Variety traits

Sugar content in sugar beet

Beta vulgaris L.

Sugar content is the sucrose concentration in the mass of the root crop, a key indicator of technological quality that determines sugar yield and harvest timing.

In the reference 30 varieties crop Beet, where this is mentioned in the description.

The sugar content in beet roots typically varies from 12 to 20%. The current industry standard is considered to be at least 16%. Values below this level indicate a decrease in extraction efficiency, while values below 10% indicate raw material immaturity.

To assess sugar content, the polarimetric method (digestion) is used as a laboratory standard, and the refractometric method is used for express analysis in field conditions. Technical maturity of the crop is determined by the moment maximum sucrose accumulation in the root is achieved.

Sugar content is directly influenced by agrotechnological factors. Excessive nitrogen nutrition often leads to a decrease in sugar content, while the application of phosphorus-potassium fertilizers and the use of desiccation (senication) promote the increased transport of assimilates into the root.

General information about the subject — on the page Sugar content.

Sources8

Varieties of Beet mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.