The influence of seed moisture content on the popping ability of three popcorn (Zea mays L.) genotypes - DOI: 10.4025/actasciagron.v27i3.1475

• Autor(a) principal: Luz, Maria de Lourdes Santiago
• Data de Publicação: 2008
• Outros Autores: Dalpasquale, Valdecir Antoninho, Scapim, Carlos Alberto, Braccini, Alessandro de Lucca e, Royer, Márcia Regina, Mora, Freddy
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Agronomy (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1475
• topic: milho-pipoca; sementes; umidade; capacidade de expansão; 5.01.00.00-9 Agronomia

The seed moisture content is one of the most important characteristics in the popcorn popping ability and it depends on the popcorn genotype. Published articles are unconcluded to indicate the seed moisture, which promote maximum popping ability. Several national popcorn genotypes have not been evaluated yet in relation to the ideal seed moisture content to promote maximum popping ability. Thus, this study was carried out with the aim of studying the influence of seed moisture content on the popping ability index (PAI) of three popcorn genotypes. The three popcorn genotypes studied were: Zélia, 0+the IAC-112 hybrids and BRS-Ângela cultivar. The evaluated seed moisture contents were 9, 12, 15, 18 and 21%. For BRS-Ângela popcorn variety, the PAI maximum response was 22.5 mL mL-1 with a maximum of 12.8% of seed moisture content. The IAC-112 breed showed PAI of 23.5 mL mL-1 with the seed moisture content of 13.1% and for Zélia hybrid the maximum PAI of 25.0 mL mL--1 was achieved with the seed moisture content of 12.7%. Thus it is possible to conclude that the 13% commercial seed moisture content is the best moisture to pack popcorn seeds.