Figure 7.

Activity of sucrose- and starch-catabolizing enzymes in bamboo shoots during storage at 25°C and 4°C. RT25, bamboo shoots stored at room temperature and analyzed at 25°C; CT25, bamboo shoots stored at cold temperatures and analyzed at 25°C; and CT4, bamboo shoots stored at cold temperatures and analyzed at 4°C. (A–D) Dynamic changes in SAI activity in shoots during storage for upper (A), middle (B), and bottom (C) plant parts, and mean values (D). (E–H) Dynamic changes in CWI activity in shoots during storage for upper (E), bottom (F), and bottom (G) plant parts, and mean values (H). (I–L) Dynamic changes in SUSY activities in shoots during storage for upper (I), middle (J), and bottom (K) plant parts, and mean values (L). (M–P) Dynamic changes in STP activity in shoots during storage for upper (M), middle (N), and bottom (O) plant parts, and mean values (P). Data are presented as mean±standard deviation (n=3). Significant analysis was performed using the Student’s t-test, in which different letters represent significant difference between treatments within the group, and the different letters in brackets represent the level of significance between groups (see also of Figure 10).