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Compared
with the standard sweet corn types, these varieties have a distinctly
higher content of sugar and are therefore called "super sweet" or
"extra sweet". In these hybrids there is, apart from the above-described
recessive gene su1, another recessive gene, which is called sh2
(shrunken two gene) by the geneticists. As a consequence of this
gene, the transformation of sugar into starch is still more slowed
down. Extra sweet varieties have such a high sugar content that
they can be consumed without cooking directly from the field, and
someone may find this type even too sweet. However, these hybrids
have a great advantage as regards production and trade, as the temporal
margin for their marketing is distinctly longer, because even after
some days of storage within the marketing chain, the quality of
these varieties differs considerably from that of field corn harvested
by the way side. To maintain their quality advantage, extra sweet
varieties must be isolated not only from field corn, but also from
normal sweet varieties.
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