FLAVORVEE SWEET CORN

E. A. KERR

doi:10.4141/cjps81-069

NORTHERNVEE AND EARLIVEE SWEET CORNS

Canadian Journal of Plant Science ◽

10.4141/cjps81-065 ◽

1981 ◽

Vol 61 (2) ◽

pp. 471-472

Author(s):

E. A. KERR

Keyword(s):

Sweet Corn ◽

Home Garden ◽

Eating Quality ◽

Fresh Market

Northernvee and Earlivee are first-early sweet corn cultivars for fresh market and home garden. Northernvee, a three-way hybrid, is slightly earlier but more variable than Earlivee. Both are 12-to 14- rowed and have better eating quality than most early cultivars.

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GOLDENVEE SWEET CORN

Canadian Journal of Plant Science ◽

10.4141/cjps79-139 ◽

1979 ◽

Vol 59 (3) ◽

pp. 891-892

Author(s):

E. A. KERR

Keyword(s):

Sweet Corn ◽

Home Garden ◽

Eating Quality ◽

Horticultural Research ◽

Research Institute

Goldenvee is an attractive early mid-season sweet corn developed at the Horticultural Research Institute of Ontario. It has 12- to 16-rowed ears with excellent eating quality. It is suitable for shipping, for roadside market and for home garden.

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MORE HIGH QUALITY YELLOW SWEET CORN INBREDS RELEASED FROM SIMCOE, ONTARIO

Canadian Journal of Plant Science ◽

10.4141/cjps79-138 ◽

1979 ◽

Vol 59 (3) ◽

pp. 887-890

Author(s):

E. A. KERR

Keyword(s):

Sweet Corn ◽

Eating Quality ◽

High Quality ◽

Experiment Station ◽

Horticultural Research ◽

Research Institute

Thirty-nine sweet corn inbreds developed at the Horticultural Research Institute of Ontario, Vineland Station, and the Horticultural Experiment Station, Simcoe are described. These inbreds are the culmination of a sweet corn inbreeding project which stressed high eating quality. These inbreds range in maturity from extremely early to full season. Mean row numbers range from 10.9 to 19.5.

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NOVEL APPROACH TO EATING QUALITY IMPROVEMENT IN LOCAL WAXY CORN: IMPROVEMENT OF SWEET TASTE IN LOCAL WAXY CORN VARIETY WITH MIXED KERNELS FROM SUPER SWEET CORN

Acta Horticulturae ◽

10.17660/actahortic.2008.769.19 ◽

2008 ◽

pp. 145-150 ◽

Cited By ~ 12

Author(s):

K. Lertrat ◽

N. Thongnarin

Keyword(s):

Quality Improvement ◽

Sweet Corn ◽

Sweet Taste ◽

Eating Quality ◽

Novel Approach ◽

Waxy Corn

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A Genetic Approach for Investigating the Chemistry of Cooked Flavor and Aroma in Sweet Corn

HortScience ◽

10.21273/hortsci.32.3.555b ◽

1997 ◽

Vol 32 (3) ◽

pp. 555B-555

Author(s):

John A. Juvik

Keyword(s):

Gas Chromatography ◽

Dna Marker ◽

Sweet Corn ◽

Chemical Constituents ◽

Textural Properties ◽

Eating Quality ◽

Relative Importance ◽

Genetic Approach ◽

Tissue Samples ◽

Selection Methodology

Investigating the chemical constituents that determine human preferences for cooked vegetable flavor and aroma is complicated by experimental limitations. Several to many biochemicals interact with each other and with textural properties to influence perception of eating quality. This is particularly true for volatile compounds associated with aroma, where differences in concentration, volatility, reactivity, chemical stability, thresholds of perception, and duration of receptor bonding generate transient stimuli that are integrated into the sensory evaluation of quality. This paper describes methodology that can isolate, identify, and quantify the effect of chemical constituents that influence flavor and aroma using populations segregating for genes controlling eating quality. A F2:3 population derived from a cross between two sweet corn inbreds that differed in kernel characteristics associated with eating quality were assayed for variation in chemical, physical, and sensory characteristics. Because most aromatic constituents of sweet corn are generated during cooking, kernel tissue samples were autoclaved and analyzed by gas chromatography. Panel variation in sample preference were found to be controlled by three overlying factors—taste, texture, and aroma—the relative importance of each being 45.1%, 30.5%, and 24.4%, respectively. DNA marker technology was employed to generate a linkage map of this population that was sufficiently saturated with probes to allow for the identification and mapping of genes controlling each characteristic. This information improves selection methodology in a breeding program aimed to develop germplasm with superior eating quality.

