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Maturity Status of New Promising Sugarcane Genotypes and Evaluation for Gur Quality

M. A. Jabber
Bangladesh Sugarcane Research Institute, Ishurdi, Pabna, Bangladesh.

M. A. Ghafur
Bangladesh Sugarcane Research Institute, Ishurdi, Pabna, Bangladesh.

M. K. Begum
Bangladesh Sugarcane Research Institute, Ishurdi, Pabna, Bangladesh.

M. S. Arefin
Bangladesh Sugarcane Research Institute, Ishurdi, Pabna, Bangladesh.

Abstract/ Executive Summary:

Sugarcane varietal identification programme through zonal yield trials was being carried out at BSRI farm to identify early maturing clones and suitable for gur manufacture. Six elite clones developed at BSRI along with one standard Isd 28 were tested during 2001-2002 and 2002-2003 to study their performance based on two plant crops data. Only one clone I 8-95 was found superior over all other clones on the basis of recoverable sucrose and reducing sugars content at an early stage of maturity. The study revealed that I 8-95 has given higher recovery and lower reducing sugars content than other clones in early part of crushing season from September to October. Jaggery (gur) made from the same clones were evaluated on the basis of physio-chemical properties and visual observations. The clone I 22-95 has shown excellent quality with attractive golden yellow colour, highly crystalline and sweeter in taste closely followed by I 8-95. Jaggery (gur) made from I 22-95 had good quality and rest of the clones were of medium quality.

Keywords: Gur manufacture, Sucrose, Reducing sugars, Maturity, Jaggery, Crystalline

Location: BSRI farm, Ishurdi, Pabna

Start Date: 01-11-2001

End Date: 31-12-2003

Program Area: Variety and Species

Non-commodity: Performance

Objectives:

To screen some new promising of suitable early varieties with high sucrose with noticeable cane yield at early part of crushing and suitable for good quality gur production.

Methodology:

Five promising clones viz. I 8-95, I 22-94, I 12-95, I 22-95, I 122-95 and a variety Isd 28 (standard) were evaluated for their performance in two successive plant crops (2001-2002, 2002-2003) under ZYT test stages. Two eye-budded setts of each clone and the variety Isd 28 were planted in plots of 10 m x 10 m size in replications. The cultural operations were applied as per recommendations for plant. The same was maintained for all plots to assess their suitability for gur and as an early maturing potential. The variables examined were Brix, Pol, purity, recoverable sucrose, reducings sugars content, fibre % cane and physio-chemical properties of prepared gur. For analyzing pol and fibre percent cane, one clump from each plot was harvested randomly at monthly intervals from 15 September, 2001 to 15th march, 2003. The juice analysis was carried out at the respective lab by using Chen (1985) procedures and jaggery prepared from juice was analyzed for sucrose, colour (transmittance) by following method of Roy (1954) and visually observed. Data on Brix, pol, purity, recoverable sucrose, reducing sugars content, fibre % from individual clone and sucrose, colour (transmittance), visual observations of prepared gur from the same were recorded. Most of these data were graphically presented for discussion. However, visually observing the data on recoverable sucrose, the clones and the variety were divided into two groups viz. Isd 28, I 8-95, I 12-95 and I 22-94, I 22-95, I 112-95 and then recoverable sucrose of the two groups were graphically presented in two separate quadrants to make it clearly understand their trend.

Source of Information: BANGLADESH JOURNAL OF SUGARCANE, Vol. 24-27, pp. 41-46, July 2005, ISSN- 1991-8925.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study revealed that I 8-95 has given higher recovery and lower reducing sugars content than other clones in early part of crushing season from September to October. Jaggery (gur) made from the same clones were evaluated on the basis of physio-chemical properties and visual observations. The clone I 22-95 has shown excellent quality with attractive golden yellow colour, highly crystalline and sweeter in taste closely followed by I 8-95. Jaggery (gur) made from I 22-95 had good quality and rest of the clones were of medium quality.

Knowledge Management: Journal