Tolerance to salt stress applied on two local varieties of durum wheat, Benbachir and Sémito
Paper Details
Tolerance to salt stress applied on two local varieties of durum wheat, Benbachir and Sémito
Abstract
In arid and semi -arid areas, especially around the Mediterranean regions, soil salinity is a major abiotic factor that reduce agricultural yields in several crops. The wheat is facing this problem in Algeria. This study aims to compare the behavior of two local varieties of durum wheat under different concentration of NaCl: 0; 25; 50; 75; 100 mM. The results obtained show that the response to salt stress applied to both varieties “Benbachir” and “Sémito” is different in metabolic point of view, The synthesis of chlorophyll in the Benbachir variety results in a very highly significant difference (p ≤ 1 ‰) of the 25 mM dose compared to the control for chl(a). For Sémito variety, the synthesis of chlorophyll present a no-significant difference for chl(a) and carotenoids. For Benbachir variety, difference equal averages treated by doses of 25 and 75 mM total protein is very highly significant (p ≤ 1 ‰) . in the variety Sémito the difference in mean total protein is not significant.
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Gheraibia Haïfa, Souiki Lynda, Derbal Nora, Berrebbah Houria, Djebar Mohamed Reda (2014), Tolerance to salt stress applied on two local varieties of durum wheat, Benbachir and Sémito; JBES, V4, N1, January, P54-58
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