Articles containing the keyword 'cereals'
Category : Article
Knowledge on the roots systems and their properties is needed when for example assessing the wintering properties of a plant. The article presents the studies on the roots and their functions made with rye, wheat, oat and barley.
The data has been collected during the whole growing season. The experiments took place in the green houses of the University of Helsinki and on the experiment field in Tikkurila, some kilometres north from Helsinki.
The roots of cultivable crop can be divided according their function, state of development, structure and position in the root system into four classes. The classes are sprouting roots, nutriment roots, nutriment-support roots and support roots.
The PDF contains a summary in Finnish.
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Kokkonen,
E-mail:
pk@mm.unknown
In attempts to improve the autumn cereals, wheat and rye, hibernation plays an essential role. Those varieties that hibernate well should be marketed and others rejected. Concerning roots, it seems that varieties that hibernate well have more extent root system than those hibernating poorly.
Four varieties of rye were chosen for experiments, two that knowingly hibernate well and two that don’t. The experiments were grown in the Botanical gardens of the university and at the same time in experiment field in Tikkurila.
The results proof that plant hibernating well have more extensible roots than others and hence they survive better in frosting soil that extents.
The PDF contains a summary in English and in Finnish.
-
Kokkonen,
E-mail:
pk@mm.unknown
