Abstract
The fermentation of freshly harvested and chopped sugarcane (whole plant) was studied using laboratory silos (600 g capacity). The fermentation was accompanied by a rapid drop in pH during the first 24 h. After a storage period of ten days the fermented sugarcane (canelage) contained less than 10% of the original water-soluble carbohydrates (WSC), approximately 9% ethanol (dry weight basis) and 44% more acid detergent fibre (ADF) than did the original sugarcane. Sugarcane (whole plant) that had been allowed to lie in the field for 48 h before chopping and ensilage, contained 37% less WSC than did the fresh cane; the composition of the canelage (ten-day fermentation) prepared from this “wilted” sugarcane was similar to that prepared from freshly harvested sugarcane. Canelage (pH 3.49) prepared (53 days storage) in a commercial, horizontal silo contained (dry weight basis) 0.80% ethanol, 7.29% WSC, 2.68% crude protein, 1.15% acetic acid, 1.60% lactic acid and 42.4% ADF.
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