1. EVALUATION OF THE YIELD, MINERAL AND LUTEIN CONTENT OF SWEET MAIZE (ZEA MAYS. L. CONVAR SACCHARATA KOERN)
- Author
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Demeter Cintia, Nagy Janos, Bakos Zsuzsanna, Hajer Mohamed Ibrahim Sidahmed, and Széles Adrienn
- Subjects
sweet maize ,heat stress ,lutein content ,Environmental sciences ,GE1-350 - Abstract
Heat stress is a severe abiotic stress factor, affecting both the quantity and quality of yield. Sweet maize is a priority source of healthy food worldwide and its production is increasing each year. The aim of this research is to study two sweet maize hybrids adapted to changing environmental conditions to best preserve their production quantity and quality. In an experiment set up at the Experimental Centre at the University of Debrecen, the yield and essential nutrient content of two different genotype super sweet maize hybrids were investigated in two different crop years. Quality parameters were determined under laboratory conditions from grain samples taken at harvest. The obtained results showed that plant height, the ear height on the stem, biological yields and quality were significantly influenced by the given crop year. The mineral, carotenoid and sugar contents of sweet maize were determined in the University’s laboratory. It was demonstrated that heat stress significantly reduces yield and the quality parameters of sweet maize hybrids. It was shown that the heat stress effect is greater than that of the difference between sweet maize genotypes. Therefore, stress effects should be analysed for each genotype. It was shown that genetic background and environmental conditions, especially heat stress, together determine the quantity and quality of the harvested yield. The obtained laboratory results show that mineral content changes significantly under heat stress. It was revealed that heat stress significantly reduces the valuable lutein content. A close correlation between zeaxanthin and lutein content was observed in sweet maize hybrids. It is a new finding that the decrease in lutein and zeaxanthin was similar under heat stress, the amount of which was shown to be hybridspecific. The performed analyses showed that both hybrids showed a decrease in sugar content under heat stress, with different rates of sugar loss.
- Published
- 2023
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