From: Impact of sugar beet seed priming using the SMP method on the properties of the pericarp
Material | Fruit treatment | Water content [%] | Water potential [MPa] | ||
---|---|---|---|---|---|
High vigour | Low vigour | High vigour | Low vigour | ||
Pericarp | Control | 32.3 ± 0.52 | 40.7 ± 0.53 | −1.41 ± 0.15 | −1.89 ± 0.10 |
QB | 37.9 ± 0.91 | 39.9 ± 0.85 | −1.09 ± 0.12 | −1.23 ± 0.09 | |
QB-1 | 38.1 ± 0.41 | 39.5 ± 0.52 | −1.05 ± 0.11 | −1.25 ± 0.08 | |
Seeds | Control | 24.6 ± 0.61 | 19.2 ± 0.32 | −2.83 ± 0.15A | −3.55 ± 0.14 |
QB | 30.1 ± 0.47 | 22.3 ± 0.55 | −2.50 ± 0.12A | −3.09 ± 0.15 | |
QB-1 | 32.4 ± 0.39 | 23.6 ± 0.57 | −2.31 ± 0.13A | −3.07 ± 0.11 |