• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.252.2-252.2
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• 2007

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.843-852
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• 2010

Hydroxycinnamic acid derivatives (HADs) and anthocyanins in corn (Zea mays L.) have recently been reported to have anticarcinogenic, anti-hypertensive, antidiabetic, antifungal, antioxidant, and anti-melanogenic activities. Five HADs and anthocyanins in corn were quantified by HPLC according to cultivars and heat processes. In addition, major anthocyanin of a black waxy corn was isolated and identified by several instrumental analysis, and its content was also quantified by HPLC according to heat processes. Of the ten corn cultivars, five waxy corn cultivars had moderate five HADs contents except "Baksa" waxy corn with higher two free cinnamic acids (FCAs), p-coumaric and ferulic acids. In contrast, three dent corn cultivars contained higher levels of three polyamine conjugates (PCs), CFP, DCP and DFP, and especially "P3394" had the highest amount of the three PCs. Two sweet corn cultivars had generally intermediate HADs levels between waxy and dent corn cultivars. Of the three colored-waxy corns, a black Mibaek waxy corn had the highest anthocyanin content. During heat processes, levels of two FCAs in the black waxy corn generally increased, whereas no significant change on three PCs contents was observed except the puffing process. Roasting, retort and puffing processes significantly increased two FCAs and especially, the puffed black waxy corn had the highest amount of FCAs. Meanwhile, most heat treatments except retort process, considerably decreased total anthocyanin contents, and especially the puffed black waxy corn had nearly no anthocyanin. Level of one major anthocyanin, pelargonidin 3-glucoside (P3G) isolated from a black waxy corn was appreciably decreased by heat treatments except retort process, which greatly increased P3G content. These results suggest that the retorted black waxy corn may be a promising high quality functional corn product.

• Korean Journal of Agricultural Science
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• v.29 no.2
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• pp.1-4
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• 2002

Stem height of the new developed "Daedekchals" waxy hybrids were higher than check hybrid, Chalok #1, while days to tasseling were delayed about four to seven days. Number of tillers per plant of the these new hybrids including check were appeared to be one less as non-effective tiller. Ear length and diameter of the new waxy hybrids were longer and thicker than check, respectively. In addition, pericarp thickness of the Daedekchal #1 and #2 among new developed waxy hybrids were thinner and sugar content were higher than check.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.2
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• pp.195-201
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• 2012

It is important to determine the optimum harvesting time that impact decisively on the quality of vegetable waxy corns. In general, it takes 20~25 days from silking to harvest according to ecotype when waxy corn hybrids were sown in April. We identified the optimum harvesting time by the ecotypes and seeding dates for the establishment of corn double cropping system of waxy corn. It takes 23~25 days from silking to harvest regardless of ecotype, when waxy corns were sown at early in April or late in June. It takes 28~31 days when Chalok1, early maturing type, was sown between in July 10, and in July 30. It takes 29~31 days when Ilmichal, medium late maturing type, was sown between in July 10 and in July 20, but 39 days were required when sown at in July 30. The cumulative temperature for harvesting was about $1700^{\circ}C{\sim}2100^{\circ}C$. The minimum cumulative temperature from seeding to harvest was approximately $600^{\circ}C$. These results will be helpful to the farmers for determining the optimum harvest time of vegetable waxy corns.

• Korean Journal of Agricultural Science
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• v.34 no.2
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• pp.131-134
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• 2007

This study was carried out to identity the major characteristics of inbred lines and to develop early waxy colored hybrid at the Maize Genetics and Breeding Lab. in Chungnam National University. The eight colored waxy maize were planted on April 27, 2007 under Randomized Completely Block (RCB) Design with three replications. Stem height of IK1/H26-2 and Heunchal lines in this experiment were high as 196cm and 186cm compared to control as 156cm, respectively, while ear height of Local-2 and IK/LE were lower than that of check and ear diameter of IK/H26-1, IK/H26-2 and Local-2 were 10.3mm, 17.7mm and 18mm compared to control (21mm), respectively. Days to tasseling of Local-1, Local-2, and IK/LE lines were earlier than check. As a result of this experiment, the developed inbred lines were regard as useful germplasm for early hybrid development.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.04a
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• pp.43-43
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• 2018

• Applied Biological Chemistry
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• v.28 no.3
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• pp.137-141
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• 1985

Some properties of six kinds of waxy starches isolated from Olchal and Hankang(both of waxy rice), Chalborie (waxy barley), Yullmoo (waxy Job' tears), Chajoe (waxy foxtail millet), Chalsusu (waxy great millet) and Chalocsusu(waxy corn) were investigated. The average diameters of their starch granules were $4.2{\sim}19.0$ microns. X-ray diffraction study showed that these starches had A pattern. Blue values of iodine complexes of these waxy starches were $0.02{\sim}0.08$. The number of glucose units per segment of amylopectin molecule were $21{\sim}23$. Their raising powers were $180{\sim}280$.

• Korean Journal of Organic Agriculture
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• v.11 no.1
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• pp.79-88
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• 2003

Saved labor cost, energy conservation, reduced soil erosion, and increase of emergence rate would be expected from no-tillage cultivation of corn. Few research has been reported on the no-tillage effects for waxy corn hybrid. Five waxy com hybrids were tested under conventional and no-tillage practices to investigate responses of early growth, plant characters, ear characters, fresh yield, and grain yield. Emergence rates under no-tillage were lower than under conventional tillage. Plant heights at early growth stages under no-tillage were higher than those under conventional tillage. Plant height under no-tillage was higher than that under conventional tillage. There were no differences between conventional tillage and no-tillage for ear length, number of kernel rows, number of kernels per row, 100 kernels weight, fresh yield, and grain yield. This result indicates that no-tillage practice might be recommended for practical method for waxy com production. Days to tasseling and silking, plant height, ear height, ear length, and number of kernels per row were correlated with fresh and grain yields.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.581-585
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• 1999

The antioxidative activity measured by electron donating ability was investigated for the breeding of the highest antioxidative waxy corn (Zea mays L.) and the research for the most effective antioxidant in waxy corn. The electron donating ability was $15.5{\sim}65.0%$. The contents of phenolic compounds and tocopherols and the absorbance at 450 nm were $102.3{\sim}323.5\;{\mu}g/mL$, $15.6{\sim}144.2\;{\mu}g/mL$ and $0.047{\sim}0.206$, respectively. The mean values of electron donating ability and contents of phenolic compounds and tocopherols of four black waxy corn were comparatively high, that is, 48.7%, $267.0\;{\mu}g/mL$ and $87.0\;{\mu}g/mL$, respectively. The electron donating ability was significantly correlated with the level of phenolic compounds and tocopherols but not with the content of carotenoids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1584-1590
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• 2012

This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.