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Browsing scientific events by Author "Azzedine Fercha"

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    Comparative study of the Environmental impact on the nutritional quality of Durum Wheat (Triticum durum Desf.)
    (Copyright@ EM International, 2021-03-08) Azzedine Fercha
    ABSTRACT In this study, we set out to assess the impact of environment (Khenchela vs. Constantine) on the nutritional qualities of two durum wheat genotypes grown extensively in Algeria (Waha vs. GTA- dur). Based on our results, the absence of an ‘Environmental’ effect upon the content of insoluble proteins, TKW (Thousand Kernel Weight), and in the absence of qualitative analysis of insoluble proteins (electrophoresis analysis), we concluded that these parameters are not very associated with culture conditions in both regions (soil type, farming practices, etc.), which does not seem to be stressful for the cultivation of wheat. However, the variation of the content of the wheat grains in soluble sugars and soluble proteins appear to reflect better the impact of changing environment upon the composition of the nutrient grains and therefore the quality of this preferred nutritional foodstuff of all Algerians in particular as couscous and porridge.
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    Some Physiological and Biochemical Effects of NaCl Salinity on Durum Wheat (Triticum durum Desf.)
    (Advances in Biological Research, 2011) Azzedine Fercha
    Abstract: The main objective of this study was to examine the effects of NaCl on the leaf growth and some physiological and biochemical characteristics of an Algerian durum wheat (var. Waha) landrace. NaCl (150 mM),as compared to control plants, significantly reduced all the leaf-growth parameters as leaf area (33%), leaf dry weight (41%) and leaf fresh weight (32%), but did not induce any change in the leaf succulence and, consequently, in the leaf RWC. On the other hand, NaCl salinity induced the accumulation of proline (2.25 fold, P<0.05) and soluble sugars (60%, P<0.01) in the leaves of durum wheat seedlings. However, while photosynthetic pigments content do not undergo important change, total carotenoids content decreased (14%) under salt stress conditions. NaCl treatment enhanced significantly the accumulation of H2O2 (4.0-fold, P<0.01) and led to lipid peroxidation. All of these parameters and the interaction among them were analyzed usingANOVA and multiple correlation analysis. The importance of the interactions between osmolytes andantioxidants in determining the salt tolerance of durum wheat was discussed.