Edible Quality Of Different Sorghum Varieties

In order to study the different types of sorghum on the quality characteristics and their correlation, the experiment was carried out in the experimental base of Shenyang Agricultural University in 2013-2014. The effect of sowing date on edible quality of different sorghum varieties was studied. The tested sorghum hybrids used were Liaoza 11 and Shenza 5, with 3 planting dates (April 30th, May 14th, May 28th), and planting density of 90000 plants ·hm-2. The main results were as follows:1. There were 20 varieties including a hybrid in this study. The yield of Shenza 5 was significantly higher than that of other tested varieties. Among old sorghum varieties, Aizibai 1, Fenzhidahongsui, Hongkebangzi, Huangkebaigaoliang and Dahongliang had higher yield than other varieties, and their panicle weight and 1000-grain weight were correspondingly higher. The taste value of Zhenbai, Dayebai, Xiaobainian, Hongkebangzi, Jinliang 9-2, Dabaigaoliang 1 and Aizibai 1 was all higher than Shenza 5 (CK) in the comparison of sensory and nutritional quality. These varieties also had higher crude fat, crude protein content but lower tannin content, which meant these varieties had both higher edible quality and nutritional quality. Considering the edible quality and yield, Aizibai land Hongkebangzi could be considered as ideal food sorghum varieties.2. Correlation analysis showed that there was a certain correlation within the starch viscosity coefficients and different degree of correlation with the grain nutrient components, especially with total starch, crude fat and crude protein content. The total starch content was positively correlated with PKV (peak paste viscosity) and HPV (hot paste viscosity). The crude fat content was positively correlated with CPV (cool paste viscosity), BDV (breakdown value) and PeT (peak time value). The crude protein content was negatively correlated with CPV, BDV and PeT. Starch viscosity coefficients had a greater relevance relationship with the taste value. The PKV and BDV had highly significant positive correlation with all taste values scores except the score of cold porridge texture. But the PeT and PaT were negatively correlated with those index scores. Sorghum’s taste value was significant positive correlation with total starch and crude fat content but extremely significant negative correlation with crude protein and tannin content. Crude protein content had a great negative effect on the palatability and relish, In addition, the starch viscosity coefficients had a significant positive correlation with palatability and flavor, and the PKV, BDV, PeT and PaT had great influence on the sensory characteristics.3. Sensory evaluation showed that properly late sowing can improve the sensory quality of sorghum, mainly in these aspects as palatability, relish, flavor and appearance. The nutritional quality had also improved with the sowing date delayed, as the total starch, crude fat and lysine content were increased, while tannin and crude protein content were decreased. For Shenza 5, late sowing could increase total starch, crude fat and lysine content respectively by 4.36%,21.35% and 7.14%, and reduce the tannin and crude protein content respectively by 31.57% and 8.56%. With the delay of sowing date, both PKV and BDV of sorghum varieties were increased, especially the Liaoza 11 changed significantly with the delay of sowing date.