Post-harvest quality deterioration of cane juice: physio-biochemical indicators

Singh, Ishwar; Solomon, S.; Shrivastava, A. K.; Singh, Ravinder; Singh, Jogendra

doi:10.1007/bf02943646

Cited by 20 publications

(16 citation statements)

References 4 publications

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“…Anyway, the bacterial development was faster in energy cane juices than in the sugarcane juice, which may contribute to the faster deterioration in energy canes. The bacterial growth may be also responsible for the substantial decrease in juice pH from 5.5 to around 4.0 within 24 hours of storage ( Table 1) due to the production of organic acids (SINGH et al, 2006), especially by lactic acid bacteria (SOLOMON, 2000). Similarly, the number of total yeasts in the juice of variety VG11-X1 increased also faster along the storage time, showing the peak at 30 hours of storage ( Figure 1D), while for the juice of VG11-X2 the peak occurred at 48 hours ( Figure 1E).…”

Section: Resultsmentioning

confidence: 99%

Deterioration and fermentability of energy cane juice

et al. 2017

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The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I) and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy canes than in sugarcane. The storage of juice for 8 hours at 30oC did not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth was detected in this period. A decrease of approximately seven percentage points in the fermentative efficiency was observed for energy cane juice in relation to sugarcane in a 24-hour fermentation cycle with the baking yeast. Despite the faster deterioration, the present research demonstrated that the energy cane juice has potential to be used as feedstock in ethanol-producing industries. As far as we know, it is the first research to deal with the characteristics of deterioration and fermentability of energy cane juices.

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Section: Resultsmentioning

confidence: 99%

Deterioration and fermentability of energy cane juice

et al. 2017

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“…Sweet sorghum juice is extremely vulnerable to microbial spoilage on storage because of its high water activity (A w ) and rich sugar medium (Wu et al, 2010). It is also affected by enzymatic and acid deterioration reactions but to a much lesser degree than microbial deterioration (Eggleston, 2002;Singh et al, 2006). Juice microbial spoilage or deterioration represents a major technical challenge during the stabilization and storage of juices for any length of period (Wu et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the stabilization and preservation of sweet sorghum juices

Eggleston

DeLucca

Sklanka

et al. 2015

Industrial Crops and Products

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“…The quality of cane juice is also affected by chemical (acid) and enzymatic inversion (Singh et al 2006). The sugarcane plants have two kinds of invertases, namely neutral invertase (NI) and acid invertase (AI).…”

Section: Introductionmentioning

confidence: 99%

Preservation of Sugarcane Juice Using Hurdle Technology

Sankhla¹,

Chaturvedi

Kuna

et al. 2012

Sugar Tech

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Sugarcane juice was subjected following treatments viz. pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%); pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) ? sterilization at 808C for 20 min. All the samples were packed in glass bottles, polyethylene Tetrapthelate (PET) bottles and low density polyethylene pouches (LDPE) and then irradiated at 0.25, 0.5 and 1.0 kGy and stored for 90 days at room and low temperature. Non-irradiated samples were taken as control. On treatment moisture content, ascorbic acid, viable bacterial count and viable yeast and mold count were decreased significantly (P [ 0.05) where as no significant effect was observed on reducing and total sugars in cane juice. Among the three packaging material used glass and PET was found to be at par in increasing the shelf life of sugarcane juice in comparison to LDPE pouches. On storage, ascorbic acid and total sugars were decreased significantly (P [ 0.05). Moisture content, viable bacterial count and viable yeast mold count were increased on storage. Irradiation and packaging material statistically showed no significant differences on organoleptic properties of juice but storage showed changes in sensory scores. Among all the treatments pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) ? sterilization at 808C for 20 min was found to be best in maintain the shelf life of juice up to 60 days at room temperature and 90 days at low temperature with 1.0 kGy irradiation doses. Among glass bottles, PET bottles and LDPE pouches, glass and PET were found to be best in maintaining the quality of juice.

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Post-harvest quality deterioration of cane juice: physio-biochemical indicators

Cited by 20 publications

References 4 publications

Deterioration and fermentability of energy cane juice

Deterioration and fermentability of energy cane juice

Investigation of the stabilization and preservation of sweet sorghum juices

Preservation of Sugarcane Juice Using Hurdle Technology

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