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2017, vol. 44, br. 2, str. 115-121
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Karakteristike kvaliteta sirka (Sorghum bicolor (L.) Moench) prilikom ekspandiranja (kokanja)
Popping characteristics of sorghum genotypes (Sorghum bicolor (L.) Moench)
Ključne reči: sirak (Sorghum bicolor (L.) Moench); selekcija; kokice; kokanje(ekspandiranje)
Keywords: sorghum (Sorghum bicolor (L.) Moench); breeding; sorghum pops; popping
Sažetak
U radu je vršeno ispitivanje 12 genotipova (sorti, hibrida, mutanata i hibridnih linija) sirka (Sorghum bicolor (L.) Moench). Predmet ispitivanja je bila sposobnost ekspandiranja ili kokanja zrna sirka i uspostavljanje korelacija sa ostalim kvalitetnim karakteristikama zrna kao što su boja perikarpa, širina zrna, hektolitarska masa kao i odabranih biohemijskih svojstava (sadržaj vlage, sirovih proteina, skroba i vlage). Prinos kokica se kretao u opsegu 32-72%. Najveći uticaj na prinos kokica je imala hektolitarska masa (r = 0,831), sadržaj skroba (r = -0,356), sadržaj vlage (r = 0,212) i sirovih proteina (r = 0,282). Pokazano je da je ekspanzija endosperma zrna bila lošija kod većine genotipova sa belom bojom perikarpa (33,3-90,1%) dok se kod genotipova sa tamnom bojom perikarpa ekspanzija kretala u opsegu 50-160%. Mutantna linija M1 (6282) tamne boje perikarpa i hibridna linija 1643 bele boje perikarpa isticale su se relativno boljim svojstvima prilikom kokanja i davale su najkrupnije kokice. Ovaj rad daje kratak uvid u jedno bitno svojstvo zrna sirka - sposobnost kokanja (ekspandiranja) koje može da se uzme u obzir prilikom obogaćivanja genetske raznolikosti u programima selekcije sorti ove kulture.
Abstract
Twelve genotypes (varieties, hybrids, mutant and hybrid lines) of sorghum (Sorghum bicolor (L.) Moench) were studied. The objective of the study was to determine the popping performance and to establish the relationships with some biochemical parameters (content of crude proteins, starch, moisture) and grain characteristics (pericarp color, grain width, 1000-grain weight). Popping yield of sorghum grain genotypes was in range 32.0% - 72.0%. The highest influence on popping yield had 1000-grain weight (r = 0.831), starch content (r = -0.356), followed by moisture content (r = 0.212) and crude proteins (r = 0.282). It was found that the endosperm of the seeds expanded poorly in most genotypes with white coloring of the pericarp (from 33.3 to 90.1%), while for those with a dark-colored seed pericarp, the expansion was from 50.0% to 160.0%. Mutant line M1 (6282) (dark brown color of the pericarp) and hybrid line 1643 (white color of the pericarp) stood out with relatively better popping characteristics and particle size of popped grains. This study demonstrated one of the qualities of sorghum grain- poppability and opportunities for enrichment of the genetic diversity for the breeding program in this culture.
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