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Academic Journal of Agricultural Sciences, 2020, 1(3); doi: 10.38007/AJAS.2020.010302.

Research Progress on the Quality of Explosive Corn


Jiangtao Men

Corresponding Author:
Jiangtao Men

Henan Agricultural University, Zhengzhou, China


Burst corn is a special type of corn specially used for making corn flower series snack food. Because there are few germplasm resources in burst maize, the breeding level and efficiency are restricted. At present, the yield of burst corn is low, the burst quality is not ideal, and the good germplasm resources are poor, which limits the development and utilization of burst corn. Burst quality is the key of burst corn commodity value. The improvement of burst corn must increase yield on the premise of ensuring good burst quality. This paper collected dozens of burst corn materials from home and abroad, and measured their burst quality, in order to screen out the excellent burst corn; At the same time, the hybridization and backcrossing offspring of burst maize and common maize, as well as the burst quality of burst maize's self-crossing offspring were determined in order to provide the basis for the breeding of burst maize varieties. The results showed that there were great differences in bursting quality among different bursting maize, such as yellow bursting l, stone bursting 2, Shanghai P2, Shanghai P4, 932, TP34, TP51, TP52, TP55 and red bursting 1, which had higher bursting rate and larger swelling multiples, reaching 99.7%, 97.7%, 98.8%, 97.6,97.4%, 98.6,97.3%, 98.3% and 97.6%, respectively. Ordinary maize was hybridized with burst maize, and then the latter was used to cross back to the first generation. In the S1 and S2 generation of burst corn, the burst quality changed little, and the decline was not obvious.


Flower Quality, Popcorn Rate, Expansion Multiple, New Burst Corn Breeding

Cite This Paper

Jiangtao Men. Research Progress on the Quality of Explosive Corn. Academic Journal of Agricultural Sciences (2020), Vol. 1, Issue 3: 14-26. https://doi.org/10.38007/AJAS.2020.010302.


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