Changes in Resident Bacteria, pH, Sucrose, and Invert Sugar Levels in Sugarbeet Roots During Storage.

Stored sugarbeet roots began fermenting within 24 h after oxygen was depleted at 26 C when the resident bacterial populations increased dramatically. Most of the bacteria present after anaerobic storage for 7 days at 26 C could hydrolyze sucrose in vitro. Although pH and sucrose levels decreased and invert sugar levels increased with time in aerobic storage at 26 C, these processes were significantly accelerated in beets stored anaerobically at 26 C. Under oxygen-depleted storage conditions at 26 C, the sucrose content was almost completely lost after 21 days.