Major Characteristics Related to Eating Quality in Waxy Corn Hybrids
2005
Jung, T.W. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, S.L. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Moon, H.G. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Son, B.Y. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, S.J. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, S.K. (Kyungpook National University, Daegu, Republic of Korea), E-mail: [email protected]
This study was carried out to investigate selectable criteria in evaluating waxy corn F₁ hybrids for developing good eating quality waxy corn variety. The physicochemical property analysis of 6 waxy corn F₁ hybrids - Chalok1, Chalok2, Heugjeomchal, Yeonnong1, Chalok4, and Suwon45 - showed a range of 11.2~13.1% for crude protein, 5.1~6.0% for crude fat, 91.8~92.6% for amylopectin, and 4.5~6.6% for free sugar content. The pericarp thickness which is one of the most important characteristics related to tenderness in waxy corn was ranged 34~47 ㎛ in 4 waxy corn hybrids - Yeonnong1, Chalok4, Suwon45, and Heugjeomchal.
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