Colloge of Agriculture, Calcutta University, Calcutta-700 019.
Moisture percentage was significantly higher in the invigorated shoots than in the non-invigorated shoots. Reducing sugar content in non-invigorated and invigorated etiolated shoots were significantly higher than in the non-invigorated non-etiolated shoots. Total sugars and reserve polysaccharides, and C/N ratio were higher both in non-invigorated and invigorated etiolated shooted than in the non-invigorated and invigorated non-etiolated shoots.
