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Factors Affecting the Tannin Content of Sorghum Grain As Determined by Two Methods of Tannin Analysis 1
Author(s) -
Maxson E. D.,
Clark L. E.,
Rooney L. W.,
Johnson J. W.
Publication year - 1972
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1972.0011183x001200020027x
Subject(s) - tannin , condensed tannin , sorghum , biology , tannic acid , food science , botany , horticulture , proanthocyanidin , biochemistry , agronomy , polyphenol , antioxidant
The ferric ammonium sulfate and modified vanillin‐hydrochloric acid methods of tannin analysis were used to measure the tannin content of samples of sorghum [ Sorghum bicolor (L.) Moench] grain. The overall correlation between the two methods was good when all samples were considered. Samples of ‘Ga 615,’ a brown‐seeded hybrid, were grown at each of six locations for 3 years. Both methods of tannin analysis showed a significant environmental effect on tannin content. The genes, B 1 B 2 S, that control pericarp color and presence or absence of a pigmented testa significantly affected tannin content. The major effect was a high tannin content associated with the pigmented testa. Tannin content was higher in grain with a red pericarp than grain with a white pericarp in both nonrelated material and in near‐isogenic lines. This pericarp pigmentation is controlled by genes other than the B 1 B 2 S genes.