Influence of agronomic and kernel‐related properties on popping expansion in popcorn

Abstract

Knowledge about relationships between traits can contribute to raising the efficiency of selection of superior genotypes. The objective of this study was to estimate the correlations, direct and indirect effects of agronomic, chemical and physical traits of kernels on popping expansion (PE) in popcorn (Zea mays L.). The trial was carried out in the 2017/2018 growing season, in Maringá -PR, with 49 treatments, which consisted of 43 popcorn, four flint, and two sweet corn. The trial was arranged in a randomized complete block design with three replications. Multiple agronomic, chemical, physical, and popcorn quality traits were evaluated. Analysis of variance was performed to estimate the coefficients of phenotypic and genotypic correlations and the direct and indirect effects of path analysis. The genotypes were partitioned into genotype within each kernel type (popcorn, flint, and sweet corn) and two more contrasts (popcorn vs. [flint + sweet corn]) and flint vs. sweet corn. Positive phenotypic (.76) and genotypic correlations (.81) between popping expansion and pericarp thickness were detected. Kernel length had negative phenotypic (−.75) and genotypic correlations (−.78) with PE. Path analysis indicated that pericarp thickness has a direct and positive effect on PE and that the observed positive correlation with thermal diffusivity of the kernel pericarp and kernel length can be explained by indirect effects of the pericarp thickness. Evaluating kernel length may be most prudent considering economical and practical constraints to popcorn breeding programs.

Assessment of kernel characteristics to predict popping performance in grain sorghum

“…Saito et al. (2021) reported higher single‐trait correlations for popcorn performance using kernel characteristics, particularly pericarp thickness and kernel length, than was observed herein for pop sorghum. Because of the different kernel morphology between corn and sorghum, results in popcorn are not always consistent with results in sorghum.…”

“…To date, the research and development in pop sorghum mirrors the approaches used in popcorn to identify traits, such as moisture content, kernel size, endosperm type, and physical endosperm structure that affect popping (Pordesimo et al., 1990; Song et al., 1991; Saito et al., 2021). More recently, near‐infrared spectroscopy (NIRS) has shown promise as a way to select popcorn (Ferreira de Oliveira et al., 2020).…”

Potential of Grain Physical Traits to the Study of Variability in Maize

“…The lower density of larger grains may be related to the inefficiency of plants to produce photoassimilates to fill the grains. Correlations of this nature are also observed in popcorn, for example, where the highest yield tends to be negatively correlated with the amount of dry matter in the kernels, producing popcorn of smaller volume after the expansion of the kernels [26][27][28].…”

Caracterização de sementes de uma variedade crioula de milho pipoca (Zea mays L. subsp. mays) cultivada em sistema orgânico pela Agricultura Familiar

“…The expansion volume is influenced by several factors. Researchers have investigated its relationship with physical properties (length, width, thickness, size, pericarp color, variety, genotype, weight) (Cabral et al, 2016;Ertas et al 2009;Saito et al, 2021;Srdić et al, 2017;Zulkadir & Idikut, 2021), moisture content (Ceylan & Karababa, 2001;Luz et al, 2005;Singh et al, 2017), and the preparation method (aluminum pan, popcorn popper, and microwave); the addition of ingredients to the preparation of the kernel popcorn (Ceylan & Karababa, 2004;Ertas et al, 2009;Paraginski et al, 2016a;Ranathunga, et al, 2016;Vàzquez-Carrillo et al, 2019); and the environment used for the cultivation of popcorn and different sources of nutrients used in the soil (Cihangir & Oktem, 2019;Gonçalves et al, 2019;Sweley et al, 2012;Zulkadir & Idikut, 2021). Gonçalves et al (2019) obtained a mean EC of 26.3mL•g -1 and 25.5 mL•g -1 with local varieties crop in Florianópolis and Anchieta, respectively.…”

“…Ceylan and Karababa (2004) used microwaves to prepare popcorn and obtained the maximum volume of expansion by adding 4.4% salt, 5.9% vegetable oil, and 16.4% butter. Studies have shown negative correlations between grain length (Saito et al, 2021) and both length and width, and a positive correlation between grain thickness (Cabral et al, 2016) and expansion capacity. Srdić et al (2017) observed that (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i8.17141 larger grains and higher TKW produced less expansion volume and a greater volume of popcorn was produced by grains of smaller size and TKW value.…”