Abstract.
Following are the growth and yield traits (Brix, Juice yield, stem fresh weight, total fresh biomass, sugar yield, total dry biomass, and harvest index) against the different stages of sorghum during its development and growth. The most important are the three stages milk stage, soft dough stage, hard dough stage.
Most important yield figures are seen during these three stages only. During the Milk stage Brix obtained is 14.7b, with little changes its 15.1cb at soft dough stage. Another entity juice yield at milk stage is 39.2ba followed by 39.9ba soft dough stage and considerable volume of 41.8a at hard dough stage further declines. Stem fresh weight shows good sum of 75.ba at soft dough state and good increase of 78.8a at hard dough stage further declines. This concludes here that stem fresh weight is good at hard dough stage. Volume of total fresh biomass is only good at hard dough stage of 95.0a and considerable of 90.9ba at soft dough stage.
The most important sugar yield is can be seen at all three stages but very good at hard dough stage of 6.9a and at milking stage 5.7a and repidely declines with maturity. Total dry biomass is again the entity that is observed to be good sanding at hard dough stage with sum of 17.7ba if compared with milk stage and soft dough stage and again 17.45ba at post Physiological maturity. Harvest index has different story to tell as its ratio is 36.6a i.e. highest at milking stage as compared with hard dough stage which is 35.6a. This Growth and Yield stage shows that the hard dough stage is the best time to harvest. It can be seen if considering the bio chemical traits to decide the harvest time for sorghum sweet and the results are following the result goes into the favour of hard dough stage. The extractable juice is highest at hard dough stage with figure of 53.2a.
Total sugar also is highest at hard dough stage of 23.7a and rapidly declines as maturity stage increases. Starch obtained at hard dough stage is 20.8d and is highest among all stages of sorghum sweet lifespan. Juice purity is most important and this purity is at its best during the hard dough stage i.e. 81.3a as compared with milk stage (41.1ed) and soft dough stage (64.5b)
Most important yield figures are seen during these three stages only. During the Milk stage Brix obtained is 14.7b, with little changes its 15.1cb at soft dough stage. Another entity juice yield at milk stage is 39.2ba followed by 39.9ba soft dough stage and considerable volume of 41.8a at hard dough stage further declines. Stem fresh weight shows good sum of 75.ba at soft dough state and good increase of 78.8a at hard dough stage further declines. This concludes here that stem fresh weight is good at hard dough stage. Volume of total fresh biomass is only good at hard dough stage of 95.0a and considerable of 90.9ba at soft dough stage.
The most important sugar yield is can be seen at all three stages but very good at hard dough stage of 6.9a and at milking stage 5.7a and repidely declines with maturity. Total dry biomass is again the entity that is observed to be good sanding at hard dough stage with sum of 17.7ba if compared with milk stage and soft dough stage and again 17.45ba at post Physiological maturity. Harvest index has different story to tell as its ratio is 36.6a i.e. highest at milking stage as compared with hard dough stage which is 35.6a. This Growth and Yield stage shows that the hard dough stage is the best time to harvest. It can be seen if considering the bio chemical traits to decide the harvest time for sorghum sweet and the results are following the result goes into the favour of hard dough stage. The extractable juice is highest at hard dough stage with figure of 53.2a.
Total sugar also is highest at hard dough stage of 23.7a and rapidly declines as maturity stage increases. Starch obtained at hard dough stage is 20.8d and is highest among all stages of sorghum sweet lifespan. Juice purity is most important and this purity is at its best during the hard dough stage i.e. 81.3a as compared with milk stage (41.1ed) and soft dough stage (64.5b)
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