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Sugarcane is a very perishable raw material both for sugar factory crushing and for jaggery making. The production and sustaining mechanism of sucrose inside the cane is very sensitive both for production and inversion. It undergoes quick cane / quality deterioration after cane harvest resulting in to substantial lose in economic and product i.e., sucrose. The over all cane recovery or sugar / jaggery production depends on efficient management of raw material, selection of quality cane, timely supply of clean cane and processing efficiency etc. In India whole stalk grew cane is manually harvested but inspite of this practice, sucrose losses after harvest are enormous. This field loss in commercial cane sugar (CCS) some times exceeds 1.0 unit per day per unit during the late crushing period i.e., March onwards. A recent survey of some North Indian Sugar units has revealed that nearly 1.0 to 1.3 units pol in cane is lost form the field to milling tandem during manual crushing season i.e from December to February. Procurement of clean quality cane (undeteriorated) without subjected to biotic and abiotic is a prime most prerequisite for quality white sugar and jaggery production. Factors leading to cane quality deterioration areweather, Maturity, Green and burnt cane, Mechanical harvesting Cane variety. Further the consequences of delayed crushing are stale cane includes loss in Commercial Cane Sugar (CCS), loss in sucrose, increase of invert sugar, increase in dextran (ppm), decrease in pH. Based on research findings quick and efficient transport of harvested cane within 24 hours of harvest to minimise postharvest losses. Under mechanical harvesting, the chopped cane should be crushed within 12 hours of cane harvest.In general, no control measure is practicable except to minimize the time lag between harvesting and milling. However, if the above some said measures we followed we can minimize the cane quality deterioration to some extent and can protect the concomitant sugar recovery.

Key words: Post harvest cane quality deterioration, Commercial cane sugar, loss in cane weight, loss in sucrose, Invert sugars, Dextran (PPM), pH.