Losses of Fermentable Sugars in Sweet Sorghum During Storage

Abstract

ABSTRACT SWEET sorghum, variety Wray, was harvested at 2-wk intervals by three methods: hand-cut (whole stalks), sugarcane harvester (0.6 m billets), and forage chopper (0.5 to 5.0 cm lengths). Samples (0.2 to 0.5 t) were covered and shaded from sunlight during storage for 1-wk at 25 to 30 C. Sample temperatures were measured, and sub-samples were analyzed for fermentable sugars at 0, 1, 2, 4, and 7 days. Hand-cut stalks and billets did not deteriorate significantly during storage, but chopped sweet sorghum lost 49% of its fermentable sugars after 1-wk. Juices were extracted from stored subsamples and fermented with the addition of 0.1% yeast. Ethanol yields (percent of juice) were correlated with Brix of original juices (Ethanol, % = -2.59 + 0.51 B).