The carbohydrate composition of corn and sorghum roots
1937
Conrad, J.P.
In preliminary tests under the same cultural conditions in 1927 at maturity total sugars as sucrose in the roots varied in different types and varieties of sorghums from about 15% to over 55% on the basis of dry organic matter, while in corn varieties they varied from much less than 1 to about 4.5%. In more extensive experiments in 1928 under different soil moisture conditions, the sugars in corn (King Philip Hybrid) decreased from amounts varying from about 8.5 to nearly 18% at the blossom stage down to amounts, with one exception, below 2.5% at maturity. This suggests a movement of sugars to the ear during the maturing of the crop. Sugars in sorghum (White Durra) with but few exceptions remained above 16% from bloom to maturity, with many of the samples being over 30% There are indications that sorghums cut back at maturity make new shoot growth at the expense of sugars stored in the roots. In corn plants without seed-bearing ears at maturity in 1930 the sugar percentages were consistently higher in both roots and stalks than in those plants with seed-bearing ears. This was especially true in regard to stalks. These data are consistent with the view that corn is physiologically an annual while sorghums are perennials.
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