Claim · model-written summary
At 100% relative humidity, chilling greatly reduced or prevented water loss.
- Taxon
- pea
Lathyrus oleraceuse1 - Treatment
- chilled at 5°C, 100% r.h.e0
- Outcome
- water losse0
- Direction
- reduced or preventede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When plants of each species were chilled at 5°C, 100% r.h., water loss was greatly reduced or prevented”
e1“pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
Title
C. H. ROSINGER; J. M. WILSON; M. W. KERR Journal of Experimental Botany 1984. doi:10.1093/jxb/35.10.1460
Other claims from this paper (11)
- Intervention effect Drought decreased leaf protein levels by 30–40% in the four species.
- Intervention effect Drought increased free amino acids by 100–200% except in mung bean.
- Intervention effect Four days of chilling reduced mung bean leaf water content by almost 50%.
- Intervention effect The same chilling reduced leaf water content by approximately 6–7% in the other three species.
- Intervention effect Chilling reduced leaf soluble protein in all four species, especially mung bean.
- Intervention effect Mung bean protein fell by over 80% after four days of chilling.
- Association Protein loss under chilling coincided with increased amino acids in chill-sensitive species, but the increase could not account for all lost protein.
- Intervention effect At 100% relative humidity, chilling caused no significant fall in leaf soluble protein.
- Intervention effect Chilling at 100% humidity increased free amino acids in chill-sensitive species.
- Intervention effect Drought increased leaf free proline 6–20 fold.
- Intervention effect Chilling and hardening caused little change in leaf free proline.