impact of subfreezing temperatures on the 2006 louisiana sugarcane crop benjamin l. legendre interim...

Impact of Subfreezing Temperatures on Impact of Subfreezing Temperatures on the 2006 Louisiana Sugarcane Cropthe 2006 Louisiana Sugarcane Crop

Benjamin L. LegendreBenjamin L. LegendreInterim Director/ProfessorInterim Director/ProfessorAudubon Sugar InstituteAudubon Sugar Institute

St. Gabriel, Louisiana USASt. Gabriel, Louisiana USA

Factory Operations Seminar - 2007

Contours prepared by Jay Grymes, LSU AgCenter

Base Map provided by LSU Cartographic Section Dept. of Geography & Anthropology

Data Sources:National Weather Service

LSU Southern Regional Climate CenterLouisiana Office of State Climatology

LAIS, LSU AgCenter

Probabilities Derived from ACIS / CLIMOD tools,LSU Southern Regional Climate Center

50%

< 50%

‘Deep-Freeze’ ProbabilityGeneralized Likelihood

of a Temperature ≤ 24ºFby/before December 10th

50%

40%

30%

40%

30%

20%20%

10% 10%

Less than a 1-in-10 chance ofLess than a 1-in-10 chance of a 24a 24º temperature by/before December 10º temperature by/before December 10

Better than a 50-50 chance Better than a 50-50 chance of a 24of a 24º temperatureº temperature

by/before December 10by/before December 10

50%

40%

30%

20%

20%

10% 10%

32º

28º

30º

26º

24º

22º

22º

24º

26º

28º

32º

20º 20º

18º 18º Early December 2006

“Arctic Outbreak”9 December 2006

Generalized Distributionof Minimum Temperatures (ºF)

Contours prepared by Jay Grymes, LSU AgCenter

Base Map provided by LSU Cartographic Section

Dept. of Geography & Anthropology

Data Sources:National Weather Service

LSU Southern Regional Climate CenterLouisiana Office of State Climatology

LAIS, LSU AgCenter

24º

26º

18º

20º

22º

28º

20º 20º

30º

2006 December Freeze Events2006 December Freeze Events

Temperature Extremes (°F)• LSU Dean Lee Research 20

• Bunkie 22

• Baton Rouge 22

• Donaldsonville 26

• Thibodaux 27

• Lake Charles 24

• St. Martinville 24

• New Iberia 24

• Jeanerette 25

• Franklin 26

• Houma 29Source: Louisiana Office of State Climatology, Dept. of Geography & Anthropology

Background: Background: Freeze Damage to SugarcaneFreeze Damage to Sugarcane

The nature and extent of damage to cane by a freeze depends upon the intensity and duration of the freeze

Temperatures above 28°F do little more than affect terminal buds and tender leaves. You can

generally still plant the stalk. Sucrose content continues to rise

Temperatures between 26-27°F kill growing point and top third of stalk. Most lateral buds are killed. Sucrose content and purity increase for short time due to dehydration. Minimal deterioration for 4-6 weeks assuming one can remove top 6-12” of stalk


The nature and extent of damage to cane by a freeze depends upon the intensity and duration of the freeze

Temperatures between 23-25°F kill most tissue. Lateral buds begin to weep and allow entrance of bacteria into tissue producing dextran. Expect some deterioration in 2-4 weeks depending upon variety and post-freeze weather conditions. Recommend removal of 12-18” at top of stalk

Temperatures below 22°F kill all tissue and generally cause the rind to split (freeze cracks) allowing entrance of bacteria into tissue producing dextran. Expect serious deterioration in 1-2 weeks. Should still remove top 12-18”


There are significant differences amongst varieties in their tolerance to sub-freezing temperatures between 24-27°F. Consider a harvest schedule based on varieties, location of field, lodged condition of the cane and stand

Two mechanisms have been noted when testing varieties for post-freeze tolerance

Susceptibility of the tissue to sub-freezing temperatures Susceptibility of the tissue to bacterial invasion and subsequent production of mannitol and/or dextran


Deterioration is enhanced by warm temperatures, high humidity and fog following sub-freezing conditions

Colder temperatures and consequently greater damage is generally found in low lying areas when compared to ridges and/or higher ground

Cane that is lodged is affected differently than cane that is erect. Generally speaking, lodged cane is more affected

Thin stands of cane are generally more affected by subfreezing temperatures than good stands


Frozen cane harvested by combine deteriorates faster than whole-stalk cane especially if burned before harvest. Proper management must be used on the farm and at the factory following freeze events to ensure optimal quality

Reaction of Louisiana Sugarcane Reaction of Louisiana Sugarcane Varieties to Sub-freezing TemperaturesVarieties to Sub-freezing Temperatures

