kensfarm
Veteran Member
Some of the new varieties will keep their sweetness longer.
Normal Sugary (su) Kernels contain moderate but varying degrees of sugar, depending on the variety. Sugars convert to starch rapidly after harvest. Most available varieties are of this type.
Extra Sweet sh2 This gene is name is descriptive of its effect on the dry kernel. Its presence creates greatly heightened sweetness and slow conversion to starch after harvest. Common names for this type are Supersweet and Shrunken. Cross pollination between a Supersweet and Normal or Sugar Enhanced variety will result in tough, starchy kernels in both types. Isolation is required for maximum sweetness but NOT from themselves.
Sugar Enhanced (SE) This gene, when present, modifies the normal sugary (su) gene. The result is increased tenderness and to a varying degree, sweetness. The conversion of sugar to starch after harvest is slowed. All varieties described as SE and EH are included. No isolation from Normal sweet corn is necessary, but it is suggested.
TripleSweets A new, extraordinary sweet corn that marries the exceptional tenderness and flavor of a sugary-enhanced type with extra sweetness and extended shelf life of a supersweet. Consequently, TripleSweet varieties can be harvested over a longer period and can deliver more consistent, long-lasting sweetness than sugary-enhanced varieties, even under stress from high temperatures. This is possible because 25% of a TripleSweets sugary-enhanced kernels are spiked with supersweet genetics and sugar levels. Isolate TripleSweets from SH2 but NOT necessary to isolate from SE's.
Normal Sugary (su) Kernels contain moderate but varying degrees of sugar, depending on the variety. Sugars convert to starch rapidly after harvest. Most available varieties are of this type.
Extra Sweet sh2 This gene is name is descriptive of its effect on the dry kernel. Its presence creates greatly heightened sweetness and slow conversion to starch after harvest. Common names for this type are Supersweet and Shrunken. Cross pollination between a Supersweet and Normal or Sugar Enhanced variety will result in tough, starchy kernels in both types. Isolation is required for maximum sweetness but NOT from themselves.
Sugar Enhanced (SE) This gene, when present, modifies the normal sugary (su) gene. The result is increased tenderness and to a varying degree, sweetness. The conversion of sugar to starch after harvest is slowed. All varieties described as SE and EH are included. No isolation from Normal sweet corn is necessary, but it is suggested.
TripleSweets A new, extraordinary sweet corn that marries the exceptional tenderness and flavor of a sugary-enhanced type with extra sweetness and extended shelf life of a supersweet. Consequently, TripleSweet varieties can be harvested over a longer period and can deliver more consistent, long-lasting sweetness than sugary-enhanced varieties, even under stress from high temperatures. This is possible because 25% of a TripleSweets sugary-enhanced kernels are spiked with supersweet genetics and sugar levels. Isolate TripleSweets from SH2 but NOT necessary to isolate from SE's.
