Knowledge Center Catalog

Study of quality traits of different varieties of food maize cultivated in West Georgia

Kobakhidze, K.

Study of quality traits of different varieties of food maize cultivated in West Georgia - Tbilisi (Georgia) CIMMYT : 2004 - p. 374-375 - Printed

Abstract only

In 1988-1989 Laboratory of Plant Physiology and Biochemistry of Georgian RI of Agriculture organized an expedition with the purpose of investigation of the chemical characteristics of food maize varieties cultivated in West Georgia. Imereti, Racha, Samegrelo, Guria, Adjaria and Abkhazia regions were visited during the expedition. Maize crops in 30 villages of 20 districts were assessed. Up to 40 samples of different varieties of maize were collected. Laboratory investigation of their chemical properties was carried out to determine the content of proteins, fats, cellulose, starch and ash. The expedition ascertained that the following commonly cultivated varieties " Ajametis Tetri", "Nakhevar Kbila", "Local Kajovana" and " Abashis Kviteli" are the mast wide spread varieties an the studied territory. The above data represents the best results found at analyzing of the expedition materials. The most widely cultivated variety Ajametis Tetri proved to be also of the best quality characteristics. The results of this expedition provide breeders and agronomist with material for the further study of food maize.


English


Chemical composition
Cultivation
Food crops
Maize
Protein content
Seed crops
Varieties

CIMMYT

633.1147 / BED

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