SUCROSE LOSS IN STORAGE OF GREEN BILLET CANE By

Sucrose lost during storage of green billet cane was measured for different storage times and temperatures; in cane that was hand-cleaned before storage (2007) and in (normal) cane used just as delivered by combines (2008). The storage conditions were characterised by the time (hours) of storage within four temperature ranges: 27°C, representing cold, cool, moderate and warm storage conditions. Within the four ranges, the sucrose loss in normal cane was 0.08, 0.13, 0.27 and 0.32% of the initial sucrose per hour; or an increase in the rate of sucrose loss of about 0.03% initial sucrose per hour per each °C temperature rise. Probably because of the higher enzymatic activity in tops and leaves, the losses in hand-cleaned cane were lower. Based on the developed equations, total sucrose loss in cane storage at a 10 000 t/day factory was estimated to be 1200 t in one eighty-day season. The temperature within cane stored in a factory cane yard and cane trailers was measured. Cane stored in trailers was found to cool overnight (6 pm to 6 am) on average by 0.3°C /h but the temperature of cane stored in piles increased by about 0.1°C/h. This was interpreted as evidence of substantial heat generation during cane storage. However, based on the measured overnight temperature profiles, it was concluded that the difference in sucrose loss between storage in trailers and. cane piles alone is not large enough to justify conversion to trailers-only storage.