Data from: Effects of a novel loss-of-function waxy endosperm allele on sorghum seed development and grain quality

In grains such as sorghum, starch is an important source of carbohydrates and plays a key role in human food, livestock feed, and ethanol production for the brewing and biofuel industry. Starch has two main components, amylose and amylopectin. While the genetic changes resulting in waxy sorghum have been identified, their broader effects on seed development and grain quality remain poorly understood. To address this gap in knowledge, novel waxy sorghum lines were studied during seed development. This study provides additional information on waxy sorghum grain quality overall.