2.3.1 Relative Water Content
The relative water content of S. hieraciifolia and T.
parvula shoots were measured according to Castillo (1996). After shoot
fresh weight (FW) was immediately noted, the samples were incubated for
at 4°C 16 h into distilled water. Shoots were then blotted and shoot
turgid weight (TW) was measured. To measure the shoot dry weight (DW),
samples were continuously incubated in an oven at 80 °C until achieving
a constant dry weight. The dry weights were recorded. The shoot RWC was
calculated using following formula: RWC (%) = (FW- DW) / (TW-DW) x 100