Intrinsic level of the anthocyanins in the juice, of frost resistant (Co 1148) and tolerant (CoJ 61) was significantly higher than moderately susceptible (CoJ 67) and highly susceptible (CoJ 70), genotypes. Top portions of cane possessed significantly higher level of anthocyanins as compared to” middle and bottom portions. Anthocyanins content was significantly high during frost period than pre-and-post-frost periods. Hence, the inherent level of anthocyanins in the cane juice during maturity-ripening phase of sugarcane can be exploited in order to evaluate for frost hardiness in sugarcane.
