Chemical changes and diastatic activity in grains of sorghum (Sorghum bicolor) cultivars during germination

Grain samples from nine sorghum (Sorghum bicolor (L) Moench) cultivars were germinated for 16, 48, 96 and 144 h, and changes in their diastatic activity, protein, starch, soluble sugars, tannin and total phenols contents were studied. The diastatic activity increased up to 96 h of germination and decreased at 144 h. Diastatic activity showed significant variation among cultivars, which ranged from 10.0 to 88.3 units at 48 h and from 20.0 to 150.4 units at 96 h germination. In general, starch content decreased while soluble sugars increased during germination. Variation in protein content during germination was appreciable among the cultivars.     

Post-harvest changes in some volatile flavour constituents of yellow passion fruit (Passiflora edulis f. flavicarpa)

The yellow passion fruit (Passiflora edulis f. flavicarpa) was stored after harvest at ambient temperature (29 ± 2°C). Volatile flavour components were analysed up to a period of 15 days using a headspace technique combined with high-resolution gas chromatography and mass spectrometry. Several compounds–ethyl butanoate, hexyl butanoate, ethyl hexanoate, ethyl acetate, 2-heptanone, benzaldehyde and 1-hexanol–were quantitatively monitored during post-harvest storage of fruit.     

Exploring diverse sorghum (Sorghum bicolor (L.) Moench) accessions for malt amylase activity

Sorghum is a climate resilient grain cereal crop originating from Africa that has traditionally been used to make a variety of fermented beverages such as pito and baijiu. In Western markets, the use of sorghum to produce beers and beverages has recently risen due to the visibility of a gluten sensitive/intolerant market and a growing interest in unique inputs for beverage production. As such, there is a developing body of research on sorghum as a malted input into beverages. A major limitation to the wider adoption of sorghum as a substrate in mashing is its low activity of amylolytic enzymes, either the result of insufficient activity or inhibition by endogenous compounds. A collection of 42 diverse accessions representing the grain sorghum diversity panel, was evaluated for associations between alpha and beta amylase content, race, origin, and seed colour as well as two classes of amylase inhibitors, phenols and tannins. Among these accessions are several commonly used genetic resources, including reference line BTx623. Notable findings include accessions with high alpha amylase content, sources that may harbour additional high amylase sorghums, associations with grain colour, and populations which may be used to genetically map the trait. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling     

冷藏条件下甜玉米的糖份变化

在6℃温度贮藏5d后,3个品种甜玉米的总糖含量分别下降19.7%、25.7%和9.5%。其中蔗糖含量在贮藏后有较大下降,果糖和葡萄糖含量也都下降,麦芽糖含量在贮藏后有较大上升。糖度计读数(癇rix)不能用来估测玉米中的糖份含量。     

外源水杨酸对“紫花”芒果贮藏品质的影响

研究了不同浓度的外源水杨酸对“紫花”芒果贮藏品质的影响,结果表明,芒果采收后用1mmol/L和 5 mmol/L水杨酸处理,在常温(20℃)贮藏过程中,与清水处理的对照果实相比,可以降低果实的腐烂率,延缓果实贮藏期间颜色的转黄、固酸比的增高和果实的软化。1mmol/L水杨酸作用效果比 5 mmol/L水杨酸好。说明低浓度(如 1mmol/L)水杨酸处理能够延缓芒果果实的后熟衰老。     

Identification of genomic region associated with rice weevil resistance in sorghum [Sorghum bicolor (L.) Moench]

The rice weevil Sitophilus oryzae (L.) is an important pest of stored sorghum (Sorghum bicolor L. Moench). Quantitative trait loci (QTL) associated with rice weevil resistance was analyzed using a F₁₀ recombinant inbred line (RIL) population derived from the cross 654 (susceptible) × LTR108 (resistant). Grain weight losses (GWL), flour production (FP), and percentage kernels damaged (PKD) were evaluated across two trails. A total of 21 QTLs for GWL, FP, and PKD were identified. The phenotypic variation explained by individual QTL varied from 4.14% to 15.51%. Both parents contributed resistance alleles. Several main effect QTLs affecting GWL, FP, and PKD were mapped to the same regions on chromosome 2. The identification of genomic regions associated with rice weevil resistance will be useful to understand the resistance mechanism and improve rice weevil resistance of sorghum by marker-aided approaches.     

