Genetic Architecture Underlying Kernel Quality in Food‐Grade Maize

Abstract

ABSTRACTKernel quality of food‐grade maize (Zea mays L.) impacts the quality of the final product and is related to dry matter loss during the alkaline cooking process. Kernel size, density, and endosperm hardness are the main kernel characteristics that determine kernel quality. Insight into the genetics governing food‐grade kernel quality parameters and the influence of environment on them was gained through a series of genetic experiments. We initially characterized kernel quality in a breeding cross involving two white food‐grade maize inbred lines, SD79 and SD80. Two hundred forty F2:3–derived lines, the two parental inbred lines, and the F1 were grown in replicated trials at one location. Test weight, 50‐kernel weight, and percentage of thin kernels were measured and then compared with data collected from the Stenvert hardness test assay. Using these kernel quality parameters five high‐quality (H) and five low‐quality (L) lines were identified. The five H lines and five L lines were subsequently used in a H × H, L × L, and H × L mating scheme to examine the genetic effects governing the main kernel quality parameters (test weight, kernel size, and kernel weight). The 45 hybrids from the combination of the two partial diallels and the NC Design II mating scheme were grown in replicated trials at three locations. In general, the inheritance of test weight, kernel weight, and kernel size is influenced primarily by additive genetic effects.