Abstract
The T5125 × 1453’ hybrids of maize (Zea mays L.) homozygous for the sugary (su), amylose-extender (ae) dull (du) waxy (wx) and ae wx genotypes plus the related shrunken-2 (sh2) commercial hybrid were compared for processing and fresh market characteristics. Sensory panel evaluation and U.S. Department of Agriculture grading showed that both the ae du wx and sh2
genotypes produced high quality canned and frozen products. The processed sweet corn (su) hybrid had a high pericarp content resulting in lower quality. The ae wx canned and frozen products scored low in texture and flavor and were unacceptable. Kernel sucrose values (percent dry weight) in unstored ears were 36.5% for sh2
, 24.8% for ae du wx, 18.5% for ae wx, and 14.4% for su. Only minor changes were observed in reducing sugar, sucrose, water soluble polysaccharide (WSP), and starch measured after 24, 48, and 96 hours of storage at 4°C. After 96 hours of storage at 27°, sucrose content decreased from initial levels by 83% in su, 67% in ae wx, 63% in sh2
, and 55% in ae du wx. In spite of these decreases, ae du wx and sh2
sucrose content after 96 hours at 27° was almost as high as that found in unstored su ears demonstrating superior postharvest sugar retention for ae du wx and sh2
. Corresponding with the decrease in su sucrose during storage at 27°, WSP increased and the starch decreased. In contrast, starch increased in sh2
and tended to increase in ae du wx while WSP declined. The processing, carbohydrate, and postharvest storage data indicate that the ae wx T5125 × 1453’ hybrid cannot be used for sweet corn quality improvement, while ae du wx and sh2
show definite potential for processing use. Furthermore, ae du wx can be considered as a high sugar genotype for fresh market use along with currently grown sh2
hybrids.