Pengcheng Li1,2,#, Tianze Zhu1,#, Yunyun Wang1,2, Shuangyi Yin1, Xinjie Zhu1, Minggang Ji1, Wenye Rui1, Houmiao Wang1, Zefeng Yang1,2,*, Chenwu Xu1,2,*
Phyton-International Journal of Experimental Botany, Vol.93, No.7, pp. 1441-1453, 2024, DOI:10.32604/phyton.2024.052219
- 30 July 2024
Abstract The nutritional composition and overall quality of maize kernels are largely determined by the key chemical components: protein, oil, and starch. Nevertheless, the genetic basis underlying these nutritional quality traits during grain filling remains poorly understood. In this study, the concentrations of protein, oil, and starch were studied in 204 recombinant inbred lines resulting from a cross between DH1M and T877 at four different stages post-pollination. All the traits exhibited considerable phenotypic variation. During the grain-filling stage, the levels of protein and starch content generally increased, whereas oil content decreased, with significant changes observed between… More >