The influence of moisture content of grain on popping volume of popcorn hybrids (Zea mays l. everta)
2015
Srdić, Jelena (Maize Research Institute Zemun Polje, Belgrade-Zemun (Serbia)) | Pajić, Zorica (Maize Research Institute Zemun Polje, Belgrade-Zemun (Serbia)) | Filipović, Milomir (Maize Research Institute Zemun Polje, Belgrade-Zemun (Serbia)) | Sečanski, Mile (Maize Research Institute Zemun Polje, Belgrade-Zemun (Serbia))
The percentage of moisture content at the moment of popping has the most significant impact on the popping volume of popcorn. In this research we observed the influence of the optimal moisture content of 14.2 % and lower moisture content (12, 10 and 8 %) on the popping volume of twelve popcorn hybrids. At moisture content of 14.2 % the highest popping volume was observed in ZP 611k (41.33 cm3/g). Four popcorn hybrids had very good popping volume of over 39 cm3/g and four hybrids achieved medium popping volume of 36-39 cm3/g, while three popcorn hybrids had unsatisfactory popping volumes below 36 cm3/g. Hybrid ZP 501k was the one with the lowest popping volume of 28.67 cm3/g. By reduction of percentage of moisture content in the grain, significant reductions in popping volumes were observed - in average 37.68, 27.97, 16.93 and 3.79 cm3/g, respectively. Analysis of variance showed that genotype, moisture content and their interaction had significant impact on the popping volume.
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