Sugarcane is one of the important cash crops in India. Deterioration in harvested sugarcane, traditionally preceeds by enzyme, chemical and microbial processes. There are variations in the rate and extent of deterioration within varieties. The extent of loss of sugar in stored sugarcane is dependent on atmospheric temperature, humidity and varietal characterstics. Keeping in view of the above post harvest problems, ready to eat sugarcane chunks was developed . This product would increase the consumption of sugarcane in fresh form which is quite low among the urban population due to its cumbersome consumption nature of the raw materia
Central Silk Technological Research Institute (CSTRI)
Acces sibility Controls