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    <record>
      <ref-type name="Journal Article">17</ref-type>
      <contributors>
        <authors>
          <author>F. Hussain</author>
          <author>M. A. Sarwar</author>
          <author>A. A. Chattha</author>
        </authors>
      </contributors>
      <titles>
        <title>SCREENING OF SOME SUGARCANE GENOTYPES FOR GUR*QUALITY</title>
        <secondary-title>Journal of Animal and Plant Sciences</secondary-title>
        <alt-title>JAPS</alt-title>
      </titles>
      <dates><year>2007</year><pub-dates><date>2007/08/01</date></pub-dates></dates>
      <volume>17</volume>
      <number>4</number>
      <pages>NA</pages>
      <isbn>1018-7081</isbn>
      <electronic-resource-num>NA</electronic-resource-num>
      <abstract>&lt;p&gt;A field study to screen five sugarcane genotypes viz; HSF-242, S97-US-127, S97-US-102, S97-US-161 and HSF-240 as standard for their gur quality was conducted at Sugarcane Research Institute Faisalabad during the cropping season 2002-03. Different qualitative parameters of gur including mineral matters%, color, moisture%, net rendements%, acidity, pol% and reducing sugars% were examined. Methods described in Gur Monograph (1951) were followed during experiment. The gur so prepared was stored in gunny bags for a period of ninety days while the analysis of freshly prepared and ninety days old gur was made. The results showed that genotype S97-US-161 produced gur with highest net rendements % and pol% before and after storage. Statistically significant differences were observed with respect to mineral matters%, color, acidity and reducing sugars% while non-significant differences for moisture%, net rendements% and pol% were reported.&lt;/p&gt;</abstract>
      <keywords><keyword>Sugarcane, genotypes, gur, pol %, reducing sugars %</keyword></keywords>
      <publisher>Pakistan Agricultural Scientists Forum</publisher>
      <urls><related-urls><url>https://thejaps.org.pk/AbstractView.aspx?mid=2007-JAPS-407</url></related-urls></urls>
    </record>
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