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Table 1 Analysis of variance for the influence of freezing temperature stress on physiological, biochemical, and morphological traits of strawberry cultivars

From: Physiological and biochemical responses of strawberry crown and leaf tissues to freezing stress

   Mean sum of squares
Source of variance df Fv/Fm RWC Leaf FI Crown FI Leaf total soluble carbohydrates Crown total soluble carbohydrates Crown total protein Leaf total protein
Temperature (T) 5 0.24** 2672.32** 7033.60** 13,085.56** 1559.10** 1169.19** 605.43** 1017.92**
Cultivar (C) 6 0.041** 156.07** 841.38** 281.68** 96.99** 124.54** 44.83** 101.13**
T × C 30 0.006** 62.93** 180.20** 183.5** 13.38** 20.47** 35.56** 21.99**
Error 84 0.0001 10.66 3.07 0.97 2.79 0.34 1.43 0.64
Coefficient of variation (%)   2.79 4.78 9.73 4.69 3.94 3.27 7.81 4.27
   Mean sum of squares
Source of variance df Leaf proline Crown proline Leaf TBARS Crown TBARS Leaf SOD Crown SOD Leaf POD Crown POD
Temperature (T) 5 18.39** 21.99** 515.82** 513.90** 1637.38** 238.45** 98.37** 1076.53**
Cultivar (C) 6 2.57** 2.57** 28.75** 40.25** 240.07** 33.86** 73.49** 219.16**
T × C 30 1.85** 1.16** 7.53** 8.86** 134.98** 81.88** 76.19** 166.13**
Error 84 0.02 0.009 0.61 0.56 1.17 0.87 2.49 3.07
Coefficient of variation (%)   9.35 5.93 6.35 6.41 8.77 10.19 13.23 16.67
  1. df Degree of freedom, Fv/Fm Maximum quantum yield of PSII, RWC Leaf relative water content, FI Freezing injury, TBARS Thiobarbituric acid reactive substances, SOD Superoxide dismutase, POD Peroxidase
  2. ** Significant at P ≤ 0.05