Resistance to reduce corn borer damage in maize for bread, in Spain

In northwestern Spain, the grounded whole kernel of flint maize (Zea mays L.) landraces is traditionally used for making bread and other bakery products. We have identified some local varieties appropriate for traditional bakery. Thus far, evaluations have been made under low corn borer pressure, but to know their ability to compete for yield and quality in a wider area, evaluations should be done under higher corn borer, specifically targeting Sesamia nonagrioides (Lepidoptera: Noctuidae) and Ostrinia nubilalis (Lepidoptera: Crambidae) pressure. Therefore, the objectives of this study were to explore the stem and ear resistance to corn borer attack of maize landraces already evaluated for yield, kernel, and bread tasting qualities under organic farming conditions and to know possible relationships among yield, quality and corn borer damage traits. No significant correlation coefficients were detected between yield and quality-related traits. Therefore, simultaneous progress for yield and quality could be made. Many varieties providing high yield and kernel density under high insect pressure were similar to the ones selected by the same characteristics under low insect pressure in a previous study. However, under high insect pressure, varieties with less stem and shank damage by S. nonagrioides are recommended for reducing losses and the risk of kernel contamination with fumonisins. Among the late varieties, Bianco Perla would be the most appropriate to obtain high yield along with reduced stem damage by S. nonagrioides and reduced risk of fumonisin contamination. In areas with shorter growing season, EPS12 (T) C3 and Rebordanes would be the most suitable varieties for obtaining high-quality flours under high insect pressure.