Thanks to all the folks who sent such helpful answers to my question,
>Is popability a single gene? How does it work? Could it be transferred to
>wheat or oats or rice? Is "puffed" wheat etc. related?
Marty Sachs <msachs at uiuc.edu> said:
: Unlike sweetcorn which is mostly due to a single gene change (either su1 or
: sh2), popcorn is actually a 'race'. Popability is a very complex trait that
: involves kernel shape and size, post harvest moisture content, pericarp
: quality, etc. Popcorns also carry gametophyte factors (which allow them
: to self pollinate but not be fertilized by foreign pollen). Popability is
: thought to be a primitive trait and George Beadle (who studied the origin
: of maize) demonstrated that teosinte kernels could be popped and speculated
: that this was why it was originally domesticated.
:: It seems to me that "puffed" wheat is more like "puffed" corn than popped
:: For further info, see:
L. Curtis Hannah <hannah at GNV.IFAS.UFL.EDU> said:
: As a matter of fact, regular corn will pop. Throw some in the microwave
: and a good percentage will pop.
:: Oliver Nelson, years ago, went to Purdue as a popcorn breeder. He could
: fill you in with many details.
Tom Peterson <thomasp at iastate.edu> said:
: The Agronomy Dept. at Purdue has developed "pop sorghum".