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Freeze‐Induced Changes in Soluble Carbohydrates of Rye 1
Author(s) -
Olien C. R.,
Lester G. E.
Publication year - 1985
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1985.0011183x002500020019x
Subject(s) - secale , sucrose , fructose , biology , incubation , carbohydrate , composition (language) , biochemistry , intracellular , botany , food science , linguistics , philosophy
Changes in the composition of sugars that are extractable from ‘Rosen’ rye ( Secale cereale L.) crowns occurred while the plants were frozen at −3°C for 24h. Fructosan decreased while fructose and sucrose increased. The fructose content of liquid readily extracted from plant crowns increased 5.2 times over nonfrozen controls. Freeze incubation at −3°C apparently caused conversion of fructosan to the cryoprotective sugars, fructose and sucrose, and deposition of these sugars in the intercellular liquid.