|Laborde, Christopher -|
|Perdomo, Raul -|
Submitted to: Sugar Journal
Publication Type: Abstract Only
Publication Acceptance Date: May 14, 2013
Publication Date: June 13, 2013
Citation: Zhao, D., Laborde, C., Perdomo, R. 2013. Changes in Juice Sugar Components during Sugarcane Ripening. Sugar Journal. pp 16. Technical Abstract: Sugarcane is usually harvested from late October through early April in Florida. Although juice sucrose content and extractable sugar composition are directly associated with sucrose yield and quality, little is known about changes in juice sugar components (sucrose, glucose, and fructose) during ripening among sugarcane cultivars. The objectives of this study were to determine dynamics of these sugar components in juice during ripening and to identify their variation among cultivars. Eight sugarcane cultivars (CP78-1628, CP 88-1726, CP89-2143, CP00-1101, CP01-1372, CP05-1526, CPCL97-2730, and CPCL02-6848) were planted on a sand soil at the PPI Farm of the Florida Crystals Corp in December 2010. The experimental design was a randomized complete block with four replications. Juice samples were collected monthly from three stalks each time in all plots using a handheld punch from September through February in the plant-cane (2011) and first-ratoon (2012) crops. Brix was determined using a digital refractometer. Juice sucrose, glucose, and fructose were quantified using the microplate enzymatic method. As sugarcane ripened from September through December, juice Brix and sucrose content rapidly increased while glucose and fructose contents sharply declined. Thereafter, no substantial changes in any of these variables were detected. Overall, the first-ratoon crop had 15% lower juice sucrose and 44% lower hexose (glucose+fructose) contents than the plant-cane crop. Juice hexose contents were also significantly different among the cultivars. CP01-1372 had highest (9.11 mg/ml juice) and CPCL02-6848 (1.77 mg/ml) had lowest juice hexose contents averaged across sampling dates and crops. Additionally, CPCL02-6848 had highest sucrose content. These results of juice sugar components can be useful for evaluation of cultivars in juice quality and maturity.