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Teosinte, an ancestor to modern maize, displays an excellent performance regarding resistance to stress, but its yield potential has rarely been reported. To evaluate the potential contribution of teosinte to maize improvement, two maize–teosinte backcrossed recombination inbred line (RIL) populations and their corresponding test‐cross hybrids were planted for trait assessment. In RN and ZP RIL populations, the average coefficients of variation of 31 agronomic traits were 9.14% (Range, 0.38%‒25.21%) and 6.85% (Range, 0.55%‒27.73%), respectively. The correlation coefficients of 13 common shared traits between RIL populations and test‐cross hybrid populations ranged from 0.10 to 0.60 and from 0.06 to 0.72, respectively. A total of 39 and 3 recombined inbred lines, and 29 and 47 test‐cross hybrids exhibited higher yields than their checks (RP125, Zheng58, CD189 and ZD958) with the BLUP data, respectively. Furthermore, four test‐cross hybrids including RN034/SCML1950, ZP068/Chang7‐2, ZP079/Chang7‐2 and ZP122/Chang7‐2 showed a more stable yield performance, with yield gains of +7.07%, +3.64%, +5.83% and +3.82% over checks, respectively. In conclusion, teosinte could serve as an alien germplasm for maize breeding. [ABSTRACT FROM AUTHOR]

Sweet corn juice is becoming increasingly popular in China. In order to provide valuable health-related information to consumers, the nutritional and physicochemical characteristics of raw and boiled purple sweet corn juices were herein investigated. Sugars, antinutrients, total free phenols, anthocyanins, and antioxidant activity were analyzed by conventional chemical methods. The viscosity and stability of juices were determined by Ubbelohde viscosity meter and centrifugation, respectively. Boiling process could elevate viscosity, stability and sugar content, and reduce antinutrients, total free phenols, anthocyanins, and antioxidant activity in corn juice. In addition, short time boiling efficiently reduced the degradation of anthocyanins during subsequent refrigeration. The content of amino acids, vitamin B1/B2 and E were detected by High Performance Liquid Chromatography. Gas Chromatography Mass Spectrometry was used for the analysis of fatty acids and aroma compounds. Several aroma compounds not previously reported in corn were identified, including 1-heptanol, 2-methyl-2-butenal, (Z)-3-nonen-1-ol, 3-ethyl-2-methyl-1,3-hexadiene, and 2,4-bis(1,1-dimethylethyl)phenol. Interestingly, the boiling process had no apparent effect on the amino acids profile, but it caused a 45.8% loss of fatty acids in the juice by promoting the retention of fatty acids in the corn residue. These results provide detailed information that could be used for increasing consumers' knowledge of sweet corn juice, further development of sweet corn juice by food producers, and maize breeding programs. [ABSTRACT FROM AUTHOR]