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Mowing Height and Genotype Influence on Carbohydrate Content of Buffalograss
Author(s) -
Peterson K. W.,
Wegner C. J.,
Amundsen K. L.,
Gaussoin R. E.,
Schacht W. H.,
Horst G. L.,
Shearman R. C.
Publication year - 2013
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/cropsci2012.06.0391
Subject(s) - starch , sugar , biology , agronomy , cultivar , genotype , carbohydrate , poaceae , reducing sugar , growing season , zoology , food science , gene , biochemistry
Determination of total nonstructural carbohydrate levels in turf‐type buffalograss [ Buchloë dactyloides (Nutt.) Engelm.] genotypes as influenced by mowing height has not been previously investigated. The objectives of this study were to determine the influence of buffalograss genotype and mowing height on total nonstructural sugar and starch content during the growing season. The study was conducted at the John Seaton Anderson Turfgrass Research Facility located near Mead, NE. Cultivars Legacy and Prestige along with selections NE‐2979 and NE‐2964 from the buffalograss breeding program at the University of Nebraska were studied. The genotypes were mowed at 1.6 and 5.0 cm. Sugar and starch content trends were similar, but differences in carbohydrate concentration among genotypes were observed. NE‐2964 exhibited the greatest sugar content, 6.37% at 5‐cm mowing height, and NE‐2979 the lowest sugar content, 1.75% at 5‐cm mowing height. Legacy exhibited the greatest starch content, 12.6% at 5‐cm mowing height, and NE‐2979 the lowest starch content, 1.3% at 5‐cm mowing height. Surprisingly, mowing height had little effect on sugar or starch levels of buffalograss. Genotype was the greatest source of variation for sugar and starch content, indicating that different genotypes partition or allocate carbohydrates differently. These results show the seasonal carbohydrate content variations among buffalograss genotypes and provide some insight as to why those changes occur.