Chemical analyses of cross-bred ears, involving the yellow dent (Iodent) and white Evergreen sweet corn varieties, have yielded some interesting results with respect to the detailed mode of inheritance of sugars, dextrins, starches, and fat. High sugar and dextrin (also low starch) are distinctly recessive in inheritance, although there is a small cumulative effect of the genetic factors represented in the endosperm development with its 3x condition. No such cumulative effect is present with respect to fat, the hybrids (made reciprocally) having identical values, intermediate in percentage, but with a slight tendency towards a dominance of low fat. Carbohydrate and fat values are interrelated genetically, but very likely this indicates a morphological relation within the kernel.
Proceedings of the Iowa Academy of Science
©1924 Iowa Academy of Science, Inc.
Lindstrom, E. W. and Gerhardt, F.
"Inheritance of Carbohydrates and Fat in Corn,"
Proceedings of the Iowa Academy of Science, 31(1), 133-133.
Available at: https://scholarworks.uni.edu/pias/vol31/iss1/28