Abstract
The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C. There were no differences between the ascorbic acid contents of wheat grown at the three higher temperatures. Ascorbic acid content was dependent on the stage of development at all temperatures. At 1.5 °C, the ascorbic acid content increased during the first 6 weeks of growth (shoots about 15 mm) and then decreased rapidly. This variation in ascorbic acid content was closely associated with the increase and decrease in cold hardiness of wheat grown under similar conditions.Ascorbic acid content was highest in shoots, intermediate in roots, and lowest in the endosperm of wheat grown for 6 weeks at 1.5 °C.At hardening temperatures (1.5° and 3 °C) the more cold hardy winter wheat varieties had higher contents of ascorbic acid. At higher temperatures the differences between varieties were small. The ranking of varieties by ascorbic acid content could be influenced by relative stages of growth.Artificial cold hardiness was imparted to winter wheat seedlings by feeding them aqueous ascorbic acid solutions of adequate concentration. The ascorbic acid content of leaves required for artificial hardening appeared to be similar to that accumulated in sprouts hardened fully by growth at low temperature.
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Claims 12
Claim · model-written summary
Ascorbic acid content of winter wheat varieties was much higher at a hardening temperature of 1.5 °C than at higher temperatures.
- Taxon
- winter wheat varieties
Triticum aestivume0 - Treatment
- hardening temperature of 1.5 °Ce0
- Outcome
- ascorbic acid contente0
- Direction
- much highere0
- Comparator
- higher temperatures of 5°, 10°, or 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C”
Claim · model-written summary
Wheat grown at the three higher temperatures showed no differences in ascorbic acid content.
- Taxon
- wheatTriticum aestivume1
- Treatment
- the three higher temperaturese1
- Outcome
- ascorbic acid contentse1
- Direction
- no_changeinferrede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“There were no differences between the ascorbic acid contents of wheat grown at the three higher temperatures”
Claim · model-written summary
Ascorbic acid content of winter wheat was dependent on the stage of development at all temperatures.
- Taxon
- winter wheatTriticum aestivume0
- Organ / stage
- stage of developmente2
- Outcome
- Ascorbic acid contente2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C”
e2“Ascorbic acid content was dependent on the stage of development at all temperatures”
Claim · model-written summary
At 1.5 °C ascorbic acid content of winter wheat increased during the first 6 weeks of growth.
- Taxon
- winter wheatTriticum aestivume0
- Treatment
- 1.5 °Ce3
- Outcome
- ascorbic acid contente3
- Direction
- increasede3
- Qualifier
- during the first 6 weeks of growthe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C”
e3“At 1.5 °C, the ascorbic acid content increased during the first 6 weeks of growth (shoots about 15 mm) and then decreased rapidly”
Claim · model-written summary
At 1.5 °C ascorbic acid content of winter wheat decreased rapidly after the first 6 weeks of growth.
- Taxon
- winter wheatTriticum aestivume0
- Treatment
- 1.5 °Ce3
- Outcome
- ascorbic acid contente3
- Direction
- decreased rapidlye3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C”
e3“At 1.5 °C, the ascorbic acid content increased during the first 6 weeks of growth (shoots about 15 mm) and then decreased rapidly”
Claim · model-written summary
Variation in ascorbic acid content was closely associated with changes in cold hardiness of wheat.
- Taxon
- wheatTriticum aestivume4
- Compound
- ascorbic acide4
- Outcome
- cold hardinesse4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“This variation in ascorbic acid content was closely associated with the increase and decrease in cold hardiness of wheat grown under similar conditions”
Claim · model-written summary
Ascorbic acid content was highest in shoots of wheat grown for 6 weeks at 1.5 °C.
- Taxon
- wheatTriticum aestivume5
- Organ / stage
- shootse5
- Outcome
- Ascorbic acid contente5
- Direction
- higheste5
- Qualifier
- intermediate in roots, and lowest in the endosperme5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Ascorbic acid content was highest in shoots, intermediate in roots, and lowest in the endosperm of wheat grown for 6 weeks at 1.5 °C”
Claim · model-written summary
The more cold hardy winter wheat varieties had higher ascorbic acid contents at hardening temperatures of 1.5° and 3 °C.
- Taxon
- winter wheatTriticum aestivume6
- Material
- more cold hardy winter wheat varietiese6
- Treatment
- hardening temperatures (1.5° and 3 °C)e6
- Outcome
- contents of ascorbic acide6
- Direction
- highere6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“At hardening temperatures (1.5° and 3 °C) the more cold hardy winter wheat varieties had higher contents of ascorbic acid”
Claim · model-written summary
At higher temperatures the differences in ascorbic acid between winter wheat varieties were small.
- Taxon
- winter wheatTriticum aestivume0
- Treatment
- higher temperaturese7
- Outcome
- differences between varietiese7
- Direction
- no_changeinferrede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C”
e7“At higher temperatures the differences between varieties were small”
Claim · model-written summary
The ranking of winter wheat varieties by ascorbic acid content could be influenced by relative stages of growth.
- Taxon
- winter wheatTriticum aestivume0
- Outcome
- ranking of varieties by ascorbic acid contente6
- Qualifier
- relative stages of growthe6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C”
e6“The ranking of varieties by ascorbic acid content could be influenced by relative stages of growth”
Claim · model-written summary
Feeding winter wheat seedlings aqueous ascorbic acid solutions imparted artificial cold hardiness.
- Taxon
- winter wheat seedlingsTriticum aestivume5
- Treatment
- feeding them aqueous ascorbic acid solutionse5
- Compound
- ascorbic acide5
- Outcome
- cold hardinesse5
- Direction
- increaseinferrede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Artificial cold hardiness was imparted to winter wheat seedlings by feeding them aqueous ascorbic acid solutions of adequate concentration”
Claim · model-written summary
The ascorbic acid content of leaves needed for artificial hardening appeared similar to that of fully hardened sprouts.
- Taxon
- winter wheatTriticum aestivume0
- Compound
- ascorbic acide7
- Outcome
- ascorbic acid content of leavese7
- Direction
- no_changeinferrede7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content of winter wheat varieties, germinated in the dark at various temperatures on the surface of moist vermiculite, was much higher at a hardening temperature of 1.5 °C than at higher temperatures of 5°, 10°, or 20 °C”
e7“The ascorbic acid content of leaves required for artificial hardening appeared to be similar to that accumulated in sprouts hardened fully by growth at low temperature”
The same questions in other papers
infection · tolerance: abiotic · Triticum aestivum (wheat)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- negative
- positive
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.