Evaluation of White Maize Populations for Quality and Agronomic Performance

Abstract

Maize (Zea mays L.) used for food is mostly white, but studies involving white maize varieties are scarce. Furthermore, limited efforts have been devoted to improve white maize. We evaluated a wide collection of open‐pollinated white maize populations to identify the most suitable populations as base germplasm for a breeding program for bakery aptitude. There was large variability for growth cycle and other agronomic traits but not for grain moisture. Differences for quality traits were not significant except for grain hardness. Genotype × environment interaction was significant for days to anthesis and silking, and for other agronomic performance‐related traits, but not for grain moisture, interactions were due to magnitude rather than to rank changes. Flowering time and grain moisture were clearly associated to population origin, whereby populations from northern Spain were earlier than those from the south. Yield was moderate for these populations, and there were four northwestern Spanish and one American population with the best agronomic performances, medium growth cycle, and intermediate grain hardness. The maize population Rebordanes had the most promising value for yield and had high grain hardness. These white maize populations are potential valuable sources of base germplasm for breeding for traditional products.