Effect of genotype in the production and quality of sweet sorghum juice [Sorghum bicolor (L.) Moench]

• Galicia-Juarez, M. ^[1] ; Aíl-Catzim, Carlos E. ^[1] ; Pecina-Quintero, V. ^[2] ; Cisneros-López, Ma. E. ^[3] ; Espinosa-Ramirez, M. ^[3] ; Álvarez-Ojeda, María G. ^[3] ; Chávez-Villalba, G. ^[4]
  1. [1] Universidad Autónoma de Baja California

     Universidad Autónoma de Baja California

     México

     
  2. [2] Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Bajío.
  3. [3] Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Río Bravo.
  4. [4] Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Norman E. Borlaug

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• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 15, Nº. 7, 2022 (Ejemplar dedicado a: Julio), págs. 59-67
• Idioma: inglés
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  • Objectives: To evaluate the production of sweet sorghum juice (Sorghum bicolor (L.) Moench) and sugar, the physicochemical parameters of juice during extraction, and to quantify the differences between genotypes.

    Design/Methodology/Approach: We established an experiment under irrigation with 10 sweet sorghum genotypes in southern Sonora, México, during the autumn-winter agricultural cycle. We used a randomized complete block design with four replications. The sowing dates were 03/15/2015 and 02/20/2016. The variables were: days to f lowering (DF); weight of fresh biomass (t ha1): whole plant (WTo), stem (WSt), leaf (WLf ), and panicle (WP). After extraction, we determined juice weight (WJ), bagasse weight (WBz), juice volume ( JV), and extraction efficiency (EFx:WJ/WSt). The juice was sieved to remove impurities. Temperature (°C), pH, and soluble solids (°Brix) were determined at extraction time.

    Results: The sources of variation had a significant effect on the production of biomass, juice, and sugar. The year explained 53% of variation, the genotype 36%, and the interaction (GA) only 5%. On average, the production of fresh stem biomass was 38 t ha1, with 28% efficiency in juice extraction. The SWS686 and SWS694 genotypes exceeded both the average and the control (M81E) in juice production. Juice production in 2016 was higher (31%) than in 2015. In average, juice values were of 32 °C, 12.9 °Brix, and pH 3.8.

    Study limitations/implications: The decrease in the content of soluble solids and spontaneous fermentation during juice conservation at room temperature can limit the use of sweet sorghum in areas where temperatures of 30 °C prevail during the post-harvest stage.

    Findings/conclusions: The environment and the genotype affected the production and quality of sweet sorghum juice. It is necessary to make a complete life cycle analysis that indicates the challenges and opportunities to improve the efficiency of the processes to obtain sweet sorghum juice.