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Observations on Three Varieties of Hopi Maize

William L. Brown, E. G. Anderson and Roy Tuchawena, Jr.
American Journal of Botany
Vol. 39, No. 8 (Oct., 1952), pp. 597-609
Stable URL: http://www.jstor.org/stable/2438708
Page Count: 13
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Observations on Three Varieties of Hopi Maize
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Abstract

From collections obtained from the more conservative Hopi Indian villages the variation patterns of several morphological characters were determined for three major varieties of modern Hopi maize. The three varieties, White Flour, Blue Flour and Kokoma, are examined and compared in light of what is known of the evolutionary history of southwestern maize in general. Although the three varieties have much in common, White Flour exhibits to a greater degree the effects of introgression of both Mexican and Eastern germ plasm than do either of the other two varieties. Kokoma corn, on the basis of comparative morphology, appears to be closer to prehistoric Basket Maker maize than either of the other varieties, while Blue Flour is in many ways intermediate between Kokoma and White Flour. The genetics of color factors in Hopi maize is discussed. The characteristic alleles of each of the three varying factors for anthocvanin coloration are, Blue Flour: C Rg pl; White Flour: CI Rg pl; Kokoma: C rch Pl. Numbers and positions of chromosome knobs were determined from single plants of each of the three strains. Although total knob numbers are similar in each of the varieties, there are marked differences in knob positions.

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