Oligosaccharides Synthesis in Stored Green Peas

Green pea (Pisum sativum L.) seeds were quartered and vacuum-infiltrated in the presence of 14C (U) -sucrose for 2.5 min. After decanting the radioactive solution, the seedpieces were incubated aseptically for 2 days at room temperature. Subsequent changes incarbohydrate content in relation to the accumulation of oligosaccharides were studied. The radiolabel from labelled sucrose was incorporated mainly into starch but also intothe oligosaccharides: raffinose, stachyose, and verbascose. Our data indicate that sucrosein maturing pea seeds can serve as a substrate for oligosaccharides biosynthesis.