Claim · model-written summary
Salt stress decreased pericarp anthocyanin content.
- Taxon
- black ricet0
- Organ / stage
- Pericarpt0
- Treatment
- Salt Stresst0
- Outcome
- anthocyanin contente0
- Direction
- decreasede0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“salt stress decreased the anthocyanin content and antioxidant capacity while increasing the L *, a *, b *, and Δ E values in pericarp”
t0“Salt Stress Disrupts Color Stability in Black Rice Pericarp”
Title
Zheng Huang; Yicheng Zhang; Lin Li; et al. Journal of Agricultural and Food Chemistry 2026. doi:10.1021/acs.jafc.5c11366
Other claims from this paper (9)
- Intervention effect Salt stress decreased pericarp antioxidant capacity.
- Intervention effect Salt stress increased pericarp L *, a *, and b * values.
- Intervention effect Salt stress increased pericarp Δ E.
- Intervention effect Salt stress downregulated PAL, 4CL, and CHS.
- Intervention effect Salt stress downregulated CHI, F3H, and ANS.
- Intervention effect Salt stress suppressed corresponding anthocyanin biosynthetic enzyme activities.
- Intervention effect Salt stress upregulated BGLU and Prx genes associated with degradation.
- Intervention effect Salt stress reduced accumulation of cyanidin-3- O -glucoside and peonidin-3- O -glucoside.
- Observation Fifteen transcription factors were identified as candidates for anthocyanin regulation.