Breeding of white-grain varieties of grain sorghum

Abstract

Breeding of white-grain varieties of grain sorghum The sorghum breeding has obtained a food trend. Therefore, beside the problems of selection of highly productive and early-maturing varieties, the improvement of sorghum quality is of great importance in selection nowadays. The purpose of the work is to evaluate white-grain varieties of sorghum selected by the FSBSI “ARC “Donskoy” through their principle indexes of quality. The study has been carried out on the base of FSBSI “Agricultural Research Center “Donskoy” in 2015-2017. The white-grain varieties “Khazine 28”, “Velikan” and “Zernogradskoe 88” approved to use have been used as the objects of research. The samples with dark-colored grain possess lower indexes of starch than the varieties with light-colored grain (r = -0.36 ± 0.08). It’s better to use the grain sorghum varieties with light-colored grain for the production of food starch, and this puts the corresponding tasks before breeding process. The studied varieties have large (74.5%) and very large (75.5-75.6%) starch content in grain. The yield of starch in them is 63.6-65.9%. Sorghum grain can be used as alternative raw instead of maize grain to obtain starch and starch products. The tannin content in sorghum grain has got a positive correlation with grain color (r = 0.80 ± 0.05). The white-grain varieties of grain sorghum “Khazine 28”, “Velikan” and “Zernogradskoe 88” possess a small content of tannin (0.2-0.8%) and an average content of protein (11.6-12.4%). There has been developed a new white-grain, early-maturing and highly productive variety of grain sorghum “Ataman” with 78.5% of starch in grain and 66.7% of starch yield.

Keywords

• сорго
• зерно
• белозерность
• крахмал
• танины
• белок
• качество
• sorghum
• grain
• white-colored grain
• starch
• tannins
• protein
• quality