Abstract
Growth and physiological traits of cucumber (Cucumis sativus L. ) were studied under salt stress in vitro. Microshoots were grown on Murashige and Skooge (MS) solid proliferation media containing 2. 89 μM GA3. Salinity was induced by incorporating 0. 0, 50, 75, or 100 mM of NaCl to the culture media. Microshoots were exposed to direct and gradual shock of salinity. Gradual salt shock was induced by gradually transferring microshoots every week to different NaCl concentration from 0. 0 to 50 to 75 to 100 mM (starting from the control and ending with 100 mM NaCl). Growth parameters (shoot length, fresh shoot weight, dry shoot weight, root length, and root number) were generally reduced with elevated salt level in the direct and gradual salt shock. This reduction was less impaired in the gradual salt shock treatment. Root length was enhanced at 50 mM NaCl in both salt shock treatments. Leaf osmotic potential was significantly reduced (more negative) with increasing salinity. Na concentration was increased in salinized microshoots, K and Ca were reduced with elevated salinity and this reduction was less pronounced in the gradual salt shock. Increasing salt stress significantly reduced N to similar levels in the direct and gradual salt shock treatments. K/Na ratio decreased in salinized microshoot as compared with control and gradually microshoot showed higher K/Na ratio than directly salinized microshoot. Increased NaCl level slightly increased P and Mg concentration in the gradually salinized microshoots and significantly decreased P and Mg concentration in the directly salinized microshoots. Increasing salinity increased ash percent and reduced soluble protein percent, fat, and fiber in microshoots under both salt shocks. Moisture percent significantly decreased in directly salinized microshoots whereas it was maintained constant in gradually salinized microshoots. Carbohydrates content decreased at 50 and 75 mM NaCl, but increased at 100 mM NaCl. Elevated salinity significantly reduced microshoot crude protein content and increased proline and reducing sugars content. Microshoots accumulated higher moisture, reducing sugars, soluble protein, crude protein, proline and lower fat and carbohydrates when gradually salinized than when directly exposed to salt stress.
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Claims 20
Claim · model-written summary
Shoot length, fresh shoot weight and dry shoot weight were generally reduced with elevated salt level in direct and gradual salt shock.
- Taxon
- Cucumber
Cucumis sativust0 - Treatment
- elevated salt levele1
- Outcome
- shoot length, fresh shoot weight, dry shoot weighte1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Growth parameters (shoot length, fresh shoot weight, dry shoot weight, root length, and root number) were generally reduced with elevated salt level in the direct and gradual salt shock”
Claim · model-written summary
Root length and root number were generally reduced with elevated salt level in direct and gradual salt shock.
- Taxon
- CucumberCucumis sativust0
- Treatment
- elevated salt levele1
- Outcome
- root length, and root numbere1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Growth parameters (shoot length, fresh shoot weight, dry shoot weight, root length, and root number) were generally reduced with elevated salt level in the direct and gradual salt shock”
Claim · model-written summary
The growth reduction was less impaired under gradual salt shock.
- Taxon
- CucumberCucumis sativust0
- Treatment
- gradual salt shock treatmente1
- Outcome
- reductione1
- Direction
- less impairede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“This reduction was less impaired in the gradual salt shock treatment”
Claim · model-written summary
Root length was enhanced at 50 mM NaCl in both salt shock treatments.
- Taxon
- CucumberCucumis sativust0
- Treatment
- 50 mM NaCle1
- Outcome
- Root lengthe1
- Direction
- enhancede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Root length was enhanced at 50 mM NaCl in both salt shock treatments”
Claim · model-written summary
Leaf osmotic potential was significantly reduced (more negative) with increasing salinity.
- Taxon
- CucumberCucumis sativust0
- Treatment
- increasing salinitye1
- Outcome
- Leaf osmotic potentiale1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Leaf osmotic potential was significantly reduced (more negative) with increasing salinity”
Claim · model-written summary
Na concentration was increased in salinized microshoots.
- Taxon
- CucumberCucumis sativust0
- Treatment
- salinizede1
- Outcome
- Na concentratione1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Na concentration was increased in salinized microshoots”
Claim · model-written summary
K and Ca concentrations were reduced with elevated salinity.
- Taxon
- CucumberCucumis sativust0
- Treatment
- elevated salinitye1
- Outcome
- K and Cae1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“K and Ca were reduced with elevated salinity”
Claim · model-written summary
The K and Ca reduction was less pronounced under gradual salt shock.
- Taxon
- CucumberCucumis sativust0
- Treatment
- gradual salt shocke1
- Outcome
- reductione1
- Direction
- less pronouncede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“this reduction was less pronounced in the gradual salt shock”
Claim · model-written summary
Increasing salt stress significantly reduced N to similar levels in direct and gradual salt shock treatments.
