Technological scoring of sugar beets which were infected by the pathogen of the vascular bacteriosis during vegetation period

Efficiency of the sugar production from sugar beets is close connected with quality of the raw material which uses for the processing. Quality of the raw material depends on complex impact of number of factors, like natural, climatic, agritechnical, and varietal. Currently, there are some negative factors, like decreasing of soil fertility, increasing of soil's infectious background, prevalence of the foreign hybrid sorts of sugar beets which are vulnerable for local pathogens. These factors cause the increase of the diseases of sugar beets' root system – fusarium decay and vascular bacteriosis. The explorations of sugar beets' crops for many years in different areas of Central-Chernozem region have revealed high damage for yield from these diseases. In some years the loss of yield was up to 50%. The determination of impact of bacterial infections on the processes of forming of the chemical composition of sugar beets' roots and the accumulation of sugar in sugar beets' roots is the very important task for science and production. The researches have been done in the laboratory of store and production raw materials, in the Laboratory of immunity, in the department of biotechnology of the FSTSO “All-Russian research institute for sugar beet and sugar named after A.L. Mazlumov”, and in the department of technology of fermentation and sugar productions of the Voronezh state university of engineering technologies. Was revealed, that increasing the level of the disease of sugar beets by vascular bacteriosis causes the rise amount of dry substances from 26.04% (healthy roots) up to 32.75% (damage of roots is 5 scores). And the sugar content decreases from 18.77% up to 16.83%. Proportion of sucrose in dry substances also decreases from 72.08% (healthy roots) up to 51.39% (damage of roots is 5 scores), because part of sucrose is utilized by bacteria in affected roots. Content of reducing substances increases by a factor of 1.2–4.9. Also was revealed that the pathogens of vascular bacteriosis make negative impact for quality of beets' juice and cleaned juice, and them purity decreases by 0.7–7.5% and 0.4-7.6%. The researches for determination of peroxidase activity in sugar beets' roots, which have different levels of damage by vascular bacteriosis, allowed to reveal enhancing common and specific activity of ferment if disease increases. Was determined that pathogens of vascular bacteriosis make negative impact on the factor of sugar exit which decreases by 1.0–5.5%.