Changes of Technological Characteristics of Sugar Beet Roots during Storage as Effected by Some Chemical Treatments
H. S. Abd Alraoof *
Department of Food Science and Technology, Faculty of Agriculture, Azhar University, Egypt.
S. I. El- Syiad
Department of Food Science and Technology, Faculty of Agriculture, Azhar University, Egypt.
A. A. Abdel- Hamid
Department of Food Science and Technology, Faculty of Agriculture, Azhar University, Egypt.
Sanaa A. El- Sherif
Department of Food Science, Faculty of Agriculture, Minia University, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Background: It is necessary to manufacture sugar beet roots directly after harvest to reduce sugar loss and obtain best chemical and technological characteristics and to also control dextran level and the total viable count and leuconostoc mesenteriodes of sugar beet roots but if manufacturing is difficult after harvest because of unsuitable environmental conditions, transportation difficulties or roots are in surplus treatment of beet roots, The aim of the current study is to reduce the loss of sugar and dextran formation during storage and minimize the deterioration rate and fit the required technological properties along the manufacture process.
Materials & Methods: This work was carried out to reduce the deterioration and to extend the shelf life of sugar beet roots after harvest and before processing. Roots were divided to four groups (100 root for each group) The first group without treatment (control). The second group was treated by dipping in calcium hydroxide for 10 min at concentration of 1%, 5% and 10%. The third group was treated with sulfur dioxide at 500, 1000 and 2500ppm (sulfur dioxide was obtained by burning sulfur in selected cabinet) The fourth group was treated by dipping sodium hydroxide of 0.1, 0.5, 1N for 10 minutes during storage periods temperature from 18°C to 31°C and relative humidity ranged from 55% to 85%. Analysis was carried out at 0,3, 6 and 9 days after harvest.
Results: Subjected deferent treatments (Ca (OH)2, So2 and NaoH at deferent concentrations and stored for 9 days in open air. The technological characteristics of sugar beet roots were studied. It necessary to manufacture sugar beet directly after harvest to reduce sugar loss and obtain best technological characteristics. On the other hand, when roots are in surplus.
Conclusion: Should be treated by dipping in sodium hydroxide solution 0.5 NaoH for 10 min. to reduce the loss of sugar and minimum deterioration and fit the technological properties required along manufacture process.
Keywords: Sugar beet, sulfur dioxide, technological characteristics, concentrations, harvest.