Intervention effectmodel-written summary

High temperature tended to aggravate flooding injury in tomato plants.

A claim from Screening for Flooding Tolerance in the Genus Lycopersicon · 1982

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

High temperature tended to aggravate flooding injury in tomato plants.

Treatment
High temperaturee1
Outcome
injury caused to tomato plants by floodinge1
Direction
aggravatee1
Qualifier
tended toe1

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Solanum lycopersicum
Solanum lycopersicum · TaxonKod B · CC BY-SA 4.0 · Wikimedia Commons ↗

Verbatim

e1

“High temperature tended to aggravate injury caused to tomato plants by flooding”

✓ located verbatim in the source · abstract, characters 9–88

Title

Screening for Flooding Tolerance in the Genus Lycopersicon

C. G. Kuo; J. S. Tsay; B. W. Chen; et al. HortScience 1982. doi:10.21273/hortsci.17.1.76

Other claims from this paper (2)

Record rev-87f4c19c33ea121215fb2c96f09877ea5bb965e73282db95bc0dc091f3d1bc10 · schema claims-v0.9 · position 1 in the model’s answer

heat · crop injury · Solanum lycopersicum (tomato)Positive and negative results

10 papers: 8 positive, 2 negative or no effect

1 paper in the same direction as this claim · 8 in the opposite direction

  1. positive
    All heat treatments reduced chilling injury and decay after three weeks at 2°C.

    Heat treatment to decrease chilling injury in tomato fruit. Effects on lipids, pericarp lesions and fungal growth · 1997

    Opposite direction

  2. positive
    Intermittent warming prevented chilling injury and decay in tomato fruit at both maturity stages.

    Intermittent Warming Reduces Chilling Injury and Decay of Tomato Fruit · 1994 · compared with continuous 9°C storage

    Opposite direction

  3. positive
    Hot water treated tomato fruit had less chilling injury than control fruit after cold storage and ripening.

    Metabolic changes associated with chilling injury tolerance in tomato fruit with hot water pretreatment · 2022 · compared with control

    Opposite direction

  4. positive
    Following heat treatment, produce could be stored at low temperature without chilling injury.

    HEAT TREATMENT TO REDUCE FUNGAL ROTS, INSECT PESTS AND TO EXTEND STORAGE · 1998

    Opposite direction

  5. positive
    Hot water treatment reduced chilling injury in mature green tomatoes.

    Diverse postharvest responses of tomato fruits at different maturity stages to hot water treatment · 2015

    Opposite direction

  6. positive
    Hot water reduced visible chilling injury relative to 20°C water.

    Effect of Hot Water, Immersion Time, and Length of Storage on Chilling Injury of Tomato Fruit · 1997 · compared with control fruit

    Opposite direction

  7. positive
    Both high-temperature treatments reduced chilling injury in tomato fruit.

    Heat Treatments Extend Shelf-life of Tomato Fruit · 1995

    Opposite direction

  8. positive
    Heat treatment reduced chilling injury.

    Effect of Prestorage Hot Water Treatment on Postharvest Ripening of Chill-stored Tomato Fruit · 2004

    Opposite direction

1 paper more in this group

See all 10 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.