Freeze-Induced Changes in Soluble Carbohydrates of Rye
1985
Olien, C. R. | Lester, G. E.
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.
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