Breeding method of fresh corn with crisp and tender pericarp

Abstract

The invention discloses a breeding method of fresh corn with crisp and tender pericarp. The breeding method comprises the following steps: (1) breeding an original material; (2) sowing induction single grains, wherein two obtaining methods of the induction single grains comprise a method of first screening and later induction and a method of first induction and later screening; sowing the induction single grains, and conducting selfing to obtain induced first-generation ears; wherein a brittleness detecting and screening method comprises the following steps: corn kernels in a fresh eating period are taken as detection samples, the brittleness and tenderness are measured according to the force (unit: Newton) needed by a measuring needle with the diameter of 1.0 mm to pierce pericarp, and the measured value is less than 2.1 N. and (3) carrying out pericarp detection and phenotype identification to obtain the fresh corn selfing line with crisp and tender pericarp. Compared with common fresh corn, the fresh corn with crisp and tender pericarp has the advantages that the cooking quality is obviously improved, the pericarp strength measured value is obviously reduced, the palatability is greatly improved, the pericarp is crisp and tender, and the taste is free of pericarp residues; and through combination of the crisp and tender pericarp type selfing line and the non-crisp and tender type selfing line, the pericarp residue degree can be obviously improved.

Description

technical field [0001] The invention relates to the field of crop breeding, in particular to a breeding method for fresh corn with crisp and tender pericarp. Background technique [0002] In fresh corn, palatability is the most critical indicator to measure the quality of a variety. Palatability is also called mouthfeel, as the name suggests, refers to the feeling when you eat it in your mouth. Regarding the palatability of fresh corn, my country defines it as cooking quality and formulates corresponding indicators, which mainly include: sweetness, waxiness, tenderness, smell, flavor, color and thickness of skin. Among these indicators, sweetness and glutinousness are undoubtedly one of the important indicators, but due to the simple genetics, abundant resources, and relatively easy breeding of traits. The peel is a trait controlled by multiple genes and the genetic relationship is complex, so it is most difficult to improve the palatability of the peel. Therefore, in a c...

AI Technical Summary

Problems solved by technology

In some tasting samples, it often appears that although the measured values ​​of skin residue rate and skin thickness are high, the tasting score is not necessarily low.

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