 |
| Saccharum officinarum |
Biggest Plant Dictionary | Saccharum officinarum | Saccharum officinarum can be recognised by its hairless or short-haired panicle axis, and leaf-blades up to 6 cm wide.
The fruit is an oblong caryopsis (small, dry, one-seeded fruit), 1.5 mm in length., Sugarcane refers to any of six to 37 species (depending on which taxonomic system is used) of tall perennial grasses of the genus Saccharum (family Poaceae, tribe Andropogoneae). Native to warm temperate to tropical regions of Asia, they have stout, jointed, fibrous stalks that are rich in sugar, and measure two to six meters (six to 19 feet) tall. All sugar cane species interbreed, and the major commercial cultivars are complex hybrids.
 |
| Saccharum officinarum |
Kingdom: Plantae (Tumbuhan)
Subkingdom: Tracheobionta (Tumbuhan berpembuluh)
Super Divisi: Spermatophyta (Menghasilkan biji)
Divisi: Magnoliophyta (Tumbuhan berbunga)
Kelas: Liliopsida (berkeping satu / monokotil)
Sub Kelas: Commelinidae
Ordo: Poales
Famili: Poaceae (suku rumput-rumputan)
Genus: Saccharum
Spesies: Saccharum officinarum L.
 |
| Saccharum officinarum |
Sugar cane is successfully propagated in Kew’s Tropical Nursery using cuttings taken from the cane and then laid flat. The plants require large pots due to their extensive root system. Sugar cane benefits from regular feeding and a large volume of compost. A standard Kew mix containing 10% loam, 45% coir and 45% Silvafibre with added fertiliser is used, and is kept moist. The glasshouse zone in which sugar cane is grown has a minimum temperature of 14˚C and high light intensity. Under good light conditions the plants grow strongly and do not require staking. Sugar cane can suffer from red spider mite infestations, which can cause considerable damage to leaves.
 |
| Saccharum officinarum |
Ribbon cane is a subtropical type that was once widely grown in the southern United States, as far north as coastal North Carolina. The juice was extracted with horse or mule-powered crushers; the juice was boiled, like maple syrup, in a flat pan, and then used in the syrup form as a food sweetener.
 |
| Saccharum officinarum |
Sugar cane was originally grown in southeastern Asia and the Pacific for the sole purpose of chewing. The rind was removed and the internal tissues sucked or chewed. The production of sugar by boiling cane juice first took place in India, most likely during the first millennium BC.
 |
| Saccharum officinarum |
Sugar is now a highly valued food and sweetener and also serves as an edible preservative. Raw and refined sugars are produced by heating, removing impurities and crystallising sugar cane juice, which mainly consists of sucrose. Raw and refined sugars are exported all over the world for use in sweet and savoury dishes, processed foods and drinks and for preserving fruits and meat. They are also compressed into sugar cubes and made into syrup. White sugar can be further processed (ground into a fine powder) into icing sugar, which is used in desserts, baking and confectionery. In India, the young shoots of sugar cane are sometimes steamed and roasted as a vegetable.
No comments:
Post a Comment