Gene Interactions in Maize Affecting Endosperm Properties1
- H. H. Kramer,
- P. L. Pfahler and
- 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.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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