Quality Evaluation of Some Varieties/Genotypes of Popcorn (Zea mays everta)

The variability in different quality parameters of nineteen popcorn varieties/genotypes was found in the range of 37–115 g (cob weight), 10–18 (number of kernel rows per cob), 22–42 (number of grains per row), 30–98 g (grains weight per cob), 69.11–87.36% (shelling), 9.70–32.70 g (100-grain weight), 3.78–8.73% (moisture content), 59.75–68.51% (starch content), 11–41 ml (volume of grains before popping), 40–200 ml (volume of grain after popping), 23–189 ml (volume expansion), 60–98% (popping), 7.78–30.15 g (total weight of grains after popping) and 0.28–2.45 g (weight loss of grains during popping). Amber Variety of popcorn gave highest values of volume expansion, popping percentage, volume of grains after popping and lowest values of volume of grains before popping, 100-grain weight with medium values of moisture content, starch content, number of kernel rows per cob, number of grains per cob, total weight of grains per cob, cob weight and weight loss of grains during popping. However, genotype PC-45 showed second rank in respect of popping characteristics. The popping percentage was positively and significantly associated with volume expansion (r=0.8193), weight loss of grains during popping (r=0.6199) and starch content (r=0.8242).