The effect of different cutting practices on the carbohydrate root reserves of Finnish red clover was studied. Cutting causes a rapid decrease in the insoluble sugars. The minimum is reached in about 12–15 days, independently of the time of cutting. However, the initial carbohydrate level is reached much more quickly in autumn than in June-July. The carbohydrate content of the roots in autumn is higher the later the second cut.

Cutting does not significantly affect the content of sucrose and other soluble sugars, the values for which are very low during June-August, but rise towards autumn.