Research on the Brix in Juice of Sweet Sorghum Stalk under Different Storage Conditions

doi:10.7668/hbnxb.2011.S2.014

Abstract

Abstract: The influence of centrifugation and storage temperature on juice sugar content of six sweet sorghum varieties with different brix were investigated.The results showed that the difference of juice brix between the treatment of centrifugation and non-centrifugation was not significant.After placed 6 days in the room temperature,the Brix of the non centrifugal varieties was decreased to the minimum.However,the brix of the centrifugal varieties was decreased to the minimum until to the 9 days.After placed 30 days in room temperature,4℃ and-20℃ storage conditions,the brix of each variety declined compared with the original values,but the Brix was the lowest under normal temperature storage.The difference of the brix in 4℃ and-20℃ storage conditions was not significant.Therefore,the speed of the degradation of brix was the fast in the first week after extraction and low temperature storage of juice could reduce the degradation of sugar.

Key words: Brix, Sweet sorghum, Centrifugation, Temperature, Storage

CLC Number:

S566.5

WANG Hai-lian, ZHANG Hua-wen, YANG Yan-bing, QIN Ling, GUAN Yan-an. Research on the Brix in Juice of Sweet Sorghum Stalk under Different Storage Conditions[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2011, 26(S2): 56-59. doi: 10.7668/hbnxb.2011.S2.014.

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