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“dry weight decrease”

12 matchesgrouped into 2 categories

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plus 1 non-evaluative

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2010 ’20

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Organism: Pistacia vera ✕

Taxon groups are the verbatim names found in the abstracts (case-insensitive), not normalised: maize, corn and Zea mays are separate groups here. The Organism view merges them through NCBI Taxonomy.

pistachio 11

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Associationobservedoriginal resultnegativemeasured

Claim · model-written summary

At high densities, each 1,000 mealybug-days corresponded to 0.105 kg less total dry weight per tree.

Taxon: PistachioPistacia verat0
Interactor: mealybuge0pest
Outcome: total dry weight per treee0
Direction: decreasee0
Value: 0.105 kge0
Qualifier: 1,000 mealybug-dayse0

Verbatim

e0
“for every 1,000 mealybug-days, there was a decrease in total dry weight per tree of 0.105 kg”
✓ located verbatim in the source · abstract, characters 892–984

t0
“Pistachio”
✓ located verbatim in the source · title, characters 106–115

Title

Crop Loss Relationships and Economic Injury Levels forFerrisia gilli(Hemiptera: Pseudococcidae) Infesting Pistachio in California

David R. Haviland; Robert H. Beede; Kent M. Daane Journal of Economic Entomology 2015. doi:10.1093/jee/tov223

Other claims from this paper (6)

Intervention effectobservedoriginal resultnegativesignificant (as stated)measured

Claim · model-written summary

At the highest salinity after 42 days, root dry weight fell in nonmycorrhizal plants.

Taxon: pistachioPistacia verat0
Treatment: highest salinity levele0
Outcome: root dry weight (RDW)e0
Direction: decreasee0
Qualifier: 42 days after the start of salt treatment (DAT)e0
Comparator: controle0

Verbatim

e0
“root dry weight (RDW) showed a significant decrease at the highest salinity level 42 days after the start of salt treatment (DAT) in comparison with control (EC of 0.5 dSm-1)”
✓ located verbatim in the source · abstract, characters 582–756

e1
“In a greenhouse experiment, plant growth and rates of uptake and root to shoot transport of chloride and sodium were investigated in seedlings of pistachio (Pistacia vera cv. Badami-Riz-Zarand) inoculated with Glomus mosseae and exposed for 21 and 42 days with four salinity levels (0.5, 3.0, 6.0 and 9.0 dSm-1).”
✓ located verbatim in the source · abstract, characters 0–312

e2
“Mycorrhizal (+M) plants maintained greater root and shoot biomass at all salinity levels compared to non-mycorrhizal (-M) plants”
✓ located verbatim in the source · abstract, characters 313–441

e3
“In -M plants, salt intensity had no significant effect on shoot dry weight (SDW) and leaf dry weight (LDW) on each of harvesting dates but root dry weight (RDW) showed a significant decrease at the highest salinity level 42 days after the start of salt treatment (DAT) in comparison with control (EC of 0.5 dSm-1).”
✓ located verbatim in the source · abstract, characters 443–757

e4
“In +M plants, SDW was increased with an increase in salt intensity especially in the first harvesting date.”
✓ located verbatim in the source · abstract, characters 758–865

e5
“In conclusion, the study indicates that pistachio tolerance to salt stress is improved by mycorrhizal colonization, although the salinity levels used in this work could not induce biomass reduction in -M pistachio plants, higher levels of salinity should be investigated in order to optimize the effect of this symbiosis.”
✓ located verbatim in the source · abstract, characters 1115–1436

t0
“pistachio”
✓ located after whitespace/quote normalisation · title, characters 62–71

Title

Role of Mycorrhizal Symbiosis in Growth and Salt Avoidance of Pistachio Plants

M. H. Shamshiri; F. Pourizadi; Hamid Reza Karimi DOAJ (DOAJ: Directory of Open Access Journals) 2014

Other claims from this paper (9)

Intervention effect Mycorrhizal pistachio maintained greater root and shoot biomass at every salinity level.
Intervention effect Salinity did not significantly change shoot or leaf dry weight in nonmycorrhizal plants.
Association Shoot dry weight increased with salinity in mycorrhizal plants, especially at the first harvest.
Association Root dry weight also increased with salinity in mycorrhizal plants.
Intervention effect Leaf dry weight did not respond to salinity in mycorrhizal plants.
Intervention effect Mycorrhizal plants had lower chloride and sodium uptake and root to shoot transport.
Intervention effect Mycorrhizal colonization reduced chloride and sodium accumulation.
Observation The authors concluded that mycorrhizal colonization improves pistachio salt tolerance.
Recommendation The authors recommended testing higher salinity levels.

Intervention effectobservedoriginal resultno effectnot significant (as stated)measured

Claim · model-written summary

Salinity did not significantly change shoot or leaf dry weight in nonmycorrhizal plants.

