Abstract

In order to study the effect of genotype on sugar beet ethanol production potential, ten beet varieties including diploid, triploid and tetraploid, multigerm, monogerm sugar beet and fodder beet were planted in randomized complete block design (RCBD) with three replications in Khoy Agricultural Research Center for two years (2008 to 2009). Some morphological and physiological traits were recorded. The fresh root and raw sugar of each treatment were fermented to ethanol usingSaccharomyces cerevisiae. Results showed that, genotype had a remarkable effect on the ethanol production potential. Significant difference (at the 1% level) in ethanol was observed among the beet varieties in both ethanol production methods. In addition, more significant differences in most morphological and qualitative traits among the varieties studied were observed. Variation on ethanol production were intensively related to the chemical composition of root, especially sugar content, potassium impurity, syrup purity and some characteristics such as root dry matter and root length. Bioethanol production was enhanced by increasing the sugar content and root yield in sugar beet. Sugar beet varieties contained less root yield and more sugar content had higher potential for ethanol production than the fodder beet varieties.

Key words: Bioethanol, Saccharomyces cerevisiae , sugar beet, raw sugar