3. SUGAR LOSS : HIGH TEMPERATURES

3. SUGAR LOSS : HIGH TEMPERATURES

You are here:
< All Topics

The literature on the storage of sugar beets at high temperatures is very thin, owing surely to the fact it is clear that it is bad commercial practice. One study from California in 1952 highlights this. Losses of approximately 8% of initially available sugar were experienced in just 36 hours when freshly harvested beets were stored at 29°C (Orleans and Cotton, 1952). This percentage loss in just 44 degree-days is equivalent to that expected from approximately 425 degree-days using the results of Jaggard or 333 degree-days if applying the 450 day average of 0.024% per degree-day from Legrand. This highlights both the non-applicability of the degree-day relationship for all conditions, and the need to store beets under low temperatures.1

Orleans, L. P. and R. H. Cotton (1952). Beet Shed Ventilation in California. American Society of Sugar Beet Technologists Seventh General Meeting, Salt Lake City, Utah.

1Direct extract from: English, W. (2020). Long Term Storage of Sugar Beets and the Role of Temperature. Introductory paper at the Faculty of Landscape Architecture, Horticulture and Crop Production Science. Alnarp, Sweden, Faculty of Landscape Architecture, Horticulture and Crop Production Science, Swedish University of Agricultural Science. 2020:14.

Previous 2. SUGAR LOSS : DEGREE DAYS
Next 4. SUGAR LOSS : NEGATIVE TEMPERATURES
Table of Contents