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Freeze-Induced Changes in Soluble Carbohydrates of Rye¹

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.

Key Words: Winterhardiness • Adhesion • Secale cereale L. Cryoprotectants

² Plant physiologist, USDA-ARS, and post doctoral res. fellow, Dep. of Crop and Soil Sci., Michigan State Univ., East Lansing, Michigan 48824.

Received for publication January 16, 1984.

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