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Variation in sweet corn kernel characteristics associated with stand establishment and eating quality

Euphytica ◽

10.1007/bf00022959 ◽

1996 ◽

Vol 87 (1) ◽

pp. 7-18 ◽

Cited By ~ 30

Author(s):

Fermin Azanza ◽

Avri Bar-Zur ◽

John A. Juvik

Keyword(s):

Sweet Corn ◽

Eating Quality ◽

Corn Kernel ◽

Stand Establishment

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Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn

Genome ◽

10.1139/g96-006 ◽

1996 ◽

Vol 39 (1) ◽

pp. 40-50 ◽

Cited By ~ 15

Author(s):

F. Azanza ◽

Y. Tadmor ◽

B. P. Klein ◽

T. R. Rocheford ◽

J. A. Juvik

Keyword(s):

Quantitative Trait Loci ◽

Sensory Evaluation ◽

Quantitative Trait ◽

Dimethyl Sulfide ◽

Sweet Corn ◽

Sensory Response ◽

Rflp Markers ◽

Eating Quality ◽

Trait Loci ◽

Single Factor Analysis

This study was conducted to ascertain the chromosomal location and magnitude of effect of quantitative trait loci (QTL) associated with the chemical and sensory properties of sweet corn (Zea mays L.) eating quality. Eighty-eight RFLPs, 3 cloned genes (sh1, sh2, and dhn1), and 2 morphological markers (a2 and se1) distributed throughout the sweet corn genome were scored in 214 F2:3 families derived from a cross between the inbreds W6786su1Se1 and IL731Asu1se1. Kernel properties associated with eating quality (kernel tenderness and starch, phytoglycogen, sucrose, and dimethyl sulfide concentrations) were quantified on F2:3 sib-pollinated ears harvested at 20 days after pollination. Sensory evaluation was conducted on a subset of 103 F2:3 families to determine intensity of attributes associated with sweet corn eating quality (corn aroma, grassy aroma, sweetness, starchiness, grassy flavor, crispness, tenderness, and juiciness) and overall liking. Single factor analysis of variance revealed significant QTL for all these traits, which accounted for from 3 to 42% of the total phenotypic variation. A proportion of the RFLP markers associated with human sensory response were also found to be associated with kernel characteristics. To our knowledge this is the first report of the identification of QTL associated with human flavor preferences in any food crop. Key words : sweet corn, RFLP, quantitative trait loci, eating quality, sensory evaluation.

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Marker-assisted Selection for Improved Emergence and Eating Quality in Sweet Corn

HortScience ◽

10.21273/hortsci.33.3.472c ◽

1998 ◽

Vol 33 (3) ◽

pp. 472c-472

Author(s):

Gad G. Yousef ◽

John A. Juvik

Keyword(s):

Complex Traits ◽

Marker Assisted Selection ◽

Sweet Corn ◽

Phenotypic Selection ◽

Rflp Markers ◽

Eating Quality ◽

Gene Marker ◽

Stand Establishment ◽

Selection For ◽

Two Populations

Marker-assisted selection is proposed to be more effective than phenotypic selection in improving complex traits with low heritability. This study was designed to test empirically the efficiency of marker-assisted selection (MAS) vs. phenotypic selection (PS) in enhancing economically important characters in sweet corn using composite populations consisting of selected F2:3 families from two populations. In previous studies in our laboratory, these segregating populations were developed and assayed for genes influencing sweet corn emergence and eating quality. The 214 F2:3 families in the first population (W678su1 × IL731ase1) were classified into three sub-populations according to segregation for the se1gene. Marker-assisted selection and phenotypic selection were applied on the two homozygous sugary1 and sugary enhancer1 sub-populations separately. The second population consisted of 117 F2:3 families from the cross of Ia453sh2 × IL451bsh2. The genotypic selection was based on the polymorphism of five RFLP markers linked to QTL associated with significant effects on emergence and eating quality in the F2:3 generation. Twenty percent of the families in each population with the highest and lowest genotypic scores and phenotypic performance values were selected to constitute the MAS and PS composites, respectively. Emergence was evaluated in four different environments in Illinois and Wisconsin, while eating quality traits were evaluated in Illinois only. Results for emergence, with relatively high h2, in two out of three populations indicated that marker-assisted selection was superior to phenotypic selection. The effectiveness of MAS on enhancing stand establishment and eating quality will be discussed.

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