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1. 1
Submitted By:
Diya Dixit
University Roll Number-
2370110015
SEED PRODUCTION TECHNOLOGY
OF MAIZE
WELCOME
PRINCIPLES OF SEED TECHNOLOGY- BAGC0125
Submitted To:
Dr. Vineeta Pandey
Assistant Professor
Faculty of Agricultural Sciences
GLA University

2. 2
CONTENT -
Introduction
Types of Corn
Brief Cultural Practices
Variety
Isolation
Field Standard
Nutrient Management
Irrigation
Intercultural Operations
Field Inspection
Roughing
Harvesting and Yield
Seed Standard

3. 3
Botanical Name: Zea mays
Chromosome Number: 2n=20, Family: Poaceae
•Origin – Southern Mexico
•Maize is common cereal crop of India with wider industrial and household utility.
•It is used a feed, food and raw material in soft drink industry.
•The maize is rich in riboflavin, phosphorus, potash, iron, calcium, zinc, and
vitamin B and also has a high amount of vitamin A (carotenoids).
INTRODUCTION-

4. 4
Type of Corn
Dent Corn - Dent corn, also known
as field corn, has kernels containing a
hard form of starch at the sides and a
soft type in the center.
Flint Corn -Flint corn, also known as
Indian corn, has kernels with a hard
outer layer to protect the soft
endosperm inside the kernels.
Flour Corn - Flour corn is one of the
oldest types of corn and was used by
Indians and Americans to grind the
kernels into flour. It has soft starch
throughout the kernel and has no hard
layer.
 Baby Corn - Baby corn, as the name
suggests, are young finger-like
unfertilized cobs with 1 to 3
centimeters emerged silk.
 
 
Sweet Corn -Sweet corn is one of the
trending vegetables in different
developing and developed countries.
The reason behind its growing
popularity is its delicious taste and
vitamins A and C. The sugary genes
present in sweet corn naturally
prevent the conversion of sugar into
starch.
Waxy Corn -Waxy corn originates
from China and is largely used in the
USA. Due to its wax-like appearance,
it is named as waxy corn . It is also
used in the manufacturing and paper
industries.
Pop Corn - Popcorn is among the
oldest surviving varieties of maize. It
contains only a small portion of soft
starch, with the kernels being either
pointed or round.
 

5. 5
.
•Land Requirement - Maize needs
well pulverized, fine and smooth
field for seed emergence and root
growth . Also free from seed borne
disease, voluntary plants and crop
residues.
• Source of Seed– It should be
collected from authentic sources of
appropriate class.
•Seed rate -
 
About 20-25 kg/ha of
seed should be used.
•Seed treatment - Bavistin + Captan
in 1:1 ratio @2g/kg seed for Banded
leaf and sheath blight, Maydis leaf
blight etc. Imidachlorpit @4g/kg
seed for termite and shoot fly.
Brief Cultural Practices-

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SOWING TIME
Season Optimum time of sowing
Kharif Last week of June to first
fortnight of July
Rabi Last week of October for inter
cropping and up to 15th of
November for sole crop
Spring First week of February
Spacing - Sowing the seed are sown at a spacing of 45 x 10 cm or 60 x 20
cm based on the specific features of the variety.
Method of Sowing- Maize is sown in rows with help of maize planter, or is
dibbled by hand in furrows. The depth of seedlings should be from 5 to 6 cm.

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Fig. Varieties
Others varieties-K1,Jawahar,CO1

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ISOLATION:
Field
Standards General: Maize field should be isolated from
contaminants
as follows-

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SPECIFIC STANDARD:
Of
maize
of maize crop:

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NUTRIENT MANAGEMENT-
Application of fully decomposed FYM @ 10 tones per hectare, 10-15 days
prior to sowing supplemented with 150-180 kg N, 70-80 kg P2O5, 70-80 kg
K2O and 25 kg ZnSO4 ha-1 is recommended. Full doses of P, K and Zn should
be applied as basal dose.
Table - Nitrogen should be applied in 5-splits as detailed below for higher productivity
and use efficiency.
S. No Crop Stage Nitrogen rate (%)
1 Basal (at sowing)20
2 V4 (four leaf stage)25
3 V8 (eight leaf stage)30
4 VT (tasseling stage)20
5 GF(grain filling stage) 5

11. 11
IRRIGATION-
The crop should be irrigated once in 10-15 days for enhanced seed
set and formation of bolder grains.
The critical stages of irrigation are primordial initiation stage,
vegetative stage , flowering, milky and maturation stage.
If the irrigation is withheld in these stages seed set will be poor
and seed size will be reduced.

12. 12
INTERCULTRAL OPERATION:
WEEDING - Weeding Application of atrazine @ 500g per ha as pre-
emergence herbicide control the growth of weeds up to 20-25 days.
One hand weeding at 17-18 days after sowing keep the field free of
weeds.
PEST AND DISEASE MANAGEMENT:
Pest and Disease Management
Lesion nematodes Carbofuran 3 G@30kg/ha in seed holes
at the time of sowing.
Downy mildew Mancozeb @ 1kg/ha.
Shoot fly Monocrotophos 0.03%
Leaf spot Mancozeb or captan @ 1kg/ha

13. 13
FIELD INSPECTION:
A minimum of two inspections shall be made . Stages of crop inspection-
 At the time of sowing: to monitor the land, isolation distance, proper
sowing time, seed treatment .
During pre-flowering/vegetative stage: to verify the rouging and
removal of off type plants.
 During flowering stage: to check disease and pest infestation.
During post-flowering and pre-harvest stage: to remove the late and
diseased plants Differential type of tassel/silk plants.
Harvesting time: to see the proper time of harvesting.

14. 14
Rouging: The practice of identifying and removing plants with undesirable
characteristics ,off types or disease plants.
Off types can be identified through stem colour , plant structure , number of
leaves , auricles, nodal colour , tassel colour , sheath colour , grain colour etc.
i)After 12-15 days of sowing: Off-type and excess plants should be
removed. Proper plant to plant distance should be maintained
ii)At knee high stage: All the dissimilar plants should be removed.
iii) At flowering stage: Remove dissimilar tassel bearing plant before
anthesis from the male.

15. 15
HARVESTING:
The crop attains physiological maturity 30-35 days after 50% flowering and the
seed moisture at this stage will be around 25-30%.
The crop is harvested as cob harvesting when the sheath of cob dries and attains
straw yellow color.
YIELD: 3 to 4 tones per hectare

16. 16
SEED STANDARDS:

17. 17
THANK YOU