Post-harvest deterioration of sugarcane

Abstract

Sugarcane is a perishable commodity and must be processed into sugar quickly after it is harvested. Post harvest sucrose losses have been reported from many cane producing countries and linked with low sugar recovery and several problems during sugar processing. Bio deterioration is associated with the inordinate delays between harvest to milling of sugarcane and aggravated by many intrinsic and extrinsic factors causing enormous depreciation in cane tonnage as well as sugar recovery. Besides harvest-to-mill delays, other factors such as ambient temperature, humidity, cane variety, period of storage, activities of invertases, maturity status etc. are responsible for decline in sugar recovery. The activity of invertases and proliferation of acid, ethanol and polysaccharides (dextran) producing microbes play a crucial role in the loss of recoverable sugars in cane and milled juice. In addition to loss in sugar recovery, its adverse affects has been noticed in the sugar manufacturing process and sucrose quality. Efforts have been made to reduce loss in tonnage and sucrose using physico-chemical methods. These include spraying of water, bactericidal solution, use of anti-inversion and anti-bacterial formulations and pre-harvest foliar and soil application of zinc and mangnous compounds. An integrated mill sanitation program and simultaneous use of dextranase could further improve sugar recovery and minimize problems caused by dextran. The possibility of electrolyzed water (EW) fogging to reduce post harvest deterioration in field and mill yard has also been explored. Some of these methods are useful and present larger options for the industry to minimize afterharvest quality losses in the field and milling tandem.

Microorganisms affecting Post-Harvest Sucrose Losses in Sugarcane

“…These bacteria posses' characteristic exponential growths curve which later on shows slight declination. The maximum count was reported to be 10 7 -10 -8 cells/ml which is achieved within 3 to 4 days after cane was harvested (Solomon, 2009;Misra et al, 2016). The invasion of microorganisms does not end up at harvesting time; however, it may occur even during cane processing in sugar mills.…”

“…Firstly, there is a condition of aeration which is favorable for the growth of microorganisms at the time when juice falls from the mills. Secondly, there are various points during milling process where flow of juice is either stagnated or at a slow pace wherein the microorganisms find favorable time for growth and proliferation (Solomon, 2000;2009;. Besides, there is number of sites favoring growth and proliferation of microorganisms during milling by consuming the sucrose extracted from cane stalks.…”

“…(3) Time lag between harvesting and milling: The major factor of occurrence of high microbiological losses in harvested sugarcane is the time gap between harvesting and milling. This time gap could extend from few to several days (Solomon, 2009). Solomon (2000) and Solomon (2009) had showed that harvested cane starts deteriorating its sucrose content and such losses increases with the increase in time lag.…”

“…Products formed from sugarcane as well in sugar mills are the most nutritive source for growth and proliferation of microorganisms. These microbes grow at a rapid pace and forms products that deteriorate sucrose of the cane stalk thereby hindering the production of final product, sugar (Solomon, 2009;. Besides, the presence of…”

The Impact of First-Generation Biofuels on the Depletion of the Global Phosphorus Reserve

“…Sugarcane and oil palm need to be processed Renewable Fuels Agency (2010) rapidly after harvest to prevent deterioration of the feedstock quality, and production losses of 1-5% have been reported (Jelsma et al 2009;Solomon 2009). …”