Claim · model-written summary
NaCl increased peroxidase activity of French bean by 35–41%
- Taxon
- French beans
Phaseolus vulgarise2 - Treatment
- NaCl treatmente0
- Outcome
- peroxidase activitye4
- Direction
- increasede3
- Value
- 35–41%e4
- Comparator
- non-salt-stressed controlse1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NaCl treatment significantly reduced vegetative growth parameters (between 16–50%)”
e1“compared to the non-salt-stressed controls”
e2“French beans (Phaseolus vulgaris L.)”
e3“were significantly increased”
e4“peroxidase activity (35–41%)”
Title
Sabry M. Youssef; Antonio López-Orenes; María A. Ferrer; et al. Horticulturae 2023. doi:10.3390/horticulturae9010075
Other claims from this paper (16)
- Intervention effect NaCl reduced vegetative growth parameters of French bean by 16–50%
- Intervention effect NaCl reduced membrane stability of French bean by 10–15%
- Intervention effect NaCl reduced relative water content of French bean by 25–31%
- Intervention effect NaCl reduced chlorophyll content of French bean by 21–42%
- Intervention effect NaCl reduced macronutrient levels of French bean by 13–52%
- Intervention effect NaCl reduced micronutrient levels of French bean by 4–49%
- Intervention effect NaCl reduced growth promoters (auxins, gibberellins and cytokinins) of French bean by 11–28%
- Intervention effect NaCl reduced yield of green pods of French bean by 22–39%
- Intervention effect NaCl increased phenolic compounds contents of French bean by 35–55%
- Intervention effect NaCl increased total antioxidant capacity of French bean by 34–51%
- Intervention effect NaCl increased proline of French bean by 60–100%
- Intervention effect NaCl increased malondialdehyde contents of French bean by 18–51%
- Intervention effect NaCl increased Na+ of French bean by 122–152%
- Intervention effect NaCl increased Cl− of French bean by 170%
- Intervention effect NaCl increased abscisic acid contents of French bean by 20–30%
- Intervention effect Foliar salicylic acid at 0.75 mM allowed French bean under NaCl stress to reach close to 90% of control yield