Resumen

MELESIO CUELLAR, José Luis et al. Productive potential, grain physical characteristics and nutrimental value in quality protein maize hybrids. Agric. Téc. Méx [online]. 2008, vol.34, n.2, pp.225-233. ISSN 0568-2517.

High yield potential maize hybrids with better quality protein might benefit mexican population who depends highly of tortilla as the main source of feeding. With the objective to comparing yield potential, agronomic performance, grain physical characteristics and protein quality, at Bajio Experiment Station (Celaya, Guanajuato, Mexico), belonging to the Mexican Forestry, Agriculture and Husbandry National Institute (INIFAP) during summer 2003, 14 white quality protein maize (QPM) hybrids and two normal endosperm controls were planted. Harvest grains were tested for bushel weight, 1 000 kernel weight, endosperm texture, grain shape, protein content, aminutoo acids, albuminuto/globulins and zeyns patterns. Average grain yield was 11.1 t ha^-1. QPM genotypes HEC-424973, HEC-864276, HEC-774986, HEC-867342, HEC-734286 and HEC-864542 had a mean grain yield of 12.6 t ha^-1 while the controls H-358 and Lince mean were 11.5 t ha^-1. When compare with the controls, QPM genotypes had lower test weight (77.4 vs 76.5 kg hL^-1) and 1 000 kernel weight (327 y 307 g), softer endosperm texture (2.5 vs 1.8, where 1= soft, 2 intermediate and 3 hard endosperm), lower protein content (10 vs 8%) and better quality protein and essential aminutoo acids content. When compared with the controls QPM genotypes had mean increments of 49% of lysine, 47% of tryptophan and 3 6% of albuminutos/globulins. The better combination of yield potential, agronomic performance, grain physical characteristics and protein quality were found in the experimental QPM hybrids HEC-424973, HEC-774986 y HEC-734286. The response of these genotypes support the possibility to release as new commercial hybrids. Therefore QPM hybrids with better potential used for commercial planting, will benefit farmers and consumers.

Palabras llave : Zea mays L.; amino acids; grain yield; physic and protein grain quality.

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