Variations in the content of astringent substances in different sorghum hybrids at different maturity stages

Variation data of tannic acid equivalents in kernels of 38 grain sorghum hybrids at three different stages: solft dough, hard dough and ripening time are presented here. By means cluster annalysis four groups are differentiated. 1) With low tannin values at three stages. II) With high values at soft...

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Autores principales: Rubiolo, O. J., Reinaudi, N. B., Domínguez, R. A., Vaquero, J.
Formato: Artículo revista
Lenguaje:Español
Publicado: Facultad de Ciencias Agropecuarias 1990
Materias:
sorghum hybrids
grain maturity
tannins
híbridos de sorgo
madurez de grano
taninos
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/944
Aporte de:
AgriScientia de Universidad Nacional de Córdoba
id I10-R352-article-944
record_format ojs
spelling I10-R352-article-9442025-06-10T15:00:27Z Variations in the content of astringent substances in different sorghum hybrids at different maturity stages Variaciones del contenido de sustancias astringentes en distintos híbridos de sorgo en diferentes estados de madurez Rubiolo, O. J. Reinaudi, N. B. Domínguez, R. A. Vaquero, J. sorghum hybrids grain maturity tannins híbridos de sorgo madurez de grano taninos Variation data of tannic acid equivalents in kernels of 38 grain sorghum hybrids at three different stages: solft dough, hard dough and ripening time are presented here. By means cluster annalysis four groups are differentiated. 1) With low tannin values at three stages. II) With high values at soft dough with a decreasing trend. III) Idem II but with higher values. IV) High values at soft doug, low at hard dough and highest values at ripening time. Se presentan aquí los datos de variación de los equivalentes de ácido tánico en granos de 38 híbridos de sorgo grano en tres etapas diferentes: masa blanda, masa dura y tiempo de maduración. Mediante análisis de conglomerados se diferencian cuatro grupos.1) Con valores bajos de taninos en las tres etapas. II) Con valores altos en masa blanda con una tendencia decreciente. III) Ídem II pero con valores más altos. IV) Valores altos en masa blanda, bajos en masa dura y valores más altos en tiempo de maduración. Facultad de Ciencias Agropecuarias 1990-12-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/agris/article/view/944 10.31047/1668.298x.v7.n1.944 AgriScientia; ##issue.vol## 7 (1990); 49-50 AgriScientia; Vol. 7 (1990); 49-50 1668-298X 10.31047/1668.298x.v7.n1 spa https://revistas.unc.edu.ar/index.php/agris/article/view/944/878 Derechos de autor 1990 O. J. Rubiolo, N. B. Reinaudi, R. A. Domínguez, J. Vaquero https://creativecommons.org/licenses/by-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-352
container_title_str AgriScientia
language Español
format Artículo revista
topic sorghum hybrids
grain maturity
tannins
híbridos de sorgo
madurez de grano
taninos
spellingShingle sorghum hybrids
grain maturity
tannins
híbridos de sorgo
madurez de grano
taninos
Rubiolo, O. J.
Reinaudi, N. B.
Domínguez, R. A.
Vaquero, J.
Variations in the content of astringent substances in different sorghum hybrids at different maturity stages
topic_facet sorghum hybrids
grain maturity
tannins
híbridos de sorgo
madurez de grano
taninos
author Rubiolo, O. J.
Reinaudi, N. B.
Domínguez, R. A.
Vaquero, J.
author_facet Rubiolo, O. J.
Reinaudi, N. B.
Domínguez, R. A.
Vaquero, J.
author_sort Rubiolo, O. J.
title Variations in the content of astringent substances in different sorghum hybrids at different maturity stages
title_short Variations in the content of astringent substances in different sorghum hybrids at different maturity stages
title_full Variations in the content of astringent substances in different sorghum hybrids at different maturity stages
title_fullStr Variations in the content of astringent substances in different sorghum hybrids at different maturity stages
title_full_unstemmed Variations in the content of astringent substances in different sorghum hybrids at different maturity stages
title_sort variations in the content of astringent substances in different sorghum hybrids at different maturity stages
description Variation data of tannic acid equivalents in kernels of 38 grain sorghum hybrids at three different stages: solft dough, hard dough and ripening time are presented here. By means cluster annalysis four groups are differentiated. 1) With low tannin values at three stages. II) With high values at soft dough with a decreasing trend. III) Idem II but with higher values. IV) High values at soft doug, low at hard dough and highest values at ripening time.
publisher Facultad de Ciencias Agropecuarias
publishDate 1990
url https://revistas.unc.edu.ar/index.php/agris/article/view/944
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first_indexed 2024-09-03T22:16:16Z
last_indexed 2025-08-10T05:29:00Z
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