Sugarcane wilt syndrome raises alarm in the sugar and ethanol sector.

Sugarcane wilt syndrome (SWS) causes losses of up to 60% in commercial areas and is a growing concern in the sugar and ethanol sector. The incidence reaches 60% in certain crops. The disease compromises the productivity and technological quality of the raw material.

In field experiments, researchers recorded reductions in productivity of up to 40%. In commercial areas, reports indicate losses of up to 60%, according to Laudecir Lemos Raiol Júnior, from the Center for Research in Engineering – Phytosanitary Issues in Sugarcane (Cepenfito), at Unesp.

The damage estimate considers the number of dry or withered stalks per linear meter. The method allows for measuring the direct impact on production.

The effects reach the industry. Stalks in early or intermediate stages of wilting exhibit high loads of yeast and bacteria. This situation increases the acidity of the juice, reduces fermentation efficiency, and increases the consumption of inputs for contamination control.

Among the most frequent symptoms are discoloration of the bark and loss of the wax layer. Internally, the stalks exhibit a glazed brown color, darkening at the nodes, and an odor similar to that of sour fermentation. The process culminates in rotting, drying, and wilting.

The disease occurs more frequently in sugarcane fields near the end of their cycle, a period with more pronounced water deficit and the beginning of senescence. High temperatures, pest infestations, other diseases, and a high degree of maturation favor the progression of the syndrome.

To mitigate losses, experts recommend training teams to identify symptoms, continuous monitoring, and, in cases of high incidence, bringing forward the harvest when operationally feasible.

Cepenfito conducts studies to characterize causes and associated agents, as well as to evaluate spectral tools for early detection and analyze the susceptibility of clones and varieties.