Abstract
Abstract This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determined during six days at 10 °C. The experimental design was completely randomized with four treatments (cultivars) and three replicates. Significant differences were observed (p ≤ 0.05) among the juice samples from different cultivars. The pH values ranged from 5.09 to 5.25, soluble solids content from 14.13 to 18.60 oBrix and titratable acidity from 0.035 to 0.120% of citric acid. Counts of mesophiles, psychrotrophs and molds and yeasts varied between 4.8 and 6.2 logCFU mL-1, 3.2 and 4.6 logCFU mL-1 and 3.3 and 4.8 logCFU mL-1 , respectively. Polyphenol oxidase and peroxidase activities ranged from 8 to 15 U mL -1 and between 6 and 40 U mL-1, respectively. The initial (t0) lightness varied from 21 to 37 among cultivars, and final values, after six days of storage (t6), between 22 and 41. Principal components analysis showed that the juice of different cultivars is characterized by different parameters. Considering its lighter color and smaller color variation during storage, juice extracted from cultivar RB867515 presented the greatest potential for consumer acceptance.
Highlights
Sugarcane (Saccharum spp.) chemical composition varies considerably according to several factors like climate, maturation stage, culture physiological age, physical, chemical and microbiological soil properties, agricultural practices and cultivar
The juice samples extracted from different cultivars presented significant differences (p ≤ 0.05) in the physicochemical characteristics (Table 1)
Molina (2008) reported that juice pH varies for different cultivars with an average value of 5.5, close to those determined in this study
Summary
Sugarcane (Saccharum spp.) chemical composition varies considerably according to several factors like climate, maturation stage, culture physiological age, physical, chemical and microbiological soil properties, agricultural practices and cultivar. Known in Brazil as ‘garapa’ is a popular non-alcoholic beverage and according to Yusof et al (2000) can be stored at 5 °C for four days. Cane juice is highly perishable because of the high sugar concentration, the elevated water activity (Aw = 0.99) and the low acidity. The soil and vegetable microorganisms, transferred during harvesting and cutting, are the most relevant, mainly yeasts and filamentous fungi, lactic bacteria and spores. Shorter processing times in harvesting, decontamination and juice extraction allow for lower effects of microbial activity within the cane stalks and higher quality juices (Oliveira et al, 2007)
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