Food reserves

conser36_wp
March 14, 2017

The excess carbohydrates in plants produced during photosynthesis and stored in a readily available form in the various plant parts. Depending on forage species, they may be stored in the roots, stem bases, stolons, or rhizomes. Often erroneously called root reserves. [Source: USDA National Plant Materials Manual]

palmer amaranth

« Back to Glossary Index

Previous PostExposure

Next PostHardiness

Masonry Blog, WordPress theme by Perfectwpthemes

Manage Cookie Consent

To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.

Functional Functional Always active

The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.

Preferences Preferences

The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.

Statistics Statistics

The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.

Marketing Marketing

The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.

View preferences

{title} {title} {title}