Table I.

Soluble sugar content of the isolated pea chloroplast fraction from control and temperature-shocked plants

Treatment	Maltose	Glucose	Fructose	Trehalose
	μmol mg⁻¹ Chl	μmol mg⁻¹ Chl	μmol mg⁻¹ Chl	μmol mg⁻¹ Chl
Control 18°C	0.002 ± 0.001	0.017 ± 0.005	0.005 ± 0.003	0.001 ± 0.001
Cold Shock 5°C 24 h	0.005 ± 0.001	0.046 ± 0.011	0.015 ± 0.002	0.002 ± 0.001
Heat Shock 40°C 30 min	0.001 ± 0.000	0.028 ± 0.004	0.011 ± 0.005	0.002 ± 0.001