Abstract
Abstract Six sweet com (Zea mays L.) inbreds homozygous for the genes sugary (su) and sugary enhancer (se) have been developed at the Illinois Agricultural Experiment Station. The se gene is a recessive modifier of the su genotype (2) and results in increased kernel sugar content, sweetness, and tenderness (3). Kernels with the su se genotype contain amounts of sugar comparable to those found in lines homozygous for the shrunken-2 (sh2) gene but without a concomitant reduction in phytoglycogen (water-soluble polysaccharides) content (4). The high level of phytoglycogen found in su and su se cultivars contributes to their tender, creamy texture.
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