Abstract
Abstract Salinity is a major agricultural problem in arid and semi‐arid regions, resulting in retarded plant growth and reduced crop yield. The purpose of this study was to evaluate the effects of NaCl stress on nitrogen metabolism and protein synthesis in three varieties of green beans, and to select the most salt tolerant and suitable cultivar among the three for cultural practices. To achieve this goal, protein synthesis and protein‐15N content of three green bean cultivars (Phasedus vulgaris L., cv. 'Tender Improved', 'Slim Green', and 'Kentucky Wonder') were compared. This comparison was done by using 15N under three different NaCl salinity levels (Control = 0.3, 2.5, and 5.0 bars osmotic pressures), in Hoagland nutrient solution, in a growth chamber. The 7‐day‐old bean seedlings were grown for 7 additional days in complete Hoagland solution before and 7 days after the completion of salinization with NaCl. This was followed by a 15‐day 15N uptake period after 1SNH4 15NO3 addition to the culture solutions. Plant tissues were analyzed for crude protein and protein‐N (total and 15N) content. The crude protein and protein‐N (total and 15N) content of plants decreased with increased salinity for all three cultivars, however, the Tender Improved variety was the least severely affected by salinity among the three cultivars. Total crude protein and protein‐N content were substantially higher for shoots than for the roots. Nevertheless, shoots were more severely influenced than roots by salt stress when salinized plants were compared with the controls for each plant part. The adverse effect of salinity on protein synthesis was more severe at the highest (5.0 bars osmotic pressure) level of stress. Based on the results of this study, for growing conditions similar to this experiment, the Tender Improved cultivar appears the most salt tolerant and suitable among these three for cultural practices.
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Claims 8
Claim · model-written summary
Crude protein and protein-N decreased with salinity in Tender Improved.
- Taxon
- green beanst0
- Material
- Tender Improvedt1
- Treatment
- increased salinitye0
- Outcome
- crude protein and protein‐N (total and 15N) contente0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“The crude protein and protein‐N (total and 15N) content of plants decreased with increased salinity for all three cultivars”
t0“green beans”
t1“cv. 'Tender Improved'”
Claim · model-written summary
Crude protein and protein-N decreased with salinity in Slim Green.
- Taxon
- green beanst0
- Material
- Slim Greent1
- Treatment
- increased salinitye0
- Outcome
- crude protein and protein‐N (total and 15N) contente0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“The crude protein and protein‐N (total and 15N) content of plants decreased with increased salinity for all three cultivars”
t0“green beans”
t1“Slim Green”
Claim · model-written summary
Crude protein and protein-N decreased with salinity in Kentucky Wonder.
- Taxon
- green beanst0
- Material
- Kentucky Wondert1
- Treatment
- increased salinitye0
- Outcome
- crude protein and protein‐N (total and 15N) contente0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“The crude protein and protein‐N (total and 15N) content of plants decreased with increased salinity for all three cultivars”
t0“green beans”
t1“Kentucky Wonder”
Claim · model-written summary
Tender Improved was least severely affected by salinity among the three cultivars.
Verbatim
e0“the Tender Improved variety was the least severely affected by salinity among the three cultivars”
t0“green beans”
Claim · model-written summary
Shoots had substantially more total crude protein and protein-N than roots.
Verbatim
e0“Total crude protein and protein‐N content were substantially higher for shoots than for the roots”
t0“green beans”
Claim · model-written summary
Salt stress affected shoots more severely than roots relative to controls.
Verbatim
e0“shoots were more severely influenced than roots by salt stress when salinized plants were compared with the controls for each plant part”
t0“green beans”
Claim · model-written summary
Salinity harmed protein synthesis most severely at 5.0 bars osmotic pressure.
- Taxon
- green beanst0
- Treatment
- salinitye0
- Outcome
- protein synthesise0
- Direction
- more severee0
- Qualifier
- highest (5.0 bars osmotic pressure) level of stresse0
Not reportedComparator
Verbatim
e0“The adverse effect of salinity on protein synthesis was more severe at the highest (5.0 bars osmotic pressure) level of stress”
t0“green beans”
Claim · model-written summary
Tender Improved appears the most salt tolerant and suitable cultivar for conditions like the experiment.
Verbatim
e0“for growing conditions similar to this experiment, the Tender Improved cultivar appears the most salt tolerant and suitable among these three for cultural practices”
t0“green beans”
The same questions in other papers
salinity · quality: protein · Phaseolus vulgaris (common bean)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- negative
4 papers more in this group
See all 8 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.