Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

Park, Donkeun; Maga, Joseph A.

doi:10.1094/cchem.2002.79.4.572

Cited by 11 publications

(9 citation statements)

References 10 publications

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“…Popping. Popping is a process used traditionally for maize, sorghum, finger millet, and some pseudocereals (Parker and others 1999;Park and Maga 2002). It occurs when the grain is heated, producing an internal pressure build-up followed by a sudden pressure release.…”

Section: Role Of Cereal Cell Walls In Product Qualitymentioning

confidence: 99%

Plant Cell Walls and Food Quality

Waldron

Parker

Smith

2003

Comp Rev Food Sci Food Safe

318

220

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Plant cell walls constitute the key structural components of plants and many plant‐based foods. They are well known for contributing to a range of “quality” characteristics, from organoleptic texture to the properties of dietary fiber. Much of the research on cell walls has focused on the physiological aspects of plant growth and development with the belief that this route holds the key to controlling quality characteristics. In addition, consideration of quality has often been determined by what is easily measurable. This review assesses critically the role of plant cell walls in relation to the ultimate determinant of quality – the consumer, but within a whole food‐chain context. We conclude that effective exploitation of cell‐wall research in relation to optimizing quality requires an integrated approach taking into account the multi‐functional roles of plant cell walls, and the diversity of consumer‐related quality dimensions.

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Section: Role Of Cereal Cell Walls In Product Qualitymentioning

confidence: 99%

Plant Cell Walls and Food Quality

Waldron

Parker

Smith

2003

Comp Rev Food Sci Food Safe

318

220

View full text Add to dashboard Cite

show abstract

“…Thus, studies focused on physical traits have investigated kernel size and density (Cabral et al, 2016;Carpentieri-Pípolo et al, 2002;Park & Maga, 2002;Rangel et al, 2011;Song et al, 1991), percentage of unpopped kernels (Tian et al, 2001), flake size (Tian et al, 2001), and influence of pericarp thickness (Freire et al, 2020;Mohamed et al, 1993;Silva et al, 1993). In addition, studies related to the kernel chemical composition have determined the protein, starch, and oil contents, as, for example, those of Borras et al (2006) and Freire et al (2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of agronomic and kernel‐related properties on popping expansion in popcorn

et al. 2021

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Knowledge about relationships between traits can contribute to raising the efficiency of selection of superior genotypes. The objective of this study was to estimate the correlations, direct and indirect effects of agronomic, chemical and physical traits of kernels on popping expansion (PE) in popcorn (Zea mays L.). The trial was carried out in the 2017/2018 growing season, in Maringá -PR, with 49 treatments, which consisted of 43 popcorn, four flint, and two sweet corn. The trial was arranged in a randomized complete block design with three replications. Multiple agronomic, chemical, physical, and popcorn quality traits were evaluated. Analysis of variance was performed to estimate the coefficients of phenotypic and genotypic correlations and the direct and indirect effects of path analysis. The genotypes were partitioned into genotype within each kernel type (popcorn, flint, and sweet corn) and two more contrasts (popcorn vs. [flint + sweet corn]) and flint vs. sweet corn. Positive phenotypic (.76) and genotypic correlations (.81) between popping expansion and pericarp thickness were detected. Kernel length had negative phenotypic (−.75) and genotypic correlations (−.78) with PE. Path analysis indicated that pericarp thickness has a direct and positive effect on PE and that the observed positive correlation with thermal diffusivity of the kernel pericarp and kernel length can be explained by indirect effects of the pericarp thickness. Evaluating kernel length may be most prudent considering economical and practical constraints to popcorn breeding programs.

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“…Quality traits are critical to determine the basis for popping ability in popcorn. For example, starch and protein contents have been reported to greatly influence popping ability ( Brunson, 1937 ; Haugh et al , 1976 ; Robbins and Ashman, 1984 ; Da Silva et al , 1993 ; Park and Maga, 2002 ). Zhou et al (2016) analyzed the relationship between quality traits and popping ability by transferring the O2 gene into two popcorn inbred lines: they found that the o2 gene reduced the crude protein content and the expansion volume.…”

Section: Introductionmentioning

confidence: 99%

Genome-wide analyses reveal footprints of divergent selection and popping-related traits in CIMMYT’s maize inbred lines

Espinosa

et al. 2020

Journal of Experimental Botany

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Popcorn is the most ancient type of cultivated maize. However, little research has examined the genetic basis of popping-related traits based on genotyping-by-sequencing (GBS) technology. Here, we characterized the phenotypic variation for seven popping-related traits in the kernel among 526 CIMMYT inbred lines (CMLs). In total, 155,083 high-quality SNP markers were identified by a GBS approach. One hundred and sixty-two trait-associated loci were detected by GWAS (26, 58, 15, 22, 16, 13, 12 for color, PEV, shape, pericarp, IF, Floury/Vitreous, protein, respectively) , explained a majority of the observed phenotypic variance, and were validated by a diversity panel comprising 764 tropical landrace accessions. Of the 162 loci, 62 have undergone selection, as revealed by an EigenGWAS analysis. On average, the frequencies in CMLs of alleles for popping related SNPs that promote popping was 55.27%. Our work not only pinpoints previously unknown QTLs for popping-related traits and reveals that many of these loci have undergone selection; also helps to decipher the complex genetic interactions underlying the observed phenotypic diversity. Beyond establishing a new benchmark for the genetics of popcorn, our study provides a foundation for gene discovery and breeding, and provides more evidence to puzzle out the role of gradual loss of popping ability as a by-product of diversification of culinary uses throughout the evolution of teosinte–to–modern maize.

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Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

Cited by 11 publications

References 10 publications

Plant Cell Walls and Food Quality

Plant Cell Walls and Food Quality

Influence of agronomic and kernel‐related properties on popping expansion in popcorn

Genome-wide analyses reveal footprints of divergent selection and popping-related traits in CIMMYT’s maize inbred lines

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