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Published in Crop Sci 6:577-579 (1966)
© 1966 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Effect of Maturity on Amylose Content in the Sweet Corn Endosperm1

Karl Kaukis and Alfred Haunold2

The amylose content in the sugary-1 (su1) 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 F1 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 su1 genotypes.

1 Contribution from the Agricultural Research Department, Green Giant Company, Le Sueur, Minnesota, and the Department of Agronomy, University of Nebraska, Lincoln, Nebraska. Published with the approval of the Director as paper No. 1863, Journal Series, Nebraska Agricultural Experiment Station.

2 Research Agronomist, Green Giant Company, Le Sueur, Minnesota, and former Assistant Professor, University of Nebraska, now Research Geneticist, ARS, USDA, Corvallis, Oregon.

Received for publication May 13, 1966.




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Copyright © 1966 by the Crop Science Society of America.