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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.

Mechanismauthor interpretationoriginal resultmeasured

Claim · model-written summary

Extended mitotic activity progressively reduced the relative frequency of G2 cells.

Taxon: Vicia fabaVicia fabae1
Outcome: relative frequency of G2 cellse0
Direction: decreasee0
Qualifier: extended mitotic activitye0

Verbatim

e0
“This extended mitotic activity produces a progressive decrease in relative frequency of G2 cells”
✓ located verbatim in the source · abstract, characters 443–539

e1
“in Vicia faba”
✓ located verbatim in the source · abstract, characters 249–262

Title

Relationship Between DNA Synthesis and Water Content During Ripening ofVicia FabaSeed

Alberto Brunori Caryologia 1967. doi:10.1080/00087114.1967.10796271

Other claims from this paper (5)

Observation DNA synthesis stopped at 75% cotyledon water content.
Observation Mitotic activity continued above 65% water content.
Observation Some G2 cells had not reached G1 at full ripening.
Observation Reserve accumulation persisted while water content exceeded 55%.
Mechanism The authors infer distinct critical water levels limit the examined ripening processes.

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.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Salt reduced stomatal size and aperture in both buckwheat and bean.

Taxon: buckwheat ( Fagopyrum esculentum Moench.) and beans ( Vicia faba L.)Fagopyrum esculentumVicia fabae0
Treatment: NaCle0
Outcome: size and stomata apperturee4
Direction: decreaseinferrede4

Not reportedComparator

Verbatim

e0
“The impact of 100 mM and 250 mM NaCl on the stomatal apparatus and the relative water content in the buckwheat ( Fagopyrum esculentum Moench.) and beans ( Vicia faba L.)”
✓ located verbatim in the source · abstract, characters 0–169

e4
“salt negatively affects the size and stomata apperture, and reduces the relative water content in the experimental plants”
✓ located verbatim in the source · abstract, characters 257–378

Title

STOMATAL BEHAVIOR OF FAGOPYRUM ESCULENTUM MOENCH. AND VICIA FABA L. PLANTS UNDER THE NaCl SALINITY

I. Derkach; N. Kovalska; Ch. Sembai; et al. Visnyk of Lviv University Biological series 2017. doi:10.30970/vlubs.2017.75.20

Other claims from this paper (4)

Intervention effect NaCl kept the relative water content of buckwheat consistently lower than the control at all timepoints.
Intervention effect Under NaCl, the relative water content of beans gradually increased and caught up with the control by day 7.
Intervention effect Vicia faba responded faster than Fagopyrum esculentum to salinity in stomatal closure.
Mechanism The increase in relative water content in beans may partly be caused by stomatal closure.

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“decrease in relative water content”

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