Identification of Quantitative Trait Loci for Popping Traits and Kernel Characteristics in Sorghum Grain

Pugh, N. Ace; Rodríguez‐Herrera, Raúl; Klein, Robert R.; Klein, Patricia E.; Rooney, William L.

doi:10.2135/cropsci2017.01.0029

Cited by 5 publications

(3 citation statements)

References 40 publications

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“…Samples were popped in a residential air popcorn popper (Presto Orville Redenbacher's ® Hot Air Popper) for 2 min at roughly 204 • C. The hot-air poppers were modified to include a mesh screen that kept the sorghum kernels (both popped and unpopped) from blowing out during the popping assay [15]. Because slight variation does occur between poppers, two poppers were used, and each sample was popped twice in each popper for a total of four popping assays.…”

Section: Popping Evaluationmentioning

confidence: 99%

Effects of Field Processing of Sorghum Grain on Popping Traits

Kent

Rooney

2021

Agronomy

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Interest in the use of popped sorghum in food products has resulted in a niche market for sorghum hybrids with high popping quality but little work has been done to assess the relative effects of field processing methods of grain on popping quality. This study evaluated the relative effects of harvest moisture and threshing methods on the popping quality of sorghum grain. A grain sorghum hybrid with good popping quality was produced during two different years in Texas wherein it was harvested at two moisture levels (low and high) and grain was removed from panicles using five different threshing methods (hand, rubber belt, metal brushes and two metal concave bar systems). Years, harvest moisture content and threshing method influenced all three popping quality measurements (popping efficacy, expansion ratio and flake size), but threshing method had an order of magnitude larger effect than either moisture level or year. While many of the interactions were significant, they did not influence the general trends observed. As such, the threshing methods with less direct impact force on the grain (hand and rubber belt) had higher popping quality than those samples threshed with greater impact force on the grain (metal-based systems). The popping quality differences between threshing system are likely due to a reduction in kernel integrity caused by the impacts to the kernel that occurred while threshing the grain. The results herein indicate that field processing of the grain, notably threshing method has significant impacts on the popping quality and should be taken into consideration when grain sorghum is harvested for popping purposes.

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Section: Popping Evaluationmentioning

confidence: 99%

Effects of Field Processing of Sorghum Grain on Popping Traits

Kent

Rooney

2021

Agronomy

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“…Pugh et al. (2017a) and Pugh et al (2017b) found that both popping efficiency and expansion ratio were moderate to highly heritable and reported several quantitative trait loci associated with popping efficiency and expansion ratio.…”

Section: Introductionmentioning

confidence: 99%

“…Murty et al (1988) reported that expansion ratio in pop sorghum is under polygenic control, with prominent dominance and additive gene effects. Pugh et al (2017a) and Pugh et al (2017b) found that both popping efficiency and expansion ratio were moderate to highly heritable and reported several quantitative trait loci associated with popping efficiency and expansion ratio.…”

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confidence: 99%

Assessment of kernel characteristics to predict popping performance in grain sorghum

2022

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Growth in the niche market of popped grain sorghum [Sorghum bicolor (L.) Moench] has increased the demand for grain sorghum lines or hybrids with improved popping quality. While there is a clear morphological difference in kernel morphology between popcorn [Zea mays L. everta] and most other types of corn, most grain sorghum genotypes have kernels with generally similar morphological structure. The absence of a specific kernel morphology for sorghum makes it impossible to eliminate types of grain sorghum that will not pop based solely on that morphology. Consequently, screening of any sorghum genotype requires the actual popping of grain from that genotype. As such, the identification of traits or combinations thereof that effectively screen grain sorghum genotypes for popping efficiency (PE), expansion ratio (ER), flake size (FS), and popped density (PD) is necessary. Herein, grain from 78 diverse genotypes grown in two environments were characterized for physical (i.e., diameter, thousand kernel weight, kernel hardness index, test weight, and visual hardness rating), compositional (i.e., starch, fiber, fat, ash, and protein), and popping characteristics (i.e., PE, ER, FS, and PD). No single physical or compositional trait was sufficiently correlated to prediction of popping performance. Multi-trait models better predicted popping performance than the single trait correlations. Further, multitrait models using compositional predictors increased prediction accuracies by 10.1% for PE, 42.9% for ER, 24.4% for FS, and 40.6% for PD compared with physical predictors. Among subgroups of genotypes, prediction accuracies varied considerably based on the criteria used to subdivide the genotypes. In conclusion, indirect selection for popping performance is possible by leveraging specific multi-trait models. INTRODUCTIONThe use of sorghum grain [Sorghum bicolor (L.) Moench] in food products has increased in the past ten years because of its neutral flavor, the absence of gluten, and the overall con-

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