Water based free energy as important factor of maize grain filling

Abstract

Kernel filling is important for achieving yield height and stability. It is firstly followed by the intensive accumulation of nutrients and water, up to the moment when polymerisation takes advantage, and added water tends to be loosed to the full ripening stage. The fluctuations of free energy of free, bulk and chemically boned water were measured in grains of different maize hybrids, grown at distinct densities, during grain filling. Free water gradually decreases during whole period, indicating that proper hydration is important for process continuity. Whereas bulk and chemically boned water are important for polymeriation phase. Maize growing at higher density enables higher water retention in kernels, with slower polymerisation.