Taxon: pistachioPistacia verat0
Treatment: salt intensitye0
Outcome: shoot dry weight (SDW) and leaf dry weight (LDW)e0
Direction: no significant effecte0
Qualifier: on each of harvesting datese0
Comparator: controle3

Verbatim

e0
“salt intensity had no significant effect on shoot dry weight (SDW) and leaf dry weight (LDW) on each of harvesting dates”
✓ located verbatim in the source · abstract, characters 457–577

e1
“In a greenhouse experiment, plant growth and rates of uptake and root to shoot transport of chloride and sodium were investigated in seedlings of pistachio (Pistacia vera cv. Badami-Riz-Zarand) inoculated with Glomus mosseae and exposed for 21 and 42 days with four salinity levels (0.5, 3.0, 6.0 and 9.0 dSm-1).”
✓ located verbatim in the source · abstract, characters 0–312

e2
“Mycorrhizal (+M) plants maintained greater root and shoot biomass at all salinity levels compared to non-mycorrhizal (-M) plants”
✓ located verbatim in the source · abstract, characters 313–441

e3
“In -M plants, salt intensity had no significant effect on shoot dry weight (SDW) and leaf dry weight (LDW) on each of harvesting dates but root dry weight (RDW) showed a significant decrease at the highest salinity level 42 days after the start of salt treatment (DAT) in comparison with control (EC of 0.5 dSm-1).”
✓ located verbatim in the source · abstract, characters 443–757

e4
“In +M plants, SDW was increased with an increase in salt intensity especially in the first harvesting date.”
✓ located verbatim in the source · abstract, characters 758–865

e5
“In conclusion, the study indicates that pistachio tolerance to salt stress is improved by mycorrhizal colonization, although the salinity levels used in this work could not induce biomass reduction in -M pistachio plants, higher levels of salinity should be investigated in order to optimize the effect of this symbiosis.”
✓ located verbatim in the source · abstract, characters 1115–1436

t0
“pistachio”
✓ located after whitespace/quote normalisation · title, characters 62–71

Title

Role of Mycorrhizal Symbiosis in Growth and Salt Avoidance of Pistachio Plants

M. H. Shamshiri; F. Pourizadi; Hamid Reza Karimi DOAJ (DOAJ: Directory of Open Access Journals) 2014

Other claims from this paper (9)

Intervention effect Mycorrhizal pistachio maintained greater root and shoot biomass at every salinity level.
Intervention effect At the highest salinity after 42 days, root dry weight fell in nonmycorrhizal plants.
Association Shoot dry weight increased with salinity in mycorrhizal plants, especially at the first harvest.
Association Root dry weight also increased with salinity in mycorrhizal plants.
Intervention effect Leaf dry weight did not respond to salinity in mycorrhizal plants.
Intervention effect Mycorrhizal plants had lower chloride and sodium uptake and root to shoot transport.
Intervention effect Mycorrhizal colonization reduced chloride and sodium accumulation.
Observation The authors concluded that mycorrhizal colonization improves pistachio salt tolerance.
Recommendation The authors recommended testing higher salinity levels.

Pistacia vera 1

Show all 1 →

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Fresh and dry plant weight of pistachio decreased by approximately 40%.

Taxon: Pistacia veraPistacia verat0
Outcome: fresh and dry plant weighte0
Direction: decreaseinferrede0
Value: approximately 40%e0

Not reportedTreatmentComparator

Verbatim

t0
“Pistacia vera L.”
✓ located verbatim in the source · title, characters 80–96

e0
“approximately 40% in fresh and dry plant weight”
✓ located verbatim in the source · abstract, characters 465–512

Title

Determination of the Effect of Harpin Protein on NaCl Salt Stress in Pistachio (Pistacia vera L.) Seeds

Selçuk BİNİCİ; Civan ÇELİK; Fatma YILDIRIM; et al. Türk doğa ve fen dergisi :/Türk doğa ve fen dergisi 2022. doi:10.46810/tdfd.1120976

Other claims from this paper (12)

Intervention effect Plant height of pistachio decreased by 20% at the end of the treatment.
Intervention effect Root length of pistachio decreased by 43%.
Intervention effect Superoxide dismutase activity increased by 171%.
Intervention effect Catalase activity increased by 285%.
Intervention effect Ascorbate peroxidase activity increased by 390%.
Intervention effect Chlorophyll a content decreased by 47%.
Intervention effect Chlorophyll b content decreased by 42%.
Intervention effect Chlorophyll a+b content decreased by 43%.
Intervention effect Harpin applications protected the chlorophyll content related to photosynthesis.
Intervention effect Harpin applications increased the diameter of the stem and root.
Intervention effect Harpin applications decreased stress enzyme activities.
Recommendation The authors suggest harpin protein may help increase drought and salinity stress tolerance in pistachio plants, especially at early seedling stages.

Lexical search (BM25). All words must match; if nothing does, any word. Organism names also match every spelling of the same organism. No semantic search yet.

“dry weight decrease”

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pistachio 11

Pistacia vera 1