Changes of Technological Characteristics of Sugar Beet Roots during Storage as Effected by Some Chem

Background: It is necessary to manufacture sugar beet roots immediately after harvest to reduce sugar loss and obtain the best chemical and technological characteristics, as well as to control dextran level, total viable count, and leuconostoc mesenteriodes of sugar beet roots. However, if manufacturing is difficult after harvest due to unsuitable environmental conditions, transportation difficulties, or other factors, it is necessary to manufacture sugar beet roots after harvest. Materials and Methods: The aim of this study was to minimise degradation and prolong the shelf life of sugar beet roots after harvesting and prior to processing. Four groups of roots were formed (100 root for each group) The first party was left untreated (control). The second group received treatment by dipping in calcium hydroxide for 10 minutes at concentrations of 1%, 5%, and 10%.The third group was treated with sulphur dioxide at 500, 1000, and 2500ppm (sulphur dioxide was collected by burning sulphur in a particular cabinet). The fourth group was treated by dipping sodium hydroxide in 0.1, 0.5, or 1N for 10 minutes during storage times at temperatures varying from 18°C to 31°C and relative humidity levels ranging from 55 percent to 85 percent. At 0, 3, 6, and 9 days after harvest, the samples were analysed. Results: Different treatments (Ca (OH)2, So2, and NaoH) were used at different concentrations and stored in the open air for 9 days. Sugar beet roots were analysed for their technical characteristics. To minimise sugar loss and achieve the best technical characteristics, sugar beet must be processed immediately after harvest. When roots, on the other hand, are abundant.

Conclusion: Should be treated by dipping in 0.5 NaoH sodium hydroxide solution for 10 minutes to minimise sugar loss and degradation, as well as to meet the technical properties needed during the manufacturing process.

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