Joachim Messing, Rutgers University (IMAGE)
Caption
Rutgers researchers led by Prof. Joachim Messing have discovered the basis for what makes corn kernels hard, a quality that allows corn to be easily harvested, stored and transported. The findings could lead to better hybrids and increase the supply for people in developing countries who rely on it as a nutritional staple. The discovery explains how a breed of corn known as “quality protein maize,” or QPM, incorporates two qualities essential for an economical and nutritious food crop: a source of key protein ingredients as well as a hard-shelled kernel.
Credit
Rutgers University
Usage Restrictions
Permission is granted to reproduce the image in connection with news coverage of this story. All other rights are reserved.
License
Licensed content