Abstract
SUMMARYChanges in hydrolase (E.C. 3.2.1.7) and invertase (E.C. 3.2.1.26) were measured in various parts of chicory during forcing. Little change in invertase and hydrolase activity occurred in the roots but both hydrolase and invertase increased markedly in the chicon. The duration of cold storage prior to forcing was found to have little effect on either enzyme in the root or on hydrolase in the chicon. The increase of invertase activity in the chicon and the chicon yield on forcing were both affected by the duration of cold stage.
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