Comprehensive chemical analysis was carried out for products of sugarcane in an attempt to find the effect of burning and the time taken from cut to mill on cane deterioration and dextran levels in sugars and by-products (molasses) from HalfaAlgadidah Sugar Factory for three varieties cane (V1, V2 and V3); corresponding to Co-6806, Co-527 and Co-986 at six periods (T1, T2, T3, T4 , T5 , T6)corresponding to (3 , 6 , 12 , 24 , 36 and 48) hours, respectively, during 2007/2008 and 2008/2009 seasons. Randomized complete plot design with three replications was used in this study. After harvest, the dextran levels were the same in the three varieties for the same duration, but they were significantly different at P ≤ 0.05 between burnt and green cane at different times. The average levels of dextran in sugars, juices and molasses were increased with the time taken from cut to mill. The dextran levels in sugar and molasses were ranged (296 – 1860, 412 – 2247) ppm for the duration of 3 to 48 hours after harvesting, respectively. The deterioration products, such as dextran, formed quickly and increased rapidly with the time taken from cut to mill, for burnt cane more than green cane.