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Factors Affecting the Tannin Content of Sorghum Grain As Determined by Two Methods of Tannin Analysis¹

The ferric ammonium sulfate and modified vanillin-hydrochloric acid methods of tannin analysis were used to measure the tannin content of samples of sorghum [Sorghum bicolor (L.) Moench] grain. The overall correlation between the two methods was good when all samples were considered. Samples of ‘Ga 615,’ a brown-seeded hybrid, were grown at each of six locations for 3 years. Both methods of tannin analysis showed a significant environmental effect on tannin content. The genes, B₁B₂S, that control pericarp color and presence or absence of a pigmented testa significantly affected tannin content. The major effect was a high tannin content associated with the pigmented testa. Tannin content was higher in grain with a red pericarp than grain with a white pericarp in both nonrelated material and in near-isogenic lines. This pericarp pigmentation is controlled by genes other than the B₁B₂S genes.

Key Words: Polyphenols • Cereals • Sorghum composition • Sorghum bicolor (L.) Moench

² Technician, Assistant Professor, Associate Professor, Soil and Crop Sciences Department, Texas A&M University, College Station, Texas; and Assistant Professor, Texas A&M University Agricultural Research and Extension Center, Lubbock.

Received for publication September 13, 1971.