As a result of the statistical assessment of a large number of tests concerning sugar beets stored under normal conditions, the following statements could be made.
The respiration velocity of stored beets shows a strictly exponential increase with temperature in the range from 0 to -(- 16°C. The quantity of hydrolysed sucrose exceeds, in all cases, the quantity of invert sugar consumed by respiration so that the latter increases in stored beets. This increase is again an exponential function of temperature up to -j- 14 C while above this temperature the curve becomes still steeper. The daily increase of the invert sugar content grows until abt. the lOOtih storage day and diminishes after that period.
The average daily sucrose losses at various temperatures are always higher than the sum of the invert sugar, and of sugar consumed by respiration.
The raffinose content increases without exception in the temperature range below -j- 3°C while at higher temperatures a further increase has been observed in beets with a small initial raffinose content ; beets with a high initial raffinose content show, however, a decrease.
The marc content is reduced during a prolonged storage owing to the degradation of pectic substances of high molecular weight into soluble matter. These changes also become apparent in an increased resistance to slicing and in an increasing diffusion coefficient of sucrose in beet tissue. In other circumstances, the mechanical properties of stored beets change either as a consequence of water losses or of tissue lesions due to the action of ice crystals in frozen beets.
Proceedings: CITS 1971
pdf download: CITS1971-321-334.pdf