Physicochemical,techno-functional and structural properties of gluten-free crackers developed from sorghum (Sorghum bicolor (L.)) varieties

The present study was conducted to develop gluten-free crackers using six different white varieties of sorghum, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), ICSV15021 and M35-1. The physico-chemical, mineral and functional properties of developed crackers were studied. The crackers from soft wheat flour serve as a control. Highest protein (7.35 g/100 g), iron (6.63 mg/100 g) and potassium (199.86 mg/100 g) were found in ICSV15021 crackers, whereas highest total dietary fibre (9.01 g/100 g), magnesium (31.13 mg/100 g), copper (1.47 mg/100 g), zinc (1.92 g/100 g) and manganese (1.32 mg/100 g) were found in PS crackers. All exhibited A-type crystallinity pattern except PS crackers (V-type pattern). Overall acceptability of K12 sorghum crackers was found to be similar to control. In conclusion, this study evidenced that gluten-free sorghum crackers exhibited higher nutrients and mineral composition and can be regarded as health-promoting functional food, which is also cost-effective than commercially available gluten-free products.     

Automated determination of total sugars in sugar crops grown for energy

A fast, accurate method for determining total sugars in sugar crops was developed. Sugars were quantitatively removed from the tissue by homogenisation and hot water extraction. Lead acetate was used to clarify the extract by precipitating any interfering non-sugar reducing substances. Lead was then removed by precipitation with sodium oxalate. The extract was hydrolysed to convert sucrose into glucose and fructose. After neutralising, total sugars were determined as total reducing sugars by automated colorimetry using a Technicon Auto-Analyzer. Data presented show optimum conditions for extraction, clarification and acid hydrolysis of sucrose to reducing sugars. The method has a precision of 2.1% coefficient of variation for 10 consecutive analyses of a sweet sorghum sample with a mean total sugar concentration of 14.2±0.3%.     

The effects of 1-methylcyclopropene on peach fruit (Prunus persica L. cv. Jiubao) ripening and disease resistance

In order to learn how 1‐methylcyclopropene (1‐MCP) affects ripening and disease‐resistance of peach fruit (Prunus persica L. cv. Jiubao) after harvest, they were treated with 1‐MCP and some were inoculated with Penicillium expansum. Treating peach fruit with 0.2 μL L^?1 of 1‐MCP at 22 °C for 24 h effectively slowed the decline in fruit firmness. The minimal concentration of 1‐MCP able to inhibit fruit softening was 0.6 μL L^?1. Changes in other parameters related to peach ripening, such as content of soluble solids, total soluble sugar, titratable acidity, soluble pectin and ethylene production were also significantly reduced or delayed by 1‐MCP. Repeated treatment of peach with 1‐MCP resulted in more effective inhibition of ripening. Post‐harvest decay of peach fruit was reduced by treatment with 1‐MCP and disease progress in fruit inoculated with P. expansum was reduced. The activities of phenylalanine ammonialyase, polyphenoloxidase and peroxidase in the inoculated fruit were also enhanced by 1‐MCP.     

Studies on Physicochemical,Pasting Characteristics and Amylolytic Susceptibility of Starch from Sorghum (Sorghum bicolor L. Moench) Grains

Preparation, physicochemical properties, pasting behavior and amylolytic susceptibility of sorghum starch have been investigated. The yield of starch was about 60.25%, on whole grain basis. The starch exhibited double stage swelling and low solubility pattern in an aqueous system. Viscoamylographic studies on pasting behaviour of the starch revealed a peak viscosity of 800 B. U. at 8% (w/v) concentration; however, it decreased considerably during cooking (viz. holding period of 30 min at 93°C). The amylose content of the starch was 23.45%. The gelatinization temperature range was found to be 68.5–72.5–78.5°C. The results indicated that the native starch hydrolyzed to a limited extent by human salivary α-amylase and glucoamylase as compared to gelatinized starch. In addition, the mode of attack by amylolytic enzymes on the native starch granules viewed by SEM has been studied in detail.     

Fructans,water‐soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

The aim of this study was to determine wheat constituents in bread and pasta that might result in intestinal gas production. Fructans, water‐soluble arabinoxylans, arabinogalactan proteins and fermentable sugars were followed in bread and pasta made with ancient (Khorasan wheat; emmer) and modern wheats (common wheat; durum). After fermentation for 180 min, 80% of fructans were eliminated and higher levels of fructose than glucose accumulated in bread dough supplemented with sucrose. Whole‐grain Khorasan wheat and emmer flours inhibited yeast fermentative activity. Half of fructans, arabinogalactan proteins and sugars were washed out in cooking water for pasta. Water‐soluble wheat arabinoxylans increased in bread and cooked pasta. With very low levels (0.3–0.8%, dry basis), fructans in cooked pasta and, in particular, long‐fermentation bread prepared with modern or ancient wheat would unlikely act as major gas‐forming triggers of gastrointestinal discomfort associated with noncoeliac gluten sensitivity.     

