Due to considerable loss through root-rot of mother beets while in storage during the winter of 1918-1919 the Amalgamated Sugar Company asked advice in regard to planting beets which had decay lesions on them. Would the beets yield seed if planted? How much seed would these beets yield as compared with healthy beets? Would the seed produced be injured by having been grown on decayed beets? It was felt that an experiment carried out with the above questions in view would bring out many facts upon which to base conclusions in answering the questions of the Sugar Company.

Although the parent of the present sugar beet was probably known and used before the building of the pyramid of Cheops (22), it was as recent as 210 years ago that Marggraf obtained the first crystalized sucrose from the root. It was 40 years later before Achard claimed its potentialities as an efficient industry. The product rapidly passed from the status of a luxury to a vital necessity, until today sugar beet production receives some protection or preference in every country where sugar beets are grown. Throughout its 174-year history it has probably been beset with a greater variety of problem and more failures than any other industry before or since. One of the greatest problems has been the actual means of sucrose extraction and determination. The determination of sucrose in sugar beets is the most important function in a beet sugar factory laboratory (3). This value is necessary as the basis for calculations of sugar yields and losses, for fixing the value of beets in factories where these are bought on the basis of their sugar content and for other purposes. Sugar content determinations are also for vital importance to the plant breeder, soil scientist, plant physiologist, and other researchers concerned with sugar beet analysis. Values of such importance should be determined by methods of corresponding accuracy. However, in 1927 Stanek and Vondrak (3) stated that there is no routine method as yet which permits the determination of the sugar in the beet to within an accuracy of 0.1 per cent. It is doubtful that the fundamental accuracy of the saccharimetry methods has improved much since this time. Numerous methods of sucrose analysis are used and are being recommended for use both in sugar beet factory and research laboratories. Although most methods now used are based on the principle of aqueous digestion and single polarimetry, there are wide variations in actual procedures. The available literature is deficient in adequate comparative studies into this problem. It would be of considerable value to researchers in sugar beet production and analysis to know the relative accuracy and precision of these methods and the effects of the several variables now prevalent.

Investigations on factors affecting yield of sugar beets during the past two years at Newton and Garland, Utah, have shown two outstanding facts about irrigating sugar beets. First, the amount of water applied may not be as important as the time at which they receive it. Second, sugar beets should not be made to suffer for water in the early part of their growing season. These observations suggest the need for further studies on method, time and quantity of irrigation. Further information on the most economical use of irrigation water for sugar beets would be of great value to the sugar beet industry. The object of this study was to determine the best time and type of irrigation, and quantity of water as they influence the yield of sugar beets. In order to reach this objective six moisture variables were used. They consisted of applying water by furrow and sprinkle methods; early and late irrigation in the spring; discontinuing irrigation for the last part of the growing season and continuous irrigation until harvesting; and, frequency of irrigation throughout the growing season. In order to determine the effect of moisture on the yield of sugar beets at different fertility levels, six different fertility levels were combined with each moisture variable.

Magistrantūros studijų baigiamajame darbe pateikiami cukrinių runkelių augimo intensyvumo, lapų ploto formavimosi, sausų medžiagų kaupimosi, fotosintetinių parametrų, derlingumo bei cukringumo tyrimo duomenys ir kokią įtaką turėjo bioorganinių nano trąšų NAGRO panaudojimas cukrinių runkelių pasėlyje. Darbo objektas – ‘Ernestina‘ veislės cukrinių runkelių pasėliai, papildomai apipurkšti bioorganiniu universalių nano trąšų NAGRO tirpalu. Darbo metodai: 2013 m. ASU Bandymų stotyje atlikti cukrinių runkelių (Beta vulgaris L. var. saccharifera) pasėlio formavimo naudojant NAGRO trąšas tyrimai. Tirta cukrinių runkelių veislė ‘Ernestina‘. Cukrinių runkelių daigai keturių porų tikrųjų lapelių tarpsnyje apipurkšti NAGRO trąšų tirpalu. Cukriniams runkeliams esant 5 – 6 porų tikrųjų lapelių tarpsnyje 3 ir 5 bandymo variantuose augantys augalai dar kartą pagal schemą apipurkšti bioorganinių nano trąšų tirpalu. Kitos agrotechninės priemonės buvo atliktos pagal Bandymo stotyje taikomą cukrinių runkelių auginimo technologiją. Darbo rezultatai: Papildomas cukrinių runkelių apipurškimas NAGRO trąšomis turėjo teigiamos įtakos cukrinių runkelių augimo ir vystymosi procesams. Didžiausias lapų skaičius, šakniavaisio diametras ir didžiausia biomasė gauta augalus apipurškus du kartu 1 l ha-1 norma. Lapų plotas (14,75 %) buvo patikimai didesnis cukrinius runkelius apipurškus du kartus 1 l ha-1 norma. Cukriniai runkeliai daugiausiai sausųjų medžiagų lapuose (21,23 g.), šakniavaisiuose (20,76 g.)... [toliau žr. visą tekstą] / Master´s thesis presents the research data on sugar beet growth intensity, the formation of leaf area, dry matter accumulation, photosynthetic parameters, yield and sugar content as well as reveals the effect the application of the bio-organic nano fertilizer “NAGRO” had on sugar beet crop. Object of the research: 'Ernestina' variety of sugar beet crop applied by the solution of the universal bio-organic nano fertilizer “NAGRO”. Research methods: The research on crop formation of sugar beet (Beta vulgaris L. var. saccharifera) sprayed by “NAGRO” fertilizer was carried out at the Experimental Station of Aleksandras Stulginskis University in 2013. 'Ernestina' variety of sugar beet crop was researched. At the stage of 4 pairs of true leaves the application of “NAGRO” fertilizer solution was made to sugar beet seedlings whereas at the growth stage of 5–6 pairs of leaves the plants of the 3rd and 5th test versions were additionaly applied by the solution of “NAGRO” fertilizer. Other agro measures were carried out in accordance with the growing technology for sugar beet applicable in the Experimental Station. Research results: Additional application of “NAGRO” fertilizer on sugar beet had a positive impact on the sugar beet growth and development processes. The leaf area (14,75%) of sugar beet was significantly higher after twofold application in 1 l ha-1 rate. Dry matter accumulation in the leaves (21,23 g) and roots (20,76 g) of sugar beet was the highest after the application of... [to full text]

