Claim · model-written summary
HT + Spm and HT + Spd decreased the content of putrescine, malondialdehyde and soluble sugar in wheat compared with HT during grain filling.
- Taxon
- wheat
Triticum aestivumt0 - Organ / stage
- grain fillinge3
- Treatment
- HT + Spm and HT + Spde1
- Outcome
- putrescine (Put), malondialdehyde (MDA) and soluble sugar (SS)e3
- Direction
- decreasede3
- Comparator
- HTe1
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“compared with HT,HT + Spm and HT + Spd significantly increased grain weight of XC 6 (heat-resistant variety) by 19% and 5%”
e3“while putrescine (Put), malondialdehyde (MDA) and soluble sugar (SS)contentdecreased during grain filling”
t0“heat resistant wheat (Triticum aestivum L.) varieties”
Title
Jianguo Jing; Suyan Guo; Youfang Li; et al. Scientific Reports 2020. doi:10.1038/s41598-020-64468-5
Other claims from this paper (9)
- Intervention effect HT + Spm increased grain weight of heat-resistant wheat XC 6 by 19% compared with HT.
- Intervention effect HT + Spd increased grain weight of heat-resistant wheat XC 6 by 5% compared with HT.
- Intervention effect HT + Spm increased grain weight of heat-sensitive wheat XC 31 by 31% compared with HT.
- Intervention effect HT + Spd increased grain weight of heat-sensitive wheat XC 31 by 34% compared with HT.
- Intervention effect HT + Spm and HT + Spd increased the activity of SOD, POD and CAT in wheat grains compared with HT during grain filling.
- Intervention effect HT + Spm and HT + Spd increased the content of Spm, Spd and proline in wheat compared with HT during grain filling.
- Association Grain weight was negatively correlated with the content of putrescine, malondialdehyde and proline in wheat.
- Association Grain weight was negatively correlated with the activity of SOD and CAT in wheat.
- Association Grain weight was positively correlated with the content of Spd and the activity of POD in wheat.