Abstract
Growth and nutrient acquisition of pepper (Capsicum annuum L.) cv. Bonanza were studied under salt stress in Hoagland’s solution. The plants were treated for 23 days with salinity induced by incorporating different concentrations (0.0 (control), 50, 100, 150 or 200 mM) of NaCl to the nutrient solution. At harvest, shoot biomass, shoot length, fresh weight and dry weight of shoot and root were determined. Slight reduction was obtained in growth represented by shoot length and number, leaf number and dry weight when seedlings were directly exposed to NaCl stress from 0.0 to 100 mM. At higher concentrations (150 or 200 mM), growth parameters were adversely affected and seedlings died thereafter. Relative water content (RWC) of the plant decreased under saline conditions in both shoots and roots. Compared to the control, the relative water content (RWC) in the shoots and roots of pepper decreased by 7.2% for shoots and 14.8% for roots at 200 mM NaCl level, respectively. The total crude protein content of plants was substantially lower under salt stress as compared with the control. Elevated salinity significantly reduced crude protein in shoots and roots as well. Mineral elements K, P, N, Na, Fe, Zn, Cu and Mn in shoot and root were also analyzed. Increasing salinity levels reduced the uptake of N, P, K and Fe, and increased Na, Mn, Cu and Zn contents. Salinity changes the available concentration of these elements in soils due to an increase in the solubility of micronutrients under saline conditions. Reduction in pepper growth as a result of salinity may be attributed to ion toxicity associated with excessive uptake of Na. Pepper is susceptible and cannot survive under conditions of high salinity or can survive but with decreased yield.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 10
Claim · model-written summary
NaCl from 0 to 100 mM slightly reduced seedling growth traits.
- Taxon
- hot pepper (Capsicum annuum L.)
Capsicum annuumt0 - Treatment
- NaCl stress from 0.0 to 100 mMe0
- Outcome
- shoot length and number, leaf number and dry weighte0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Slight reduction was obtained in growth represented by shoot length and number, leaf number and dry weight when seedlings were directly exposed to NaCl stress from 0.0 to 100 mM”
t0“hot pepper (Capsicum annuum L.)”
Claim · model-written summary
At 150 or 200 mM NaCl, growth was adversely affected.
- Taxon
- hot pepper (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- 150 or 200 mMe0
- Outcome
- growth parameterse0
- Direction
- adversely affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At higher concentrations (150 or 200 mM), growth parameters were adversely affected and seedlings died thereafter.”
t0“hot pepper (Capsicum annuum L.)”
Claim · model-written summary
Seedlings died after exposure to 150 or 200 mM NaCl.
- Taxon
- hot pepper (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- 150 or 200 mMe0
- Outcome
- seedlings diede0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At higher concentrations (150 or 200 mM), growth parameters were adversely affected and seedlings died thereafter.”
t0“hot pepper (Capsicum annuum L.)”
Claim · model-written summary
At 200 mM NaCl, shoot relative water content decreased 7.2% versus control.
Verbatim
e0“Compared to the control, the relative water content (RWC) in the shoots and roots of pepper decreased by 7.2% for shoots and 14.8% for roots at 200 mM NaCl level, respectively.”
Claim · model-written summary
At 200 mM NaCl, root relative water content decreased 14.8% versus control.
Verbatim
e0“Compared to the control, the relative water content (RWC) in the shoots and roots of pepper decreased by 7.2% for shoots and 14.8% for roots at 200 mM NaCl level, respectively.”
Claim · model-written summary
Salt stress lowered total crude protein content compared with control.
- Taxon
- hot pepper (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- salt stresse0
- Outcome
- total crude protein contente0
- Direction
- lowere0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total crude protein content of plants was substantially lower under salt stress as compared with the control.”
t0“hot pepper (Capsicum annuum L.)”
Claim · model-written summary
Elevated salinity significantly reduced crude protein in shoots and roots.
- Taxon
- hot pepper (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- Elevated salinitye0
- Outcome
- crude protein in shoots and rootse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Elevated salinity significantly reduced crude protein in shoots and roots as well.”
t0“hot pepper (Capsicum annuum L.)”
Claim · model-written summary
Increasing salinity reduced uptake of N, P, K and Fe.
- Taxon
- hot pepper (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- Increasing salinity levelse0
- Outcome
- uptake of N, P, K and Fee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing salinity levels reduced the uptake of N, P, K and Fe, and increased Na, Mn, Cu and Zn contents.”
t0“hot pepper (Capsicum annuum L.)”
Claim · model-written summary
Increasing salinity increased Na, Mn, Cu and Zn contents.
- Taxon
- hot pepper (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- Increasing salinity levelse0
- Outcome
- Na, Mn, Cu and Zn contentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing salinity levels reduced the uptake of N, P, K and Fe, and increased Na, Mn, Cu and Zn contents.”
t0“hot pepper (Capsicum annuum L.)”
Claim · model-written summary
The authors attributed reduced growth under salinity to ion toxicity from excessive Na uptake.
Verbatim
e0“Reduction in pepper growth as a result of salinity may be attributed to ion toxicity associated with excessive uptake of Na.”
The same questions in other papers
sodium chloride · growth · Capsicum annuum (sweet pepper)Results differ
10 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
9 papers more in this group
See all 13 papers →salinity · quality: protein · Capsicum annuum (sweet pepper)Positive and negative results
1 in the opposite direction
- positive
salinity · nutrient: content · Capsicum annuum (sweet pepper)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- negative
4 papers more in this group
See all 8 papers →salinity · growth · Capsicum annuum (sweet pepper)Positive and negative results
29 papers in the same direction as this paper · 2 in the opposite direction
- negative
- positive
- positive
28 papers more in this group
See all 32 papers →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.