Damages of spittlebug on sugarcane quality and fermentation process

Scientia Agricola

Débora Branquinho Garcia²  Gisele Cristina Ravaneli²  Leonardo Lucas Madaleno¹  Miguel Angelo Mutton¹  Márcia Justino Rossini Mutton¹ 

[1] ,UNESP FCAV Programa de Pós-Graduação em Microbiologia Agropecuária

关键词: Mahanarva fimbriolata infestation;    Saccharum spp.;    ethanolic fermentation;    Mahanarva fimbriolata;    Saccharum spp.;    fermentação etanólica;   

DOI  :  10.1590/S0103-90162010000500009

来源: SciELO

【 摘 要 】

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

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