Impact of sugar beet seed priming on molasses components, sugar content and technological white sugar yield
Beata Michalska-Klimczak | Zdzisław Wyszyński | Vladimír Pačuta | Marek Rašovský | Joanna Leśniewska
The impact of non-treated and primed seeds on molasses components, sugar content and technological white sugar yield of the same cultivar of sugar beet root was investigated. The study was conducted in 2012-2014 at the Experiment Field Station of Warsaw University of Life Sciences - SGGW in Skierniewice (51°97'N, 20°19'E) in the central region of Poland. The use of primed seeds resulted in a higher technological white sugar yield with higher sugar content and lower content of α-amino nitrogen in the roots. Also, seed priming increased the technological value of the roots by a lower share in the root yield fractions of the root weight less than 300 g, characterized by lower sugar content and a higher content of α-amino nitrogen.
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