Gene Interactions in Maize Affecting Endosperm Properties
1958
Kramer, H. H. | Pfahler, P. L. | Whistler, R. L.
SynopsisThe action and interaction of 5 genes, ae, du, su₁, su₂, and wx, conditioned amylose percentages in starch ranging from 0 to over 70%. Combinations of du, su₂, and su₂, 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.
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