In:
Agronomy Journal, Wiley, Vol. 50, No. 4 ( 1958-04), p. 207-210
Abstract:
The action and interaction of 5 genes, ae, du, su 1 , su 2 , and wx , conditioned amylose percentages in starch ranging from 0 to over 70%. Combinations of du, su 2 , and su 2 , 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.
Type of Medium:
Online Resource
ISSN:
0002-1962
,
1435-0645
DOI:
10.2134/agronj1958.00021962005000040011x
Language:
English
Publisher:
Wiley
Publication Date:
1958
detail.hit.zdb_id:
1471598-3
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