit” accumulation from silking to processing maturities and with alcohol insoluble solids (AIS) present in the endosperm. The amylose content in F 1 hybrids generally was intermediate to the parental values but usually approached the low‐amylose parent. Taste variations among sweet corn hybrids could not be related to the endosperm amylose content at processing maturities. The morphological differences of starch granules in immature endosperms were influenced by the physiological age of the tissue and could not be ascribed to the genetic backgrounds within the su 1 genotypes.