Genotypic Difference Of Residue Ratio For Fresh Maize And Its Relations With Quality And Yield

Eating quality is the main estimation index for authorization of fresh maize. However, the quality estimation indexes for nation zone test fresh maize cultivars are mainly composed of subjective indexes in present. The research aimed to study the relations between residue ratio and peel thickness and total score of tasting quality, and the changing trend of those indexes under different cultivation measures. The objects of present study are providing a scientific, precise and quantitative subjective estimation index to estimate the quality of fresh maize. A preliminary analysis was conducted on the heterosis of residue ratio using four sweet corn inbred lines. The main results were as follows:1. Residue ratio, tasting quality indexes and nutrient contents were significantly different among cultivars. The correlation analysis showed that the residue ratio was negatively significant correlated to peel thickness and total tasting quality score. The results showed that the total tasting quality score are mainly lie on peel thickness and sweetness (viscidity) according to the path analysis. This indicated that the exhibition of residue ratio in agreement with the exhibition of the peel thickness among cultivars. The results of clustering analysis based on residue ratio, total tasting quality score and yield indicated that three fresh sweet maize cultivars (Hutian80, Yuetian10 Guangtian6) and two fresh waxy maize cultivars (JYF102, and NY1) have higher yield, better quality and lower residue ratio among different cultivars.2.With the postpone of the harvesting dates, the residue ratio, ear weight and grain weight gradually increased, water content gradually decreased, whereas, the tasting quality score rose first and fell later. In befittingly harvesting date, the cultivars have highest tasting quality score and lower residue ratio. In two plant density treatment, the residue ratio of all fresh maize cultivars was lower at 52 500 plant ha^-1 compared to it at 82 500 plant ha^-1, while the exhibition of peer thickness and tasting quality score were on the contrary. The residue ratio was significantly different among fresh maize cultivar and ear fertilizer treatments with the residue ratio was highest for N 0 kg ha^-1 and lowest for N 150 kg ha^-1 treatment for fresh sweet maize cultivars, and it was highest at N 300 kg ha^-1 treatment and lowest at N 150 kg ha^-1 treatment for fresh waxy maize cultivars. The exhibition of peel thickness and tasting quality score were on the contrary. Sowing seasons were observed have significant effects on residue ratio, peel thickness and tasting quality score. The residue ratio was higher in the spring season, while the peel thickness and tasting quality score were lower in this sown season. The changing trend of the residue ratio under different cultivation measures was in agreement with the trend of peel thickness and tasting quality score, indicated the subjective index, residue ratio, could replace objective tasting index, peel thickness, to estimate the tasting quality of national zone test fresh maize cultivars.3. Significant differences for residue ratio were observed for fresh sweet maize inbred and hybrid and the variations for hybrid were greater than inbred. The residue ratio has average negative over-low parent heterosis and the value was -3.85%, which indicated that breeding new hybrid with lower residue ratio needed that both parents have lower residue ratio.