Russian Journal of Ecology

, Volume 50, Issue 6, pp 583–586 | Cite as

Seasonal Variability of Functional Traits of Understory Herbs in a Broad-leaved Korean Pine Forest

  • Guang Zhou
  • Zhenzhao Xu
  • Wenxian Du
  • Jian Yu
  • Shengwang Meng
  • Qijing LiuEmail author

The herbaceous layer has several important roles in maintaining the structure and function of the forest ecosystem [1, 2]. Thereinto, spring ephemeral and summer-green herbs are two important plant groups in temperate forests, and they have completely different lifespan and life strategies [3]. Few studies were focused on the seasonal dynamics of individual herbaceous species biomass production [4]. Moreover, our literature review found that the studies about seasonal changes of specific leaf area (SLA) of herbaceous species are scarce.

Thus, in this paper we aimed to study the seasonal changes of individual aboveground biomass, SLA, and total leaf area of 11 understory herb species in a broad-leaved Korean pine forest, and we also aimed to compare these traits between vegetative and flowering herbaceous individuals. We hypothesized that spring ephemerals would have different changes of these traits than summer-green herbs, and that flowering herbaceous individuals may have higher...


understory herbs seasonal dynamics biomass production specific leaf area linear mixed model 



We would like to thank all colleagues who assisted with data collection and manuscript composition. We also kindly thank the support of the National Research Station of Changbai Mountain Forestry Ecosystem. This research was financially supported by the National Natural Science Foundation of China (31670436). Authors confirm the absence of a conflict of interest.


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Copyright information

© Pleiades Publishing, Ltd. 2019

Authors and Affiliations

  • Guang Zhou
    • 1
  • Zhenzhao Xu
    • 1
  • Wenxian Du
    • 1
  • Jian Yu
    • 1
  • Shengwang Meng
    • 1
  • Qijing Liu
    • 1
    Email author
  1. 1.College of Forestry, Beijing Forestry UniversityBeijingChina

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