Divergence among maize genotypes with different kernel types according to SSR marker analysis

Nikolić, Ana; Kravić, Natalija; Srdić, Jelena; Kovačević, Dragan; Andjelkovic, Violeta; Filipović, Milomir; Mladenovic-Drinic, Snezana

doi:10.2298/gensr1901237n

“…Similar results were also found by Lopes, Scapim, Mangolin, and Machado (2014), using 15 sweet corn inbred lines in a divergence genetic study, where they found 15 out of 100 polymorphic SSR markers had an average PIC of 0.41. Almeida, Amorim, Neto, Filho, and Sereno (2011) obtained PIC values ranging from 0.26 to 0.76 in populations of field corn and teosinte, while Nikolić et al (2019) found, in their genetic divergence study using 24 maize genotypes, PIC values ranging from 0.57 to 0.89 with an average value of 0.73. In addition, Cruz et al (2011) highlighted that PIC values reflect whether a marker is informative or not relative to their capacity for genetic divergence analysis.…”

Section: Resultsmentioning

confidence: 96%

Partial diallel and genetic divergence analyses in maize inbred lines

Maioli

¹

,

Pinto

²

,

Silva

³

et al. 2020

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In this study, we aimed to estimate general and specific combining abilities (GCA and SCA, respectively) and to verify genetic divergence (Rogers distance, Unweighted Pair-Group Method Using Arithmetic Average - UPGMA) using microsatellite markers in maize inbred lines. Using a partial diallel scheme, a total of 19 inbred lines were crossed as (9 x 10), which were derived from the single hybrids SG6015 and P30F53, respectively. The 90 hybrids were evaluated in an incomplete randomized block design with common checks and three replications during the 2017-2018 growing season. Flowering time, average plant height, ear height insertion, average ear diameter, ear length, number of lodged and broken plants, mass of 100 grains and grain yield were measured. According to the analysis of variance, GCA, and SCA were significant (p < 0.05) in all the measured traits; inbred line B as well as 1 and 8, derived from the single hybrids SG6015 and P30F53, respectively, were selected due to their higher GCA values in grain yield to be used in crosses as testers, while the single cross hybrid (B x 1) was selected due to their higher SCA value in grain yield to be used in future breeding programs. The molecular marker analysis divided the inbred lines into two groups, where the highest dissimilarity (0.74) was observed between lines A and 9; however, these did not result in a high SCA value, therefore the hybrids obtained by such crossings were not selected for grain yield.

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Effect of cooking on the content of carotenoids and tocopherols in sweet corn

Mladenovic-Drinic¹,

Vukadinović²,

Srdić³

et al. 2022

Food & Feed Res

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1

0

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Taste and nutritional value make sweet corn a valued plant and an important component of the human diet worldwide. Kernel nutritive composition of sweet corn has been reported in various papers, but a description of carotenoid and tocopherols profile, especially after cooking is scarce. Therefore, the present study was carried out to compare the carotenoid and tocopherol content in sweet corn before and after cooking. Contents of b-carotene, lutein+zeaxanthin and tocopherols (d-T, b+g-T, a-T) in the kernels of twelve sweet corn hybrids were determined by High-Performance Liquid Chromatography (HPLC) and were expressed as the mean value of three independent measurements. Both genotype and cooking affected the content of the carotenoids and tocopherols in the kernel. The highest content of total carotenoids before and after cooking was found in hybrid ZP486/1su (27.77/45.28 µg/g) whereas the lowest content was in hybrid ZP 355su (10.27 µg/g) before cooking i.e. in hybrid ZP 347su (24.55 µg/g) after cooking. The cooking resulted in a significant increase in the content of total carotenoids and tocopherols, lutein+zeaxanthin, and b-carotene in all hybrids, except the ZP504su in which the b-carotene content decreased. An increase in a-tocopherol after cooking was observed in hybrids ZP485/1su and ZP484/1su, while a decrease was in hybrids ZP481/1su, ZP486/1su and ZP477/2su. The results showed that increasing micronutrient content is genotype-dependent. This study confirmed that cooking increases the nutritional value of sweet corn and gives it additional value in terms of functional food.

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Effect of cooking on the content of carotenoids and tocopherols in sweet corn

Mladenovic-Drinic¹,

Vukadinović²,

Srdić³

et al. 2021

View full text Add to dashboard Cite

Taste and nutritional value make sweet corn a valued plant and an important component of the human diet worldwide. Kernel nutritive composition of sweet corn has been reported in various papers, but a description of carotenoid and tocopherols profile, especially after cooking is scarce. Therefore, the present study was carried out to compare the carotenoid and tocopherol content in sweet corn before and after cooking. Contents of b-carotene, lutein+zeaxanthin and tocopherols (d-T, b+g-T, a-T) in the kernels of twelve sweet corn hybrids were determined by High-Performance Liquid Chromatography (HPLC) and were expressed as the mean value of three independent measurements. Both genotype and cooking affected the content of the carotenoids and tocopherols in the kernel. The highest content of total carotenoids before and after cooking was found in hybrid ZP486/1su (27.77/45.28 µg/g) whereas the lowest content was in hybrid ZP 355su (10.27 µg/g) before cooking i.e. in hybrid ZP 347su (24.55 µg/g) after cooking. The cooking resulted in a significant increase in the content of total carotenoids and tocopherols, lutein+zeaxanthin, and b-carotene in all hybrids, except the ZP504su in which the b-carotene content decreased. An increase in a-tocopherol after cooking was observed in hybrids ZP485/1su and ZP484/1su, while a decrease was in hybrids ZP481/1su, ZP486/1su and ZP477/2su. The results showed that increasing micronutrient content is genotype-dependent. This study confirmed that cooking increases the nutritional value of sweet corn and gives it additional value in terms of functional food.

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Divergence among maize genotypes with different kernel types according to SSR marker analysis

Cited by 3 publications

References 24 publications

Partial diallel and genetic divergence analyses in maize inbred lines

Partial diallel and genetic divergence analyses in maize inbred lines

Effect of cooking on the content of carotenoids and tocopherols in sweet corn

Effect of cooking on the content of carotenoids and tocopherols in sweet corn

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