Chemical ripening of sugarcane: Sucrose enhancing response of dinitrosocifrol and triacotanol

Sugar Tech ◽  
2001 ◽  
Vol 3 (1-2) ◽  
pp. 53-54 ◽  
Author(s):  
S. Solomon ◽  
H. N. Shahi ◽  
Ishwar Singh ◽  
P. C. Joshi ◽  
Santa Deb
Keyword(s):  
Chemical Ripening

Herbicides as Ripeners for Sugarcane

Weed Science ◽  
2010 ◽  
Vol 58 (3) ◽  
pp. 329-333 ◽  
Author(s):  
Caleb D. Dalley ◽  
Edward P. Richard
Keyword(s):  
United States ◽  
The United States ◽  
Temperate Climate ◽  
Sugar Production ◽  
Maturity Level ◽  
Climate Research ◽  
The World ◽  
Need To Evaluate ◽  
Chemical Ripening ◽  
Sugarcane Industry

Chemical ripening of sugarcane is an important component to profitable sugar production in the United States as well as other sugarcane industries throughout the world. Harvesting of sugarcane often begins before the sugarcane reaches the desirable maturity level. This is especially true in the Louisiana sugarcane industry where the window for harvesting is limited because of the risk of freezing temperatures encountered in a temperate climate. Research on the application of chemicals, mostly of herbicide origin, to enhance sucrose accumulation (ripening) or limit flowering to conserve stored sucrose has been conducted for more than 60 yr. The only sugarcane ripener currently registered for use in the United States is glyphosate applied before harvest. The herbicide fluazifop is used as the primary ripener of sugarcane in South Africa. The herbicides glyphosate, fluazifop, and sulfometuron-methyl and the growth regulators ethephon and trinexapac-ethyl are registered for use in Brazil. There is a continuing need to evaluate sugarcane ripeners to increase the utility of currently registered ripeners and to find additional ripeners for use by sugarcane industries. The need for alternatives to glyphosate is especially critical before a glyphosate-tolerant sugarcane can be utilized to improve control of problematic weeds.

scholarly journals Effects of Growth-Regulatory Chemicals on the Action Spectra for 14C Assimilation and Transport in Sugarcane Leaves

1969 ◽  
Vol 59 (1) ◽  
pp. 15-25
Author(s):  
Alex G. Alexander ◽  
Orlin Biddulph
Keyword(s):  
Growth Hormone ◽  
Red Light ◽  
High Sensitivity ◽  
Transport Processes ◽  
Action Spectra ◽  
Leaf Tissues ◽  
Quantum Flux ◽  
Regulatory Effects ◽  
Chemical Ripening ◽  
14Co2 Atmosphere

Pretreatment of sugarcane with the growth hormone gibberellic acid (GA3) and the growth depressant Polaris [N,N-bis (phosphonomethyl) glycine] significantly altered the action spectra for 14C assimilation and transport by leaf tissues. Leaf segments enclosed in a 14CO2 atmosphere were illuminated with discrete wavelengths of equal quantum flux from 400 to 710 nanometers (nm). Both compounds significantly lowered 14C assimilation in the blue, from 437 to 480 nm. Polaris accentuated a green depression at 550 nm while lowering assimilation peaks in the red at 600-640 nm and at 670 nm. Translocation of 14C, as percentages of the total nuclide assimilated, was vastly increased by both materials in the blue-violet (400 nm) and by GA3 in the blue (437-480 nm). Polaris increased transport from the blue-green to yellow (520-600 nm). A high sensitivity of control plants to far-red light (710 nm) was unaffected by either material. These results support the theory that chemical ripening may involve sugar synthesis and transport processes in addition to growth-regulatory effects in sink tissues.

