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Rice

Table 1 The root length, shoot length, root fresh weight, and shoot fresh weight of Se-primed, SA-primed, and unprimed seeds of rice under control temperature and chilling stress

From: Enhancement in Seed Priming-Induced Starch Degradation of Rice Seed Under Chilling Stress via GA-Mediated α-Amylase Expression

Variety

Treatment

Root length (cm)

Shoot length (cm)

Root fresh weight (mg seedling−1)

Shoot fresh weight (mg seedling−1)

EZ18

NT

5.1 a

3.9 a

13.46 a

21.84 a

 

CK

2.3 c

1.9 c

6.59 c

8.62 c

 

Se

3.9 b

3.4 ab

8.12 bc

14.28 b

 

SA

4.0 b

3.2 b

9.34 b

14.40 b

LY287

NT

5.2 a

3.9 a

12.56 a

21.41 a

 

CK

2.4 c

1.9 c

6.63 b

8.78 c

 

Se

3.8 b

3.3 b

8.06 b

17.06 b

 

SA

3.7 b

3.5 ab

8.97 b

17.15 b

  1. Within a column for each variety, different lowercase letters denote statistical differences at the 5% level according to LSD test. EZ18, ezao18; LY287, liangyou287; NT, no priming-normal temperature control; CK, no priming-chilling stress; Se, Selenium priming-chilling stress; SA, Salicylic priming-chilling stress
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