Variety Reaction

LCP 85-384 Mod. Resistant

HoCP 85-845HoCP 85-845 Intermediate

HoCP 91-555HoCP 91-555 Susceptible

Ho 95-988Ho 95-988 Intermediate

HoCP 96-540HoCP 96-540 Mod. Resistant

L 97-128L 97-128 Intermediate

Indicators of Deterioration Following Sub-Indicators of Deterioration Following Sub-freezing Temperaturesfreezing Temperatures

Indicators of deterioration to the producer

Decrease in pH of juice Increase in titratable acidity Decrease in sucrose content Decrease in purity Decrease in recoverable sugar per ton of cane Increase in polysaccharides, notably dextran

Reaction of LCP 85-384 to Sub-freezing Temperatures Reaction of LCP 85-384 to Sub-freezing Temperatures Ardoyne Farm (USDA-ARS, SRRC, SRL) ChacahoulaArdoyne Farm (USDA-ARS, SRRC, SRL) Chacahoula

Freeze Dates & Duration: December 5 (9 hr), 6 (7 hr), 8 (5 hr) & 9 (13 hr). Low temperature: 25°F

Reaction of LCP 85-384 to Sub-freezing Temperatures Reaction of LCP 85-384 to Sub-freezing Temperatures Ardoyne Farm (USDA-ARS, SRRC, SRL) ChacahoulaArdoyne Farm (USDA-ARS, SRRC, SRL) Chacahoula

Freeze Dates & Duration: December 5 (9 hr), 6 (7 hr), 8 (5 hr) & 9 (13 hr). Low temperature: 25°F

VarietySample

date Wt. Brix Purity TRS Fiber TRSJuice

pH Acidity

LCP85-384 12/11 2.57 18.6 86.10 228 19.92 202 5.39 1.61

12/20 2.75 19.0 89.90 249 18.99 226 5.53 1.14

01/03 2.69 18.2 87.10 228 20.36 199 5.40 1.31

01/19 2.26 18.3 88.50 234 19.99 207 5.49 1.24

Mean 2.57 18.5 87.90 235 19.82 208 5.45 1.33

Reaction of LCP 85-384 to Sub-freezing Reaction of LCP 85-384 to Sub-freezing Temperatures - Field ObservationsTemperatures - Field Observations

Frozen top Unfrozen stalk

Reaction of HoCP 96-540 to Sub-freezing Temperatures Reaction of HoCP 96-540 to Sub-freezing Temperatures Ardoyne Farm (USDA-ARS, SRRC, SRL) ChacahoulaArdoyne Farm (USDA-ARS, SRRC, SRL) Chacahoula

Freeze Dates & Duration: December 5 (9 hr), 6 (7 hr), 8 (5 hr) & 9, 2006 (13 hr). Low temperature: 25°F

Reaction of HoCP 96-540 to Sub-freezing Temperatures Reaction of HoCP 96-540 to Sub-freezing Temperatures Ardoyne Farm (USDA-ARS, SRRC, SRL) ChacahoulaArdoyne Farm (USDA-ARS, SRRC, SRL) Chacahoula


Variety Date Wt. Brix Purity TRS Fiber TRSJuice

pH Acidity

HoCP 96-540 12/11 3.12 18.3 85.20 222 19.12 200 5.44 1.66

12/20 3.03 18.7 87.90 237 18.53 217 5.55 1.43

01/03 2.74 18.4 88.00 230 18.28 212 5.47 1.56

01/19 2.87 17.8 88.50 228 18.32 210 5.55 1.41

Mean 2.94 18.3 87.40 229 18.56 210 5.50 1.52

Reaction of L 99-226 to Sub-freezing Temperatures Reaction of L 99-226 to Sub-freezing Temperatures Ardoyne Farm (USDA-ARS, SRRC, SRL) ChacahoulaArdoyne Farm (USDA-ARS, SRRC, SRL) Chacahoula


Reaction of L 99-226 to Sub-freezing Temperatures Reaction of L 99-226 to Sub-freezing Temperatures Ardoyne Farm (USDA-ARS, SRRC, SRL) ChacahoulaArdoyne Farm (USDA-ARS, SRRC, SRL) Chacahoula


Variety Date Wt. Brix Purity TRS Fiber TRSJuice

pH Acidity

L 99-226 12/11 3.31 19.0 88.40 243 18.53 223 5.51 1.55

12/20 3.13 18.6 87.00 232 18.47 212 5.66 1.42

01/03 3.66 18.7 88.10 237 19.57 213 5.44 1.46

01/19 3.35 17.4 83.40 204 18.81 186 5.39 1.65

Mean 3.36 18.4 86.73 229 18.56 209 5.50 1.52

Simple Field Test for Determining pH of Simple Field Test for Determining pH of Juice to Detect Deteriorated Cane Juice to Detect Deteriorated Cane

