Supersweet Bicolor Corn
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High quality augmented supersweet bicolors have the (se) gene stacked on top of the (sh2) gene. The resulting hybrids carry both the tender, higher moisture kernel and corn flavor that the (se) ...
High quality augmented supersweet bicolors have the (se) gene stacked on top of the (sh2) gene. The resulting hybrids carry both the tender, higher moisture kernel and corn flavor that the (se) ...
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High quality augmented supersweet bicolors have the (se) gene stacked on top of the (sh2) gene. The resulting hybrids carry both the tender, higher moisture kernel and corn flavor that the (se) varieties normally have along with the high sugar and slow conversion to starch that the standard supersweets normally have.
Standard Supersweets have a shrunken (sh2) gene. This gene raises the original levels of complex sugars and extends their flavor by slowing the conversion to simple sugars and finally to starch. Moisture is also retained longer in this type and their shelf life is remarkably long. The kernel texture of this type is noticeably crunchier and firmer than the other genetic types.
The Supersweets as a class have a low seed density which results in higher seed counts/lb. Wait for ideal soil conditions (soil temperatures of at least 60-65° F. and moist but not saturated soil) before planting. This class will also germinate better if not planted too deep. Depth should be determined by soil moisture level in the field. All supersweet corns can be planted with other supersweet corns, but should be isolated from all other genetic types to ensure their eating quality. “Isolation” as used above can either mean at least 250 ft. apart, separated by an effective wind break, or 10 to 14 days difference in maturity because corn is wind pollinated.
High quality augmented supersweet bicolors have the (se) gene stacked on top of the (sh2) gene. The resulting hybrids carry both the tender, higher moisture kernel and corn flavor that the (se) varieties normally have along with the high sugar and slow conversion to starch that the standard supersweets normally have.
Standard Supersweets have a shrunken (sh2) gene. This gene raises the original levels of complex sugars and extends their flavor by slowing the conversion to simple sugars and finally to starch. Moisture is also retained longer in this type and their shelf life is remarkably long. The kernel texture of this type is noticeably crunchier and firmer than the other genetic types.
The Supersweets as a class have a low seed density which results in higher seed counts/lb. Wait for ideal soil conditions (soil temperatures of at least 60-65° F. and moist but not saturated soil) before planting. This class will also germinate better if not planted too deep. Depth should be determined by soil moisture level in the field. All supersweet corns can be planted with other supersweet corns, but should be isolated from all other genetic types to ensure their eating quality. “Isolation” as used above can either mean at least 250 ft. apart, separated by an effective wind break, or 10 to 14 days difference in maturity because corn is wind pollinated.
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