Effect of delayed extraction and storage on quality of sugarcane juice

Abstract

A study was conducted to determine the quality of sugarcane juice extracted from stored canes, as well as changes in quality of fresh juice stored at different temperatures. Cane stems were stored at 10 and 30°C, while the fresh juice was stored at 5 and 30°C. The parameters studied were juice yield, total soluble solids, total sugar content, titratable acidity, pH, viscosity, total microbial count and sensory evaluation for colour and flavor. Results showed that low temperature storage (10°C) of canes was able to maintain the quality of juice for 10 days, while low temperature storage (5°C) of juice could last for only 4 days. Spoilage of cane stored at 30°C occurred faster than that stored at 10°C. Fresh sugarcane juice became spoilt within a day when stored at 30°C. Microbial count (bacteria, yeast, fungi) especially lactic acid bacteria count increased, during storage of cane juice. Key words: Cane stems, sugarcane juice, storage temperature, juice quality.