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Evaluation of Sugarcane Clones for Quality Cane Juice used for Beverage

Author: Rao P.S.*, Mukunda Rao Ch, Sreedevi P., Bharathalakshmi M. and Jamuna P.

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Abstract

The Consumer purchasing sugarcane juice as beverage for drinking in local markets prefer light green coloured juice rather than dark green or brown coloured juice. In general Sacharum officinarum clones are known for the low fibre content with high juice quality which is being highly used for chewing purpose. The juice vendors also prefer sugarcane clones with higher juice quantity with less baggase which results in more juice extraction per cent. The light green coloured juice producing canes were identified in the study during 2020-21 for consumer preference due to its attraction. The sugarcane juice vendors always prefer light coloured juice of consumer preference. Hence, there is a dire need of identifying Sugarcane clones with light coloured juice along with rich in sucrose (sweetness) content. Keeping this as an objective, this study was conducted to identify sugarcane clones with light coloured juice and rich in sucrose. Among 15 sugarcane clones tested, sugarcane clones 2015A 2

Keywords

Light colored juice, sucrose (%), reducing sugars (%), dextran (%), fibre and baggase.

Conclusion

Sugarcane juice colour was primarily influenced by juice quality regarding its physico- chemical properties, enzymatic activity and browning reaction rates. Juice colour may also influenced by viable microorganism counts for fresh sucrose juice. Browning of juice may be due to enzymatic reaction and microorganism counts which causes consumer rejection. The light colour juice with colour intensity of 1.8 (sugarcane clone 2005A 222) is a greater potential for consumer acceptance. This type of results was also published in sugarcane by Laurade et al. (2018).

References

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How to cite this article

Rao P.S., Mukunda Rao Ch, Sreedevi P., Bharathalakshmi M. and Jamuna P. (2022). Evaluation of Sugarcane Clones for Quality Cane Juice used for Beverage. Biological Forum – An International Journal, 14(1): 290-293.