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Table 1 The characteristics of control fruits

From: Impact of sugar beet seed priming using the SMP method on the properties of the pericarp

Fruits properties

Years of seed reproduction

2013

2014

2015

H

L

H

L

H

L

GA 4th day [%] 10 °C

18.2 ± 1.45

0

2.2 ± 0.18

1.8 ± 0.11

2.5 ± 0.19

0.5 ± 0.02

GA 14 th day 10 °C [%]

99.0 ± 3.60

96.2 ± 4.2

96.1 ± 2.10

93.0 ± 3.81

98.0 ± 2.1

92.8 ± 3.5

MTG 14th day [days]

5.6 ± 0.23

6.9 ± 0.35

6.2 ± 0.41

7.1 ± 0.34

6.2 ± 0.45

7.4 ± 0.61

Electric conductivity of fruits water extracts [mS cm− 2]

1.65 ± 0.25

2.44 ± 0.35

1.8 ± 0.12

3.0 ± 0.45

1.89 ± 0.13

2.9 ± 0.15

Total porosity [%]

48.1 ± 3.25

43.9 ± 2.56

47.0 ± 2.89

44.7 ± 0.19

46.2 ± 3.14

44.9 ± 2.45

Mesospore diameter [nm]

5.0 ± 0.32

1.0 ± 0.14

2.0 ± 0.14

1.0 ± 0.09

2.0 ± 0.08

1.0 ± 0.07

  1. H, L – high and low level of seed vigour respectively