Table 6 Effect of two levels of seed vigour on the electric conductivity of fruit extracts [mS cm− 2]. Average results from 3 years of experiments. Fruits were polished and rinsed in water at 200 C for 2 h
From: Impact of sugar beet seed priming using the SMP method on the properties of the pericarp
Fruit treatment | Level of seeds vigour | |
|---|---|---|
High | Low | |
Control | 1.78 ± 0.05 | 2.78 ± 0.08 |
QB | 1.64 ± 0.04 | 2.63 ± 0.08 |
QB-1 | 1.61 ± 0.05 | 2.52 ± 0.07 |