Cotton subjected to extended periods of storage before being processed undergoes microbial degradation of surface sugars. This decrease in surface sugar content has been shown to be correlated with both an increase in yellowing as well as a decrease in resultant yarn strength. The present work describes the results of experimental procedures designed to further evaluate the effect of surface sugars on yarns properties under controlled conditions. A single variety of cotton stored for more than three years, with the result that sugar content decreased to very low levels, was subjected to spraying with a series of sugar solutions. The resultant cotton, as well as a control which was not subjected to spraying, was subsequently spun into yarns and tested for a variety of yarn properties. Results indicate that surface sugar content leads to enhanced yarn strength. An explanation of these results will be presented in terms of inter-fiber cohesive properties which are enhanced by the strong hydrogen bonding characteristics of sugars present on the surface of cotton fiber.