Citas bibligráficas
Philipps, C., (2023). Caracterización físico-química de cinco variedades de caña de azúcar (Saccharum officinarum) de sector Polvoraico Distrito de Morales [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5549
Philipps, C., Caracterización físico-química de cinco variedades de caña de azúcar (Saccharum officinarum) de sector Polvoraico Distrito de Morales []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5549
@misc{renati/1058323,
title = "Caracterización físico-química de cinco variedades de caña de azúcar (Saccharum officinarum) de sector Polvoraico Distrito de Morales",
author = "Philipps Reyna, Charly Kevin",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
The present research work aimed to physically and physicochemically characterize five varieties of sugar cane (Saccharum officinarum) and its juice, respectively. These varieties came from the La Colmena farm in the Polvoraico sector, Morales district, San Martin province, were: Javanesa, Chicama, Picurina, Regencia Rayada and Uva, all of them with a ripening period of 13 to 14 months of cultivation. For this purpose, physical and physicochemical analyses of the five varieties were carried out. The physical characteristics evaluated were stem height, stem diameter, stem weight and bagasse weight. The extraction of the sugarcane juice was carried out using a stainless steel mill; the following physicochemical characteristics were evaluated: pH, ash, ºBrix, acidity and optical rotation. The analyses were carried out in the general chemistry laboratory of the National University of San Martin and in the Total Quality laboratory of the National Agrarian University La Molina, where the percentage of total solids and reducing sugars were analyzed. The Javanesa was the most outstanding variety in terms of juice volume, with a higher value, and the inferential analysis with 95% confidence showed that there was a significant difference (p-value of 0.014) between the five varieties with respect to this physical characteristic. As for the physicochemical characteristics of the juice with respect to pH, degrees ºBrix and percentage of ash, with 95% confidence, a significant difference was found between the juices of the five varieties with (p-value of 0.018) and (p-value of 0.014) respectively.
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons