Kernel Hardness‐Related Traits in Response to Heat Stress during the Grain‐Filling Period of Maize Crops

Mayer, Luis Ignacio; Cirilo, Alfredo Gabriel; Maddonni, Gustavo Ángel

doi:10.2135/cropsci2018.04.0245

Cited by 7 publications

(3 citation statements)

References 46 publications

(149 reference statements)

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“…The effect of Genotype × Location and Genotype × Fraction interactions was the most important on the formation of this trait. To what extent the seed size will be expressed depends on genotype, production year and phenophase (Mayer et al, 2019). The size (dimensions) and the number of fractions have to be adjusted to genotype traits, i.e.…”

Section: Morphological Traits Of Seedmentioning

confidence: 99%

Effects of shape and size of hybrid maize seed on germination and vigour of different genotypes

Tabaković

Simić

Stanisavljević

et al. 2020

Chil. j. agric. res.

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The uniform seed material is a prerequisite of stable yields. Therefore, the aim of the study was to observe variability of physiological seed traits depending on the classification of seeds by size and shape, and to determine advantages of large over small seed fractions. Three maize (Zea mays L.) hybrids (ZP 505, ZP 677, ZP 684), produced in two locations (Orahovo, Plavna), were classified into six fractions; small flat seed (SFS), medium small flat seed (MSFS), large flat seed (LFS), small round seed (SRS), medium small round seed (MSRS) and large round seed (LRS). Two laboratory treatments were applied on seed: TR1 (cold test) and TR2 (20/30 ºC). In both temperature treatments, the first evaluation was done after 72-h germination, and then every 24 h until 7 th day. The highest total germination (G) was recorded for ZP 677 (93.7%), location Orahovo (94.9%), temperature TR2 (95.2%) and MSFS fraction (89.7%). The total proportion of factors in the variance for G was R 2 = 0.694. Locations and genotypes predominantly affected the germination rate (GR), η = 0.338. Flat fraction seeds had more rapid emergence (> 90%) of seedlings than the round fraction seeds (> 85%). Round seeds were more susceptible and seed size had a greater effect on vigour than LRS, 70%. The partial effect of the fraction on G was not estimated (η = 0.037), but its cumulative effect with other factors was evident (Hybrid × Fraction, η = 0.070).

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Section: Morphological Traits Of Seedmentioning

confidence: 99%

Effects of shape and size of hybrid maize seed on germination and vigour of different genotypes

Tabaković

Simić

Stanisavljević

et al. 2020

Chil. j. agric. res.

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“…As the number of sinks per plant increased, it resulted in a change in each kernel component, i.e., a decrease in the source-sink ratio beyond a specific threshold promoted a decrease in the relative protein content and an increase in the relative starch content, but had no effect on oil content. Duarte et al [19] reported a much greater influence of genotypes rather than N rate on grain quality, though nitrogen fertilizers had an increasing effect on both grain yield and grain nitrogen content. They emphasized the greater importance of genotype selection over N application and other production practices for increasing maize grain quality.…”

Section: Introductionmentioning

confidence: 98%

Relationship between Grain Yield and Quality Traits under Optimum and Low-Nitrogen Stress Environments in Tropical Maize

et al. 2022

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Breeding for nitrogen use efficiency (NUE) is important to deal with food insecurity and its effect on grain quality, particularly protein. A total of 1679 hybrids were evaluated in 16 different trials for grain yield (GY), grain quality traits (protein, starch and oil content) and kernel weight (KW) under optimum and managed low soil nitrogen fields in Kiboko, Kenya, from 2011 to 2014. The objectives of our study were to understand (i) the effect of low soil N stress on GY and quality traits, (ii) the relationship between GY and quality traits under each soil management condition and (iii) the relationship of traits with low-N versus optimum conditions. From the results, we observed the negative effects of low N on GY, KW and the percentage of protein content, and a positive effect on the percentage of starch content. The correlation between GY and all quality traits was very weak under both soil N conditions. GY had a strong relationship with KW under both optimum and low soil N conditions. Protein and starch content was significantly negative under both optimum and low-N conditions. There was no clear relationship among quality traits under optimum and low N, except for oil content. Therefore, it seems feasible to simultaneously improve GY along with quality traits under both optimum and low-N conditions, except for oil content. However, the negative trend observed between GY (starch) and protein content suggests the need for the regular monitoring of protein and starch content to identify varieties that combine both high GY and acceptable quality. Finally, we recommend further research with a few tropical maize genotypes contrasting for NUE to understand the relationship between the change in grain quality and NUE under low-N conditions.

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“…Thus, they showed similar values for floaters and different endosperm fractions, where hard grain genotypes had fewer floaters and a harder endosperm fraction than soft (dent) grain genotypes. Also, other authors [25] showed that soft endosperm genotypes tended to exhibit the lowest values of kernel density, grit yield, and milling ratio.…”

Section: Grain and Semolina For Polenta Physical-chemical Traitsmentioning

confidence: 85%

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

Bongianino,

Steffolani,

Rodríguez

et al. 2024

Foods

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The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta’s technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta’s technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = −0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.

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Kernel Hardness‐Related Traits in Response to Heat Stress during the Grain‐Filling Period of Maize Crops

Cited by 7 publications

References 46 publications

Effects of shape and size of hybrid maize seed on germination and vigour of different genotypes

Effects of shape and size of hybrid maize seed on germination and vigour of different genotypes

Relationship between Grain Yield and Quality Traits under Optimum and Low-Nitrogen Stress Environments in Tropical Maize

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

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