Hi everybody
first thread yay
Recently I was listening to the lecture linked below, where at around the 23 minute mark the presenter discusses an nifty trait that, as far as I know, is still an academic curiosity yet to be explored further. Called 'pseudostarchy', it results in full non-wrinkly kernels when dry and mature. Sugar content is still around 10% as this is still homozygous recessive sugary (su) corn, but the starch synthesis which the sugary gene disables is restored through a workaround - if I understand correctly the multibranched polysaccharides that sweetcorn usually makes a lot of are instead replaced by starch. This strikes me as an interesting characteristic for home growers as it may result in a multipurpose corn, good for both fresh eating in the milk stage and grinding for (sweet!) cornmeal at maturity.
This was achieved by visual selection for the least wrinkled kernels over 7 generations and the presenter seems to think it wouldn't be too difficult to reproduce. Culinary qualities of a pseudostarchy corn would be interesting to explore. Texture when eaten fresh would surely be different, likely more suited to grilling than a light steaming. I'm curious how a sweetcorn taken in this direction would compare to non-sugary types that are reputed to be good for fresh eating, like Black Aztec or Hickory King.
Here is the lecture:
https://youtube.com/watch?v=yWFby0ZdKsI&t=22m56s
