| Character | Before frost | After frost | LSD | % Change from before to after the frost |
| Stem fresh weight (g) | 546.45a | 504.82a | 225.87 | −7.6% |
| Stem internode number | 12.8a | 12.8a | 2.88 | 0 |
| Stem juice volume (ml) | 277.2a | 265.7a | 121.68 | −4.1% |
| Stem juice pH | 5.25b | 5.58a | 0.19 | +6.3% |
| Stem juice weight (g) | 297.29a | 275.15a | 120.02 | −7.4% |
| Cake fresh weight (g) | 260.94a | 229.74a | 108.42 | −12.0% |
| Juice /fresh cake weight ratio | 1.20a | 1.29a | 0.20 | +7.5% |
| Dry cake weight (g) | 92.32a | 92.81a | 44.87 | +0.5% |
| Residual juice weight (g) | 156.84a | 136.87a | 65.47 | −12.7% |
| Residual juice volume (ml) | 146.41a | 131.73a | 64.50 | +10.0% |
| Total juice volume (ml) | 423.49a | 397.39a | 183.80 | −6.2% |
| Glucose concentration (mg/ml) | 17.0a | 16.7a | 5.10 | −1.8% |
| Fructose concentration (mg/ml) | 13.8a | 17.2a | 4.30 | +24.6% |
| Glucose/fructose ratio | 1.25a | 0.96b | 0.11 | −23.2% |
| Sucrose concentration (mg/ml) | 73.1a | 74.6a | 19.20 | +2.1% |
| Starch concentration (mg/ml) | 0.44a | 0.41a | 0.23 | −6.8% |
| Total pressed juice sugar (g) | 27.92a | 29.12a | 13.01 | +4.3% |
| Total stem sugar (g) | 42.59a | 42.63a | 20.04 | +2.4% |
| Pressed sugar/dry cake weight ratio | 0.31a | 0.32a | 0.05 | −3.2% |