PEROXIDASE ACTIVITY DIFFERS IN SWEET CORN GENOTYPES

Processed sweet corn has higher antioxidant activity.

Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found to contribute <0.4% of total antioxidant activity, indicating most of the activity comes from the natural combination of phytochemicals. This suggests that processed fruits and vegetables may retain th...

Induction of peroxidase activity by ethylene in sweet potato.

Processing of Sweet Corn

Sweet corn cobs constituting raw material for processing must be characterized by the highest quality of kernels. Kernel quality is defined not just by the chemical and sensory properties, but also by the mechanical parameters of kernels. This appears to fully justify joint consideration of all those properties. Sweet corn is probably a mutant of fodder corn (Orłowski, 2000). Significant differ...

Improvement of Sweet Corn

L HE only genetic difference between the composition of a sweet corn kernel and that of field corn is due to a single recessive gene out of the hundreds or thousands of genes in corn. This gene makes the sugary condition of the kernel persist in sweet corn; or, in other words, prevents the conversion of some of the sugar into starch. The first recorded observation of sweet corn by w^hite men ap...

The Relationship between Every-other Furrow Irrigation and Foliar Application of Zinc on Physiological Indices in Two Sweet Corn Genotypes

To assessment growth physiological charachteristics of two hybrids of sweet corn affected different irrigation pattern and zinc fertilization, a research was conducted as split plot factorial experiment based on randomized complete blocks design with three replications. Main factor included different levels of irrigation pattern included conventional furrow irrigation, fixed every other furrow ...