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“decrease in relative water content”

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Organism: Vicia faba ✕

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

The pathogen decreased infected-leaf relative water content.

Taxon: Vicia fabaVicia fabae1
Treatment: pathogene0
Interactor: Botrytis fabaeBotrytis fabaee1pathogen
Outcome: relative water content (RWC)e0
Direction: decreasee0

Not reportedComparator

Verbatim

e0
“pathogen caused marked decrease in relative water content (RWC) of infected leaves”
✓ located verbatim in the source · abstract, characters 723–805

e1
“Vicia faba leaves infected by Botrytis fabae”
✓ located verbatim in the source · abstract, characters 353–397

Title

Faba Bean Can Adapt to Chocolate Spot Disease by Pretreatment with Shikimic and Salicylic Acids through Osmotic Adjustment, Solutes Allocation and Leaf Turgidity

Heshmat S. Aldesuquy; Zakaria Baka; Mohmad A. Abass; et al. DOAJ (DOAJ: Directory of Open Access Journals) 2014

Other claims from this paper (15)

Intervention effect The pathogen decreased leaf osmotic pressure and total soluble sugar.
Intervention effect The pathogen decreased Na+, K+ and Ca2+ inorganic osmolytes.
Intervention effect The pathogen decreased Mg2+ and Cl- inorganic osmolytes.
Intervention effect The pathogen increased proline, total soluble nitrogen and organic acids.
Intervention effect Infection increased saturation water deficit.
Intervention effect Shikimic acid increased proline, total soluble sugars and total soluble nitrogen in infected plants.
Intervention effect Salicylic acid increased proline, total soluble sugars and total soluble nitrogen in infected plants.
Intervention effect The acid combination increased proline, total soluble sugars and total soluble nitrogen in infected plants.
Intervention effect Shikimic acid increased organic acids, osmotic pressure and relative water content in infected leaves.
Intervention effect Salicylic acid increased organic acids, osmotic pressure and relative water content in infected leaves.
Intervention effect The acid combination increased organic acids, osmotic pressure and relative water content in infected leaves.
Recommendation The authors suggest using chemical inducers as protective controls to restore osmotic adjustment and turgidity.
Intervention effect Shikimic acid increased resistance to chocolate spot disease.
Intervention effect Salicylic acid increased resistance to chocolate spot disease.
Intervention effect The acid interaction increased resistance to chocolate spot disease.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Infection increased saturation water deficit.

Taxon: Vicia fabaVicia fabae1
Treatment: pathogene0
Interactor: Botrytis fabaeBotrytis fabaee1pathogen
Outcome: saturation water deficit (SWD)e0
Direction: increasede0

Not reportedComparator

Verbatim

e0
“pathogen caused marked decrease in relative water content (RWC) of infected leaves and as a consequence the saturation water deficit (SWD) was increased.”
✓ located verbatim in the source · abstract, characters 723–876

e1
“Vicia faba leaves infected by Botrytis fabae”
✓ located verbatim in the source · abstract, characters 353–397

Title

Faba Bean Can Adapt to Chocolate Spot Disease by Pretreatment with Shikimic and Salicylic Acids through Osmotic Adjustment, Solutes Allocation and Leaf Turgidity

Heshmat S. Aldesuquy; Zakaria Baka; Mohmad A. Abass; et al. DOAJ (DOAJ: Directory of Open Access Journals) 2014

Other claims from this paper (15)

Intervention effect The pathogen decreased leaf osmotic pressure and total soluble sugar.
Intervention effect The pathogen decreased Na+, K+ and Ca2+ inorganic osmolytes.
Intervention effect The pathogen decreased Mg2+ and Cl- inorganic osmolytes.
Intervention effect The pathogen increased proline, total soluble nitrogen and organic acids.
Intervention effect The pathogen decreased infected-leaf relative water content.
Intervention effect Shikimic acid increased proline, total soluble sugars and total soluble nitrogen in infected plants.
Intervention effect Salicylic acid increased proline, total soluble sugars and total soluble nitrogen in infected plants.
Intervention effect The acid combination increased proline, total soluble sugars and total soluble nitrogen in infected plants.
Intervention effect Shikimic acid increased organic acids, osmotic pressure and relative water content in infected leaves.
Intervention effect Salicylic acid increased organic acids, osmotic pressure and relative water content in infected leaves.
Intervention effect The acid combination increased organic acids, osmotic pressure and relative water content in infected leaves.
Recommendation The authors suggest using chemical inducers as protective controls to restore osmotic adjustment and turgidity.
Intervention effect Shikimic acid increased resistance to chocolate spot disease.
Intervention effect Salicylic acid increased resistance to chocolate spot disease.
Intervention effect The acid interaction increased resistance to chocolate spot disease.

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