Genetics, physiology and sensory perception of sweet corn eating quality
This thesis consists of four related experiments concerned with the study of the genetics, physiology and sensory perception of sweet corn eating quality. The first study provided preliminary information about which sensory attributes are more important in determining eating quality as well as which kernel characteristics were associated with these sensory attributes. In the second study extensive genetic variability was found among endosperm mutations and among genetic backgrounds within different endosperm mutations for kernel characteristics related to sweet corn eating quality. Based on this information two inbreds that differed in kernel characteristics were selected and crossed to generate an $\rm F\sb3$ segregating generation which was used for sensory and genetic studies.
Agriculture, Agronomy, Agriculture, Food Science and Technology, Biology, Genetics
University of Illinois - Urbana-Champaign
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University of Illinois at Urbana-Champaign