TABLE 2.

Regression parameters for relationships between water content and temperature of α, β, and γ relaxations events (onset and peaks).

Regression parameter	Species and tissue type	α relaxation (onset)	β relaxation (peak)	β relaxation (onset)	γ relaxation (peak)
Slope (°C g dw g–1 H2O)	Pea axes	−669±36b	−259±38d	−252±32d	−244±27d
	Soybean axes	−1029±50a	−21±35ns	−108±41e	−731±94b,1
					−161±54e,2
	Pea cotyledons	−452±28c	3±28ns	−131±28e	−169±29e
Intercept	Pea axes	88±2	49±3	16±2	−42±2
(°C for wc = 0 g H2O g–1 dw)	Soybean axes	115±2	37±2	12±2	−27±3
					−52±5
	Pea cotyledons	95±2	30±2	7±2	−37±3

¹refers to the relationship at water content ≤0.05; ²refers to the relationship at water content ≥0.05; ^nsregression is not significant at P > 0.05. Data are from Figure 6. Regressions were significant (P < 0.05) except for moisture effects on the temperature of the β relaxation peak. Slopes marked with different superscripts were significantly different (P < 0.05). Analysis for pea cotyledons are provided for comparative purpose and come from Ballesteros and Walters (2011). The γ relaxations in soybean axes were analyzed for water contents above and below 0.05 g H₂O g^–1 dw.