Vegetos
(An International Journal of Plant Research & Biotechnology)
Effect of storage periods and conditions on juice quality characteristics of sugarcane (Saccharum officinarum sp. Hybrid) at Finchaa sugar factory, Oromia, Ethiopia
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Research Articles | Published: 25 July, 2023
Online ISSN : 2229-4473.
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Keywords:
B52298 variety, NCO334 variety, Open, Physicochemical properties, Post-harvest handling, Shade
Abstract
Sugarcane storage periods and conditions are the major factors affecting sugar quality. However, the impact of storage periods and conditions on quality characteristics of sugarcane varieties grown at Finchaa sugar factory, Ethiopia, was not studied. Therefore, the study aimed to determine the impacts of cane staling periods [1, 2, 3, 4, 5, 6 and 7 days (d)] under open and shade conditions on the cane and juice quality of sugarcane varieties (B52298 and NCO334). Quality parameters were analyzed using standard analytical procedures with graded chemicals. The results showed that loss in cane weight, total soluble solids (°Brix) juice, and reduced sugar was significantly (p ≤ 0.05) increased within increasing staling periods. The results also highlighted that higher losses in cane weight, °Brix juice, and reducing sugar occurred under open and NCO334 than under shade conditions and B52298 varieties at each staling period. However, pol, purity, recoverable sugar, and sugar yield were significantly (p ≤ 0.05) increased within the decreasing staling period at 0d, followed by 1, 2, 3, 4, 5, 6, and 7 days (d) under open and shade conditions for each variety. The apparent sucrose (pol) percentage juice, purity percentage juice, recoverable sugar, and sugar yield were higher under shade than in open-air for both varieties. They were also higher in B52298 as compared to the NCO334 variety. The findings recommended that the B52298 sugarcane variety with shade conditions is highly recommended for the sugar industry to produce high sucrose content.
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Acknowledgements
Author Information
Department of Chemical Engineering, Faculty of Technology, Wollega University, Shambu, Ethiopia
gemechisdugasa@gmail.com
Department of Food Science and Nutrition, Faculty of Agriculture, Wollega University, Shambu, Ethiopia