Inaug.-diss.--Leipzig. / Vita. "Litterartur-verzeichnis": p. [43].

Inaug.-diss.--Breslau. / Lebenslauf. "Literstur-verzeichnis": p. [57]-58.

Inaug.-diss.--Rostock.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / In the last decade, beet has attracted much attention as a functional food, with important health promoting effect. It presents in its composition important bioactive compounds, highlighting the betalains, ascorbic acid, carotenoids and phenolic acids. Despite the great nutritional importance, the beet is still not very consumed. The encapsulation by ionic gelation has proven to be an effective technique for obtaining palatable and nutritious products, masking unwanted flavors and preserving nutrients. Considering the above, the objective of the present study was to obtain microcapsules of beet extract by the ionic gelation process and verify the stability during refrigerated storage. From the beet extract the ionic gelation process was performed, obtaining the beet microcapsules and storing them for 28 days in hermetic glass containers at 5 ± 1°C. Analyzes of yield, weight, size, color, soluble solids, moisture, ash, acidity, pH, vitamin C, carotenoids, phenolics, ABTS and betalainas were performed. Regarding the physicochemical characteristics of beet extract with respect to beet microcapsules, there was a significant reduction of soluble solids, betalain, antioxidant capacity, carotenoids and color parameter a*. Vitamin C, phenolics, ash, moisture and pH remained constant. There was an increase in acidity and Hue angle. During refrigerated storage, all parameters except vitamin C were reduced. After 21 days of storage, there was an increase in the permeability of the alginate membrane, resulting in greater migration between the medium and microcapsule compound. It is concluded that the ionic gelation process is a viable technology for the development of products that maintain the nutritional characteristics of the beet and that treatment with ascorbic acid obtained better conservation results of the bioactive compounds. / Na última década, a beterraba tem atraído muita atenção como um alimento funcional, com importante efeito promotor de saúde. Apresenta em sua composição importantes compostos bioativos, destacando as betalaínas, ácido ascórbico, carotenoides e ácidos fenólicos. Apesar da grande relevância nutricional a beterraba ainda não é muito consumida. A encapsulação por gelificação iônica tem se mostrado uma técnica eficaz na obtenção de produtos palatáveis e nutritivos, mascarando sabores indesejados e preservando nutrientes. Diante do exposto, o objetivo do presente estudo foi obter microcápsulas de extrato de beterraba pelo processo de gelificação iônica e verificar a estabilidade durante o armazenamento refrigerado. A partir do extrato de beterraba realizou-se o processo de gelificação iônica, obtendo-se as microcápsulas de beterraba e armazenando-as por 28 dias em embalagens herméticas de vidro a 5±1°C. Foram realizadas análises de rendimento, peso, tamanho, cor, sólidos solúveis, umidade, cinzas, acidez, pH, vitamina C, carotenoides, fenólicos, ABTS e betalainas. Quanto as características físico-químicas do extrato de beterraba com relação as microcápsulas de beterraba houve redução significativa dos sólidos solúveis, da betalaína, da capacidade antioxidante, dos carotenoides e do parâmetro de cor a*. A vitamina C, os fenólicos, as cinzas, a umidade e o pH se mantiveram constantes. Verificou-se leve aumento na acidez e no ângulo Hue. Durante o armazenamento refrigerado observou-se redução de todos os parâmetros com exceção da vitamina C. Após 21 dias de armazenamento observou-se aumento da permeabilidade da membrana de alginato, acarretando maior migração entre os compostos do meio e das microcápsulas. Conclui-se que o processo de gelificação iônica é uma tecnologia viável para a desenvolvimento de produtos que mantenham as características nutricionais da beterraba e que o tratamento com ácido ascórbico obteve melhores resultados de conservação dos compostos bioativos. / São Cristóvão, SE

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