Ethanol is a fuel produced from the fermentation of sucrose present in sugarcane juice. One of the factors that affects the production of this alcohol is the degree of sucrose deterioration, which begins after cutting due to the action of microorganisms. Five samples of different types of sugarcane were analyzed and each received an identification code. The table presents data on the concentration of sucrose and microorganisms present in these samples.

\begin{center}
\begin{tabular}{ | c | c | c | c | c | c | }
\cline{2-6}
\multicolumn{1}{c|}{} & \multicolumn{5}{c|}{Sugarcane sample} \\
\cline{2-6}
\multicolumn{1}{c|}{} & RB72 & RB84 & RB92 & SP79 & SP80 \\
\hline
\begin{tabular}{ c }
Initial sucrose \\
concentration $\left( \mathrm{g~L}^{-1} \right)$ \\
\end{tabular} & 13.0 & 18.0 & 16.0 & 14.0 & 17.0 \\
\hline
\begin{tabular}{ c }
Microorganism \\
concentration \\
$\left( \mathrm{mg~L}^{-1} \right)$ \\
\end{tabular} & 0.7 & 0.8 & 0.6 & 0.5 & 0.9 \\
\hline
\end{tabular}
\end{center}

It is intended to choose the type of sugarcane that will contain the highest sucrose content 10 hours after cutting and that, consequently, will produce the largest amount of ethanol by fermentation. Consider that there is a reduction of approximately 50\% of the sucrose concentration in this time for each $1.0 \mathrm{~mg~L}^{-1}$ of microorganisms present in the sugarcane.

Which type of sugarcane should be chosen?\\
(A) RB72\\
(B) RB84\\
(C) RB92\\
(D) SP79\\
(E) SP80