| Characteristic | Harvested before the frost | Harvested after the frost | LSD | % Change from before to after the frost |
| Stem fresh weight (g) | 541.52a | 589.94a | 258.36 | +8.9% |
| Stem internode number | 18.5a | 19.7a | 1.89 | +6.5% |
| Stem juice volume (ml) | 234a | 248a | 122.58 | +6.0% |
| Stem juice pH | 5.38b | 5.52a | 0.13 | +2.6% |
| Stem juice weight (g) | 256.61a | 267.83a | 134.02 | +4.4% |
| Cake fresh weight (g) | 284.91a | 322.11a | 127.74 | +13.1% |
| Juice/fresh cake weight ratio | 0.90a | 0.82a | 0.13 | −8.9% |
| Dry cake weight (g) | 95.19a | 114.29a | 48.51 | +20.1% |
| Residual juice weight (g) | 189.72a | 207.82a | 80.28 | +9.5% |
| Residual juice volume (ml) | 173.3a | 192.41a | 73.85 | +11.0% |
| Total juice volume (ml) | 407.33a | 440.41a | 193.49 | +8.1% |
| Glucose concentration (mg/ml) | 6.9a | 5.5b | 1.40 | −20.3% |
| Fructose concentration (mg/ml) | 4.9a | 4.9a | 1.60 | 0 |
| Glucose/fructose ratio | 1.43a | 1.14b | 0.21 | −20.3% |
| Sucrose concentration (mg/ml) | 90.5b | 112.2a | 17.4 | +19.3% |
| Starch concentration (mg/ml) | 0.16a | 0.09a | 0.09 | −43.8% |
| Total pressed juice sugar (g) | 24.63a | 30.19a | 15.16 | +22.6% |
| Total stem sugar (g) | 42.71a | 53.68a | 24.32 | +25.7% |
| Pressed sugar/dry cake weight ratio | 0.26a | 0.26a | 0.06 | 0 |