2.5.8. Measurement of Shoot and Root Fresh and Dry Weights and Root Area

Shoots of 4 plants per treatment were cut at the base and weighed immediately by using the electronic balance, to measure the fresh weight of shoot. The chopped shoot was then dried at 70 ◦C for 72 h and dry weight was measured. The roots of the same plants were washed thoroughly with running tap water to remove soil debris. The water was absorbed on filter paper and weighed to measure the fresh weight of the root. The same root samples were used for determination of root dry weight after drying in the oven till constant weight was obtained [13]. The root area was calculated by using root law Software, Washington State University [38].
