Premium
The metabolism of fructans in roots of Cichorium intybus during growth, storage and forcing
Author(s) -
ENDE WIM,
MINTIENS ANNEMIEKE,
SPELEERS HILDE,
ONUOHA AMABILIS A.,
LAERE ANDRÉ
Publication year - 1996
Publication title -
new phytologist
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.742
H-Index - 244
eISSN - 1469-8137
pISSN - 0028-646X
DOI - 10.1111/j.1469-8137.1996.tb01874.x
Subject(s) - fructan , sucrose , cichorium , fructose , chemistry , invertase , food science , carbohydrate , zoology , botany , biochemistry , biology
summary During the 1993 growing season samples from field‐grown roots of chicory (Cicborium intybus L. var. folinsum ev. Flash) were analysed by ion‐exchange HPLC (Dionex). We measured the concentrations (μmol g −1 f. wt) of glucose, frurtose, sucrose, 1‐kestosc and 1,1 nystose. The concentrations of the higher fructans were relative (units g −1 f. wt). The data showed a significant increase in the concentration of fructans with a high degree of polymerization (DP) during July, August und September and a decrease of the glucose concentration. The Concentrations of sucrose, fructose and oligomeric fructans remained roughly constant over the same period. However, in early October, important changes occurred over a very short period. These changes included: (1) a significant increase in fructose concentration; (2) an increase in the concentration of fructans with a low DP; (3) a decrease in fructans with a high DP; (4) an appearance of alternative peaks (probably representing fructans without terminal glucose); and (5) an increase in sucrose concentration. These changes were not affected by a short‐day treatment starting on 6 September. Forcing of the roots for endive production was accompanied by further breakdown, mainly of the larger fructans. Activity of SST (sucrose: sucrose fructosyl transferase) decreased slowly throughout the growing season lo essentially disappear by October. Neutral invertase activity increased more gradually. SST activity decreased very rapidly during cold storage and forcing.