Journal of Food, Agriculture and Environment

Performance and characterization of five sweet corn cultivars as influenced by soil properties

Author(s):

Dragan Žnidarčič

Recieved Date: 2011-09-19, Accepted Date: 2012-01-12

Abstract:

The aim of investigation was to study the effects of aspect (different types of soil) on some sweet corn (Zea mays L. var. saccharata Korn.) growth [(seed emergence (%), days to maturity)], yield [(kernel number (m^-2), kernel weight (mg)] and physicochemical [(soluble carbohydrate (%)] properties. The present research was conducted on the Experimental Field (46º04′ N lat., 14º31′ long. E, 300 m a. s. l.; clay loam soil) of the Biotechnical Faculty in Ljubljana and commercial farm near Murska Sobota (46º38′ lat. N, 16º11′ long. E, 190 m a. s. l., sandy loam soil), Slovenia. Five cultivars were tested and the trials were set up in a randomised complete block design (RCBD), with each cultivar replicated four times at each location. The cultivars studied were Tasty Sweet Trophy F1, Tasty Gold F1, Gold Cup F1, Sweet Nugget and Zucckergold. The fastest germination was found in sandy loam soil. Days to maturity ranged from 108 (Tasty Sweet Trophy F1 on sandy loam) to 119 (Sweet Nugget on clay loam) days, but the difference was not significant. The number of kernels m^-2 varied based on cultivars and locations. The highest kernel weight cultivar was Tasty Sweet Trophy F1, regardless of the type of the soil texture. Sugars might affect flavour and the acceptance of sweet corn by consumers. The results indicated that the type of soil had no significant influence on soluble sugars composition. However, in both of the experimental locations, sucrose was the major sugar in the five cultivars of sweet corn. On average, cv. Zucckergold showed the highest sucrose content irrespective of soil type.

Keywords:

Sweet corn, Zea mays L. var. saccharata, plant characteristics, soluble sugars, Slovenia

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 1
Category: Agriculture
Pages: 495-500

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