Abstract
Abstract The T5125 × 1453’ hybrids of maize ( Zea mays L.) homozygous for the sugary (su), amylose-extender (ae) dull (du) waxy (wx) and ae wx genotypes plus the related shrunken-2 (sh 2 ) commercial hybrid were compared for processing and fresh market characteristics. Sensory panel evaluation and U.S. Department of Agriculture grading showed that both the ae du wx and sh 2 genotypes produced high quality canned and frozen products. The processed sweet corn (su) hybrid had a high pericarp content resulting in lower quality. The ae wx canned and frozen products scored low in texture and flavor and were unacceptable. Kernel sucrose values (percent dry weight) in unstored ears were 36.5% for sh 2 , 24.8% for ae du wx , 18.5% for ae wx, and 14.4% for su . Only minor changes were observed in reducing sugar, sucrose, water soluble polysaccharide (WSP), and starch measured after 24, 48, and 96 hours of storage at 4°C. After 96 hours of storage at 27°, sucrose content decreased from initial levels by 83% in su , 67% in ae wx , 63% in sh 2 , and 55% in ae du wx . In spite of these decreases, ae du wx and sh 2 sucrose content after 96 hours at 27° was almost as high as that found in unstored su ears demonstrating superior postharvest sugar retention for ae du wx and sh 2 . Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh 2 and tended to increase in ae du wx while WSP declined. The processing, carbohydrate, and postharvest storage data indicate that the ae wx T5125 × 1453’ hybrid cannot be used for sweet corn quality improvement, while ae du wx and sh 2 show definite potential for processing use. Furthermore, ae du wx can be considered as a high sugar genotype for fresh market use along with currently grown sh 2 hybrids.
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Claims 20
Claim · model-written summary
ae du wx produced high quality canned and frozen products.
Zea maysOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“both the ae du wx and sh 2 genotypes produced high quality canned and frozen products”
Claim · model-written summary
sh 2 produced high quality canned and frozen products.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“both the ae du wx and sh 2 genotypes produced high quality canned and frozen products”
Claim · model-written summary
The su hybrid had high pericarp content and lower processed quality.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“The processed sweet corn (su) hybrid had a high pericarp content resulting in lower quality”
Claim · model-written summary
ae wx canned and frozen products were unacceptable for texture and flavor.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“The ae wx canned and frozen products scored low in texture and flavor and were unacceptable”
Claim · model-written summary
sh 2 kernels had 36.5% sucrose in unstored ears.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Kernel sucrose values (percent dry weight) in unstored ears were 36.5% for sh 2 , 24.8% for ae du wx , 18.5% for ae wx, and 14.4% for su”
Claim · model-written summary
ae du wx kernels had 24.8% sucrose in unstored ears.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Kernel sucrose values (percent dry weight) in unstored ears were 36.5% for sh 2 , 24.8% for ae du wx , 18.5% for ae wx, and 14.4% for su”
Claim · model-written summary
ae wx kernels had 18.5% sucrose in unstored ears.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Kernel sucrose values (percent dry weight) in unstored ears were 36.5% for sh 2 , 24.8% for ae du wx , 18.5% for ae wx, and 14.4% for su”
Claim · model-written summary
su kernels had 14.4% sucrose in unstored ears.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Kernel sucrose values (percent dry weight) in unstored ears were 36.5% for sh 2 , 24.8% for ae du wx , 18.5% for ae wx, and 14.4% for su”
Claim · model-written summary
su sucrose fell 83% after 96 hours at 27°.
- Material
- sue0
- Treatment
- storage at 27°e0
- Outcome
- sucrose contente0
- Direction
- decreasede0
- Value
- 83%e0
- Qualifier
- After 96 hourse0
- Comparator
- initial levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“After 96 hours of storage at 27°, sucrose content decreased from initial levels by 83% in su , 67% in ae wx , 63% in sh 2 , and 55% in ae du wx”
Claim · model-written summary
ae wx sucrose fell 67% after 96 hours at 27°.
- Material
- ae wxe0
- Treatment
- storage at 27°e0
- Outcome
- sucrose contente0
- Direction
- decreasede0
- Value
- 67%e0
- Qualifier
- After 96 hourse0
- Comparator
- initial levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“After 96 hours of storage at 27°, sucrose content decreased from initial levels by 83% in su , 67% in ae wx , 63% in sh 2 , and 55% in ae du wx”
Claim · model-written summary
sh 2 sucrose fell 63% after 96 hours at 27°.
- Material
- sh 2e0
- Treatment
- storage at 27°e0
- Outcome
- sucrose contente0
- Direction
- decreasede0
- Value
- 63%e0
- Qualifier
- After 96 hourse0
- Comparator
- initial levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“After 96 hours of storage at 27°, sucrose content decreased from initial levels by 83% in su , 67% in ae wx , 63% in sh 2 , and 55% in ae du wx”
Claim · model-written summary
ae du wx sucrose fell 55% after 96 hours at 27°.
- Material
- ae du wxe0
- Treatment
- storage at 27°e0
- Outcome
- sucrose contente0
- Direction
- decreasede0
- Value
- 55%e0
- Qualifier
- After 96 hourse0
- Comparator
- initial levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“After 96 hours of storage at 27°, sucrose content decreased from initial levels by 83% in su , 67% in ae wx , 63% in sh 2 , and 55% in ae du wx”
Claim · model-written summary
ae du wx retained sucrose after warm storage at nearly the unstored su level.
- Material
- ae du wxe0
- Outcome
- sucrose contente0
- Direction
- almost as highe0
- Qualifier
- after 96 hours at 27°e0
- Comparator
- unstored su earse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“ae du wx and sh 2 sucrose content after 96 hours at 27° was almost as high as that found in unstored su ears demonstrating superior postharvest sugar retention for ae du wx and sh 2”
Claim · model-written summary
sh 2 retained sucrose after warm storage at nearly the unstored su level.
- Material
- sh 2e0
- Outcome
- sucrose contente0
- Direction
- almost as highe0
- Qualifier
- after 96 hours at 27°e0
- Comparator
- unstored su earse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“ae du wx and sh 2 sucrose content after 96 hours at 27° was almost as high as that found in unstored su ears demonstrating superior postharvest sugar retention for ae du wx and sh 2”
Claim · model-written summary
su WSP increased during storage at 27°.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh 2 and tended to increase in ae du wx while WSP declined”
Claim · model-written summary
su starch decreased during storage at 27°.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh 2 and tended to increase in ae du wx while WSP declined”
Claim · model-written summary
sh 2 starch increased during storage at 27°.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh 2 and tended to increase in ae du wx while WSP declined”
Claim · model-written summary
ae du wx starch tended to increase during storage at 27°.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh 2 and tended to increase in ae du wx while WSP declined”
Claim · model-written summary
sh 2 WSP declined during storage at 27°.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh 2 and tended to increase in ae du wx while WSP declined”
Claim · model-written summary
ae du wx WSP declined during storage at 27°.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Maize”
e0“Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh 2 and tended to increase in ae du wx while WSP declined”
The same questions in other papers
storage · quality: sugar starch · Zea mays (maize)Positive and negative results
1 paper in the same direction as this paper · 9 in the opposite direction
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See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.