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Changes in Ear and Kernel Characteristics of Colored Waxy Corn Hybrids During Ripening with Different Sowing Dates
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  • Volume 60, Issue 3,  2015, pp.308-317
  • Publisher : The Korean Society of Crop Science
  • DOI : 10.7740/kjcs.2015.60.3.308
 Title & Authors
Changes in Ear and Kernel Characteristics of Colored Waxy Corn Hybrids During Ripening with Different Sowing Dates
Kim, Mi-Jung; Lee, Jae-Eun; Kim, Jung-Tae; Jung, Gun-Ho; Lee, Jin-Seok; Kim, Sun-Lim; Youn, Kyoung-Jin; Kim, Wook-Han; Chung, Ill-Min;
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The aim of the present study was to investigate the ear and kernel characteristics of colored waxy corn hybrids during ripening according to different sowing dates. Heukjinjuchal and Eolrukchal 1 were sown at April 20 (first cropping) and July 20 (second cropping) in 2011~2012. The accumulated temperature from silking to harvesting was about . It takes 23~24 days when Heukjinjuchal and Eolrukchal 1 were sown in April 20, but July 20 sowing takes 32~35 days. Ear weight, ear diameter, 100-kernel weight and starch content of colored waxy corn were increased as ears matured (p<0.05). Growth temperature was getting decreased during the ripening stage of second cropping, the rate of ear and kernel development had slowed. Starch granules started to accumulate in the cells around the pericarp, then developed in the cells around the embryo. In the second cropping, starch granules in the kernel of colored waxy corn were less compact than the first cropping. The contents of total anthocyanins, cyanidin-3-glucoside and pelargonidin-3-glucoside were increased according to ripening (p<0.05). These results will be helpful to farmers for double cropping of colored waxy corn cultivation and management.
colored waxy maize;ripening;ear;kernel;anthocyanins;
 Cited by
국내 육성 옥수수 품종의 곡실 성분 특성,정건호;김미정;손범영;김선림;윤미라;곽지은;최인덕;곽강수;이춘기;

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