Abstract
The effect of electromagnetic field on agricultural characteristics, yield and health conditions of corn hybrids was assessed using biophysical methods, in order to improve production and health of maize grain (Zea mays L.) for human consumption. The seed was exposed to electromagnetic field at an intensity of 480 mT. Hybrids San Juan and San Jose and five times of exposure (3, 6, 9, 12 and 15 min) were evaluated, as well as a (non-irradiated) control, in a completely randomized block design. On average, grain yield of 9 tons per ha was obtained. With 12 min exposure to electromagnetic field, plant height increased by 0.56% and stem diameter by 3.19%; likewise, yield per hectare was 6.03%, equivalent to 550 kg per ha, compared to the non-irradiated control. San Jose yielded 8.79% more, with 12 min exposure to electromagnetic field, and San Juan 6.52% more, with 6 min. In grain, an average 23% of Fusarium spp. and 19% of Fusarium moniliforme were quantified. The presence of Fusarium spp. diminished by 33.69 and 13.04% compared to the control, with 3 and 12 min of exposure to electromagnetic field. Key words: Zea mays L., grain yield, Fusarium spp., health quality, electromagnetic field.
Highlights
In 2011, world corn production was 883.5 million tons, 78.5% of which were produced by the USA, China, Brazil, Argentine, Ukraine, India, Mexico, Indonesia, France and Rumania
In 2009, Mexico used 13.5 million tons for human consumption (FAO, 2012a), especially tortilla made with grain produced in Mexican fields or imported, that on occasions have field or storage fungi, which may cause damage to human health (AnguianoRuvalcaba et al, 2005; Méndez and Moreno et al, 2009)
Similar results were perceived by Avila et al (2009) in the corn hybrid cultivar at High Valleys of México, Mexico
Summary
In 2011, world corn production was 883.5 million tons, 78.5% of which were produced by the USA, China, Brazil, Argentine, Ukraine, India, Mexico, Indonesia, France and Rumania. Mexico produced 17.6 million tons (2% of world production) (FAO, 2012a; SIAP, 2012). In 2009, 113.9 million tons were utilized for the elaboration of food with per capita consumption of 17.1 kg; in Mexico, the consumption was higher (120.5 kg person-1 per year) with 330 g per capita day-1, providing 45.4 and 37.4% of energy and protein required by the human body (FAO, 2012a). In 2009, Mexico used 13.5 million tons for human consumption (FAO, 2012a), especially tortilla made with grain produced in Mexican fields or imported, that on occasions have field or storage fungi, which may cause damage to human health (AnguianoRuvalcaba et al, 2005; Méndez and Moreno et al, 2009)
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