- Taxon
- CucumberCucumis sativust0
- Treatment
- Increasing salt stresse1
- Outcome
- Ne1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Increasing salt stress significantly reduced N to similar levels in the direct and gradual salt shock treatments”
Claim · model-written summary
K/Na ratio decreased in salinized microshoots compared with the control.
- Taxon
- CucumberCucumis sativust0
- Treatment
- salinizede1
- Outcome
- K/Na ratioe1
- Direction
- decreasede1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“K/Na ratio decreased in salinized microshoot as compared with control”
Claim · model-written summary
Gradually salinized microshoots had a higher K/Na ratio than directly salinized microshoots.
- Taxon
- CucumberCucumis sativust0
- Treatment
- graduallye1
- Outcome
- K/Na ratioe1
- Direction
- highere1
- Comparator
- directly salinized microshoote1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“gradually microshoot showed higher K/Na ratio than directly salinized microshoot”
Claim · model-written summary
Increased NaCl slightly increased P and Mg concentration in gradually salinized microshoots.
- Taxon
- CucumberCucumis sativust0
- Treatment
- Increased NaCl levele1
- Outcome
- P and Mg concentratione1
- Direction
- increasede1
- Qualifier
- gradually salinized microshootse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Increased NaCl level slightly increased P and Mg concentration in the gradually salinized microshoots”
Claim · model-written summary
Increased NaCl significantly decreased P and Mg concentration in directly salinized microshoots.
- Taxon
- CucumberCucumis sativust0
- Treatment
- Increased NaCl levele1
- Outcome
- P and Mg concentratione1
- Direction
- decreasede1
- Qualifier
- directly salinized microshootse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Increased NaCl level slightly increased P and Mg concentration in the gradually salinized microshoots and significantly decreased P and Mg concentration in the directly salinized microshoots”
Claim · model-written summary
Increasing salinity increased ash percent in microshoots under both salt shocks.
- Taxon
- CucumberCucumis sativust0
- Treatment
- Increasing salinitye1
- Outcome
- ash percente1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Increasing salinity increased ash percent”
Claim · model-written summary
Increasing salinity reduced soluble protein percent, fat and fiber in microshoots under both salt shocks.
- Taxon
- CucumberCucumis sativust0
- Treatment
- Increasing salinitye1
- Outcome
- soluble protein percent, fat, and fibere1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Increasing salinity increased ash percent and reduced soluble protein percent, fat, and fiber in microshoots under both salt shocks”
Claim · model-written summary
Moisture percent significantly decreased in directly salinized microshoots but stayed constant in gradually salinized microshoots.
- Taxon
- CucumberCucumis sativust0
- Treatment
- directly salinized microshootse1
- Outcome
- Moisture percente1
- Qualifier
- maintained constant in gradually salinized microshootse1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Moisture percent significantly decreased in directly salinized microshoots whereas it was maintained constant in gradually salinized microshoots”
Claim · model-written summary
Carbohydrate content decreased at 50 and 75 mM NaCl but increased at 100 mM NaCl.
- Taxon
- CucumberCucumis sativust0
- Treatment
- NaCle1
- Outcome
- Carbohydrates contente1
- Qualifier
- decreased at 50 and 75 mM NaCl, but increased at 100 mM NaCle1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Carbohydrates content decreased at 50 and 75 mM NaCl, but increased at 100 mM NaCl”
Claim · model-written summary
Elevated salinity significantly reduced microshoot crude protein content.
- Taxon
- CucumberCucumis sativust0
- Treatment
- Elevated salinitye1
- Outcome
- crude protein contente1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Elevated salinity significantly reduced microshoot crude protein content”
Claim · model-written summary
Elevated salinity significantly increased proline and reducing sugars content.
- Taxon
- CucumberCucumis sativust0
- Treatment
- Elevated salinitye1
- Outcome
- proline and reducing sugars contente1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Elevated salinity significantly reduced microshoot crude protein content and increased proline and reducing sugars content”
Claim · model-written summary
Gradually salinized microshoots accumulated higher moisture, reducing sugars, soluble protein, crude protein and proline, and lower fat and carbohydrates, than directly salinized ones.
- Taxon
- CucumberCucumis sativust0
- Treatment
- gradually salinizede1
- Outcome
- moisture, reducing sugars, soluble protein, crude protein, prolinee1
- Direction
- highere1
- Qualifier
- lower fat and carbohydratese1
- Comparator
- directly exposed to salt stresse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cucumber”
e1“Microshoots accumulated higher moisture, reducing sugars, soluble protein, crude protein, proline and lower fat and carbohydrates when gradually salinized than when directly exposed to salt stress”
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