Impurities in Sugarbeet Crown and Root

Zielke, Rudi; Snyder, F. W.

doi:10.5274/jsbr.18.1.60

Cited by 9 publications

(3 citation statements)

References 4 publications

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“…Sugar and non-sugar compounds are not equally distributed within the beet, and the crown is of distinctly poorer quality than the root (Zielke and Snyder 1974). In the crown, the concentration of sugar is smaller, whereas the concentration of the marc and soluble non-sugars increases tremendously (Winner and Feyerabend 1970;Jaggard et al 1999;Mahn and Hoffmann 2001;Mahn et al 2002).…”

Section: Topping/defoliationmentioning

confidence: 96%

Root Quality of Sugarbeet

Hoffmann¹

2010

Sugar Tech

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The composition of the sugar beet root affects the recovery of crystalline sugar in the factory considerably. K, Na and amino N are melassigenic and are, therefore, always considered in the assessment of root quality for variety approval, and in some countries also for payment. The development of root quality during the season and the impact of variety, root rots, drought stress, N fertilizer application, defoliation/topping and storage are discussed. A further increase of the sugar concentration in varieties may be restricted by cell turgor and can probably only be achieved with a simultaneous decrease of the concentration of non-sugars. Future needs of the processing industry could change the criteria for quality assessment. It is observed that the alkalinity reserve (ion balance) of the juices gets lower so that soda has to be added. Moreover, long-term storage and the infestation with root rots result in a marked increase of the invert sugar concentration with detrimental consequences for processing. Therefore, quality assessment would probably be improved by considering alkalinity and invert sugar concentration. For the use of sugar beet for biofuel production, the sugar concentration (ethanol) or the organic dry matter (methane) of the roots are important quality criteria.

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Section: Topping/defoliationmentioning

confidence: 96%

Root Quality of Sugarbeet

Hoffmann¹

2010

Sugar Tech

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“…High betaine levels in sugar beet roots are undesirable to the beet sugar industry because betaine interferes with sucrose crystallization from the juice (e.g. 23). The molar concentration of betaine in juice can reach 5% to 10% that of sucrose (e.g.…”

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confidence: 99%

Biosynthesis, Translocation, and Accumulation of Betaine in Sugar Beet and Its Progenitors in Relation to Salinity

Hanson¹,

Wyse²

1982

Plant Physiol.

114

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Like other halophytic chenopods, sugar beet (Beta vulgaris L.) can accumulate high betaine levels in shoots and roots. N,N,N-trimethylglycine impedes sucrose crystallization and so lowers beet quality. among sugar beets and their relatives, about the role of betaine in the salt-tolerance of these plants, or about the synthesis and metabolism of betaine in the chenopods as a group (for reviews, see 7, 22). Betaine accumulation, whether constitutive or saltinduced, may be a specific adaptation for salt-tolerance in wild and cultivated members of the Chenopodiaceae, including Beta spp. (for reviews, see 21, 22). Histochemical, biochemical, and physiological evidence for such chenopods indicates that betaine is an inert and nontoxic cytoplasmic osmoticum that helps to maintain osmotic equilibrium between the cytoplasm and the vacuole as the vacuolar solute potential is lowered by salt accumulation (6,15,20,21). High betaine levels in sugar beet roots are undesirable to the beet sugar industry because betaine interferes with sucrose crystallization from the juice (e.g. 23). The molar concentration of betaine in juice can reach 5% to 10% that of sucrose (e.g. 17). High levels of betaine in sugar beet roots could conceivably reduce sugar yields in a second way: the synthesis of 1 mol of betaine requires about the same energy input as that of 1 mol of sucrose (11); therefore, photosynthate diverted to betaine represents an appreciable cost in energy and photosynthate that is neither available for storage as sucrose, nor for plant processes that contribute indirectly to economic yield. If useful genetic variability for root betaine level exists within the primary gene pool of B. vulgaris, in principle low-betaine types could be developed by breeding. Whether lowering betaine levels by genetic means would be worthwhile in practice hinges on several sets of considerations, including: (a) ecological and physiological considerations, which suggest that salt-tolerance (or more generally, ionic regulation) might be adversely affected; (b) metabolic considerations, which indicate that plant performance might suffer if betaine has some metabolic function and is not merely an inert osmoticum; (c) technological and bioenergetic considerations, which imply that sucrose yields would increase.In this paper, we present information that bears on considerations (a) and (b) in breeding for low-betaine sugar beet types.Very little is known about genetic variability for betaine3 level

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“…Root head is in fact a stem and makes about 6-17% of the root weight (MILFORD and HOUGHTON, 1999). Root with a smaller proportion of the root head is desirable in the sugar industry, because the root head has lower sugar content than taproot and the concentration of impurities is about 70% higher than in the taproots (ZIELKE and SNYDER, 1974;COLE and SEILER, 1976). The density of the cambial rings (number of rings in relation to the root diameter) is in positive correlation with sugar content, since the beets with the highest sugar content are those with the largest number of rings (VIVIEN, 1920).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of sugar beet genotypes for root traits by principal component analysis and cluster analysis

et al. 2016

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Sugar beet is the most important crop for sugar production in Europe. Wide genetic variability is essential in sugar beet breeding programs. The aim of this study is to evaluate variability for the main root traits and differences between monogerm and multigerm sugar beet genotypes from the breeding collection at the Institute of Field and Vegetable Crops. The following traits were analyzed: root weight (g), dry matter content (%), root head weight (g), root/head ratio (%), number of cambial rings, root length (cm) and root diameter (cm). Mean values for two years per genotype were standardized and used for analysis. Principal Component Analysis (PCA) and Cluster Analysis (CA) were used to examine the level of diversity for 20 genotypes and to rank the contributions of the variables. According to CA genotypes could be placed into five main groups, where a large number of multigerm genotypes were put in one group. On average multigerm genotypes were characterized by higher mean values for root weight, length, diameter and lower root head ratio. Multigerm genotypes had higher coefficients of variation for nearly all measured root traits.

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Impurities in Sugarbeet Crown and Root

Cited by 9 publications

References 4 publications

Root Quality of Sugarbeet

Root Quality of Sugarbeet

Biosynthesis, Translocation, and Accumulation of Betaine in Sugar Beet and Its Progenitors in Relation to Salinity

Evaluation of sugar beet genotypes for root traits by principal component analysis and cluster analysis

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