International Journal of Current Microbiology and Applied Sciences

Sweet corn (Zea mays L.) being staple food crop is used as a nutritional source for humans. Sweet corn, a member of the Gramineae family is available in wide varieties globally but variety preference is different for each region. Unlike field corn varieties, standard yellow sweet corn is the most commonly known Sweet corn variety, which are harvested at full maturity, sweet corn is picked when immature, it is a costly and perishable vegetable with short shelf life due to higher respiration rate efforts are needed to promote processing of sweet corn so as to enhance its shelf life and prevent post-harvest losses. In the present article, nutritional composition and their benefits on human health have been discussed.

Assessment of Correlation and Path Coefficient Analysis for Yield and it’s Attributing Traits in Rice (Oryza sativa L.) Genotypes