Effects of Waterlogging Around Flowering Stage on the Grain Yield and Eating Properties of Fresh Waxy Maize

Abstract

The effects of waterlogging around flowering stage on the grain yield and eating quality of fresh waxy maize were studied using Suyunuo5 and Yunuo7 as materials in 2014 and 2015. Waterlogging around flowering stage decreased the fresh weight, volume, and number of grains, which led to the loss of fresh grain yield. Waterlogging before pollination reduced grain moisture content and increased grain dry weight. Waterlogging increased starch contents and decreased protein contents, especially after pollination; decreased albumin and glutenin contents; and did not affect globulin content. Zein content was decreased and increased, respectively, by waterlogging before and after pollination. The responses of starch granule size and iodine‐binding capacity to waterlogging were dependent on planting year, variety, and waterlogging stage. Pasting and gelatinization temperatures were only slightly affected by waterlogging. Waterlogging increased peak viscosity at both stages in Suyunuo5, but this parameter decreased and increased, respectively, before and after pollination in Yunuo7. Waterlogging did not affect gelatinization enthalpy but increased retrogradation enthalpy and percentage. In conclusion, waterlogging around flowering stage suppressed grain yield and shortened grain filling duration. Eating quality (viscosity and retrogradation) was also altered by waterlogging because grain proximate content and starch granule structure were changed.