Maize Genomics and Genetics 2024, Vol.15, No.1, 1-8 http://cropscipublisher.com/index.php/mgg 2 By summarizing and analyzing the research results in recent years, we hope to better understand the genetic basis of corn grain quality and provide scientific basis for future genetic improvement and variety selection. At the same time, this study will also discuss the limitations of GWAS in current technologies and methods, as well as possible breakthrough directions in future research, aiming to provide reference and inspiration for scholars in the fields of corn quality improvement and genetic research. 1 Overview of Corn Kernel Quality Traits As one of the important food crops in the world, corn's grain quality traits are directly related to its application value in food, feed and industrial processing (Dai et al., 2007). The quality traits of corn kernels mainly include starch content, protein content, oil content, etc. The level of these traits determines the nutritional value and processing characteristics of corn. As people's demands for health and nutrition continue to increase, attention to corn quality traits is also increasing. 1.1 Classification of quality traits Starch, protein, and oil are the three main components that make up corn kernels, and each has a significant impact on the energy value and processing potential of corn. Starch is the main component of corn kernels, and its content directly determines the energy value of corn. The level of starch content plays a crucial role in the processing of corn such as alcohol fermentation and saccharification. Generally speaking, the higher the starch content of corn, the greater its value in processing and utilization (Liu, 2004, Cereal Crops, 24(5): 258-260.). Protein is another key factor affecting the nutritional value of corn. It not only determines the quality of corn as food and feed, but also affects the quality of corn processed products. Corn with higher protein content is more suitable for the production of high-protein feed and food to meet the market demand for products with high nutritional value. The oil content mainly affects the energy value of corn and the extraction efficiency and quality of corn oil. The oil in corn kernels is mainly concentrated in the endosperm. The oil content is not only related to the energy value, but also directly affects the preference of different corn varieties in the edible oil processing industry. Typically, corn varieties with higher oil content are more popular in the edible oil processing industry because they can provide higher oil extraction rates and better oil quality. 1.2 Impact of quality traits on corn processing and consumption The quality traits of corn kernels play a vital role in its processing and consumption. Different quality traits make corn have specific suitability in multiple fields (Zheng et al., 2021): corn with high starch content is most suitable for the production of alcohol and starch; while corn with high protein content is more suitable for the production of high protein Food and feed; at the same time, corn with high oil content is mainly used to extract corn oil. In the processing industry, the quality traits of corn are key factors that determine product yield and quality. For example, starch content not only directly affects alcohol production and starch extraction rate, but oil content also affects the output and quality of corn oil. Therefore, according to the different needs of processed products, the processing industry has clear requirements for the quality traits of corn. In the consumer market, the quality traits of corn are also an important criterion for consumer selection (Zeng et al., 2022). Because corn with high protein and oil content has higher nutritional value, this type of corn is favored by health-conscious consumers. In addition, corn varieties with specific quality traits. For example, sweet corn and waxy corn are very popular in the consumer market because of their unique taste and flavor. Sweet corn contains high sugar content and is suitable for eating directly or processing into canned products, frozen products, etc. Because of its unique sticky texture, waxy corn is often used to make traditional delicacies such as glutinous rice cakes and rice dumplings. These special quality corn varieties meet consumer demand for food variety and special taste. These situations collectively reflect that the quality traits of corn kernels not only affect its application in the processing field, but also profoundly affect consumer choices and consumption behaviors.
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