Post harvest quality deterioration in sugarcane under different environmental conditions

Bhatia, Subhash; Kumari, Jyoti; Uppal, S. K.; Thind, K. S.; Batta, S. K.

doi:10.1007/s12355-009-0023-7

Cited by 21 publications

(20 citation statements)

References 11 publications

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“…The chemical treatment was thus effective in minimizing plant and microbial-linked inversion losses in harvested sugarcane. Bhatia et al (2009) reported increases in reducing sugars in juice after storage of cane. The extensive formation of reducing sugars after harvest is probably due to enhanced activity of invertase(s) of plant and microbial origin (endogenous and exogenous) and increased respiratory activity in the harvested stalk.…”

Section: Decline In Sucrose (Pol% Juice)mentioning

confidence: 98%

Physico-Chemical Method of Preserving Sucrose in Harvested Sugarcane at High Ambient Temperature in a Sub-Tropical Climate

et al. 2011

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Sugarcane in subtropical areas is harvested under a wide array of temperatures, grading from 8 to 42°C. The crushing of harvested cane is often delayed for longer than 72 h leading to a steep decline in sucrose content, especially late in the harvest season when ambient temperatures are high. The average reductions in Commercial Cane Sugar (CCS) in untreated billets and whole cane during late harvest were 0.735 and 0.502 units/day. These losses were reduced to 0.310 and 0.365 units/day following treatment with a chemical formulation containing benzalkonium chloride (0.2%) and sodium metasilicate (0.5%). These chemicals also decreased the formation of reducing sugars in billets from 13.19 to 5.13 and 15.69 to 6.18 mg/ml per day in upper and lower billets, respectively. This study might be useful in minimizing postharvest sucrose losses in sugarcane at high ambient temperature.

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Section: Decline In Sucrose (Pol% Juice)mentioning

confidence: 98%

Physico-Chemical Method of Preserving Sucrose in Harvested Sugarcane at High Ambient Temperature in a Sub-Tropical Climate

et al. 2011

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“…This may be due to over mature condition of CoJ83 at that time. Bhatia et al (2009) earlier reported that early maturing cultivar on becoming over mature deteriorated much faster as compared to mid maturing variety during late crushing season. However, inspite of higher percentage increase in dextran content, the dextran content in juice remained less in CoJ83 in comparison to CoS8436 (Table 2).…”

Section: Effect Of Days Of Incubation On Dextranase Productionmentioning

confidence: 89%

“…Highest content of dextran was found in variety CoS8436, followed by CoH119, CoJ88 and CoJ83. According to Solomon et al (2003) and Bhatia et al (2009) the dextran content varied with cane variety. Irrespective of variety, dextran content increased with increase in storage period.…”

Section: Effect Of Days Of Incubation On Dextranase Productionmentioning

confidence: 99%

Dextranase production from Paecilomyces lilacinus and its application for dextran removal from sugarcane juice

et al. 2010

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Dextranase was produced from fungus Paecilomyces lilacinus by submerged fermentation under different cultural conditions viz. pH, incubation temperature, inoculum size and days of incubation for maximum enzyme production. Maximum enzyme production was achieved at pH 6.0 of Mandel media and at temperature 30°C. Inoculum size of 1 × 10 7 spores/ml was found to be optimum for maximum enzyme production. Enzyme production increased with the increase in days of incubation from 3 to 5 days and then declined thereafter. Dextranase units (from 1 to 15 U/100 ml juice) were exogenously added to sugarcane juice with an aim to optimize dextranase application for removal of dextran from cane juice. Addition of dextranase in juice of cane variety CoS 8436, resulted in relatively less increase in dextran content as compared to control during storage. Whereas, dextran content in untreated juice increased 10 times during 24 h of storage, the increase during this period was only 2.3 times in juice treated with 15 U of dextranase. With the application of 1, 2, 5, 10 and 15 units of dextranase in 100 ml of juice, dextran content was decreased by 15.51, 30.82, 50.20, 68.20 and 73.30 % as compared to the control (with no dextranase added) after 24 h of storage. This study finds application in minimizing the dextran problem in sugar industry.

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“…The degradation of sucrose might be caused by the acid invertase enzymes that are produced by a few yeast species in the preserved juice (Hanko & Rohrer, 2000). In previous studies, several microorganisms (e.g., lactobacillus, yeast and molds) were also isolated, which were responsible for the spoilage of sugars and caused discoloration and the reduced the pH of SSJ (Bhatia, Uppal, Thind, & Batta, 2009;Ramachandran et al, 2017;Rao et al, 2012). Sucrose was converted into dextran though dextransucrase enzyme from Leuconostoc spp (Kin & Robyt, 1995).…”

Section: Sugars Concentration In the Presence Of Chemical Preservatmentioning

confidence: 99%

A combination of evaporation and chemical preservation for long‐term storage of fresh sweet sorghum juice and subsequent bioethanol production

Zhang

Wen

Zheng

et al. 2018

J Food Process Preserv

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Evaporation and chemical preservation were combined for long‐term storage of sweet sorghum juice (SSJ). The preserved SSJ was further used as substrate for ethanol fermentation. Different chemicals including hydrogen peroxide, sodium hypochlorite, sodium benzoate, and methyl paraben were used as co‐preservatives and were added into concentrated SSJ that contains ~40% (w/v) of sugars. The effects of chemical preservatives on sugar storage and ethanol fermentation were compared. The results showed that methyl paraben has better sugar preservation ability and an acceptable yeast toxicity when compared with other chemicals. The addition of methyl paraben in concentrated SSJ was further evaluated and optimized. By adding 0.4 g/L of methyl paraben, 95.1% of fermentable sugars in SSJ were preserved after a 90‐day preservation at room temperature. Ethanol concentration of 121.1 ± 4.6 g/L with a yield of 0.45 ± 0.02 g/g was obtained using the preserved SSJ in batch fermentation. Practical applications Ethanol production by sugar‐containing juices is of interest because it is more effective, cheaper, and easier than the lignocellulosic routes. However, the commercialization of the bioethanol plants that uses the sweet sorghum juice as a substrate has long suffered from the deterioration of sugars. As a consequence, the ethanol fermentation process is limited by the short intermittent substrate supplementation in order to satisfy the harvest of the fresh stalks. This work comes up with a novel “evaporation+chemical” preservation method. The synergistic effect of high concentration of sugars and methyl paraben preservative showed inspiring sugar preservation results. Most of the sugars in the sweet sorghum juice were preserved for at least 90 days at room temperature and can be used for ethanol fermentation effectively. The continuity of fermentation can be significantly improved, which showed promising results in year‐round operations.

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Post harvest quality deterioration in sugarcane under different environmental conditions

Abstract: Post harvest changes in the juice quality parameters in relation to storage time were investigated in three sugarcane genotypes varying in maturity behaviour viz.CoJ83

Cited by 21 publications

References 11 publications

Physico-Chemical Method of Preserving Sucrose in Harvested Sugarcane at High Ambient Temperature in a Sub-Tropical Climate

Physico-Chemical Method of Preserving Sucrose in Harvested Sugarcane at High Ambient Temperature in a Sub-Tropical Climate

Dextranase production from Paecilomyces lilacinus and its application for dextran removal from sugarcane juice

A combination of evaporation and chemical preservation for long‐term storage of fresh sweet sorghum juice and subsequent bioethanol production

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