Abstract
High-quality maize oil, having low level of saturated fatty acids, is highly suitable for human consumption. It is considered to be better than most of other edible oils due to its fatty acid composition and stability during storage and cooking. There is about 3–4 % oil content in maize kernel. However, more than 6–7 % oil is reported in high-oil corn genotypes. High-oil lines, in general, have reduced yields. Large numbers of genes/QTLs were reported to control this trait, thus, making it difficult to improve. A combination of conventional breeding methods, marker-assisted selection and transgenic approach would help in developing high-yielding genotypes with enhanced oil content in maize.
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Singh, N., Vasudev, S., Yadava, D.K., Chaudhary, D.P., Prabhu, K.V. (2014). Oil Improvement in Maize: Potential and Prospects. In: Chaudhary, D., Kumar, S., Langyan, S. (eds) Maize: Nutrition Dynamics and Novel Uses. Springer, New Delhi. https://doi.org/10.1007/978-81-322-1623-0_6
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DOI: https://doi.org/10.1007/978-81-322-1623-0_6
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