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Correction

Correction: Effect of cutting depth during sugarcane (Saccharum spp. hybrid) harvest on root characteristics and yield

  • Shao-lin Yang,
  • Yue-bin Zhang,
  • Jun Deng,
  • Ru-dan Li,
  • Xian Fan,
  • Jing-mei Dao,
  • Yi-ji Quan,
  • Syed Asad Hussain Bukhari
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In Fig 6, the -10cm legend is missing. Please see the correct Fig 6 here.

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Fig 6. Effect of cutting depth on root volume and root surface area according to root diameter (D) in the first (FR) and second ratoon crop (SR).

Root volume was highest in roots with a diameter of 1.5–2.0 mm in both FR and SR, while the root surface area was highest at a diameter of 1.0–1.5 mm plant-1: the amount in each cluster/ millable canes in the cluster. * P < 0.05, ** P < 0.01. Error bars, SD.

https://doi.org/10.1371/journal.pone.0248527.g001

In the Root characteristics under each cutting depth according to root diameter subsection of the Results, there is an error in the second sentence of the third paragraph. The correct sentence is: Accordingly, the root fresh weight ranged from 167–287 g m-2, root volume from 79–164 cm3 m-2, root surface area from 3628–7329 cm2 m-2, root length from 13,430–26,349 cm m-2, root tip number from 36,538–68,473 m-2, root forks number from 114,364–215,035 m-2, and root crossings from 9,059–16,704 m-2.

Reference

  1. 1. Yang S-l, Zhang Y-b, Deng J, Li R-d, Fan X, Dao J-m, et al. (2021) Effect of cutting depth during sugarcane (Saccharum spp. hybrid) harvest on root characteristics and yield. PLoS ONE 16(1): e0238085. https://doi.org/10.1371/journal.pone.0238085 pmid:33481789

Citation: Yang S-l, Zhang Y-b, Deng J, Li R-d, Fan X, Dao J-m, et al. (2021) Correction: Effect of cutting depth during sugarcane (Saccharum spp. hybrid) harvest on root characteristics and yield. PLoS ONE 16(3): e0248527. https://doi.org/10.1371/journal.pone.0248527

Published: March 8, 2021

Copyright: © 2021 Yang et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.