no yellow colored flour corn

[atilgan]

I looked at several well known seed vendors and could not find a purely yellow colored flour corn. Do you know a variety that I can search with its name?

[DarJones]

Nothstine Dent is a fairly good northern adapted variety.

[atilgan]

I did not mean dent or flint corn

[grano]

The olotillo at masienda appears to be a very soft dent. There is a little more here: www.biodiversidad.gob.mx/usos/maices/grupos/MaduracionT/Olotillo.html

You might find some material in the flour/flint group at nativeseeds.

Another soft dent is Henry Moore is available at Severson Farm. It's mostly orange with a yellow top.

[grano]

Another option is to get some Mandan Red Flour and pluck out the yellow ones.

Puzzling that there are no better options.

[atilgan]

Thanks. I should try that.

[grano]

Painted Mountain is another flour corn with some yellow kernels.

[blueadzuki]

so is Rosari

link

There are a LOT of Native seed SEARCH corns with yellow kernels in the flour/flint section, but based on the pictures most of them are closer to the flint side than the flour side.

[grano]

atilgan,

You are the person to develop the world's first yellow flour corn!

[reed]

If I understand it right soft endosperm is what makes flour corn, flour corn and soft endosperm is always white. So to have a yellow flour corn you would have to have first get the soft white emdosperm locked in and cover it with a yellow pericarp, I don't know it that is possible or not, never researched it.
Other choice would be to settle for a flour/flint mix with the flint part being yellow, I think could be done but not sure.

[blueadzuki]

Mar 7, 2020 20:39:19 GMT -5 grano said:

atilgan,

You are the person to develop the world's first yellow flour corn!

Technically no. The Andean corns have had a yellow floury version since time immemorial (you can buy it in bags at any good Latin supermarket). It's just that, as Andean corns are difficult to grow outside of Andean conditions, I did not think they were a viable option to recommend.

And reed I think you mean aleurone, not pericarp. Pericarp is the skin on the kernel, aleurone is the middle layer(s) and where yellow resides.

And who knows. There is a rarish gene that can make the endosperm of corn turn purple, maybe there's one for yellow as well.

[reed]

Mar 8, 2020 8:48:36 GMT -5 blueadzuki said:

Mar 7, 2020 20:39:19 GMT -5 grano said:

atilgan,

You are the person to develop the world's first yellow flour corn!

Technically no. The Andean corns have had a yellow floury version since time immemorial (you can buy it in bags at any good Latin supermarket). It's just that, as Andean corns are difficult to grow outside of Andean conditions, I did not think they were a viable option to recommend.

And reed I think you mean aleurone, not pericarp. Pericarp is the skin on the kernel, aleurone is the middle layer(s) and where yellow resides.

And who knows. There is a rarish gene that can make the endosperm of corn turn purple, maybe there's one for yellow as well.

Interesting, I'm not sure I've ever seen yellow aleurone, seems like it's various shades of blues, purples, pink ans so on but I'm not all that experienced with it. Actually though not sure I'v seen what I know for sure was yellow pericarp but I'd bet it does exist. 

I just thought carotene, if ya had that in the flour endosperm and everything else colorless you'd probably have a shade of yellow, or maybe orange. Corn color is such a bugger cause what see is a blend of the different places it ooccures.   

[blueadzuki]

Oops you are right, the yellow is in the hard endosperm, not the aleurone. My bad

A yellow pericarped corn could theoretically exist. If it can be red and orange I imagine there could be an orange pale enough to pass as yellow. The way to tell of course would be to peel the kernel. If it was in the pericarp, the kernel inside would be white.

[DarJones]

The pericarp is translucent maternal tissue therefore is not inherited with the seed genetics. I've seen pericarp with red color from phlobenes and I've seen some corn that had pale orange pericarp from zeaxanthin. I do not know if the color in the pericarp is derived from the aleurone layer or if it came from the maternal parent. Regardless of color, the pericarp is maternal tissue.

Aleurone is endosperm therefore is triploid with resulting genetic quirks. It contains proteins and anthocyanins that are not normally expressed deeper in the starch of the kernel and that applies whether it is flint or dent or flour type.

Yellow color is from lutein and zeaxanthin expressed throughout the hard starch portion of the endosperm. It is visible in flint corn and dent corn which both have hard starch to some extent. There are two biopaths in corn, one leading to hard starch, the other to soft starch. It is possible to interrupt one or the other resulting in corn that expresses only very hard or only very soft kernels. en.wikipedia.org/wiki/Waxy_corn has some relevant information.

A true flour corn expresses soft starch with little or no hard starch. Soft starch is - to my knowledge - always white to shades of cream. I am not including the aleurone layer in this statement since it contains proteins and anthocyanins that express only in the thin layer beneath the pericarp.

There is a type of corn that has a very thin layer of hard starch just beneath the pericarp and otherwise filled with soft starch. I suspect this is the type blueadzuki is describing for a yellow flour corn.

[reed]

I love tinkering with pericarp color. To me it seems completely independent of the other places color shows up. It is translucent, usually, and uniform, mostly, since it is maternal. I have seen it though so dark that all the kernels looked exactly the the same although when dissected they varied in aleurone an endosperm colors.

In my corn I'm working for white endosperm, no aleurone color and highly varied pericarp. I hope to have lots of different shades and colors including starburst but any single ear is all the same.