水分胁迫对砍收后甘蔗重量及品质的影响

通过测定‘柳城05-136’、‘桂糖29’和‘桂糖42’三个甘蔗品种在不同时长水分胁迫下蔗茎重量、糖分、锤度和简纯度等指标的变化情况,探究甘蔗砍收后浸水胁迫对其重量及蔗糖分等的影响程度,旨在为榨季制糖企业评估及解决多雨天气条件下甘蔗砍运过程中遇到的问题提供参考依据。结果表明,泡水6 h、24 h和48 h与不泡水相对应处理时长相比,其重量增幅为1.27%~1.70%(平均1.50%)、1.13%~1.45%(平均1.32%)和1.20%~1.88%(平均1.62%),砍收后48 h内的蔗茎受水分胁迫表现出吸水-释放-再吸水的过程,而蔗糖分、锤度和简纯度均随着泡水时间的延长而逐渐下降,泡水6 h的蔗糖分下降0.19~0.20个百分点(平均0.20个百分点),24 h降幅为0.08~0.71个百分点(平均0.34个百分点),48 h降幅0.31~0.84个百分点(平均0.51个百分点);泡水6 h、24 h和48 h简纯度平均分别下降1.98、2.01、2.58个百分点。未泡水而自然堆放48 h的蔗茎各项指标变化趋势基本上与之相反,蔗茎重量逐渐下降,蔗糖分和锤度先小幅下降,然后大幅增加;简纯度先增加,然后下降,再上升。与避雨免晒自然存放的甘蔗相比,砍收后受浸水胁迫的甘蔗重量更重,蔗糖分更低,品质更差。

Effects of Water Stress on Post-harvest Weight and Quality in Sugarcane

The weight,sugar content,brix and apparent purity of Liucheng 05-136,Guitang 29 and Guitang 42 were analyzed under different soaking duration.The influences of soaking on the weight,sucrose content and other indicators of post-harvest sugarcane were studied in order to provide theoretical reference for raw cane management during rainy season.The results showed that the weight of sugarcane increased by 1.27%-1.70%(mean=1.50%),1.13%-1.45%(mean=1.32%)and 1.20%-1.88%(mean=1.62%)after soaking for 6 h,24 h and 48 h,respectively.Within 48 h after harvesting,the sugarcane stalk showed the process of water absorption,release and re-absorption under water stress.However,the sugar content,brix and apparent purity of sugarcane decreased gradually with the increase of soaking time.The sucrose content decreased by 0.19%-0.20%(mean=0.20%),0.08%-0.71%(mean=0.34%),and 0.31%-0.84%(mean=0.51)after soaking for 6 h,24 h,and 48 h,respectively;and the average apparent purity decreased by 1.98%,2.01%,2.58%after soaking in water for 6 h,24 h and 48 h,respectively.However,the change trend of each parameter without soaking for 48 h was basically of the opposite.The weight decreased gradually,sucrose content and brix first decreased slightly,and then increased significantly.And the apparent purity was in a trend of rise-fall-rise.Compared with the sugarcane without soaking,the soaked sugarcane was heavier in weight,lower in sucrose content and worse in quality.