Pandit, P.S.* and Varshney, A.K.
College of Agricultural Engineering and Technology, Navsari Agricultural University,
Dediapada : 393040 (Gujarat), INDIA
Email: postharvesttechnology@nau.in
Received-06.08.2021, Revised-15.08.2021, Accepted-26.08.2021
Abstract: Sorghum is considered as versatile crop, use for; feed, food and industrial purpose. Rabi sweet sorghum ‘wani’ variety was reported for pauk purpose. Green, tender, roasted and threshed clean grain of sweet sorghum is known as pauk. Experiment related to maturity of wani was carried out at MSRS-NAU, Surat with four treatments and seven replications in simple RBC design. Non-significant change was observed in plant height (2429±1mm); plant leaves (8Nos), top stalk length (678±1.5mm) and top stalk weight (112±1.21g) between 90–120DAS. Maximum length, diameter, volume, weight of head, were observed significantly high at 110DAS with value 292mm, 60.3mm, 2800ml and 106.8g, respectively. Mean diameter, sphericity, weight of thousand grains, volume of thousand grains and bulk density of grain were observed 3.33±0.7mm, 0.6954±0.023, 28±7.1g, 22.7±2.2cc and 1.217±0.212g/cc, respectively with elliptical shape. At 110DAS, all sensory parameters were recorded significantly high and then reduced, except tenderness. Proximate composition increased where as the moisture and sugars of plant as well as grain reduced with respect to maturity. Plant hormones like; GA changes with respect to maturity where as IAA and ABA was found increasing. These plant hormones could be determined using derived equations. Result related to maturity of wani revelled that, sorghum was at its maximum physical, biochemical and physiological maturity between 90–120DAS. Further, the sweet sorghum grain could be processed for pauk processing purpose between 90–110DAS otherwise it loose its quality. The collected maturity related data could be useful for further studies on pauk processing and its machineries development.
Keyword: Sweet Sorghum, Wani, Maturity Indices, Hurda, Pauk, GA
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