SUMMARY: stipes contain glycogen and protein inclusions. The amount of glycogen decreases during stipe elongation: it is at a maximum in stage III and falls to a minimum by stage V. Protein inclusions develop in stage II, reach their greatest size in stage III, and are degraded during stipe elongation in stages IV and V. The morphology of the glycogen differs in the two strains studied. Glycogen and insoluble protein are not evenly distributed throughout the stipe: glycogen is concentrated at the base while insoluble protein is concentrated at the top. During elongation the breakdown of both of these is greatest at the top of the stipe.


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