Vol. 7, Issue 12, Part H (2025)

Sorghum (Sorghum bicolor L. Moench) is a major cereal crop cultivated in semi-arid regions, valued for its drought and heat tolerance and serving as an affordable source of calories in developing countries. In Maharashtra, the tender green sorghum grain, locally known as “hurda,” is traditionally consumed for its rich nutritional profile. The present study, conducted during the rabi season of 2024-25 at the Sorghum Improvement Project and the Department of Biochemistry, Mahatma Phule Krishi Vidyapeeth, Rahuri, aimed to evaluate the nutritional parameters by storage studies were performed on two selected genotypes (RSSGV-89 and Phule Madhur) under three temperature conditions (room temperature, freeze and deep freeze) and two packaging materials (50 micron LDPE, 100 micron HDPE) at 0,7,14,21, 28 days with seven days of interval. Storage studies indicated a gradual decline in quality parameters over 28 days. In RSSGV-89, moisture content decreased from 56.79% (C0) to 51.05% (C4), total sugar from 5.47% to 4.74%, reducing sugar from 3.37% to 2.74%, and total phenol from 7.10 mg/g to 5.52 mg/g. Similarly, in Phule Madhur, moisture reduced from 56.57% to 50.17%, total sugar from 5.06% to 4.28%, reducing sugar from 3.31% to 2.61%, and total phenol from 7.00 mg/g to 5.52 mg/g. Deep freeze storage (T3) maintained higher retention of moisture, sugars, and phenols compared to room temperature (T1). Overall, RSSGV-89 emerged as the most promising genotype, combining superior nutritional composition in acceptable storage stability, followed closely by Phule Madhur. These genotypes show strong potential for commercial hurda production and can contribute to enhancing dietary quality in sorghum growing regions.