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Studies on the winter hardiness of clover. I. Effect of cutting on the carbohydrate reserves in red clover roots

Published online by Cambridge University Press:  27 March 2009

Artturi I. Virtanen  and
Manne Nurmia
Artturi I. Virtanen
Affiliation:
(Laboratory of the Foundation for Chemical Research, Helsinki, Finland)
Manne Nurmia
Affiliation:
(Laboratory of the Foundation for Chemical Research, Helsinki, Finland)
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Extract

The effect of different cutting practices on the carbohydrate root reserves of Finnish red clover was studied. Cutting causes a rapid decrease in the insoluble sugars. The minimum is reached in about 12–15 days, independently of the time of cutting. However, the initial carbohydrate level is reached much more quickly in autumn than in June-July. The carbohydrate content of the roots in autumn is higher the later the second cut.

Cutting does not significantly affect the content of sucrose and other soluble sugars, the values for which are very low during June-August, but rise towards autumn.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 26 , Issue 2 , April 1936 , pp. 288 - 295
Copyright
Copyright © Cambridge University Press 1936

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References

REFERENCES

Grandfield, C. O.J. agric. Res. (1935), 50, 697.Google Scholar
, Sylvén. Report of the IIIrd Grassland Conference in Switzerland (1934), p. 237.Google Scholar