Induction of chitinase in response to Aspergillus infection in sorghum (Sorghum bicolor (L) Moench)

Chitinase is an antifungal protein which is induced in higher plants during infection and stress. In this paper the induction of chitinase activity in response to infection by Aspergillus parasiticus (NRRL 2999) in six sorghum (Sorghum bicolor (L) Moench) genotypes and its association with aflatoxin production were investigated. Chitinase was induced in all six genotypes (two each of red, yellow and white sorghum) when infected by A parasiticus (NRRL 2999). The induction of chitinase activity was highest in the white cultivars, followed by the yellow and red genotypes, compared with healthy grains. In the white cultivars the chitinase activity increased on the 6th and 9th days after infection and was four‐ to fivefold higher than in healthy grains. The total aflatoxin produced was lower in the red genotypes than in the yellow and white genotypes. The white genotypes showed maximum total aflatoxin production at 6 days after infection. The aflatoxins produced in the white genotypes were comparable to those in the red genotypes. There was a significant positive correlation between chitinase activity and aflatoxin production in red sorghum (r² = 0.600, p ≤ 0.001) and white sorghum (r² = 0.411, p ≤ 0.001). Maximum chitinase activity was observed on day 12 in all genotypes under healthy conditions. Copyright © 2004 Society of Chemical Industry     

Sorghum seed storage in Purdue Improved Crop Storage (PICS) bags and improvised containers

Seed storage is a major challenge for smallholder farmers in developing nations. Purdue Improved Crop Storage (PICS) bags effectively control the postharvest insect pests of cowpea and other crops. Farmers, encouraged by this success, have begun to expand the use of PICS bags for storing other crops. Little is known about how sorghum seed, one of these important crops, fares when stored under hermetic conditions. Accordingly, we stored sorghum seed for six months in either airtight containers (PICS bags or sealed plastic bottles) or open ones (woven polypropylene bags and open plastic bottles). Overall, sorghum seed stored in PICS bags and in sealed plastic bottles maintained its initial moisture level, germination rate and seed weight. Porous polypropylene bags and open plastic bottles lost moisture over six months. We conclude that sorghum seed can be safely stored in hermetic containers without any loss of quality for extended periods of time.     

Contents of sugars,free amino acids and free 5′-nucleotides in mushrooms,Agaricus bisporus,during post-harvest storage

Common mushrooms, Agaricus bisporus (Lange) Imbach, were stored at 12 °C for 12 days and composition changes were examined during post-harvest storage. The contents of total sugars, mannitol and fructose decreased steadily during storage, whereas the content of other reducing sugars, excluding fructose, remained constant. The content of total free amino acids increased from 77.92 at day 0 to 140.57 g kg⁻¹ at day 6, and then slightly increased to 151.65 g kg⁻¹ at day 12. The contents of nine amino acids increased over time, of these glutamic acid was the most significant. The content of monosodium glutamate-like components increased from 22.67 at day 0 to 47.12 g kg⁻¹ at day 12. However, the contents of sweet and bitter components increased comparably from 24.08 and 24.17 at day 0 to 47.15 and 50.75 g kg⁻¹ at day 12, respectively. Total 5′-nucleotide content peaked at day 3. The contents of three flavour 5-nucleotides were high at days 3 and 6. © 1999 Society of Chemical Industry     

Appropriate sample for determination of protein in sorghum (Sorghum bicolor (L.) Moench) raised in agricultural trials

Sampling of cereal foods from bulk samples for analyses of nutrients is a well-known procedure, but a satisfactory sampling scheme for such analyses from breeding and agronomic trials has not been defined. However, selection of five plants from each experimental plot is a common procedure among agricultural scientists. The validity of using grains from such a sample for analysis of protein was tested in the present investigation. Values obtained by analysis of pooled samples of five randomly selected ear-heads or the average values of five such ear-heads were not significantly different from those obtained by analyses of sampled aliquots from net plot.     

Cold storage of apples (cv. Granny Smith) and changes in phenolic compounds

 The Granny Smith variety of apple behaves differently to other apple cultivars, in that it needs an abnormally long time to ripen at room temperature. Its maturation has been accelerated by low-temperature stress. Fruit collected at commercial maturity were chosen and submitted to storage at 4 °C for 10 days and rewarming at 22 °C, to assay the influence of cold storage on their content of phenolic compounds. The behaviour of phenolic compounds was different in peel and in pulp. In the pulp, apple phenolic compounds decreased during the development period and during the cold treatment. In the peel, the quantity of phenolic compounds increased with time after the cold treatment, reversing their normal behaviour during the development period. Received: 11 March 1996