Blue maize with pigmented germ: Phytochemical compounds and tortilla color.

Blue maize is used in the production of various traditional foods, and its phytochemical composition has been claimed to possess health benefits. In this study, two blue maize hybrids with pigmented germ grown in five environments were studied under the hypothesis that the germ could have a different anthocyanin profile from that of anthocyanins synthesized in the aleurone layer, and that those in the germ could increase the total anthocyanin content in the whole grain. The percentage of pigmented germ, total anthocyanin content (TA) and total soluble phenols in the germ, whole grain and tortilla were evaluated to determine how tortilla color is modified.

Combining Ability and Reciprocal Effects for the Yield of Elite Blue Corn Lines from the Central Highlands of Mexico.

The development of hybrid plants can increase the production and quality of blue corn, and, thus, satisfy its high demand. For this development, it is essential to understand the heterotic relationships of the germplasm. The objectives of this study were to determine the effects of general (GCA) and specific (SCA) combining ability, as well as the reciprocal effects (REs) on the yields of 10 blue corn lines, and to select the outstanding lines.