xt7r4x54gt0f https://exploreuk.uky.edu/dips/xt7r4x54gt0f/data/mets.xml   Kentucky Agricultural Experiment Station. 1966 journals 162 English Lexington : Agricultural Experiment Station, University of Kentucky Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Progress report (Kentucky Agricultural Experiment Station) n.162 text Progress report (Kentucky Agricultural Experiment Station) n.162 1966 2014 true xt7r4x54gt0f section xt7r4x54gt0f · RESULTS Q THE
KENTUCKY SORGO PERFORMANCE TEST
1965
By J. F. Shane
Progress Report 162
February 1966
UNIVERSITY OF KENTUCKY
AGRICULTURAL EXPERIMENT STATION
Department of Agronomy A
Lexington

 RESULTS OF THE KENTUCKY SORGO L
PERFORMANCE TEST - 1965
J . F, Shane
The objective of the Kentucky Sorgo Performance
Test is to provide sorgo sirup producers with an estimate r
of the relative performance of sorgo varieties. Varieties t ·
in the test include those being grown in the Southeastern
Region of the United States and several of the more —.
promising experimental lines developed by the U.S. Depart-
ment of Agriculture at Meridian, Miss. The 1965 test A
included eight varieties grown in a randomized block —
design of five replications (Table 1).
Stalk samples of all varieties tested in 21 locations in 4
the Southeastern Region are sent to Meridian, Miss., or ‘
Cairo, Ga., for milling, juice analysis, and sirup process-
ing.
The sugar content of the juice and the amount that can
be extracted are two important characteristics of sorgo
varieties. The percentage of total soluble solids in the
juice is determined by using a sugar hydrometer. Most of
the soluble solids in the juice are sugar. Juice extraction
at Meridian or Cairo was considerably better than that
obtained by small mills.
Sirup of high quality should reach a finishing tempera-
ture of 1080C (226OF) at usual altitudes in Kentucky. A
standard finishing temperature of 1100C (2300F) is used
in processing sirup at Meridian. Difficulty in producing .
an acceptable sirup might be encountered if this tempera-
ture cannot be reached. The sirup is taken off when the
foam begins to roll and the temperature is more or less
static. Raising the temperature higher would tend to scorch
the sirup and produce a darker color. All of the varieties
in the 1965 test boiled down to the finished temperature
desired.
Results from several years’ experiments are a better
estimate of performance than those from one year; there- ‘
fore, most attention should be given to the data for the
three-year period 1963-65, which are presented in Table
2. Data for the 1965 test are presented in Table 1.
2

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