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Marc concentration of sugar beet ( Beta vulgaris L) in relation to sucrose storage
Author(s) -
Hoffmann Christa M,
Kenter Christine,
Bloch Dorit
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2002
Subject(s) - sugar beet , sucrose , sowing , sugar , chemistry , growing season , horticulture , pulp (tooth) , parenchyma , dry matter , botany , food science , biology , medicine , pathology
Pulp as a feed stuff produced in the sugar factory is estimated by the marc concentration in sugar beet, which consists of the insoluble cell wall compounds. To identify factors affecting level and development of marc concentration during the growing season, several field trials and pot experiments were carried out in 2000, 2001 and 2002. The results show that marc concentration decreased until 100 days after sowing, but then did not change markedly until October, when it ranged between 34 and 45 g kg −1 beet. Marc concentration was affected more by site and variety than by year. Differences in marc concentration were already established very early in the season (65 days after sowing). This was attributed to the formation of cambial rings and parenchyma cells in the root during this period, which determine sucrose storage. There was a positive correlation between marc and dry matter, sucrose and betaine, but a negative correlation to root yield and amino N. Marc concentration was about 10% lower than reported in the past, which is supposed to be due to a change in the optimal cell volume for sucrose storage and the cell wall thickness of new sugar beet varieties. Copyright © 2004 Society of Chemical Industry