Claim · model-written summary
Leaves grown under high salinity were crispier, darker green and slightly salty.
- Taxon
- lettuce cultivars
Lactuca sativat0 - Treatment
- high salinitye0
- Outcome
- crispier, darker green and have a slight salty tastee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“leaves of plants grown under high salinity are crispier, darker green and have a slight salty taste”
t0“lettuce cultivars”
Title
Sodium accumulation contributes to salt stress tolerance in lettuce cultivars
Bartha, Csaba; Fodorpataki, Laszlo; Martinez-Ballesta, Maria Del Carmen; et al. Repository of the Academy's Library (Library of the Hungarian Academy of Sciences) 2014. doi:10.5073/jabfq.2015.088.008
Other claims from this paper (7)
- Observation Lettuce cultivars differed in shoot fresh-weight reduction under salt stress.
- Association The most tolerant cultivar accumulated the most shoot sodium and free proline.
- Association Root hydraulic and leaf stomatal conductance moderately decreased in the most tolerant cultivar.
- Intervention effect Salt exposure increased potassium and calcium ion content in xylem sap.
- Observation Shoot Na+ was highest in the most tolerant cultivar and lowest in the most sensitive cultivar.
- Mechanism Salinity tolerance in lettuce was related to sodium inclusion in shoots.
- Observation Salt-tolerant varieties had marketable yield with a higher dry biomass percentage.