Abstract
Abstract Five sugary enhancer (su se) inbreds were compared with 2 sugary (su Se) inbreds of maize (Zea mays L.) for postharvest changes in sugars and sorbitol. The level of sucrose, the predominant sugar, was 17 to 26% of dry weight for the su se inbreds, and 8 and 9% for the su Se inbreds at the time of harvest. The su se inbreds lost about the same proportion of their sucrose as the su Se inbreds during 48 hours storage at 30°C, but storage at 2° slowed or prevented the loss in both genotypes. The sucrose content of su se inbreds after 48 hours storage at 30° was still greater than that of freshly harvested su Se inbreds. For the other sugars and sorbitol, the effect of the se gene was minimal during storage. In general for both genotypes, fructose decreased and maltose increased during either storage condition. Sorbitol decreased during cool storage and increased during warm storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
