Effect of genotype and genotype x nitrogen rate interactions on color in juice and raw sugar from sugarcane.

From: Crop Science | Date: March 1, 2006| Author: | Copyright information

There is an increased emphasis being placed on raw sugar quality in international sugar markets. Color intensity of raw sugar is one quality parameter of importance, with high color levels increasing refining costs and hence lowering sugar value. The quality of raw sugar is compromised by colored solutes or precursors of colored compounds. We examined genetic effects un color levels in juice from sugarcane (Saccharum spp.) in three field experiments, two of which also included different N fertilizer rate treatments. The relative impact on amino N in juice, an important precursor of colored ...

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