Sweet Corn

dc.contributor.author Nair, Ajay
dc.contributor.author Haynes, Cynthia
dc.contributor.author Jauron, Richard
dc.contributor.author Everhart, Eldon
dc.contributor.department Extension and Outreach
dc.date 2019-04-24T14:26:31.000
dc.date.accessioned 2020-06-30T03:32:35Z
dc.date.available 2020-06-30T03:32:35Z
dc.date.embargo 2019-02-05
dc.date.issued 2018-05-01
dc.description.abstract <p>Although corn includes dent, flint, flour, and popcorn, sweet corn (Zea mays var. rugosa) is the first thing that comes to mind for many Americans. Sweet corn differs from field corn in that more sugar and less starch accumulates in the kernels. The five main types of sweet corn are standard sugary (su), sugary enhanced (se), shrunken-2 (sh2), synergistic (syn), and augmented supersweets (shA). These types vary in sugar content, texture, length of harvest period, storage life, and seed vigor/germination requirements.</p>
dc.identifier archive/lib.dr.iastate.edu/extension_pubs/365/
dc.identifier.articleid 1536
dc.identifier.contextkey 13757415
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath extension_pubs/365
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/33653
dc.language.iso en
dc.relation.ispartofseries HORT 3089
dc.source.uri https://store.extension.iastate.edu/product/5485.pdf
dc.title Sweet Corn
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isOrgUnitOfPublication 8a692eed-a221-4210-a2bd-600abb7c309a