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Sorghum was harvested at the soft dough stage.
The forage sorghum was harvested at the soft dough stage, which occurred between September 20 and October 14.
Whole plant corn was harvested at the medium dough stage of maturity (30% DM), chapped and ensiled in horizontal silos.
The highest Brix of stem juice (SB) was registered at the hard dough stage, with 16°Brix.
Interestingly, the dough stage compared to dent stage maturity of maize at harvest tended to increase live-weight gain (P=0.06).
Forages were grown in a Mediterranean climate in five replicate plots, harvested by a combine harvester at the soft dough stage and ensiled in bunker silos.
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Analyzing only the soft, mealy and hard dough stages (harvest prediction), Brix of the internodes 2 and 3 had not significantly differed from the stem real Brix.
The sweet sorghum BRS 511 harvest time is comprehended between the soft to hard dough stages, in which were found the highest industrial yields parameters.
The multiplicative index TBH, which combines SFBY, JE, SB and allows the estimation of sweet sorghum industrial yield, exhibited the highest value between the soft to hard dough stages, with an average of 9.40 t °Brix ha−1.
In our analysis the negative regulator of grain width, GW2, was highly expressed at milk and dough stages (Figure2E).
Further, we found the highest expression of the positive regulator of grain weight – GIF1, in the milk and dough stages.
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