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We collected stem samples from sugarcane germplasm of wildtype (43 clones of Saccharum spontaneum and S. robustum), cultivated (34 clones of S. hybrid spp., S. sinense, and S. barberi), and related grass species (7 clones of Erianthus arundinaceus, Miscanthus floridulus, and Ripidium sp.) to survey the colonization and population of diazotrophic endophytes in apoplast solution. Using the acetylene reduction assay-most probable number (ARA-MPN) method, 11 clones of wildtype species, nine clones of cultivated species, and three clones of related grass species were colonized by diazotrophic endophytes. The population density of diazotrophic endophytes in all ARA-positive samples ranged from 10 2 to 10 8 cells mL -1 apoplast solution and differed among clones and species. The results indicate a differential colonization and population of diazotrophic endophytes in stem apoplast solution.

The effects of heating temperature and time on browning, DPPH-radical scavenging activity and polyphenollike activity of molasses from sugarcane were investigated. The browning, DPPH-radical scavenging activity and polyphenol-like activity of molasses heated to between 120℃ and 160℃ were increased in comparison with unheated molasses. The browning of molasses heated to 120℃ and 140℃ increased with heating time, and was nearly 9.5 times greater than unheated molasses after heating for 60 minutes. The browning of molasses heated to 160℃ exponentially increased after heating for 10 minutes, and was nearly 16.7 times greater than unheated molasses after heating for 20 minutes. The DPPH-radical scavenging activity of molasses heated to 120℃ for 50 minutes, 140℃ for 10 minutes, and 160℃ for 10 minutes was four times greater than that of unheated molasses. The alterations in DPPH-radical scavenging activity were similar to the polyphenol-like activity pattern with heat-processing. The heated molasses with the highest polyphenol-like activity, processed at 160℃ for 20 minutes, showed stronger antimutagenicity than unheated molasses. These results indicate that the heat-processing of sugarcane molasses is a viable method for the enhancement of food functions in sugarcane molasses.