Biochemical changes in the water‐soluble carbohydrates during the development of chicory (<i>Cichorium intybus</i> Linn) roots

Abstract

Abstract Qualitative and quantitative changes in the water‐soluble carbohydrates have been studied during the development of chicory roots. Besides sucrose, glucose and fructose, some inulin‐type glucofructosans have been detected at all stages of development of the roots. The contents of the total water‐soluble carbohydrates, free glucose and bound fructose increase whereas bound glucose decreases with the advancement in the growth of the roots. The ratio of the concentration of bound fructose to that of bound glucose increases with the ageing of the roots and reaches its maximum value around the month of June, indicating thereby that the maturity of the plant is characterised by an increase in the content of glucofructosans at the expense of sucrose.