Table S2. Pair-wise Pearson’s correlation coefficients between morphological, biochemical, and mycorrhizal parameters of seedlings developed from seeds stored for 24 months at 3°C, -3°C, -10°C, -20°C, cryopreserved at -196°C, or freshly harvested (not stored). Values are significant at: * P < 0.05, *** P < 0.001.
Root morphology traits Root chemistry traits Mycorrhiza traits a SRL* (m × g-1) TNC (m × gSRL without-1) Glucose(% d.m.**) Starch (% d.m.) TNC *** ( % d.m.) F (%) M (%) m (%) a (%) R oo t m or p h ol og y tr ai ts SRL* without TNC (m × g-1) 0.26 R oo t ch em is tr y tr ai ts Glucose (% d.m.**) -0.35 -0.39 Starch (% d.m.) 0.26 -0.01 0.16 TNC*** (% d.m.) -0.19 -0.34 0.92*** 0.54 M yc or rh iz a tr ai ts a F (%) 0.10 -0.22 -0.14 -0.05 -0.13 M (%) 0.14 0.02 -0.01 -0.13 -0.05 0.45 m (%) 0.11 0.07 0.0005 -0.15 -0.05 0.35 0.99*** a (%) -0.07 0.30 -0.55 -0.47 -0.66* -0.39 -0.40 -0.36 A (%) -0.12 0.28 -0.49 -0.57 -0.64* -0.31 0.03 0.08 0.85***
*SRL – root specific length; **d.m. – dry mass; ***TNC – total nonstructural carbohydrates
a F – frequency of mycorrhiza in the root system, M – intensity of the mycorrhizal colonization in the root system, m – intensity of the