Effects of storage conditions on the physicochemical properties of different sorghum varieties
Keywords:
sorghum, storage duration, physicochemical properties, amylose, variety × storage interaction, RCBDAbstract
Storage duration is a critical postharvest factor influencing the quality of sorghum grains; however, its interaction with varietal differences remains insufficiently explored. This study evaluated the effects of storage duration on the physicochemical characteristics of selected sorghum (Sorghum bicolor L.) varieties using a randomized complete block design (RCBD) with variety and storage duration as experimental factors. Physicochemical parameters, including moisture, lipid, protein, amylose, total carbohydrate contents, and color attributes (L*, a*, and b*), were analyzed across variety–storage combinations. The results revealed that storage duration significantly affected moisture, lipid, protein, and amylose contents, while varietal effects were significant for amylose and total carbohydrate contents. Significant variety × storage interactions were observed for moisture, lipid, protein, and amylose, indicating genotype-dependent responses to storage. Amylose content showed the most pronounced decline during extended storage across all varieties, whereas total carbohydrate content and color attributes remained relatively stable. These findings demonstrate that storage-induced quality changes in sorghum are strongly influenced by both storage duration and varietal characteristics, highlighting the importance of genotype-specific storage strategies to maintain nutritional and functional quality.
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