Effect of nutrient management and cultivars on quality of sugarcane juice and liquid Jaggery

Abstract

during 2018-19 and 2019. The experiment consisted three main plots (Cultivars) viz., C1-SNK635, C2-Co-86032 and C3 -Konanakatte and five sub plots (Fertilizers levels) F1 : 75 % RDF, F2 : 100 % RDF, F3 :125 % RDF, F4 : 150 % RDF and F5 : control. The experiment was laid out in Strip Block Design with three replication. The results indicated that the cane yield of plant cane was influenced significantly by RDF levels, and cultivars and their interactions. Juice extraction per cent, brix value, pol %, purity %, fibre % and juice pH did not differ significantly for RDF levels, cultivar and interaction effects in both plant and ratoon cane. The reducing sugars in juice differed significantly due to different cultivars in both plant and ratoon cane. The Cultivar SNK 635 recorded significantly lower reducing sugars (3.14 and 3.22 %, respectively in plant and ratoon cane) than Konanakatte (3.55 and 3.66 %, respectively in plant and ratoon cane) but on par with Co-86032 (3.27 and 3.32%, respectively in plant and ratoon cane). Higher reducing sugar was recorded in cultivar Konanakatte (3.50 and 3.66 %, respectively in plant and ratoon cane). There was decreased reducing sugars with decreased levels of fertilizers. Application of 75% RDF recorded significantly lower reducing sugars (3.01 and 3.07 %, respectively in plant and ratoon cane) and on par with 100 % (3.14 and 3.18 %, respectively in plant and ratoon cane). Similar trend of juice quality was reported in liquid jaggery also for reducing sugars content.

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

“…The statistical analysis showed that the vitamin C content of refrigeration and ambient storage temperature-exposed juices decreases significantly (p < 0:05) throughout the storage time (Figure 1). The degradation of vitamin C was also observed by Marc et al [26] and Emelike and Ebere [27] who did on cashew apple juice and also in other fruits juices by other studies [19,28,29]. Moreover, samples with added preservative had a lower decrease compared to the ones without preservative.…”

Organic cultivation of sugarcane varieties and its effect on cane yield and quality jaggery production

“…~ 426 ~ One area of interest in organic sugarcane cultivation is its effect on cane yield and jaggery quality. Jaggery, a traditional sweetener derived from sugarcane juice, is widely consumed in many parts of the world due to its distinct flavor and perceived health benefits (Shivashenkaramurthy et al, 2021;Guddadamath et al, 2014) [13,5] . Organic cultivation practices have the potential to influence the yield and quality of sugarcane, thereby impacting the characteristics of jaggery produced from organic sugarcane varieties.…”