Author(s):

Samarth AG, More DR, Syed Imran Hashmi and Sontakke MD

Abstract: Sweet sorghum (Sorghum bicolor L. Moench) is used for the preparation of hurda in India particularly in Maharashtra. In present investigation, screening of different sweet sorghum varieties viz. PVRSG-101, PVR SG-102, PVR SG-8-4 and Phule Madhur was carried out to judge the most ideal variety and the results are compared to Surti Latur (which is considered ideal for hurda preparation due to its high threshability and sweet taste). Results revealed that genotype PVR SG-101 produced highest grain (36.2 g/plant). Complete grain maturity was observed on 90 days for proper harvesting of all varieties of sweet sorghum, beyond that grains shown to become harden. Organoleptic evaluation reported that among all investigated samples, PVR SG-101 rated highest score (9) for taste compared to other samples. Hence, it is concluded that amongst investigated varieties PVR SG-101 cultivar of sweet sorghum is most suitable for preparation of hurda.

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