Influence of Extended Storage at Constant Low Temperature on Cold Resistance and Carbohydrate Reserves of Alfalfa and Medium Red Clover

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Abstract
The percent of total available carbohydrates declined slowly in both alfalfa and red clover that were removed from the field in Nov. and stored at a constant low temperature of -2[degree]C. A high level of cold resistance was maintained in both species with -2[degree]C storage until the total available carbohydrates reached a level of about 14 to 16% of their dry weight, after which cold resistance began to decrease. This point was reached more rapidly in red clover than in alfalfa because of an initially lower carbohydrate level and a presumably higher level of metabolic activity.
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