DIFFERENTIAL OF THREE FIELDS GROWN Juniperus SPECIES SUMMER DROUGHT AND COLD HARDENING
Main Article Content
Abstract
Background: Understanding species’ reactions to environmental stressors (cold and drought) and characterizing drought tolerance can help us understand their ecosystem responses related to global change. This study aimed to understand and compare the drought and cold tolerance strategies of Juniperus excelsa, Juniperus foetidissima, and Juniperus oxycedrus, which are found in the Western Mediterranean Region. Water relation parameters [ΨTLP (osmotic potential at turgor loss point), Ψ100 (osmotic potential at full turgor), Ɛmax (bulk modulus of elasticity), V0/DW (symplastic water at the saturated point per dry weight of the shoot), RWC (relative water content)] in summer and winter were determined. Total soluble sugar and photosynthetic pigment content were identified in spring, summer, autumn, and winter.
Results: J. foetidissima had lower ΨTLP and higher Ɛmax in summer than other species. The species had similar ΨTLP, Ψ100, Ɛmax, V0/DW, and RWC in winter. A seasonal change was observed in total soluble sugar and photosynthetic pigment content. Total soluble sugar and photosynthetic pigment contents were related to mean air temperature and total precipitation.
Conclusion: J. foetidissima was more tolerant to water deficit in the summer, whereas the three species reacted similarly to the cold in the winter.
Article Details

This work is licensed under a Creative Commons Attribution 4.0 International License.
The published articles are freely distributed among researchers and social media, and all authors transfer the copyright to Cerne. The research findings can also be used in classroom teaching, conferences, dissertations/theses, and other applications without any restriction. We strongly recommend citing the article to reach a wider audience. The Author also declares that the work is original and free of plagiarism. The authors agree with the publication and are responsible for the accuracy of the information.