Effects of biotic and abiotic factors on ethanol concentration in stored sugarbeet roots
Sugarbeet roots delivered to factories contain ethanol and contribute to ethanol in factory processing streams. Results indicate that healthy roots constitutively produce ethanol at low levels and that storage diseases significantly elevate root ethanol concentrations. Efforts to reduce postharvest sucrose loss due to fermentation, therefore, should consider not only fermentation by microbes in the factory, but also fermentation within harvested and stored roots. Published 2025. This article is a U.S. Government work and is in the public domain in the USA.
Authors
- Fernando Luíz Finger (ORCID: https://orcid.org/0000-0002-4046-9634)
- John D. Eide
- Shyam L. Kandel (ORCID: https://orcid.org/0000-0002-3726-817X)
- Malick Bill (ORCID: https://orcid.org/0000-0003-4863-4830)
- Melvin D. Bolton (ORCID: https://orcid.org/0000-0003-1197-2078)
- Karen Fugate (ORCID: https://orcid.org/0000-0001-9543-6832)
- M. Morin
Institutions
- Edward T. Schafer Agricultural Research Center (US)
- North Dakota State University (US)
- Universidade Federal de São Paulo (BR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-17
- DOI
- https://doi.org/10.1002/jsfa.70264
- Primary Topic
- Sugarcane Cultivation and Processing
- Type
- article
- Field-Weighted Citation Impact
- 0.00