PHYSIOLOGICAL CHANGES AND FREEZING INJURY IN MATURING MAIZE

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Abstract
The physical and chemical changes in dried kernels from ears harvested at different stages of development were compared with those occurring in frozen kernels. Maximum dry wt. of kernels was attained at different moisture levels, depending on var. and season. Under field conditions, the ears snapped and frozen dried more slowly than the unfrozen. Both reducing sugars and sucrose decreased in the kernels with maturation. In the drying ears, sucrose in kernels decreased rapidly but reducing sugars decreased slowly. When ears were frozen before drying, the kernels contained less sucrose but more reducing sugars. During maturation, the alcohol-soluble N and the total N percentages decreased while the insoluble N remained constant. With field drying, the alcohol-soluble N decreased, while both the insoluble and total N increased. The frozen ears, however, contained more alcohol-soluble N, less insoluble, and the same percentage of total N as the unfrozen. Freezing slowed the synthesis of protein but apparently did not stop N translocation from cobs and shanks. Ability of corn kernels to germinate starts early in their life, but the more mature seed produced more vigorous seedlings. Freezing decreased both germinability and viability of seed corn. Reduction of vigor may be due either to protoplasmic injury or to a reduction in quantity or availability of seed reserves.

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