PHYSICAL KERNEL PROPERTIES AND QUALITY OF RACIAL GROUPS OF MAIZE LANDRACES OF MÉXICO

Abstract

Maize (Zea mays L.) selection for kernel quality has been the main basis for improvement for our ancestors. Most maize consumed today has undergone centuries of selection by flavor, odor and texture in various products such as tortillas. However, classification and registry of landraces and hybrids is based on agronomical, cytological and taxonomical characteristics; very few studies have evaluated physical properties and quality of kernels. This review explores published research related to corn quality of Mexican maize landraces and contrasts those results to the agronomical classification of Mexican maize landraces. Data showed that agronomic classification of Mexican landraces, although important for genetic breeding programs, is not directly related with quality features for tortilla production or other final uses. Kernel hardness and flotation index were traits highly related to race performance and quality of the maize products, so it might be important to incorporate them in classification systems.