Table 3.
Traits | Units | AM inoculation | Water | AM × water | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|
AM− | AM+ | F | P | WC | SP | F | P | F | P | ||
Assimilation | μmol C m−2 s−1 | 2.88 ± 1.057b | 3.72 ± 1.069a | 8.466 | 0.004 | 2.95 ± 1.073 | 3.66 ± 1.049 | 5.539 | 0.020 | 8.116 | 0.005 |
Stomatal conductance | mol m−2 s−1 | 0.254 ± 0.017b | 0.344 ± 0.018a | 13.777 | 0.000 | 0.361 ± 0.018a | 0.237 ± 0.016b | 25.929 | 0.000 | 0.684 | 0.409 |
Transpiration | mmol H2O m−2 s−1 | 4.046 ± 0.093 | 4.214 ± 0.111 | 1.345 | 0.248 | 4.182 ± 0.120 | 4.077 ± 0.081 | 0.519 | 0.472 | 82.019 | 0.000 |
Respiration | μmol C m−2 s−1 | −0.73 ± 1.230 | −1.285 ± 1.294 | 2.837 | 0.097 | −0.75 ± 1.23 | −1.26 ± 1.291 | 2.490 | 0.120 | 4.074 | 0.048 |
Water use efficiency | μmol mmol−1 | 0.842 ± 0.044b | 0.990 ± 0.053a | 4.663 | 0.032 | 0.801 ± 0.057b | 1.031 ± 0.039a | 11.193 | 0.001 | 7.380 | 0.000 |
A two-way ANOVA is used to test for the effects of mycorrhiza and water and their interaction
Different letters indicate significant differences between treatments (P < 0.05)