Abstract
The effects of low temperature (5 °C and 12°C) and drought treatments on leaf soluble protein content and free amino acid content have been investigated in four species, which were ranked according to chilling-sensitivity: pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity). Drought treatment caused a 30–40% decrease in protein levels, and in all but the mung bean, a 100–200% increase in free amino acid concentration. Four days chilling at 5°C, 85% r.h. caused leaf water content to decrease by almost 50% in the mung bean, but by only approximately 6–7% in the other three species. During this treatment the leaf soluble protein content decreased in all four species although the decrease was greatest and most rapid in the mung bean, commencing with 8 h of chilling (coinciding closely with the onset of water loss), and decreasing by over 80% after 4 d. In the chill-sensitive species (but not in the pea) the decrease in protein content was accompanied by an increase in free amino acid content. However, on a mgg−1 dry wt. basis, this increase was insufficient to account for all the protein lost. When plants of each species were chilled at 5°C, 100% r.h., water loss was greatly reduced or prevented and there was no significant decrease in leaf soluble protein. It is concluded that the protein decrease which occurred at 5°C, 85% r.h., was a response to water loss and not the direct result of low temperature. However, chilling at 100% r.h. did cause an increase in free amino acid content of the chill-sensitive species, suggesting that this was a direct response to low temperature. Although drought treatment caused a 6–20 fold increase in free proline content in the leaves of the four species examined, chilling (5°C) and chill-hardening (12°C) caused little change in free proline content, indicating that the accumulation of this ‘protective’ amino acid is unlikely to contribute to the effectiveness of the chill-hardening treatment.
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Claims 12
Claim · model-written summary
Drought decreased leaf protein levels by 30–40% in the four species.
- Taxon
- pea
Lathyrus oleraceuse1 - Treatment
- Drought treatmente0
- Outcome
- protein levelse0
- Direction
- decreasee0
- Value
- 30–40%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drought treatment caused a 30–40% decrease in protein levels”
e1“pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
Claim · model-written summary
Drought increased free amino acids by 100–200% except in mung bean.
- Taxon
- mung bean
.jpg?width=60)
Vigna radiatae0 - Treatment
- Drought treatmente1
- Outcome
- free amino acid concentratione0
- Direction
- increasee0
- Value
- 100–200%e0
- Qualifier
- all but the mung beane0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“in all but the mung bean, a 100–200% increase in free amino acid concentration”
e1“Drought treatment caused a 30–40% decrease in protein levels”
Claim · model-written summary
Four days of chilling reduced mung bean leaf water content by almost 50%.
- Taxon
- mung beanVigna radiatae0
- Treatment
- Four days chilling at 5°C, 85% r.h.e0
- Outcome
- leaf water contente0
- Direction
- decreasee0
- Value
- almost 50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Four days chilling at 5°C, 85% r.h. caused leaf water content to decrease by almost 50% in the mung bean”
Claim · model-written summary
The same chilling reduced leaf water content by approximately 6–7% in the other three species.
- Taxon
- peaLathyrus oleraceuse1
- Treatment
- Four days chilling at 5°C, 85% r.h.e2
- Outcome
- leaf water contente2
- Direction
- decreasee2
- Value
- approximately 6–7%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“but by only approximately 6–7% in the other three species”
e1“pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
e2“Four days chilling at 5°C, 85% r.h. caused leaf water content to decrease”
Claim · model-written summary
Chilling reduced leaf soluble protein in all four species, especially mung bean.
- Taxon
- mung beanVigna radiatae0
- Treatment
- Four days chilling at 5°C, 85% r.h.e2
- Outcome
- leaf soluble protein contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During this treatment the leaf soluble protein content decreased in all four species although the decrease was greatest and most rapid in the mung bean”
e1“pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
e2“Four days chilling at 5°C, 85% r.h.”
Claim · model-written summary
Mung bean protein fell by over 80% after four days of chilling.
- Taxon
- mung beanVigna radiatae1
- Treatment
- Four days chilling at 5°C, 85% r.h.e2
- Outcome
- leaf soluble protein contente1
- Direction
- decreasinge0
- Value
- over 80%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decreasing by over 80% after 4 d”
e1“leaf soluble protein content decreased in all four species although the decrease was greatest and most rapid in the mung bean”
e2“Four days chilling at 5°C, 85% r.h.”
Claim · model-written summary
Protein loss under chilling coincided with increased amino acids in chill-sensitive species, but the increase could not account for all lost protein.
- Taxon
- mung beanVigna radiatae1
- Outcome
- free amino acid contente0
- Direction
- increasee0
- Qualifier
- insufficient to account for all the protein loste0
- Comparator
- peae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In the chill-sensitive species (but not in the pea) the decrease in protein content was accompanied by an increase in free amino acid content. However, on a mgg−1 dry wt. basis, this increase was insufficient to account for all the protein lost”
e1“mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
Claim · model-written summary
At 100% relative humidity, chilling greatly reduced or prevented water loss.
- Taxon
- peaLathyrus oleraceuse1
- Treatment
- chilled at 5°C, 100% r.h.e0
- Outcome
- water losse0
- Direction
- reduced or preventede0
Not reportedComparator
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)”
Claim · model-written summary
At 100% relative humidity, chilling caused no significant fall in leaf soluble protein.
- Taxon
- peaLathyrus oleraceuse1
- Treatment
- chilled at 5°C, 100% r.h.e0
- Outcome
- leaf soluble proteine0
- Direction
- no significant decreasee0
Not reportedComparator
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 and there was no significant decrease in leaf soluble protein”
e1“pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
Claim · model-written summary
Chilling at 100% humidity increased free amino acids in chill-sensitive species.
- Taxon
- mung beanVigna radiatae1
- Treatment
- chilling at 100% r.h.e0
- Outcome
- free amino acid contente0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chilling at 100% r.h. did cause an increase in free amino acid content of the chill-sensitive species”
e1“mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
Claim · model-written summary
Drought increased leaf free proline 6–20 fold.
- Taxon
- peaLathyrus oleraceuse1
- Treatment
- drought treatmente0
- Outcome
- free proline contente0
- Direction
- increasee0
- Value
- 6–20 folde0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“drought treatment caused a 6–20 fold increase in free proline content in the leaves of the four species examined”
e1“pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
Claim · model-written summary
Chilling and hardening caused little change in leaf free proline.
- Taxon
- peaLathyrus oleraceuse1
- Treatment
- chilling (5°C) and chill-hardening (12°C)e0
- Outcome
- free proline contente0
- Direction
- little changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chilling (5°C) and chill-hardening (12°C) caused little change in free proline content”
e1“pea (chill-resistant), mung bean (highly chill-sensitive), and tomato and french bean (intermediate chilling-sensitivity)”
The same questions in other papers
drought · molecular: expression · Lathyrus oleraceus (pea)Positive and negative results
2 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →cold · physiology: water · Vigna radiata (mung bean)Results agree
3 papers in the same direction as this paper
- negative
- negative
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.