Explosive corn, commonly known as popcorn corn, is mainly used for popping corn kernels. The ears and grains of the explosive corn are smaller than the ordinary corn, and the grains are mainly composed of horny endosperm. The structure is compact, hard and transparent, and has a relatively large expansion and rupture ability when exposed to high temperatures. Explosive corn kernels are rich in protein, cellulose, starch, inorganic salts, and various vitamins such as VB1 and VB2.

1.  Nutritional value

According to research on the nutritional value of explosive corn in the United States, 1.5 ounces (42.5 grams) of popcorn is equivalent to the energy of two eggs; Compared to beef of the same weight, explosive corn has a 67% protein content and 10% higher iron and calcium content than steak. Popcorn has loose and porous structure, dense honeycomb structure, uniform structure, and soft texture. During the process of making popcorn, there is less loss of nutrients, especially vitamins. The starch in popcorn does not undergo retrogradation or aging, and the protein digestion rate is as high as 85%. Eating popcorn can provide rich nutrition, and regular consumption is also beneficial for dental health, exercising chewing muscles, making the face smooth and muscular. It can also sharpen the stomach wall, increase intestinal peristalsis, promote food digestion and absorption, and have great benefits for the digestive system. During the process of making popcorn, adding seasonings such as sugar, oil, and spices can result in various flavors of popcorn. Popcorn is a convenient food with excellent color, aroma, taste, and shape, rich nutrition, easy digestion, and suitable for all ages.

2.  Economic value

Explosive corn is a very popular product in the market today. Popcorn cob is listed as a nutritious food in the United States. The American Cancer Society, Dental Association, and Nutrition Society jointly recommend it to their people. Popcorn has become a popular recreational nutritional food. According to data, the average American eats more than 50 liters of popcorn annually, and the sales of popcorn account for more than 2% of the total sales of snacks. Popcorn is a traditional food in China, but for many years, the popcorn consumed by people has mainly been made by using a high-pressure blaster to blast ordinary corn kernels. Ordinary corn kernels have thicker seed coats, lower expansion coefficients, lower protein content, less tender and a poor taste. In addition, the popping chamber of high-pressure popping machines is usually sealed with lead, which can easily lead the popcorn and cause harm to the human body. Ordinary popcorn is not only inferior to the explosive corn popcorn in terms of nutrition and taste, but also not conducive to physical health. With the continuous improvement of people’s living standards, Explosive corn popcorn has become a beloved nutritional food. Explosive corn popcorn can be seen on the streets and entertainment venues of many cities,and it leads to a rapid increase in demand.

3. Fertility characteristics

(1) Morphological characteristics of explosive corn kernels

There are two types of explosive corn kernels: pearl shaped (round) and wheat grain shaped (long). Explosive corn kernels are small, hard, and shiny. The thousand grain weight is 90-160 grams.

The endosperm of explosive corn is basically horny endosperm, semi transparent. Its starch is all keratin starch. Starch is small in volume, polygonal in shape, and tightly arranged. The endosperm of Portula type corn is composed of horny starch on both sides, while the top and middle are composed of powdery starch; The endosperm of hard grain corn is surrounded and topped with horny starch, while the middle is composed of powdery starch. The volume of powdery starch granules is relatively large, round in shape, and arranged loosely. Explosive corn kernels have dense endosperm starch grains with few gaps between them. The kernels have a relatively high bulk density and can generate high internal pressure when heated. When the bound water inside the grain vaporizes, the water vapor movement between the starch grains increases in pressure until the pressure reaches the point where it can break the adhesive force between the starch grains and the limiting force of the seed coat, and then it can burst into popcorn. However, ordinary purslane type corn and hard grain type corn contain powdery starch, resulting in large gaps within the grains. When heated at normal pressure, water vapor moves through the gaps between starch grains, making it difficult to form sufficient pressure within the grains.

(2) The bursting characteristics of the explosive corn kernels

All types of corn grains can burst open when exposed to heat, and the bursting characteristic of grains is the main quality trait of the explosive corn. High quality and high commodity value explosive corn must be with high expansion rate and expansion coefficient (bursting coefficient).

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