Abstract
The spittlebug (Mahanarva fimbriolata) has become a key pest of the sugarcane crop in Brazil with the increase of green-cane harvesting, causing stalk yield and cane quality losses. This research was undertaken to evaluate the effects of the spittlebug (Mahanarva fimbriolata) on cane quality and juice fermentation. The experiment was arranged in a completely randomized 5 × 2 factorial design, with five spittlebug infestation levels (0-0.5; 0.6-2.5; 2.6-5; 5.1-8; 8.1-12.5 nymphs m-1), controlled or not with thiamethoxam (0.2 kg of active ingredient ha-1). To conduct fermentation, Saccharomyces cerevisiae (fresh and pressed baker's yeast) was inoculated to musts at a concentration of 30 g L-1. Microbiological analyses were performed at the beginning, middle and end of the fermentation process. The alcohol content and total residual reducing sugars were measured in the wine. Spittlebug attack influenced negatively sugarcane quality, yeast cell and bud viability, and wine alcohol content. Insecticide application resulted in higher cane quality and cell and bud viabilities, resulting in increased fermentation yield.
Highlights
Sugarcane (Saccharum spp.) is one of the most important crops in Brazil, grown for raw material of several industrial products
The spittlebug Mahanarva fimbriolata (Stål, 1854) (Hemiptera: Cercopidae) has become a key pest of the sugarcane crop in Brazil, because the soil moisture and temperature conditions provided by the litter left on the field after harvest without previous trash burn are favorable for the development of the insect
This research was carried out determine the effects of M. fimbriolata and its chemical control on cane quality, fermentation microorganisms and ethanol production
Summary
Sugarcane (Saccharum spp.) is one of the most important crops in Brazil, grown for raw material of several industrial products. The fermentation is a key step in ethanol production, during which yeast cells transform substrate sugars into ethanol, CO and secondary compounds. This process is influenced by cane quality, which depends on sugarcane variety, environment conditions, ripening stage, pests and diseases (Mutton & Mutton, 2002). Metabolic alterations take place in the sugarcane in response to spittlebug infestation, producing a wide variety of organic acids and phenolic compounds. These substances reduce sugar recovery, yeast metabolism during fermentation, decrease ethanol yield, and alter the composition of the final products (Mutton & Mutton, 2002). This research was carried out determine the effects of M. fimbriolata and its chemical control on cane quality, fermentation microorganisms and ethanol production
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