Table 2B.

Related chemical compounds identified in the both tissues during the stress by accelerated ageing.

Wavenumber	Related chemical compound
1024	Carbohydrates: cellulose, hemicellulose, polysaccharides, starch, sucrose
1030	Carbohydrates: amylopectin, amylose, cellulose, galactose, hemicellulose, pectic polysaccharides, pyranose compounds, starch, sucrose
1044	Carbohydrates: amylopectin, amylose, cellulose, fructose, pectic polysaccharides, pyranose compounds, starch, sucrose, xyloglucan
1059, 1057	Carbohydrates: amylopectin, amylose, arabinose, cellulose, fructose, glucose, hemicellulose, pectic polysaccharides, pyranose compounds, starch, sucrose
1075	Carbohydrates: cellulose, hemicellulose, pectic polysaccharides, pyranose compounds, ribose, starch, sucrose, xyloglucan
	Phosphorus compounds
1099	Amino acids
	Carbohydrates: cellulose, galactose, hemicellulose, pectic polysaccharides, pyranose compounds, ribose, starch, sucrose
	Nucleic acids
	Phosphorus compounds
1120	Amino acids
	Carbohydrates: cellulose, hemicellulose, pectic polysaccharides, pyranose compounds, starch, sucrose
	Nucleic acids
1180	Amino acids
	Carbohydrates: cellulose, hemicellulose, pectic polysaccharides, pyranose compounds, starch, sucrose
	Nucleic acids
1260	Amino acids
	Carbohydrates: cellulose, hemicellulose, pectic polysaccharides, pyranose compounds
	Nucleic acids
	Phosphorus compounds
	Proteins and Peptides (amide III)
1379	Carbohydrates: cellulose, xyloglucan
	Lipids
	Nucleic acids
1399	Amino acids
	Nucleic acids
	Lipids
	Protein and peptides: polyglicynes
1550	Amino acids
	Nucleic acids
	Protein and peptides (amide II): polypeptides
1650–1654	Amino acids
	Nucleic acids
	Protein and peptides (amide I): polyglycines and polypeptides
1746–1750	Acetylated glycosides
	Amino acids
	Carbohydrates: pectin, cellulose
	Fatty acids, lipids, phospholipids
	Nucleic acids
2342–2360	Amino acids
	Phosphorus compounds
2854	Amino acids
	Fatty acids, lipids
	Proteins and peptides: polyglycines
2927–2960	Amino acids
	Fatty acids, lipids
	Proteins and peptides: polyglycines

Source: Socrates (2001); Černá et al. (2003); Lopes and Fascio (2004); Silverstein et al. (2005); Schulz and Baranska (2007); Kuhnen et al. (2010); López-Sánchez et al. (2010); Kumar et al. (2016), van Soest et al., (1995).