Relative contribution of genetic and environmental effects on non-sugar compounds of cane juice

OSTENGO, SANTIAGO; CUENYA, M.I.; ZOSSI, S.; BALZARINI M

INTERNATIONAL SUGAR JOURNAL

INT SUGAR JOURNAL LTD

Año: 2021 vol. 1 p. 56 - 60

0020-8841

The juice of the sugar cane is composed of sugars, water and insoluble substances referred to as non-sugarcompounds. Both sugar and non-sugar compounds are important in the factory because they are responsible foradverse effects on the quality and recovery of sucrose. Increases in the ash and starch contents may affect sucroserecovery and crystallization, while low phosphate concentrations (