Estimation of the frost resistance of the strawberry

Abstract

As a result of the experiment, it was found that an increase in bound water and a decrease in free water in the leaves in the autumn are characteristic of strawberry plants against the background of a decrease in the level of total water content. The maximum ratio of bound water to free water based on the accumulation of sucrose and the amino acid proline was established in such varieties as ‘Solovushka’, ‘Tsaritsa’, ‘Sara’ and ‘Korona’. A high level of correlation was noted between the minimum air temperature and physiological and biochemical indicators of the formation of frost resistance of strawberries. A high correlation was established between the degree of freezing tolerance of strawberry plants and the fractional composition of water at the beginning of winter. In the early winter, the frost-resistant strawberry varieties ‘Solovushka’, ‘Rosinka’, ‘Tsaritsa’, ‘Korona’ and ‘Sara’ were characterized. The ability to stably maintain frost resistance during the winter thaw was shown by the varieties ‘Solovushka’, ‘Tsaritsa’ and ‘Korona’. As a result of the studies, frost-resistant strawberry varieties — ‘Solovushka’, ‘Tsaritsa’ and ‘Korona’ — were isolated.

Adaptogenic Preparations Enhance the Tolerance to Spring Frosts, Yield and Quality of Apple Fruits

“…The fractional composition of water in the bark of annual shoots and fruit buds of apple trees was determined by the Okuntsov-Marinchik method [32]. This method is based on the changing concentration of sucrose solution while immersing plant tissue therein.…”