Claim · model-written summary
Salinity increased grain protein content in all wheat genotypes.
- Taxon
- wheat
Triticum aestivume0 - Material
- all wheat genotypese5
- Treatment
- salinitye1
- Outcome
- Protein contentse1
- Direction
- increasede1
- Comparator
- nonsalinee0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Four wheat genotypes SARC-1, SARC-5, SARC-7, and SARC-8 were grown under nonsaline and saline (7.5 dS/m and 15 dS/m) treatments”
e1“Protein contents were increased with salinity”
e5“Salinity stress affect positively on protein contents in grain of all wheat genotypes”
Title
Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes
Muhammad Nadeem; Muhammad Nouman Tariq; Muhammad Amjad; et al. AGRIVITA Journal of Agricultural Science 2020. doi:10.17503/agrivita.v42i1.2273
Other claims from this paper (8)
- Intervention effect Moisture, ash and fat decreased with increasing salinity stress.
- Intervention effect Fiber, glutenin and SDS-sedimentation value decreased with increasing salinity stress.
- Intervention effect Grain sodium content increased with increasing salinity stress.
- Intervention effect Grain K, Ca and P decreased significantly with increasing salinity stress.
- Intervention effect Grain Fe, Mg and Zn decreased significantly with increasing salinity stress.
- Intervention effect Biological yield, grain number and thousand grain weight were significantly affected by salinity stress.
- Intervention effect Grain yield and grain length were significantly affected by salinity stress.
- Observation SARC-7 and SARC-5 performed better than SARC-1 and SARC-8 under salinity.