Genetic variability among sorghum accessions for seed starch and stalk total sugar content

Detalhes bibliográficos
Autor(a) principal: Gerrano, Abe Shegro
Data de Publicação: 2014
Outros Autores: Labuschagne, Maryke Tine, van Biljon, Angeline, Shargie, Nemera Geleta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: https://www.revistas.usp.br/sa/article/view/100149
Resumo: Sorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was to determine the genetic variation for total starch in the seed, its components and total sugar in the stalks of the sorghum accessions from Ethiopia and South Africa. Samples of 22 sorghum accessions were evaluated. Significant variations were observed in total starch (31.01 to 64.88 %), amylose (14.05 to 18.91 %), the amylose/amylopectin ratio (0.31 to 0.73) and total stalk sugar content (9.36 to 16.84 %). Multivariate analysis showed a wide genetic variation within and among germplasm accessions which could be used in the selection of parental lines for the improvement of traits of interest through breeding. The variation found among the sorghum accessions shows that an improved total starch and starch components and stalk sugar contents can be achieved through crossing these selected genotypes.
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spelling Genetic variability among sorghum accessions for seed starch and stalk total sugar contentSorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was to determine the genetic variation for total starch in the seed, its components and total sugar in the stalks of the sorghum accessions from Ethiopia and South Africa. Samples of 22 sorghum accessions were evaluated. Significant variations were observed in total starch (31.01 to 64.88 %), amylose (14.05 to 18.91 %), the amylose/amylopectin ratio (0.31 to 0.73) and total stalk sugar content (9.36 to 16.84 %). Multivariate analysis showed a wide genetic variation within and among germplasm accessions which could be used in the selection of parental lines for the improvement of traits of interest through breeding. The variation found among the sorghum accessions shows that an improved total starch and starch components and stalk sugar contents can be achieved through crossing these selected genotypes.Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2014-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/10014910.1590/0103-9016-2013-0322Scientia Agricola; v. 71 n. 6 (2014); 472-479Scientia Agricola; Vol. 71 Núm. 6 (2014); 472-479Scientia Agricola; Vol. 71 No. 6 (2014); 472-4791678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/100149/98818Copyright (c) 2015 Scientia Agricolainfo:eu-repo/semantics/openAccessGerrano, Abe ShegroLabuschagne, Maryke Tinevan Biljon, AngelineShargie, Nemera Geleta2015-08-31T11:46:12Zoai:revistas.usp.br:article/100149Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2015-08-31T11:46:12Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Genetic variability among sorghum accessions for seed starch and stalk total sugar content
title Genetic variability among sorghum accessions for seed starch and stalk total sugar content
spellingShingle Genetic variability among sorghum accessions for seed starch and stalk total sugar content
Gerrano, Abe Shegro
title_short Genetic variability among sorghum accessions for seed starch and stalk total sugar content
title_full Genetic variability among sorghum accessions for seed starch and stalk total sugar content
title_fullStr Genetic variability among sorghum accessions for seed starch and stalk total sugar content
title_full_unstemmed Genetic variability among sorghum accessions for seed starch and stalk total sugar content
title_sort Genetic variability among sorghum accessions for seed starch and stalk total sugar content
author Gerrano, Abe Shegro
author_facet Gerrano, Abe Shegro
Labuschagne, Maryke Tine
van Biljon, Angeline
Shargie, Nemera Geleta
author_role author
author2 Labuschagne, Maryke Tine
van Biljon, Angeline
Shargie, Nemera Geleta
author2_role author
author
author
dc.contributor.author.fl_str_mv Gerrano, Abe Shegro
Labuschagne, Maryke Tine
van Biljon, Angeline
Shargie, Nemera Geleta
description Sorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was to determine the genetic variation for total starch in the seed, its components and total sugar in the stalks of the sorghum accessions from Ethiopia and South Africa. Samples of 22 sorghum accessions were evaluated. Significant variations were observed in total starch (31.01 to 64.88 %), amylose (14.05 to 18.91 %), the amylose/amylopectin ratio (0.31 to 0.73) and total stalk sugar content (9.36 to 16.84 %). Multivariate analysis showed a wide genetic variation within and among germplasm accessions which could be used in the selection of parental lines for the improvement of traits of interest through breeding. The variation found among the sorghum accessions shows that an improved total starch and starch components and stalk sugar contents can be achieved through crossing these selected genotypes.
publishDate 2014
dc.date.none.fl_str_mv 2014-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/sa/article/view/100149
10.1590/0103-9016-2013-0322
url https://www.revistas.usp.br/sa/article/view/100149
identifier_str_mv 10.1590/0103-9016-2013-0322
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/sa/article/view/100149/98818
dc.rights.driver.fl_str_mv Copyright (c) 2015 Scientia Agricola
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2015 Scientia Agricola
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
publisher.none.fl_str_mv Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
dc.source.none.fl_str_mv Scientia Agricola; v. 71 n. 6 (2014); 472-479
Scientia Agricola; Vol. 71 Núm. 6 (2014); 472-479
Scientia Agricola; Vol. 71 No. 6 (2014); 472-479
1678-992X
0103-9016
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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