Figure 4.
Carbohydrate content in different parts of blueberry spring shoots (apical buds, axillary buds, leaves, and stems) during flower bud differentiation. (A–D) represent the contents of sucrose, fructose, glucose, and starch in blueberries, respectively. The significant differences in carbohydrate content between different stages of the same tissue were represented by lowercase letters (values = means ± SE, Duncan’s test, n = 3).