Abstract
Abstract In this study, the effects of salt stress on the germination of common beans (Phaseolus vulgaris), a major source of affordable plant protein and an important staple in Nigeria were examined. The three salts that were applied at concentrations of 100 ppm, 500 ppm and 1000 ppm were sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3). Distilled water was utilised as the control in this study. To find out how well they responded in terms of germination, growth, and nutritional value, white and brown bean cultivars were evaluated. Priming of 200 healthy seeds in the respective prepared salt solutions was done using a completely randomised design. Growth metrics such biomass, shoot length and root length, germination rate and leaf spread were measured and moisture content was ascertained by the germination. The results showed that salinity stress significantly affected both growth performance and proximate composition. Sodium chloride (NaCl) had the most detrimental effect, particularly at higher concentrations where it reduced biomass and overall plant development. Sodium bicarbonate (NaHCO₃) was comparatively less harmful, while potassium chloride (KCl) exhibited moderate effects with some treatments maintaining relatively better growth performance. In addition, analysis of seed nutritional composition revealed that crude protein content remained relatively stable across all treatments, ranging from approximately 11.96% to 13.31%, indicating that protein levels were not significantly influenced by salt type or concentration. However, carbohydrate content varied noticeably with NaCl treatments showing minimal change, NaHCO₃ causing moderate increases and KCl leading to a progressive rise in carbohydrate levels, reaching the highest values at increased concentrations. The control sample showed moderate nutritional values, while untreated sowing seeds exhibited the highest carbohydrate content reflecting their natural composition prior to treatment. Also, white bean cultivars demonstrated greater tolerance to moderate salinity stress compared to brown beans, particularly during germination and early shoot development. Overall, the study concludes that salinity stress reduces both growth and nutritional quality of common beans, with sodium chloride being the most harmful and sodium bicarbonate the least. It is therefore recommended that salt-tolerant cultivars be introduced alongside improved soil and water management practices to prevent sodium accumulation, as well as further research into the biochemical and molecular mechanisms of salt tolerance to support sustainable bean production in saline-prone regions.
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Claims 10
Claim · model-written summary
Sodium chloride reduced bean biomass and development most strongly at higher concentrations.
- Taxon
- COMMON BEANSt0
- Treatment
- Sodium chloride (NaCl)e0
- Outcome
- biomass and overall plant developmente0
- Direction
- reducede0
- Qualifier
- particularly at higher concentrationse0
Not reportedComparator
Verbatim
e0“Sodium chloride (NaCl) had the most detrimental effect, particularly at higher concentrations where it reduced biomass and overall plant development”
t0“COMMON BEANS”
Claim · model-written summary
Sodium bicarbonate was less harmful to bean growth than sodium chloride.
- Taxon
- COMMON BEANSt0
- Treatment
- Sodium bicarbonate (NaHCO₃)e0
- Outcome
- less harmfule0
- Direction
- less harmfule0
Not reportedComparator
Verbatim
e0“Sodium bicarbonate (NaHCO₃) was comparatively less harmful”
t0“COMMON BEANS”
Claim · model-written summary
Some potassium chloride treatments maintained relatively better bean growth.
Not reportedComparator
Verbatim
e0“potassium chloride (KCl) exhibited moderate effects with some treatments maintaining relatively better growth performance”
t0“COMMON BEANS”
Claim · model-written summary
Seed crude protein remained stable across salt treatments, about 11.96% to 13.31%.
- Taxon
- COMMON BEANSt0
- Treatment
- all treatmentse0
- Outcome
- crude protein contente0
- Direction
- remained relatively stablee0
- Value
- 11.96% to 13.31%e0
Not reportedComparator
Verbatim
e0“crude protein content remained relatively stable across all treatments, ranging from approximately 11.96% to 13.31%”
t0“COMMON BEANS”
Claim · model-written summary
Sodium chloride caused minimal change in bean seed carbohydrate content.
Not reportedComparator
Verbatim
e0“carbohydrate content varied noticeably with NaCl treatments showing minimal change”
t0“COMMON BEANS”
Claim · model-written summary
Sodium bicarbonate moderately increased bean seed carbohydrate content.
Not reportedComparator
Verbatim
e0“NaHCO₃ causing moderate increases”
e1“carbohydrate content varied noticeably”
t0“COMMON BEANS”
Claim · model-written summary
Potassium chloride progressively increased bean seed carbohydrate content, highest at higher concentrations.
- Taxon
- COMMON BEANSt0
- Treatment
- KCle0
- Outcome
- carbohydrate levelse0
- Direction
- progressive risee0
- Qualifier
- at increased concentrationse0
Not reportedComparator
Verbatim
e0“KCl leading to a progressive rise in carbohydrate levels, reaching the highest values at increased concentrations”
t0“COMMON BEANS”
Claim · model-written summary
Untreated sowing seeds had the highest carbohydrate content.
Verbatim
e0“untreated sowing seeds exhibited the highest carbohydrate content”
t0“COMMON BEANS”
Claim · model-written summary
White bean cultivars tolerated moderate salinity better than brown beans during germination and early shoot development.
Verbatim
e0“white bean cultivars demonstrated greater tolerance to moderate salinity stress compared to brown beans, particularly during germination and early shoot development”
Claim · model-written summary
The authors recommend introducing salt-tolerant cultivars with improved soil and water management.
Verbatim
e0“It is therefore recommended that salt-tolerant cultivars be introduced alongside improved soil and water management practices”
t0“COMMON BEANS”
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