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榆林地区1966年推广杂交高粱,1976年播种面积发展到101.2万亩,亩产增至217斤。但近年来播种面积缩小,1979年仅播种51万多亩。这与杂交高粱品质差有一定关系。因此,改善杂交高粱的适口性,提高蛋白质含量和降低着壳率,是杂交高粱育种中的重要问题。一、籽粒颜色与单宁含量的关系高粱适口性差,有涩味,是籽粒中含有单宁的缘故。单宁多集中于高粱的种皮层内,在胚乳外部也有少量单宁。单宁属多元酚化合物,可形成色素,使种皮带色,其颜色的深浅与单宁含量有相关。据本所分析,单宁含量随种皮颜色的加深而增高(见表1),单宁含量的变幅度在0.027—1.96％
Yulin in 1966 to promote hybrid sorghum, sowing area in 1976 developed to 1.012 million mu, mu to 217 pounds. However, the sown area has shrunk in recent years and only 51 million mu were sown in 1979. This is related to the poor quality of hybrid sorghum. Therefore, to improve the palatability of sorghum hybrids, increase the protein content and reduce the shell rate, is an important issue in hybrid sorghum breeding. First, the relationship between grain color and tannin content Sorghum palatability poor, astringent taste, grain contains tannin reason. Tannin and more concentrated in the seed coat of sorghum, there is also a small amount of tannin outside the endosperm. Tannin is a polyphenol compound, can form a pigment, the seed color, the color depth and tannin content are related. According to our analysis, tannin content increased with the deepening of the seed coat color (see Table 1), tannin content range of 0.027-1.96%