ArticleFrontiers in plant science2022
Grain filling leads to backflow of surplus water from the maize grain to the cob and plant
Article in Frontiers in plant science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 8 citations in OpenAlex.
- Resveratrol Content Profiles and Their Correlation with Multidimensional Quality in Different Peanut Cultivars.Foods (Basel, Switzerland) · 2026Article
- Reverse Sap Flow from Fruit.Plants (Basel, Switzerland) · 2025Article
- Water phase distribution and its dependence on internal structure in soaking maize kernels: a study using low-field nuclear magnetic resonance and X-ray micro-computed tomography.Frontiers in plant science · 2024Article
- Novel insights into maize (Zea mays) development and organogenesis for agricultural optimization.Planta · 2023Review
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4 authors at 1 institution in 1 country.
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Abstract
Rapid dehydration of maize grain is one of the main characteristics of cultivar selection for mechanical grain harvest; however, the dominant driving forces and mechanisms of grain dehydration before physiological maturity remain disputable and obscure. This study compared the grain moisture content and dehydration rate of coated treatment (no surface evaporation) and control grains. Meanwhile, the xylem-mobile dye was infused from stem and cob, and its movement was observed in cob, ear-stalk and stem xylem. The development dynamics of husk, grain and cob were analyzed to determine the mechanism of grain dehydration. The results showed that, from grain formation to 5-10 days before physiological maturity, the main driving force of grain dehydration of the early and middle-maturity maize cultivars was filling, followed by surface evaporation. In the dye movement experiment, the movement of the stem-infused xylem-mobile dye through the pedicel xylem was observed during but not after the grain formation period. Moreover, the cob-infused xylem-mobile dye moved to the ear- stalk and the stem
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