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“yield decrease”

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2020

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paper W7126411466 ✕

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced grain yield relative to H0 by 42%–45%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: grain yielde0
Direction: decreasee0
Value: 42%–45%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced water absorption relative to H0 by 16%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: water absorptione0
Direction: decreasee0
Value: 16%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced dough softening relative to H0 by 15%–17%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: dough softeninge0
Direction: decreasee0
Value: 15%–17%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced grain proteins relative to H0 by 42%–47%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: grain proteinse0
Direction: decreasee0
Value: 42%–47%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced grain starch relative to H0 by 5%–6%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: grain starche0
Direction: decreasee0
Value: 5%–6%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced sedimentation value relative to H0 by 20%–21%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: sedimentation valuee0
Direction: decreasee0
Value: 20%–21%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: breakdown viscositye0
Direction: decreasee0
Value: 29%–35%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced mixing tolerance index relative to H0 by 40–48%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: mixing tolerance indexe0
Direction: decreasee0
Value: 40–48%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

H1 heat reduced solvent retention capacity relative to H0 by 15%–20%.

Taxon: wheatTriticum aestivumt0
Treatment: H 1e0
Outcome: solvent retention capacitye0
Direction: decreasee0
Value: 15%–20%e0
Comparator: H 0e0

Verbatim

e0
“Larger decrease in grain yield (42%–45%), water absorption (16%), dough softening (15%–17%), grain proteins (42%–47%), grain starch (5%–6%), sedimentation value (20%–21%), breakdown viscosity (29%–35%), mixing tolerance index (40–48%) and solvent retention capacity (15%–20%) was recorded under ‘H 1 ’ compared to ‘H 0 ’”
✓ located verbatim in the source · abstract, characters 729–1049

t0
“Bread Wheat”
✓ located verbatim in the source · title, characters 106–117

Title

Exogenous Potassium Triggered Improvements in Yield, Quality, and Baking Traits of Terminal Heat‐Stressed Bread Wheat

Muhammad Shahid; Muhammad Farrukh Saleem; Amna Saleem; et al. New Zealand Journal of Crop and Horticultural Science 2026. doi:10.1002/nzc2.70017

Other claims from this paper (13)

Intervention effect H1 heat reduced grain yield relative to H0 by 42%–45%.
Intervention effect H1 heat reduced water absorption relative to H0 by 16%.
Intervention effect H1 heat reduced dough softening relative to H0 by 15%–17%.
Intervention effect H1 heat reduced grain proteins relative to H0 by 42%–47%.
Intervention effect H1 heat reduced grain starch relative to H0 by 5%–6%.
Intervention effect H1 heat reduced sedimentation value relative to H0 by 20%–21%.
Intervention effect H1 heat reduced breakdown viscosity relative to H0 by 29%–35%.
Intervention effect H1 heat reduced mixing tolerance index relative to H0 by 40–48%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain yield relative to control by 15%–16%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain proteins relative to control by 14%–15%.
Intervention effect Foliar potassium at 60 g L −1 K raised grain starch relative to control by 6%–8%.
Intervention effect Foliar potassium at 60 g L −1 K raised sedimentation value relative to control by 30%–34%.
Association Yield and quality traits were strongly positively correlated with baking attributes.

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“yield decrease”

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