Sugars and Starch in Developing Round and Wrinkled Pea Seeds
- 1 December 1983
- journal article
- research article
- Published by Oxford University Press (OUP) in Annals of Botany
- Vol. 52 (6) , 919-921
- https://doi.org/10.1093/oxfordjournals.aob.a086653
Abstract
Soluble sugars and starch have been estimated during the first 40 days of development of round and wrinkled pea seeds. At all times the wrinkled seeds contained more soluble sugars and less starch than the round seeds. The significance of these results, in relation to the expression of the round (RaRa) and wrinkled (rara genotypes, is discussed.Keywords
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