CHANGES IN SUGAR CONTENT OF RAW GREEN BEANS DURING STORAGE<sup>1</sup>

Williams, V. B.; Flynn, Laura M.; Hogan, A. G.

doi:10.1111/j.1365-2621.1948.tb16632.x

Cited by 5 publications

(3 citation statements)

References 2 publications

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“…1) In fresh cut tissue the en(logenious sugars conisist largely of glucose anid fructose, and only traec anmounits of sucrose (7,23). Since the sucrose accumulated by bean endocarp from solutionis of uniiformlv labeled glucose or fructose is symmetrically labeled, it appears that the endogenous hexoses do niot (lilute the muetabolic pool w-here sucrose synthesis occturs.…”

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confidence: 99%

The Regulation of Sugar Uptake and Accumulation in Bean Pod Tissue

Sacher

1966

Plant Physiol.

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Suomlmaitry. The identity, localization and physiological significance of enzymes in-\-olved in sugar uptake anid accumulationi were determined for endocarp tissue of pods of Kenitucky XVonder pole beans (Phaseolhs vulgaris). An intracellular, alkaline invertase (H optimum, 8) was assayed in extracted protein, as well as enzymes involved in -lcrose synthesis, namely, uridinediphosphate (UDP-glucose pyrophosphorylase and U DP-glucose-fructose transglucosylase). Indirect evidence indicated the presence also of hlexokinase, phosphohexoseisomerase and phosphoglucomutase. The data suggested tnat sucrose synthesis occurred in the cytoplasm, and that both sugar storage and an alkaline inlvertase occurred in the vacuole. The latter functions to hydrolyze accumulated sucrose An outer space invertase (pH optimum, 4.0) was detected, but was variable in occilrrence. Although its activity at the cell surface enhanced sucrose uptake. sucrose mav be taken up unaltered.Over

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confidence: 99%

The Regulation of Sugar Uptake and Accumulation in Bean Pod Tissue

Sacher

1966

Plant Physiol.

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“…Changes in the sugar composition of bean endocarp.-Analysis of bean fruits for sucrose, glucose and fructose content has been reported by Williams et al (1948), who found that the sucrose content was about 1/10 that of the reducing sugars on a molar basis. Our findings that the major sugar component of the exudate wa"S..... sucrose, whereas <; Briggs and Robertson, 1957) for the measurement of the osmotic volume and the free space of tissues is suitable for indicating permeability changes.…”

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confidence: 92%

On the Effects of Auxins on Membrane Permeability and Pectic Substances in Bean Endocarp

Glasziou

Sacher

McCalla

1960

American J of Botany

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Glasziou, Kenneth T. (Colonial Sugar Refining Co., Sydney, Australia), Joseph A. Sacher, and Dennis R. McCalla. On the effects of auxins on membrane permeability and pectic substances in bean endocarp. Amer. Jour. Bot. 47(9) : 743–752. Illus. 1960.—A study has been made on the differences between bean endccarp segments maintained in the presence and absence of auxin. In this tissue, the effect of auxin is to delay a senescence phenomenon which involves changes in permeability, liquid‐logging of air spaces, cellular dissociation and exudation. The results show marked changes in the composition and quantities of sugars in the tissue, the free space and the exudate from sections maintained in the absence of auxin, as well as in the permeability of cellular membranes to glucose, fructose and sucrose. The results of analyses on the composition of the exudate and the cell wall pectins are given. A working hypothesis on the mode of auxin action is presented which attempts to correlate the analytical results with visual observations.

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“…For example, fruit of cv. Tender Green contained 16.5% reducing sugars and 3.45% sucrose on a dry weight basis at harvest (Williams et al, 1948). Significant differences in sugar accumulation patterns and quantity were observed between a dry bean cultivar and five snap bean cultivars in which the fruit were sampled at sieve size 4 (Vandenlangenberg et al, 2012).…”

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Changes in Sugar Concentrations of Seed and Pod Tissue During Development in Snap and Dry Beans (Phaseolus vulgaris L.)

Gartner¹,

Bethke²,

Kisha³

et al. 2020

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Sugars, including glucose, fructose, and sucrose, contribute significantly to the flavor and consumer acceptance of snap beans (Phaseolus vulgaris L.). Sugar accumulation and changes in sugar profiles during snap bean development contribute to overall assessments of quality for breeding lines and cultivars. Developing fruit from a diverse group of four snap bean cultivars containing Andean germplasm and one Mesoamerican dry bean cultivar were sampled at 5-day intervals from 10 to 30 days after flowering over 2 years. Glucose, fructose, and sucrose in pod and seed tissue was quantified using high-performance liquid chromatography. Percent seed mass relative to pod mass increased with days after flowering, but the rate of increase was heterogeneous among cultivars. Significant differences in sugar accumulation patterns of mono- and disaccharides were observed with time of development and between pods and seeds. Glucose and fructose decreased rapidly in pods and seeds with time after flowering. In contrast, sucrose concentration increased in pod tissue but remained constant in seeds of the snap bean cultivars with time after flowering. The patterns of changes in pod and seed sugar concentrations with time after flowering were similar among all snap bean cultivars. In contrast to the snap beans, seed sucrose increased with time after flowering in the Mesoamerican dry bean cultivar Puebla 152. No year by day after flowering interactions were observed for sugar accumulation patterns or sugar concentrations. Younger snap beans had the highest sweetness index based on observed sugar concentrations, percent seed mass, and perception of relative sweetness by the human palate. Although mean sweetness varied between cultivars, the rate of decrease in sweetness with time was the same for all five cultivars. These findings indicate that variation for sweetness exists in snap beans and can be exploited by breeding to develop cultivars with a potentially more desirable, sweet flavor.

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CHANGES IN SUGAR CONTENT OF RAW GREEN BEANS DURING STORAGE¹

Cited by 5 publications

References 2 publications

The Regulation of Sugar Uptake and Accumulation in Bean Pod Tissue

The Regulation of Sugar Uptake and Accumulation in Bean Pod Tissue

On the Effects of Auxins on Membrane Permeability and Pectic Substances in Bean Endocarp

Changes in Sugar Concentrations of Seed and Pod Tissue During Development in Snap and Dry Beans (Phaseolus vulgaris L.)

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CHANGES IN SUGAR CONTENT OF RAW GREEN BEANS DURING STORAGE1

Cited by 5 publications

References 2 publications

The Regulation of Sugar Uptake and Accumulation in Bean Pod Tissue

The Regulation of Sugar Uptake and Accumulation in Bean Pod Tissue

On the Effects of Auxins on Membrane Permeability and Pectic Substances in Bean Endocarp

Changes in Sugar Concentrations of Seed and Pod Tissue During Development in Snap and Dry Beans (Phaseolus vulgaris L.)

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CHANGES IN SUGAR CONTENT OF RAW GREEN BEANS DURING STORAGE¹