Studies On The Main Nutritional Quality And Genetic Laws Of Sweet-Waxy Maize For Fresh Food

In this experiment, 15 parents of recessive homozygote maize inbred lines from 5 types and their 9 sweet-waxy maize hybridized combinations of 3 types combined by using the cross between allotypic recessive homozygotes were used. These materials were planted together in the autumn of 2003 and in the spring of 2004 separately. The agronomic characters and yield characters were observed. The contents of main nutritional ingredient in the grain were measured in the fresh days, including all kinds of amino acids, vitamin E, vitamin B₁, vitamin E₂, vitamin C, soluble sugar, rough protein, calcium, magnesium, iron, manganese, copper, zinc and selenium. The joint variance analysis was done among the common materials included in both sowing seasons. The simple correlation analysis, partial correlation analysis and path analysis were done between these quality characters. The heterosis of the nutritional ingredient contents for these materials and the correlation between the sweet-waxy maize hybridized combinations with their parents were analysed. The broad sense heritability of some quality characters was estimated. The objective of this experiment was to approach the genetic laws of the nutritional ingredient contents for the sweet-waxy maize hybridized combinations and their parents, and to find out the influence of environment through the analysis of different sides. The main results were as follows:(1) The agronomic characters and the yield characters of sweet-waxy maize generally showed the positive heterosis. The high-yield combinations were appeared in 3 types of sweet-waxy maize.(2) The measured results showed that there were many kinds of nutritional ingredients in the grain of the sweet-waxy maize hybridized combinations and their parents in the fresh days, including soluble sugar, rough protein, all kinds of essential amino acids, vitamin E, vitamin B₁, vitamin B₂, vitamin C, calcium, magnesium, iron, manganese, copper, zinc and selenium. There were mostly significant or higher significant differences for all kinds of...