Carbohydrate content of cucumber
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Carbohydrate Content in Cucumber: Key Findings
Carbohydrate Types and Concentrations in Cucumber Fruit
Cucumber fruit contains several types of carbohydrates, mainly glucose, fructose, and sucrose. The concentrations of glucose and fructose are the highest, typically ranging from 8.6 to 10.3 milligrams per gram of fresh weight in both the mesocarp and endocarp tissues. Sucrose is present at much lower levels, about 0.3 milligrams per gram fresh weight in these tissues. Raffinose and stachyose are not found in the fruit flesh but do accumulate in the seeds during the later stages of fruit maturation, along with sucrose. This pattern suggests that sucrose is the main transport sugar, while raffinose and stachyose are synthesized within the seeds themselves .
Factors Influencing Carbohydrate Content in Cucumber
Environmental and Biological Stress
Carbohydrate content in cucumber leaves and fruit can be influenced by environmental factors such as CO2 levels, temperature, and stress conditions. For example, elevated CO2 significantly increases both starch and soluble sugar content in cucumber leaves, with starch increasing by up to 194% and soluble sugars by about 56%. This is due to enhanced enzyme activities involved in carbohydrate metabolism and increased expression of related genes . Similarly, cold stress and the presence of arbuscular mycorrhizal fungi can increase sugar content in cucumber leaves, helping the plant maintain photosynthetic efficiency under stress .
Chemical Treatments and Growth Regulators
The application of certain chemicals, such as 24-epibrassinolide (a plant hormone) or exogenous dopamine, can also boost carbohydrate metabolism in cucumber. These treatments increase the activity of enzymes responsible for synthesizing sucrose, fructose, and total soluble sugars, leading to higher carbohydrate levels in the plant tissues 57.
Nanoparticle Exposure
Exposure to nanoparticles like CeO2 and ZnO can alter the carbohydrate profile in cucumber fruit. While ZnO nanoparticles do not affect sugar content, CeO2 nanoparticles at certain concentrations can increase starch content and impact nonreducing sugars like sucrose. Both types of nanoparticles can change the overall carbohydrate pattern in the fruit .
Genetic Factors
Genetic modifications affecting specific regulatory genes can influence carbohydrate content. For instance, reducing the expression of the CsGG3.1-2 gene in cucumber leads to lower sucrose and fructose levels, especially under cold stress, indicating the gene’s role in carbohydrate metabolism and stress tolerance .
Carbohydrate Distribution in Cucumber Tissues
- Fruit Flesh (Mesocarp and Endocarp): High in glucose and fructose, low in sucrose, with negligible raffinose and stachyose .
- Seeds: Accumulate sucrose, raffinose, and stachyose during maturation, with raffinose saccharides synthesized in situ .
- Leaves: Carbohydrate content (starch and soluble sugars) can be significantly increased by environmental and chemical factors 1357.
Conclusion
Cucumber fruit is primarily composed of the simple sugars glucose and fructose, with much lower levels of sucrose in the flesh. The carbohydrate content and composition can be significantly influenced by environmental conditions, stress, chemical treatments, and genetic factors. Understanding these influences is important for optimizing cucumber quality and stress resilience 1234579.
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