Genetic and environmental variation in sorghum starch properties

Trust Beta, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

51 Scopus citations

Abstract

Starch was isolated from eight local Zimbabwean landrace varieties, an improved cultivar (SV2) and a hybrid (DC-75) of sorghum grown in four environments. Amylose content, pasting (peak (PV), hot-paste (HPV), cool-paste (CPV) viscosity), textural and thermal (gelatinisation peak temperature (Tp) and gelatinisation energy (ΔH)) properties of the starches were determined. The F-tests from analyses of variance detected significant (p<0.001) differences among genotypes and growing environments for the starch properties measured. The results indicate that a range of genetic and environmental variability exists for these traits in sorghum genotypes although the latter could be greater than varietal effects. Hybrid DC-75 largely differed in starch amylose content, pasting PV, and gel hardness from the local landrace varieties. Environments used for local landrace varieties caused significant differences in starch properties, hence selection and monitoring of growing conditions is essential if a particular genotype is to maintain minimum variation in the desired pasting, textural or thermal properties. Genotype x environment interactions indicate that in breeding programmes, selection for starch properties at a single location would be misleading.

Original languageEnglish
Pages (from-to)261-268
Number of pages8
JournalJournal of Cereal Science
Volume34
Issue number3
DOIs
StatePublished - 2001
Externally publishedYes

Keywords

  • Environment
  • Genotype
  • Sorghum
  • Starch properties

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