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Table 1 Effect of storage temperature on morphological, biochemical, and mycorrhizal parameters of seedlings developed from seeds stored for 24 months at 3 °C, −3 °C, −10 °C, −20 °C, cryopreserved at −196 °C, or freshly harvested (not stored). General mixed model with “tree” as a random factor

From: Effect of seed storage temperature on fine root development and mycorrhizal colonization of young Populus nigra seedlings

 

Studied traits (unit definition)

DF

F

P

Root morphology trait

SRLa (m × g−1)

5

0.21

0.956

SRL without TNC (m × g−1)

5

0.35

0.880

Root chemistry traits

Glucose content (% d.m.b)

5

1.52

0.215

Starch content (% d.m.)

5

0.58

0.712

Total nonstructural carbohydrates (TNC, % d.m.)

5

0.87

0.509

Mycorrhiza traitsc

F (%)

5

0.99

0.435

M (%)

5

1.92

0.096

m (%)

5

2.14

0.065

a (%)

5

0.50

0.776

A (%)

5

0.51

0.766

  1. a SRL root specific length, TNC total non-structural carbohydrates
  2. b d.m. dry mass
  3. c F frequency of mycorrhiza in the root system, M intensity of the mycorrhizal colonization in the root system, m intensity of the mycorrhizal colonization in the root fragments, a arbuscule abundance in mycorrhizal parts of the root fragments, A arbuscule abundance in the root system
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Annals of Forest Science

ISSN: 1297-966X