154. Studies in Cheddar cheese. V. The effect of chemical substances on the ripening process

1937 ◽  
Vol 8 (1) ◽  
pp. 92-104 ◽  
Author(s):  
W. L. Davies ◽  
J. G. Davis ◽  
D. V. Dearden ◽  
A. T. R. Mattick
Keyword(s):  
Free Water ◽  
Cheddar Cheese ◽  
Stable System ◽  
Chemical Substances ◽  
Ripening Process ◽  
Two Factors ◽  
Chief Factors ◽  
Chemical Ripening

A number of chemical substances that might be expected, or have been claimed, to affect the rate of chemical ripening have been incorporated in cheese at “salting”. The effect in most cases has been insignificant. It would appear that cheese is a remarkably stable system, the chief factors in the rate of chemical ripening being the concentration of rennet, salt and free water. The importance of the interrelationship between the last two factors has been discussed.

Chemical ripening of sugarcane: global progress and recent developments in China

Sugar Tech ◽  
2004 ◽  
Vol 6 (4) ◽  
pp. 241-249 ◽  
Author(s):  
S. Solomon ◽  
Yang-rui Li
Keyword(s):  
Recent Developments ◽  
Chemical Ripening

The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

2015 ◽  
Vol 82 (3) ◽  
pp. 365-374 ◽  
Author(s):  
Mostafa Soltani ◽  
Nuray Guzeler ◽  
Ali A Hayaloglu
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Salt Concentration ◽  
Sensory Characteristics ◽  
Rp Hplc ◽  
White Cheese ◽  
Chemical Ripening ◽  
Proportional Decrease

Iranian White cheese was manufactured from ultrafiltered cows’ milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese.

scholarly journals TRINEXAPAC-ETHYL AS CHEMICAL RIPENING AGENT ON SWEET SORGHUM CROP

2019 ◽  
Vol 18 (2) ◽  
pp. 221-233
Author(s):  
RONALDO SILVA VIANA ◽  
BRUNO RAFAEL DE ALMEIDA MOREIRA ◽  
CELSO TADAO MIASAKI ◽  
GUSTAVO PAVAN MATEUS ◽  
ANDRÉ MAY
Keyword(s):  
Sweet Sorghum ◽  
Reducing Sugars ◽  
Growth Inhibitor ◽  
Suppressive Effect ◽  
Soluble Solids ◽  
System Response ◽  
Total Soluble Solids ◽  
Host Defense System ◽  
Chemical Ripening

Literary references on the quality of juice of sweet sorghum crop following chemical ripening agents spraying are rarely found up, mostly concerning to the trinexapac-ethyl. Accordingly, this article shares an unpublished content about chemically-induced physiological ripening on the sweet sorghum cv. CMSXS-646 by spraying trinexapac-ethyl before the crop flowering. A CO2-pressurized backpack sprayer, with flat spray nozzles, was employed to exogenously spray the plant growth inhibitor at 0.4, 0.8 and 1.6 l ha-1 on 90-days-old plants. Early after the crop harvesting, juice and lignocellulose samples were technologically assessed to total soluble solids, sucrose, purity, reducing sugars, total reducing sugars, fibers and yield of sugar. Sweet sorghum plants exposured to the trinexapacethyl at 0.4 and 0.8 l ha-1 produced juices with approximately 20.2 and 20.3 °Brix, 15.1 and 13.2% sucrose, 74.6 and 64.9% purity, as well as 107.7 and 98.2 kg t-1 sugar, respectively. Unlike, plants cultivated as control, juices with 21.0 °Brix, 16.0% sucrose, 76.9% purity and 118.0 kg t-1 sugar. Therefore, trinexapac-ethyl had suppressive effect on the quality of juice, mostly regarding to the total soluble solids and yield of sugar. Plants sprayed with trinexapac-ethyl at 1.6 l ha-1 developed the most fibrous stalks, as host-defense system response to stress induced on plant physiology. The conclusion is, therefore, that although does prejudices the quality of juice, making it unsustainable to the production of first-generation ethanol, trinexapac-ethyl as chemical ripening agent could lead the sweet sorghum cv. CMSXS-646, while lignocellulose renewable source, to the industrialization of cellulosic ethanol and bioelectricity.

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