Claim · model-written summary
The experimental wheat lines tolerated lower and moderate salinity during germination and seedling stages.
- Taxon
- wheat
Triticum aestivume1 - Material
- Sakha 69 and Sakha 164e0
- Treatment
- lower and moderate doses of salinitye4
- Outcome
- germination and seedling stagese3
- Direction
- toleratede4
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“two lines (Sakha 69 and Sakha 164)”
e1“wheat ( Triticum aestivum L.)”
e3“During the germination and seedling stages”
e4“the experimental lines tolerated lower and moderate doses of salinity”
Title
Effect of Salinity on the physiological responses of selected lines/variety of wheat
A. M. Ismail Acta Agronomica Hungarica 2003. doi:10.1556/aagr.51.2003.1.1
Other claims from this paper (12)
- Intervention effect Salinity significantly retarded germination and seedling stages of the wheat variety Stork at lower and moderate levels and completely inhibited them at higher doses.
- Intervention effect Water content of the two wheat lines remained unchanged under saline conditions.
- Intervention effect Increasing salinity caused a significant decrease in water content of the wheat variety Stork.
- Intervention effect Moderate salinity stimulated net photosynthetic rate in both wheat lines.
- Intervention effect The highest salinity levels inhibited net photosynthetic rate in both wheat lines.
- Intervention effect All salinization levels inhibited photosynthetic activity of the wheat variety Stork.
- Intervention effect Respiration rate of the two tested wheat lines increased progressively from 150 mM salinity upwards.
- Intervention effect Increasing salinity levels increased the respiration rate of the wheat variety Stork.
- Intervention effect Soluble sugar and soluble protein contents of the two wheat lines increased with increasing salinity.
- Intervention effect Soluble sugar and soluble protein contents of the wheat variety Stork showed the opposite pattern to the two lines under salinity.
- Intervention effect Amino acid content, including proline, increased significantly with increasing salinity in the wheat plants.
- Intervention effect The potassium/sodium ratio of wheat decreased significantly with rising salinization.