Using traditional sexual hybridization methods, MSc. Nguyen Van Ha and his colleagues successfully created the SSW18 corn variety that can be eaten directly after being picked from the tree, without having to go through processing such as boiling, steaming, or baking.
Sharing with VnExpress, MSc. Nguyen Van Ha, Deputy Head of the Department of Upland Crop Research, Institute of Crop Research and Development, Vietnam Academy of Agriculture , said that the special feature of this corn variety is its high water content, low starch, when eaten directly it tastes like ripe fruit, without feeling bitter.
Compared to normal corn (about 12-15 degrees Brix sweetness), the new corn variety has a sweetness of 18 degrees Brix, and under good growing conditions can reach up to 20% (like grown in Sapa). The sugar content in corn is high, but it does not have the same effects as glucose or cane sugar, so people with diabetes and dieters can completely use it.
Super sweet corn variety SSW18 right in the field. Photo: Research team
Super sweet SSW18 is a single cross between two parent lines, selected and created domestically by the research team, without using genetic modification. The external morphology is similar to waxy corn, however, when sliced inside, the corn kernels have a clear jelly color and high water content. On the other hand, the corn kernels have a low starch content, do not need to be processed to cook the starch, so they can be eaten raw without a bitter taste. "This is a new research direction that the team wants to introduce to people, who can accept and enjoy this product," said MSc. The team initially selected the variety, and is perfecting and improving some traits to commercialize it.
Mr. Ha said that the research team has been nurturing and pursuing a corn variety that can be eaten like fruit, without processing, for about 7-8 years. Choosing corn varieties that can be eaten directly is a trend in many developed countries in the world with this crop. "In addition to being convenient for eating, not being processed can preserve the nutritional content in corn such as some vitamins and amino acids," he said. Therefore, the team also built an organic farming process, ensuring safe use, without the impact of chemicals during the growing process.
MSc. Nguyen Van Ha, representative of the experimental research group at the SSW18 corn field. Photo: Research group
The group conducted a trial planting in Moc Chau (Son La), Sa Pa, Bac Ha (Lao Cai), Ha Giang, Vinh Phuc and Hanoi. In areas with cool climates, the plants yield well and have fewer pests and diseases, for example in Sapa. According to the group, SSW18 super sweet corn grows well and quickly, but the yield is average, not as high as current waxy corn and non-glutinous corn. The time from planting to harvesting fresh corn is 70 - 80 days depending on the region, crop, and weather, with a yield of 10 - 12 tons/ha.
Scientists are testing varieties in different ecological areas to select high-tech farming areas to improve corn quality, sweetness and resistance to pests. The group said they are ready to cooperate, exchange and invest in perfecting technology, and support businesses and the government to bring varieties to market.
Morphology of super sweet corn variety SSW18 developed by a research team at the Vietnam Academy of Agriculture.
Nhu Quynh
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