Viability of Bigleaf Maple Seeds After Storage

$29.50 plus tax (Refund Policy)

Buy Article:

Abstract:

Bigleaf maple is a common hardwood in western Oregon and Washington. Stored seeds from this species are generally believed to lose viability within a few weeks. In this study, two experiments were conducted with seeds collected in 1986 and 1987 in the Oregon Coast Range west of Corvallis, OR. Seeds collected in 1986 had a field moisture content (percentage of dry weight) of 49% and in 1987, 16%. The viability of the seed with the lowest moisture content declined from 75 to 60% during 1 year of storage at 1°C; the seed with the highest moisture content declined from about 90 to less than 10% viability. Storing the seeds at -10°C did not increase viability. Stratification of seeds for more than 60 days did not appear to increase germination. West. J. Appl. For. 5(2):52-55, April 1990.

Document Type: Journal Article

Affiliations: USDA Forest Service, Pacific Northwest Research Station, Forestry Sciences Laboratory, Portland, OR 97208

Publication date: April 1, 1990

More about this publication?
  • Each regional journal of applied forestry focuses on research, practice, and techniques targeted to foresters and allied professionals in specific regions of the United States and Canada. The Western Journal of Applied Forestry covers the western United States, including Alaska, and western Canada; WJAF will also consider manuscripts reporting research in northern Mexico that has potential application in the southwestern United States.
  • Membership Information
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more