Influence of Genotype × Location Interaction on Grain Sorghum Grain Chemistry and Digestibility
2018
Kaufman, R.C. | Wilson, J.D. | Bean, S.R. | Galant, A.L. | Perumal, R.R. | Tesso, T. | Herald, T. | Shi, Y.‐C.
Grain sorghum is an important cereal crop for both human food, animal feed, and biofuel production in the United States. A diverse set of 19 grain sorghum genotypes was grown in three locations in Kansas to evaluate the genotype, location, and genotype × location effect on grain quality attributes. The physical characteristics of the grain (size and hardness) were greatly affected by genotype, location, and their interaction. The chemical components and functional properties were affected by genotype and location. The amylose content varied from 19.2 to 30.7% and was variable due to growing location. The starch granule size distribution exhibited little variation due to location, but was affected by the genotype. Protein content ranged from 11.1 to 15.2% and digestibility ranged from 45.6 to 62.1% due to genotype. The small amount of interaction between genotype and location for the protein content and digestibility allows for selection of the desired genotype and location without a wide variation due to their combination. Among the nine traits studied, maximum variation was explained by kernel diameter (20.0%), followed by kernel weight (19.3%), ash (14.6%) and protein content (LECO) (10.8%). Principal component analysis identified SC628, SC489, SC1104 and BTx399 with good and SC391 and SC11277 with poor grain quality. The diverse set of grain sorghum genotypes and variation in growth conditions led to differences in both the physical and chemical components in the grain. Thus, the variation due to genotype and location will allow for the ability to select the most desirable trait at a specific location.
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