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Revista mexicana de ciencias agrícolas

versión impresa ISSN 2007-0934

Resumen

SIERRA MACIAS, Mauro et al. H-564C, high quality protein maize hybrid for the humid tropic in Mexico. Rev. Mex. Cienc. Agríc [online]. 2011, vol.2, n.1, pp. 71-84. ISSN 2007-0934.

Between 2005 and 2008 high-quality protein maize hybrids were evaluated, validated and characterized in order to know their yield, agricultural characteristics and nutritional an industrial features. In 2005, hybrids were evaluated in Cotaxtla, Tlalixcoyan and Ignacio de la Llave, Veracruz, under an alpha lattice 9*2 design with 18 treatments and three repetitions, in fields with two five-meter long furrows, with a density of 62 500 plants ha-1. Hybrids HQ1, HQ2, HQ3 and HQ4, were identified; they stand out for their yield, agricultural characteristics and their tolerance to corn stunt. In the 2006 spring-summer cycle, six validation fields were set in Cotaxtla, Mata de Agua, Tlalixcoyan, Ignacio de la Llave, Martínez de la Torre and Rodríguez Clara, in the state of Veracruz. The fields were established with a random block design with nine treatments and two repetitions in fields with eight 25-meter long furrows, and a density of 62 500 plants ha-1. With the combined variance analysis, a highly significant difference was found for genotypes (G), locations (L) and the interaction G*L, in grain yield variables, days to male and female, aspect and plant health. The genotypes that stood out for their yield, aspect and plant and ear health were HQ4, H-520, HQ3 and HQ1, with 5.42, 5.38, 5.13 y 5.06 t ha-1, respectively. The HQ1 produced the best tortillas with the traditional method for dough and tortillas. Hybrid HQ4 can be successfully processed by the nixtamalized flour industry. This hybrid registered 72% more lysine and 56% more tryptophan in the whole grain than regular maize. In 2007 and 2008, HQ4 was defined for its official registration as H-564C with the number 2257-MAZ-1133-300609/C.

Palabras llave : Zea mays L.; flourization; nixtamalization; nutrition; protein quality.

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