Effects of Thawing Procedure on Frost Hardiness, Carbohydrate Content and Timing of Bud Break in Picea abies
The effect of different thawing procedures on seedling quality in Norway spruce (Picea abies) was evaluated. Freezer-stored seedlings were thawed rapidly for 20 h by immersion in water with an initial water temperature of 8°C or thawed more slowly by gradually increasing the temperature in storage over a period of 8 weeks. Seedlings from these treatments were also compared with seedlings thawed rapidly overnight at 15°C. Frost tolerance, carbohydrate content and the time of bud break were used as indicators of the vitality of the seedlings. Seedlings thawed rapidly in water or air showed significantly better frost tolerance after storage than slowly thawed seedlings. The contents of sucrose and raffinose in seedlings thawed rapidly were also significantly higher than in seedlings thawed more slowly. Bud break occurred later in seedlings thawed rapidly than in slowly thawed seedlings. Rapid thawing in water may be a good method to ensure the delivery of high-quality thawed seedlings throughout the planting season.
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Document Type: Research Article
Affiliations: Norwegian Forest Research Institute, N-1432 Ås, Norway
Publication date: 01 January 2001