Changes in Carbohydrates and Enzyme Activities in the Roots during the Forcing of Virus-free Timperley Early Rhubarb

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Abstract
Changes in the roots of the carbohydrates and some of the enzymes involved in their metabolism have been measured during the forcing of virus-free Timperley Early rhubarb in which the dormancy had previously been broken by cold treatment. The amount of sucrose decreased throughout forcing; this mainly occurred during the first 7 days. Starch increased during the early stages of forcing and thereafter remained constant. The reducing sugars, glucose and fructose remained throughout at a fairly low and constant amount. Sucrose synthetase activity remained almost constant for about 10 days of forcing and then decreased, whilst phosphorylase activity decreased throughout. Invertase activity remained constant for about four days of forcing, then increased and later decreased.

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