Sucrose Metabolism in Stored Green Peas.

Abstract

Changes in the sugar content and sucrose metabolizing enzymatic activities of stored green peas were studied.Green pea seeds were removed from their pods, and the pods without seeds or whole peas were stored at 1'C or 20'C.Their sucrose content significantly decreased, especially in seeds without pods stored at 20'C, but the stachyose and verbascose contents increased. Glucose and sucrose were the major components in the pods. The pod sucrose content significantly decreased, especially in pods with seeds stored at 20'C. Sucrose synthase (sucrose synthesis, sucrose cleavage) and invertase activities in the seeds decreased during storage, but sucrose phosphate synthase activity increased after I or 2 days of storage and then decreased. According to these results, we suggest that sucrose might be utilized not only in the synthesis of starch, but also in the synthesis of the raffinose family of oligosaccharides such as stachyose and verbascose.Keywords: oligosaccharide, storage, pea, sucrose phosphate synthase, sucrose synthase, invertaseIn Japan, immature peas and soybeans are used as vegetables. The quality of these green peas and green soybeans immediately changes after harvest. A decrease in sweetness, increase in hardness and decrease in sugar, amino acids and ascorbate content occur. Ito et al ( 1972) demonstrated that sucrose is utilized in starch biosynthesis during storage. Saravitz et a/ ( 1 987) reported that rafnnose and stachyose levels increased during the development of soybean seeds. Matsushita (1968) showed a decrease in sucrose content and increase in starch content during pea seed development.Changes in the sugar and starch content of stored green peas (Ito et al., 1972;Shono et al, 1990Shono et al, , 1996 and stored green soybeans (Iwata & Shirahata, 1979;Shono, 1987;Masuda et al., 1988;Terai et a/., 1995) were also reported, but little is known of the changes in the activities of sucrose metabolizing enzymes and oligosaccharide content during storage.In thls paper, we examined the changes in sugar content and the activities of sucrose metabolizing enzymes in order to elucidate the sucrose metabolism of stored green peas. Materials and Methods

Metabolomic Profiles and Sensory Attributes of Edamame under Various Storage Duration and Temperature Conditions

“…The sucrose time course at 5 °C (case E) was similar. Furthermore, the effect of the storage temperature on the glucose concentration was different from that reported by Shono et al (4); they reported that changes in the sucrose concentration in edamame beans were enhanced by translocation from the pod and decreased by bean growth. Song et al ( 17) and Mozzoni et al (21) reported significant decreases in the sucrose concentration with subtle changes in the amino acid profiles during a short blanching time.…”

“…Beans contain high levels of ascorbic acids, free sugars, such as glucose and sucrose, and amino acids. Because a decreases in the level of these components affects their sensory attributes negatively , the correlation between sensory evaluation values and the ascorbic acid content of beans under different storage conditions has been widely studied ,, .…”

Characteristics of Sugar Content in Different Sections and Harvest Maturity of Bamboo Shoots

“…Storage of fruits and vegetables after harvest led to the changes of reducing sugars (fructose and glucose) and sucrose. Sucrose loss is accelerated by storage at room temperature (20 to 25°C) and inhibited by lower temperature (Itai and Tanahashi, 2008; Lamikanra et al, 2000;Mao et al, 2006;Shono et al, 1997). A rapid loss of sucrose content was also observed in tips of harvested asparagus spear during storage at 20°C for 5 d (Irving and Hurst, 1993).…”