Quality and Physicochemical Characteristics of Korean Maize Hybrids according to the Seed and Pollen Parent

종자친과 화분친을 달리한 옥수수의 품질 및 이화학 특성

  • Woo, Koan Sik (Rural Development Administration) ;
  • Bae, Hwan Hee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jung, Gun Ho (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Son, Beom-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 우관식 (농촌진흥청) ;
  • 배환희 (국립식량과학원 중부작물부) ;
  • 정건호 (국립식량과학원 고령지농업연구소) ;
  • 손범영 (국립식량과학원 중부작물부) ;
  • 김현주 (국립식량과학원 중부작물부)
  • Received : 2021.06.10
  • Accepted : 2021.08.05
  • Published : 2021.08.30


This study investigated on the chemical components, quality characteristics, antioxidant compounds, and activity of maize hybrids according to the cultivar, and breeding maize seeds crossed with seed and pollen parent. The moisture, crude fat, crude ash, crude protein, carbohydrate, and amylose contents of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. The L-, a- and b-value of maize hybrids were 39.81~47.21, -0.01~0.55 and 5.85~18.47, respectively. Water binding capacity, water solubility index and swelling power were 123.29~153.32, 4.69~5.76 and 20.11~21.47%, respectively. The phenolic compounds and radical scavenging activity of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. Total polyphenol and flavonoid contents of maize hybrids were 1,335.41~1,876.29 ㎍/g and 184.24~453.95 ㎍ CE/g, respectively. The DPPH and ABTS radical scavenging activities were 171.75~239.16 and 299.44~364.09 mg TE/100 g, respectively. As a result, it could be used as a basic data for cultivating phenol compounds and antioxidant activity in maize breeding.



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