Variety traits
Zea mays L. subsp. mays (Sweet Corn Group)
Classification of sweet corn hybrids based on the timing of technical maturity, measured by FAO numbers or growing degree units (GDU) accumulation.
In the reference 187 varieties crop Sweet corn, where this is mentioned in the description.
To assess the maturity of sweet corn, FAO numbers (index 100–900) and GDU heat unit calculations are used, based on the sum of effective temperatures above 10°C, accounting for biological growth thresholds. Unlike field corn, the critical stage for the sweet corn group is reaching the milk or milk-dough stage rather than physiological grain maturity.
The choice of maturity group determines the scheduling of production cycles and crop quality, as the process of converting sugars to starch is directly dependent on accumulated heat. The technological cycle from silking to technical maturity typically lasts 19–23 days; however, high temperatures shorten this period, requiring harvest schedule adjustments to prevent loss of marketability and grain toughening.
General information about the subject — on the page Maturity group.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Poljoprivredni Institut Osijek, HR
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn