Claim · model-written summary
Water and salt stress significantly decreased fresh and dry weight of faba bean genotypes.
- Taxon
- faba bean
Vicia fabae1 - Treatment
- water and salt stresse0
- Outcome
- fresh and dry weighte0
- Direction
- decreasee0
Not reportedComparator
Verbatim
e0“Expose the faba bean genotypes (1, 2, 3, 4 and 5) to water and salt stress leads to significant decrease in fresh and dry weight, total protein and NPK%”
e1“five divergent faba bean genotypes”
Title
Egyptian Journal of Agronomy 2015. doi:10.21608/agro.2015.67
Other claims from this paper (7)
- Intervention effect Water and salt stress significantly decreased total protein and NPK% in faba bean genotypes.
- Association Tolerant faba bean genotypes G1 and G2 had higher protein content than sensitive genotypes G4 and G5.
- Intervention effect Drought and salt stress increased total phenolic compounds and total free amino acids in faba bean.
- Intervention effect Aliphatic unsubstituted and cyclic amino acids increased under drought and salt stress in all faba bean genotypes.
- Association Proline content in faba bean showed a marked increase under drought and salt stress.
- Association Aliphatic substituted amino acids decreased in tolerant faba bean genotypes under drought and salt stress.
- Association Aliphatic substituted amino acids increased in sensitive faba bean genotypes under drought and salt stress.