Impact of some chemical treatments and length of storage on the storability of sugar beet

Authors

  • Hussien Al Zubi General Commission for Scientific Agricultural Research (GCSAR), Damascus
  • Entessar Al Jbawi General Commission for Scientific Agricultural Research (GCSAR), Damascus
  • Sameer Al Jeddawi Al Ghab Agricultural Research Center, GCSAR, Al Ghab
  • Mohammad Khair Tahla Food Technology Department, Faculty of Agriculture, Damascus University, Damascus
  • Raafat Ismaiel Food Technology Department, Faculty of Agriculture, Damascus University, Damascus
  • Thamer Al Huniesh General Commission for Scientific Agricultural Research (GCSAR), Damascus
  • Gaidaa Aliesha Al Ghab Agricultural Research Center, GCSAR, Al Ghab
  • Radwan Radwan Al Ghab Agricultural Research Center, GCSAR, Al Ghab
  • Hasan Azzam Crops Department, Faculty of Agriculture, Damascus University, Damascus

DOI:

https://doi.org/10.3126/ije.v5i1.14567

Keywords:

Slaked lime, Chloride calcium, Sugar losses, Storage duration, Sugar beet

Abstract

An experiment was conducted at the Agricultural Research Center of Al Ghab, General Commission for Scientific Agricultural Research (GCSAR), Syria, to evaluate the effect of some chemical application on the sugar losses reduction, and some quality traits in 2014/2015 season. Three slaked lime concentrations of 5, 10 and 15 percent, and three concentrations of calcium chloride of 2, 4, and 6%, and a mix of 5% slaked lime with 2% calcium chloride, beside the check (no treatment) (factor C). The second factor (D) was the storage durations of 6 days, and tow varieties (Factor V) were arranged as factorial experiment in RCBD with four replications. The varieties one of them was monogerm (Vico), while the other was multigerm (Reda), they were drilled in mid November, and storage roots were harvested late August. Weight percent loss and quality of beet samples such as sugar content, total soluble solids (TSS %), and purity% were determined throughout storage period. The results of analysis of variance ANOVA showed that effect of varieties was significant for TSS (brix %), sucrose%, root weight loss (P<0.05). All the studied traits were affected significantly (P<0.05) by storage duration. Chemical treatments had significant effect on all the studied traits (P<0.05), and the best treatment was with calcium chloride 6%. The percentage of variance confirmed that the most effective factor for the all studied traits was the storage period, followed by the varieties, and finally in a very low percent was the chemical treatments, because of that it is very urgent to send the harvested roots immediately to the factories to be processed within 24 hours, or treated with calcium chloride of 6% to preserve the sugar content as possible till manufacturing. Also the study concluded that the mutigerm variety Reda deteriorated less that the monogerm variety Vico, so Reda is recommended to be stored if necessary.

International Journal of Environment Vol. 5 (1) 2016,  pp: 96-106

Downloads

Download data is not yet available.
Abstract
878
PDF
796

Downloads

Published

2016-02-22

How to Cite

Zubi, H. A., Jbawi, E. A., Jeddawi, S. A., Tahla, M. K., Ismaiel, R., Huniesh, T. A., Aliesha, G., Radwan, R., & Azzam, H. (2016). Impact of some chemical treatments and length of storage on the storability of sugar beet. International Journal of Environment, 5(1), 96–106. https://doi.org/10.3126/ije.v5i1.14567

Issue

Vol. 5 No. 1 (2016)

Section

Research Papers

License

The author(s) acknowledge that the manuscript submitted is his/her/their own original work; all authors participated in the work in a substantive way and are prepared to take public responsibility for the work; all authors have seen and approved the manuscript as submitted;  the manuscript has not been published and is not being submitted or considered for publication elsewhere; the text, illustrations, and any other materials included in the manuscript do not infringe(plagiarism) upon any existing copyright or other rights of anyone.

Notwithstanding the above, the Contributor(s) or, if applicable the Contributor’s Employer, retain(s) all proprietary rights other than copyright, such as Patent rights; to use, free of charge, all parts of this article for the author’s future works in books, lectures, classroom teaching or oral presentations; the right to reproduce the article for their own purposes provided the copies are not offered for sale.

The copyright to the contribution identified is transferred to IJE.