Claim · model-written summary
Dipping increased phenolic compounds, peroxidase and polyphenol oxidase activity.
- Taxon
- Onion
Allium cepat0 - Treatment
- dippinge0
- Outcome
- phenolic compounds, peroxidase and polyphenol oxidase activitye0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble protein, free amino acids, reducing sugars, phenolic compounds, peroxidase and polyphenol oxidase activity increased after dipping while it varied after spraying.”
t0“Onion”
Title
M. Amin; S. Fawaz; Karima Helmy Journal of Plant Protection and Pathology /Journal of Plant Protection and Pathology 2016. doi:10.21608/jppp.2016.52129
Other claims from this paper (11)
- Intervention effect All tested treatments reduced onion white rot infection versus untreated plants in greenhouse and field.
- Intervention effect SA at 3mM gave 35.0% onion white rot infection in the greenhouse.
- Intervention effect SA at 3mM gave 26.0% onion white rot infection in the field.
- Intervention effect SM at 6ml/L gave 45% onion white rot infection in the greenhouse.
- Intervention effect SM at 6ml/L gave 38.2% onion white rot infection in the field.
- Intervention effect All treatments increased onion yield, bulb weight and plant height versus untreated plants.
- Intervention effect SA at 3mM increased onion yield by 144.3%.
- Intervention effect SA at 3mM increased onion bulb weight by 160.4%.
- Intervention effect SM at 6ml/L produced the largest plant-height increase, 24%.
- Intervention effect Dipping increased soluble protein, free amino acids and reducing sugars.
- Observation The measured biochemical responses varied after spraying.