engleski

Effect of genotype on the kernel carbohydrate content and composition changes during maturation in sweet corn

The carbohydrate grain content and composition of sweet corn hybrids change during maturation. The grain is the best in milk ripening, when the sucrose content that gives the sweetness is the highest. Further maturation leads to the conversion of sugar to starch and grain loses its quality. The aim of this study was to determine whether there are significant differences in the change of sugar content during maturation between hybrids with different endosperm type of mutation (sugary and shrunken), and between hybrids within the same type of mutation. Field trials with 10 su and sh2 sweet corn hybrids were set at Osijek in 2009 and 2010. The content of sugars (sucrose, fructose, glucose) and water in grain was determined 17, 19, 21, 23 and 25 days after controlled pollination. Significant differences in sugar content between the su and sh2 groups of hybrids and between hybrids within each group were determined. The highest content of sucrose was recorded between 21 and 23 days after pollination, and ranged for the su hybrids from 12.2 to 16.1%/DM, and for the sh2 hybrids from 25.7 to 36%/DM. The percentage of sucrose in total sugars ranged from 73 to 80% for the su hybrids and from 85 to 91% for sh2 hybrids. Reduction of sucrose content 25 day after pollination for su hybrids was from 6.9 to 14% and for sh2 hybrids from 17.8 to 45, 8%. These results indicate that the sh2 hybrids, because of their high sugar content and a slower conversion of sugar into starch, retain their quality over a longer period of time and have a much broader optimum time of harvest compared to the su hybrids.

sweet corn; sucrose; maturation

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