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Related Experiment Video

Updated: Jun 4, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
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Published on: June 16, 2018

Breeding colored sweet corn for improved micronutrient content.

Jonathan Niyorukundo1, Caleb Wehrbein1, Anne Fischer2

  • 1Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE, United States.

Frontiers in Plant Science
|June 3, 2026
PubMed
Summary
This summary is machine-generated.

This study developed new sweet corn hybrids with diverse kernel colors like yellow-orange, purple, blue, and red that accumulate by the prime eating stage. These colored sweet corn varieties maintain sweetness and tenderness while enhancing nutritional and market potential.

Keywords:
anthocyaninscarotenoidsflavonoidskernel colormaize pigmentssweet corn

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Area of Science:

  • Plant Breeding
  • Agricultural Science
  • Food Science

Background:

  • Sweet corn is primarily valued for sweetness, flavor, tenderness, and antioxidants from carotenoids, but lacks diverse kernel colors at the eating stage.
  • Colored pigments like flavonoids in other maize types often develop after the optimal eating period, limiting sweet corn's aesthetic and nutritional diversity.
  • There is significant potential to enhance sweet corn's nutritional profile and market appeal through the development of varieties with edible-stage pigmentation.

Purpose of the Study:

  • To develop sugary-1 (su1) and shrunken-2 (sh2) sweet corn hybrids that accumulate beneficial pigments by the prime eating stage.
  • To introduce diverse kernel colors (yellow-orange, purple, blue, red) into sweet corn while maintaining desirable eating qualities.
  • To assess the carotenoid and flavonoid profiles, sugar, starch, and texture of the developed colored sweet corn lines and hybrids.

Main Methods:

  • Crossed various colored dent and flint corn varieties with eight sweet corn inbreds.
  • Conducted five selfing generations, selecting for kernel color, sweetness, and texture at 20 days after pollination (DAP).
  • Analyzed carotenoid and flavonoid concentrations, sugar, starch content, and sensory attributes (sweetness, tenderness) of selected inbreds and hybrids.

Main Results:

  • Successfully developed nine colored sweet corn (CS) inbreds and 20 CS hybrids exhibiting yellow-orange, purple, blue, and red kernel colors.
  • CS inbreds and hybrids retained sweetness and tenderness comparable to parental sweet corn lines.
  • Pigment analysis showed dynamic changes in carotenoid and flavonoid concentrations, with sugar and starch levels remaining within normal sweet corn ranges.

Conclusions:

  • Diverse kernel colors can be successfully accumulated in sweet corn by the prime eating stage.
  • The developed colored sweet corn hybrids offer enhanced carotenoid and flavonoid profiles, improving nutritional quality.
  • This research demonstrates the potential for increasing the marketability and nutritional value of sweet corn through targeted breeding for edible-stage pigmentation.