Abstract
In Brazil, there is a shortage of white maize cultivars and genetic studies for special maize breeding programs. This study aimed to identify populations and promising hybrid white maize for main agronomic traits and grits processing and to estimate the genetic parameters of parents and heterosis. In the 2012/13 growing season, fifteen hybrids were obtained by complete diallel crosses, and six parental and commercial check varieties were evaluated for: female flowering (FF), ear height (EH), grain yield (GY), ear length (EL), volumetric mass (VM) and grits processing (GP) in two locations in Sao Paulo State, Campinas and Mococa, using a randomized block design. Analyses of variance were carried out, and diallel crosses were performed using the Gardner and Eberhart model. The populations P3 and P6 stood out because of the estimated effects of the parents and of heterosis; the studied characters are promising for obtaining new lines and forming composites. For GP, the treatments showed no differences, implying the need to introduce new sources of germplasm.
Highlights
Maize is a versatile crop with wide genetic variability and the ability to successfully develop in tropical, subtropical and temperate regions under different agro-climatic conditions
This study aimed to identify populations and promising hybrids of white maize for main agronomic traits and grits processing and to estimate genetic parameters of the parents, as well as the heterosis and its components
The effects of T x L and G x L interactions were significant only for grain yield (GY) and volumetric mass (VM), so their means are presented by location (Table 2)
Summary
Maize is a versatile crop with wide genetic variability and the ability to successfully develop in tropical, subtropical and temperate regions under different agro-climatic conditions. In Brazil, there is increasing production of specialty corns, such as popcorn, mini-corn, sweet corn and white corn for grits because it adds value to. The so-called “canjica”, a dessert appreciated in many regions of Brazil, originated in São Paulo in 1710 due to the restriction of the use of salt, which was monopolized by some of the king's agents at that time. This restriction persuaded people to prepare this nutritious and sweet dish, which was adapted from indigenous food (Ferreira, 2002)
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