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Corn Genotype Description

 

TripleSweet
This extraordinary new genotype combines the finest qualities of the homozygous SE and the SH2 types. TripleSweet kernels are 75% SE and 25% SH2 , so exceptional SE tenderness and flavor are combined with the extended shelf life, extra sweetness, and field holding ability of SH2 genotype. TripleSweet provides more consistent, longer lasting sweetness, even under drought stress.  Decent emergence and seedling vigor are similar to a full SE type.

 

SH2
The SH2 gene seeds appear shriveled due to less starch. These seeds weigh less than other genotypes and should be considered when comparing seed costs and planting rates.  This genotype is often called "supersweets" because they are much sweeter than other genotypes.  This genotype converts sugar to starch much more slowly than SE or SU types allowing for a wider window for harvest and maintains good quality in the refrigerator longer.  SH2 varieties need warmer soil for germination.  If SH2 types cross pollinate with other corns, eating quality is lost.  Blocks of SH2 planting should be isolated from other corns by at least a two-track in the field.  Better to plant SH2 types near varieties that do not pollinate within 10 days of the SH2.  Best to separate SH2 types by pollination time and/or 250 feet.

 

SE
The sugary enhancer gene is a modification of the normal sugary (SU) gene.  Though not as sweet as the SH2, the sweetness of SE types is deliciously superior to SU types. The SE kernels have a creamy endosperm like SU types, unlike the SH2 types. The tenderness of the SE types is unsurpassed. Isolation from other genotypes is not necessary but preferred. SE types generally germinate better and have more seedling vigor than SH2 types.

 

SU
SU varieties have varying degrees of sugar in the kernel. Since the conversion of sugar to starch after prime maturity is rapid, the ears must be watched carefully as harvest approaches.

 

Open Pollinated
This type can cross with most anything. One of the oldest types.