Excerpts

Fatty acids from C 20 to C 30 were mainly even-numbered carbon chains with an increasing trend for C 28 and C 30 during development ( Figure 5B and Supplementary Materials —waxes).

The most prominent components in cutin, C 16 - and C 18 -type monomers, exhibited a decreasing trend in their ratio from 9.1 to 6.5 in “Jixin” and from 10.8 to 7.4 in “Tianhuangpi” ( Table 1 ).

Crop water productivity also indicated an increasing trend with N fertilization, and it was positively associated with plant N uptake and grain yield.

NUE has also indicated a decreasing trend with an increase in N fertilization rates (Barbieri et al., 2008 ) due to high levels of N in the soil, and NUE in rice production systems has decreased (Santiago-Arenas et al., 2021 ).

While only one locus has significant associations, the highly significant association on Chr6 occurs broadly from approximately 49.5–52Mb with the three most significant SNPs (50,556,927; 50,558,124; and 50,574,062).

No visible morphological difference was apparent in the plants following 3 months’ growth in the greenhouse.

Growing Interest There is an increasing trend in publications related to this topic, which will likely continue to increase owing to the need to identify adaptive solutions that can determine the effects of climate change on crops.

It was noteworthy that drought stress caused an increase in four indicators, namely, SOD, POD, CAT, and Pro content, and a highly significant increase in these indicators was observed in StDRO1 overexpression line (35s:StDRO1 in Col.) plants than in Col.

In our study, the NH 4 + –N and NO 3 – –N showed a decreasing trend under DP conditions ( Table 3 ), which may be related to the reduction in ammonification and nitrification rate.

Simultaneously, transcriptional comparisons between GhPRF s-associated CWM- GhAnnex and - GhACT genes in developing fibers also demonstrate a highly significant association (correlation coefficient r = 0.95–1) across geneic comparisons.

In different seasons, both spring and summer minimum temperatures showed an increasing trend, but minimum temperatures in autumn and winter decreased during the study period ( Table 3 ).

In recent decades, human activities have caused grassland degradation and a decreasing trend in NPP of temperate grasslands ( Jiang et al., 2021 ).

Meanwhile, the expression levels of the genes, such as por , psaD, psb28, petE , and LHCB2 , involved in photosynthesis, signaling pathways, and biosynthesis of flavonoids showed a decreasing trend with the intensifying degree of drought treatments ( Figure 8 ).

The red module also showed a trend suggesting its correlation with Y(II), ETR, and qP ( Figure 6 ).

However, Table 5 does not show a clear trend among species for this parameter.

In the GWAS module, there were 192 highly significant peaks on 12 pseudochromosomes associated with traits (root weight and leaf width) related to saponin yield.

A highly significant ( r = −1.0) negative correlation was observed between RDI and YSI.

The differences in plant height between these lines reached a highly significant level, as revealed by the t -test ( Table 1 ; Figure 1 ).

Furthermore, we noted extremely significant correlations between slope and traits related to resource utilization strategy (LCC, LNC, and WD).

However, with the increase in green light content, P n showed a trend of first increasing and then decreasing ( Figure 4A ).

Still, an increasing trend was recorded up to stage C.

The level of carotenoids increased from stage A to B, then later showed a decreasing trend.

The watermelon rind showed a trend of decreasing spectral intensity of the main bands from the early stage (A) to the mature stage (D).

Effect of Salt Stress on the Taste Value of Rice As revealed in this study, the appearance, viscosity, degree of balance, and taste values of rice under salt stress showed a trend of increasing and then decreasing, and hardness exhibited a trend of decreasing and then increasing, and salt stress had significant effect on the appearance ( P = 0.005), hardness ( P = 0.012), viscosity ( p = 0.007), degree of balance ( p = 0.006), and taste value ( p = 0.006).

In this study, the protein content of the salt-tolerant varieties showed a decreasing trend followed by an increasing trend, while the salt-sensitive varieties showed a decreasing trend.