Abstract:

In this paper the effects of different conservation temperatures, as freezing storage (-18℃), cold storage (5℃), room temperature (20℃), on the sugar and water contents in sweet sorghum stalks were studied, and the storage efficiency on sweet sorghum stalk was discussed. The result indicated that the water contents were stable at freezing storage temperature, while the water contents decreased at two other storage temperatures; There were significant differences between the sugar contents at two storage temperatures, while there weren’t significant differences between the sugar contents at freezing storage temperatures. The freezing condition hadn’t significant influence on the reducing sugar contents, and its graph was steady. The sucrose contents decreased rapidly at room temperature and slightly at cold storage temperature, while there wasn’t clear changing tendency at freezing storage temperature. The significant differences in sugar contents explains the effects of storage condition on the glycol-metabolism activities, so it can be concluded that freezing storage is the best way among the three storage conditions.