Pliers pH indicator strips

Indicators of Deterioration Following Indicators of Deterioration Following Sub-freezing TemperaturesSub-freezing Temperatures

Indicators of deterioration to the processor

Increase in sucrose losses Increase in viscosity of syrups and molasses Decrease in filterability Elongated and deformed sugar crystals Rate of crystallization markedly reduced because of increase in viscosity Dextran in sugar Increase in molasses purity and volume

Increases in PolysaccharideIncreases in PolysaccharideIncreases in PolysaccharideIncreases in Polysaccharide

1000

2000

3000

4000

5000

6000

7000

8000

PO

LY

SA

CC

HA

RID

E

PP

M/B

RIX

2143 233 988 540 555 226 384 950 128 42

VARIETY

VARIETY VS POLYSACCHARIDE

Test 1 (12/11/06)

Test 4 (01/19/07)

Increases in DextranIncreases in DextranIncreases in DextranIncreases in Dextran

0

50

100

150

200

250

DE

XT

RA

N

(PP

M/B

RIX

)

384 2143 950 555 988 42 233 226 540 128

VARIETY

VARIETY VS DEXTRAN

Test 1 (12/11/06)

Test 4 (01/19/07)

t

Changes in Processing Parameters Changes in Processing Parameters Following December Freeze EventsFollowing December Freeze EventsChanges in Processing Parameters Changes in Processing Parameters Following December Freeze EventsFollowing December Freeze Events

ParametersParameters Pre-FreezePre-Freeze

12/02/06 (Week 9)12/02/06 (Week 9)

Post-Freeze Post-Freeze

12/30/06 (Week 13)12/30/06 (Week 13)

ChangeChange

(%)(%)

Pol % CanePol % Cane 12.1412.14 10.1710.17 (-17%)(-17%)

Abs. J. PurityAbs. J. Purity 83.5183.51 80.3480.34 (- 4%)(- 4%)

Syrup PuritySyrup Purity 85.8785.87 83.1483.14 (- 3%)(- 3%)

Molasses Pur.Molasses Pur. 32.5532.55 34.6534.65 (+ 6%)(+ 6%)

Sugar YieldSugar Yield 212.53212.53 168.48168.48 (-21%)(-21%)

Taken from Weekly Comparative Manufacturing Report Prepared by Dr. Harold Birkett

Crystal Elongation Caused by Dextran Crystal Elongation Caused by Dextran Following Sub-freezing TemperaturesFollowing Sub-freezing Temperatures

Sometimes called “Needle Grain”

Conditions Following Freeze Events Conditions Following Freeze Events Were Favorable to Increased Leafy Were Favorable to Increased Leafy

Trash, Tops and Mud Trash, Tops and Mud

Wet & lodged fields Equal cane with trash

Impact of Trash on Cane and Juice Impact of Trash on Cane and Juice QualityQuality

Impact of Trash on Cane and Juice Impact of Trash on Cane and Juice QualityQuality

Reduction in sucrose of 0.10 unitsReduction in sucrose of 0.10 units Reduction in purity of 0.28 unitsReduction in purity of 0.28 units Reduction in extraction of 0.37 unitsReduction in extraction of 0.37 units Increase in fiber of 0.18 units (w/newIncrease in fiber of 0.18 units (w/new formula this increase is 0.23 units)formula this increase is 0.23 units) Reduction in sugar yield of 3.0 lbs (1.36 kg)Reduction in sugar yield of 3.0 lbs (1.36 kg)

For each 1% in cane trash, one can expect the following impact upon quality parameters

Question Following Freeze EventsQuestion Following Freeze Events

Were the losses experienced following the early December freeze events in 2006 the result of cane deterioration or were the losses the result of the increase in leafy trash, deteriorated tops and mud caused by the excessive rainfall (Average of 9.92” across Southwest, South-Central and Southeast Louisiana or +4.88” above normal) following the freeze events or was it the combination of the two weather events? I believe that it was the combination of the two weather events although the freeze events took their toll especially in the northern areas of the state.

AcknowledgementsAcknowledgementsAcknowledgementsAcknowledgements

Co-investigatorsCo-investigatorsHarold BirkettHarold BirkettGillian EgglestonGillian EgglestonJeanie SteinJeanie SteinChris Finger Chris Finger

Questions and/orQuestions and/orComments?Comments?

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impact of subfreezing temperatures on the 2006 louisiana sugarcane crop benjamin l. legendre interim...

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