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This article in AJ

  1. Vol. 50 No. 4, p. 207-210
    Received: Sept 5, 1957



Gene Interactions in Maize Affecting Endosperm Properties1

  1. H. H. Kramer,
  2. P. L. Pfahler and
  3. R. L. Whistler2



The action and interaction of 5 genes, ae, du, su1, su2, and wx, conditioned amylose percentages in starch ranging from 0 to over 70%. Combinations of du, su2, and su2, which increased amylose content in a normal background, decreased amylose content in a homozygous ae background, and produced no amylose in a wx background. The five genes conditioned specific birefringence end-point temperatures of endosperm starch and clear cut epistatic relationships in combination. End-point temperatures were not related to amylose content.

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