Effect of sodium metabisulfite on storage of sugar beet roots | ||
| Egyptian Sugar Journal | ||
| Article 3, Volume 22, Issue 22, June 2024, Pages 34-47 PDF (702.94 K) | ||
| Document Type: Original Research Articles. | ||
| DOI: 10.21608/esugj.2024.288642.1063 | ||
| Authors | ||
| Islam Mohsen Abd El-Hameed* 1; Sayed Gomaa2; Reda Gomaa3; Samy Elsyiad4 | ||
| 1Science and Technology of the Sugar Industry Department, of Plant Pathology, Faculty of Sugar and Integrated Industries Technology, Assiut University, 71526 Assiut, Egypt | ||
| 2Delta Sugar Company, Kafr El-Sheikh Governorate, Egypt | ||
| 3Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, Egypt | ||
| 4Food Science and Technology Department, Faculty of Agriculture, Assiut University, 71526 Assiut, Egypt | ||
| Abstract | ||
| Sugar beet roots are becoming a growing source of sugar production. It provides about 40% of world sugar production. In most beet-growing areas, harvest periods are short, and storage is necessary. Deterioration of sugar beet roots leads to an increase in reducing sugar percentage and polysaccharide levels causing a decrease in sucrose content this results in a decline in physical and technological characteristics. This work was carried out in Delta Sugar Company, Kafr Elsheikh governorate, Egypt during the 2022/2023 harvest season. To reduce the deterioration of sugar beet roots after harvesting and before processing. Roots were divided into seven groups. The first one was (a control sample) and the other six groups were treated with different concentrations of sodium metabisulfite (Na2S2O5) from 100 to 600 mg/L (wet weight) for four days in the open air. During this work, we revealed that by adding a concentration of 500 mg/L of sodium metabisulfite we obtained high sucrose content, beet quality, sugar recovery, and pH and we revealed that by addition of 500 mg/L of sodium metabisulfite, we obtained the lowest difference between apparent sugar and true sucrose, the lowest amount of Na, K, and α-amino-N, the lowest percentage of sucrose loss and amount of raffinose content. At 600 mg/L of sodium metabisulfite, it will cause deterioration again because it is an acidic material that leads to increased sucrose inversion again. So, this research aims to preserve the quality of beet and prevent its deterioration by using sodium metabisulfite. | ||
| Keywords | ||
| Beet roots; Technological characteristics; Storage periods, Sodium metabisulfite; Polysaccharide | ||
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