Abstract
Soil salinity is a permanent threat to the survival of plants. The choice of a salt tolerant species could be a solution to this constraint. This paper focuses on the concept of adaptation and sensitivity during the vegetative phase of sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M). Plants were stressed with different concentrations of NaCl ranging from 0, 25, 50 to 150 mM/l NaCl for 60 days. The results obtained showed that the application of stress results in a moderate decrease in plant size and the content of Chlorophyll a, b which declined during times of stress. An increase in proline content and soluble sugars was recorded in the leaves. It could be an indicator of salinity tolerance which explains the maintenance of a good water status among the studied plants. Regarding the ionic content (K+ and Na + ), salt stress caused a significant decrease in the content of K + , and a significant increase in Na+ content in both pepper varieties. Concerning anatomical structure of stems, the action of combined salts (50-150Mmol/L) causes a decrease in the size of the parenchymal cells, as well as the diameter of xylem vessels. It is concluded that the variety Super Marconi (Sp) is more tolerant to salinity compared to the variety Marconi (M). Hence, they have a significant role to play in agriculture, food, and economy.
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 7
Claim · model-written summary
NaCl stress moderately decreased plant size of pepper
- Taxon
- Capsicum annuum
Capsicum annuume7 - Treatment
- NaCle6
- Outcome
- plant sizee1
- Direction
- decreasee1
- Qualifier
- moderatee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M)”
e6“Plants were stressed with different concentrations of NaCl ranging from 0, 25, 50 to 150 mM/l NaCl for 60 days”
e1“the application of stress results in a moderate decrease in plant size and the content of Chlorophyll a, b which declined during times of stress”
Claim · model-written summary
NaCl stress decreased chlorophyll a and b content of pepper
- Taxon
- Capsicum annuumCapsicum annuume7
- Treatment
- NaCle6
- Outcome
- content of Chlorophyll a, be1
- Direction
- declinede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M)”
e6“Plants were stressed with different concentrations of NaCl ranging from 0, 25, 50 to 150 mM/l NaCl for 60 days”
e1“the application of stress results in a moderate decrease in plant size and the content of Chlorophyll a, b which declined during times of stress”
Claim · model-written summary
NaCl stress increased proline content and soluble sugars in pepper leaves
- Taxon
- Capsicum annuumCapsicum annuume7
- Organ / stage
- leavese2
- Treatment
- NaCle6
- Outcome
- proline content and soluble sugarse2
- Direction
- increasee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M)”
e6“Plants were stressed with different concentrations of NaCl ranging from 0, 25, 50 to 150 mM/l NaCl for 60 days”
e2“An increase in proline content and soluble sugars was recorded in the leaves”
Claim · model-written summary
Salt stress decreased K+ content in both pepper varieties
- Taxon
- Capsicum annuumCapsicum annuume7
- Material
- Super marconi (Sp) and Marconi (M)e7
- Treatment
- salt stresse3
- Outcome
- content of K +e3
- Direction
- decreasee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M)”
e3“salt stress caused a significant decrease in the content of K + , and a significant increase in Na+ content in both pepper varieties”
Claim · model-written summary
Salt stress increased Na+ content in both pepper varieties
- Taxon
- Capsicum annuumCapsicum annuume7
- Material
- Super marconi (Sp) and Marconi (M)e7
- Treatment
- salt stresse3
- Outcome
- Na+ contente3
- Direction
- increasee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M)”
e3“salt stress caused a significant decrease in the content of K + , and a significant increase in Na+ content in both pepper varieties”
Claim · model-written summary
Combined salts decreased parenchymal cell size and xylem vessel diameter in pepper stems
- Taxon
- Capsicum annuumCapsicum annuume7
- Organ / stage
- stemse0
- Treatment
- combined salts (50-150Mmol/L)e4
- Outcome
- size of the parenchymal cells, as well as the diameter of xylem vesselse4
- Direction
- decreasee4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M)”
e4“the action of combined salts (50-150Mmol/L) causes a decrease in the size of the parenchymal cells, as well as the diameter of xylem vessels”
e0“Concerning anatomical structure of stems”
Claim · model-written summary
Super Marconi is more tolerant to salinity than Marconi
- Taxon
- Capsicum annuumCapsicum annuume7
- Material
- Super Marconi (Sp)e5
- Outcome
- tolerant to salinitye5
- Direction
- more tolerante5
- Comparator
- Marconi (M)e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sweet pepper (Capsicum annuum L.) variety: Super marconi (Sp) and Marconi (M)”
e5“It is concluded that the variety Super Marconi (Sp) is more tolerant to salinity compared to the variety Marconi (M)”
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 →sodium chloride · physiology: pigments · Capsicum annuum (sweet pepper)Results agree
6 papers in the same direction as this paper
- negative
- negative
- negative
3 papers more in this group
See all 7 papers →salinity · molecular: metabolites · Capsicum annuum (sweet pepper)Positive and negative results
5 papers in the same direction as this paper · 1 in the opposite direction
- positive
- negative
- negative
3 papers more in this group
See all 7 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
- positive
- positive
- negative
28 papers more in this group
See all 32 papers →salinity · physiology: ion balance · Capsicum annuum (sweet pepper)Results agree
1 paper in the same direction as this paper
- negative
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.