Grain yield and quality of maize hybrids in different FAO maturity groups

Folyóirat címe
Folyóirat ISSN
Kötet címe (évfolyam száma)
Faculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
An improvement in the quality of maize grain by increasing the level of components responsible for its biological value is possibleby using genetic means. However, a change in the genotype, together with improving the nutrient properties of the grain, also has someadverse consequences connected with a fall in yield and in resistance to diseases.Field experiments were conducted during three years (2003, 2004and 2005) to evaluate environmental effects on grain yield andquality responses of maize hybrids. Twenty one hybrids of various maturity groups (FAO 150-400) were planted to achieve an optimum(60-70 000 plants per hectare) plant populations and grown under the medium-N (80 kg N ha-1) fertilization. Environmental conditionssignificantly affected maize hybrid responses for grain yield, starch, oil and protein contents, and consequently, starch, oil and proteinyields per hectare. Hybrids of flint type, which have a short vegetation period, had high protein and oil content but the yield averageswere low due to the slower rate of starch incorporation. Hybrids of the dent type have a longer growing season and more intensecarbohydrate accumulation, but low protein and oil contents. In wet years there was a higher rate of starch accumulation, while dryyears are favorable for protein and oil accumulation. Positive correlation existed between starch content and grain yield and 1000-weight as well as between oil content and volumetric weight among tested hybrids. Negatively correlation existed between grain oil andstarch content as well as between oil content and grain yield and 1000-weight. Thus, end-users that require high quality maize may needto provide incentives to growers to off set the negative correlation of grain yield with oil and protein content.
maize, grain yield, starch content, oil and protein content