Abstract
Cabbage plants treated with growth retardants CCC (2-chloroethyl/trimethylammoninm chloride) and B-9 (N,N-dimethyiaminosuccinamic acid) were grown in light in temperature-controlled chambers. It was shown that progressively reduced temperature gave rise to slackened growth, accumulation of dry weight, reduced saturation of tissue with water, increased osmotic potential of cell sap, and increased content of reducing sugars. Considerable increase in the water-soluble protein content was also found. It seems that during the hardening process water-soluble compounds are primarily synthesized. Furthermore, a part of the water-insoluble compounds is converted into soluble compounds. The retardants investigated gave rise to enhanced leaf succulence, increased osmotic potential of cell sap, and, primarily, increased content of watersoluble protein and nonprotein compounds, but only in the hardened plants. Frost damage caused by a temperature of -10 C also was much less in the hardened plants, especially in the hardened plants treated with growth retardants. It seems that a temperature of +5 C may be designated as the hardening temperature for cabbage. With cabbage, CCC appears to be a more effective substance than B-9
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Claims 14
Claim · model-written summary
Progressively reduced temperature slowed growth in cabbage.
- Taxon
- Cabbage
Brassica oleracea var. capitatae0 - Treatment
- progressively reduced temperaturee1
- Outcome
- growthe1
- Direction
- decreaseinferrede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e1“It was shown that progressively reduced temperature gave rise to slackened growth, accumulation of dry weight, reduced saturation of tissue with water, increased osmotic potential of cell sap, and increased content of reducing sugars”
Claim · model-written summary
Progressively reduced temperature increased dry weight accumulation in cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- progressively reduced temperaturee1
- Outcome
- dry weighte1
- Direction
- increaseinferrede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e1“It was shown that progressively reduced temperature gave rise to slackened growth, accumulation of dry weight, reduced saturation of tissue with water, increased osmotic potential of cell sap, and increased content of reducing sugars”
Claim · model-written summary
Progressively reduced temperature reduced tissue water saturation in cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- progressively reduced temperaturee1
- Outcome
- saturation of tissue with watere1
- Direction
- reducede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e1“It was shown that progressively reduced temperature gave rise to slackened growth, accumulation of dry weight, reduced saturation of tissue with water, increased osmotic potential of cell sap, and increased content of reducing sugars”
Claim · model-written summary
Progressively reduced temperature increased osmotic potential of cell sap in cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- progressively reduced temperaturee1
- Outcome
- osmotic potential of cell sape1
- Direction
- increasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e1“It was shown that progressively reduced temperature gave rise to slackened growth, accumulation of dry weight, reduced saturation of tissue with water, increased osmotic potential of cell sap, and increased content of reducing sugars”
Claim · model-written summary
Progressively reduced temperature increased reducing sugar content in cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- progressively reduced temperaturee1
- Outcome
- content of reducing sugarse1
- Direction
- increasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e1“It was shown that progressively reduced temperature gave rise to slackened growth, accumulation of dry weight, reduced saturation of tissue with water, increased osmotic potential of cell sap, and increased content of reducing sugars”
Claim · model-written summary
Water-soluble protein content increased in cabbage under progressively reduced temperature.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- progressively reduced temperaturee1
- Outcome
- water-soluble protein contente2
- Direction
- increasee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e1“It was shown that progressively reduced temperature gave rise to slackened growth, accumulation of dry weight, reduced saturation of tissue with water, increased osmotic potential of cell sap, and increased content of reducing sugars”
e2“Considerable increase in the water-soluble protein content was also found”
Claim · model-written summary
Water-soluble compounds are primarily synthesized during the hardening process in cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Outcome
- water-soluble compoundse3
- Qualifier
- during the hardening processe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e3“It seems that during the hardening process water-soluble compounds are primarily synthesized”
Claim · model-written summary
Part of the water-insoluble compounds is converted into soluble compounds during hardening.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Outcome
- soluble compoundse4
- Qualifier
- a part of the water-insoluble compounds is converted into soluble compoundse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e4“Furthermore, a part of the water-insoluble compounds is converted into soluble compounds”
Claim · model-written summary
Growth retardants enhanced leaf succulence in cabbage, but only in hardened plants.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- retardants investigatede5
- Outcome
- leaf succulencee5
- Direction
- enhancede5
- Qualifier
- but only in the hardened plantse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e5“The retardants investigated gave rise to enhanced leaf succulence, increased osmotic potential of cell sap, and, primarily, increased content of watersoluble protein and nonprotein compounds, but only in the hardened plants”
Claim · model-written summary
Growth retardants increased osmotic potential of cell sap in cabbage, but only in hardened plants.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- retardants investigatede5
- Outcome
- osmotic potential of cell sape5
- Direction
- increasede5
- Qualifier
- but only in the hardened plantse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e5“The retardants investigated gave rise to enhanced leaf succulence, increased osmotic potential of cell sap, and, primarily, increased content of watersoluble protein and nonprotein compounds, but only in the hardened plants”
Claim · model-written summary
Growth retardants increased water-soluble protein and nonprotein compounds in cabbage, but only in hardened plants.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- retardants investigatede5
- Outcome
- content of watersoluble protein and nonprotein compoundse5
- Direction
- increasede5
- Qualifier
- but only in the hardened plantse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e5“The retardants investigated gave rise to enhanced leaf succulence, increased osmotic potential of cell sap, and, primarily, increased content of watersoluble protein and nonprotein compounds, but only in the hardened plants”
Claim · model-written summary
Frost damage at -10 C was much less in hardened cabbage, especially with growth retardants.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- the hardened plantse6
- Outcome
- Frost damagee6
- Direction
- much lesse6
- Qualifier
- especially in the hardened plants treated with growth retardantse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage plants treated with growth retardants CCC”
e6“Frost damage caused by a temperature of -10 C also was much less in the hardened plants, especially in the hardened plants treated with growth retardants”
Claim · model-written summary
A temperature of +5 C may be designated as the hardening temperature for cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatae7
- Outcome
- hardening temperaturee7
- Value
- +5 Ce7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“It seems that a temperature of +5 C may be designated as the hardening temperature for cabbage. With cabbage, CCC appears to be a more effective substance than B-9”
Claim · model-written summary
CCC appears to be a more effective substance than B-9 for cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatae7
- Treatment
- CCCe7
- Outcome
- effective substancee7
- Direction
- more effectivee7
- Comparator
- B-9e7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“It seems that a temperature of +5 C may be designated as the hardening temperature for cabbage. With cabbage, CCC appears to be a more effective substance than B-9”