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首页> 外文OA文献 >Contribution to the study of adaptation of durum wheatudcultivars (Triticum durum Desf.) to organic farming: grain yield,stability and technological and nutritional quality
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Contribution to the study of adaptation of durum wheatudcultivars (Triticum durum Desf.) to organic farming: grain yield,stability and technological and nutritional quality

机译：对硬粒小麦适应性研究的贡献 ud有机耕种的小麦（Triticum durum Desf。）：谷物产量，稳定性以及技术和营养品质

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The objective of this study is to investigate the potential of different durum wheat varieties that could be adapted for organic farming. In this context, four experimental years studies (2001, 2002, 2003 and 2004) were carried out in order to assess fourteen durum wheat varieties including nine old and five improved varieties conducted under organic and conventional cultivation methods and in two cereal growing locations : Kef "Boulifa" : low semi-arid and Bousalem “El Kodia” : higher semi-arid. Studied parameters included (i) grain yield, (ii) yield stability using coefficient of variation, linear regression coefficient, deviations from regression, ecovalence of Wricke, ecovalence of Shukla, ecovalence of Plaisted and Peterson and superiority index of Lin and Binns, (iii) technological and nutritional quality of the whole grain, dry matter, specific weight, proteins, amino acids, mineral content, gluten, amylasic activity and baking strength.udResults of the agronomic traits indicated that grain yield is on the average lower under organic cultivation compared to conventional methods (23.2 and 29.8 qx/ha SEM=0.18 qx/ha respectively). However, varieties performance under this environment changed in dry year as was the case in 2001. Data analysis indicated high production potential of some varieties such as Khiar, Ben Bechir and INRAT69 (24.7, 24.6 and 24.4 qx/ha respectively) under organic farming method. INRAT69 was found stable for grain yield under organic farming with low coefficient of variation (33 %) and a linear regression coefficient close to one (bi=0.94). Khiar and Ben Bechir varieties, identified for organic cultivation, were unstable.udResults of the technological and nutritional quality were influenced by the cultivation method. The organic method affected positively specific grain weight (80.3 vs 78.3 kg/hl, SEM=0.03 kg/hl), proline contents (1.154 vs 1.146 g/100g of FM) and cystéine (0.216 vs 0.186 g/100g of FM), gluten index which is responsible for the rheological properties of dough (64.73 vs 61.46 %) and amylasic activity (406.7 vs 442.6 s, SEM=1.78 s). Contrary to the organic method, grain protein content is better in the conventional method (13.9 vs 13.5 %/MF, ESM=0.008 %/MF).udOrganic cultivation of INRAT69 variety was found to be associated with high nutritional and technological quality parameters such us grain weight, dry matter, total amino acids content, gluten index and amylasic activity.udRegardless of the cultivation method, results showed that old varieties Badri, Jnah Khortifa and Hamira have high protein and total amino acids content (> 16 %/FM and > 14.5 g/100g FM, respectively). These varieties should be considered by breeders in selection and breeding programs of durum wheat for organic farming. udBased on these results, only INRAT69 variety could be potentially used in organic agriculture not only because its stable yield, but also because of its higher technological and nutritional quality. This variety could also be adapted for manufacturing organic pasta and couscous.ud
机译：这项研究的目的是研究可以适用于有机农业的不同硬粒小麦品种的潜力。在这种情况下，进行了四个实验年研究（2001、2002、2003和2004），以评估在有机谷物和常规栽培方法下以及在两个谷物种植地点进行的十四种硬粒小麦品种，包括九种老品种和五种改良品种。 “ Boulifa”：低半干旱，Bousalem“ El Kodia”：高半干旱。研究的参数包括（i）谷物产量，（ii）使用变异系数，线性回归系数，回归偏差，Wricke的生态价，Shukla的生态价，Plasteded和Peterson的生态价以及Lin和Binns的优势指数的稳定度，（iii ）全谷物的技术和营养品质，干物质，比重，蛋白质，氨基酸，矿物质含量，面筋，淀粉活性和烘烤强度。 ud农艺性状的结果表明，有机耕作的谷物平均产量较低与传统方法相比（SEM分别为23.2 qx / ha和29.8 qx / ha）。然而，这种环境下的品种表现在干旱年份发生了变化，如2001年的情况。数据分析表明，有机耕作方法下一些品种（如Khiar，Ben Bechir和INRAT69）的生产潜力很高（分别为24.7、24.6和24.4 qx / ha）。 。发现INRAT69在有机耕作下对谷物产量稳定，变异系数低（33％），线性回归系数接近1（bi = 0.94）。确定用于有机栽培的Khiar和Ben Bechir品种不稳定。 ud栽培方法对技术和营养品质的影响。有机法对正比谷物重量（80.3 vs 78.3 kg / hl，SEM = 0.03 kg / hl），脯氨酸含量（1.154 vs 1.146 g / 100g FM）和半胱氨酸（0.216 vs 0.186 g / 100g FM），面筋产生积极影响该指数负责面团的流变特性（64.73 vs 61.46％）和淀粉活性（406.7 vs 442.6 s，SEM = 1.78 s）。与有机方法相反，常规方法中谷物蛋白质含量更高（13.9 vs 13.5％/ MF，ESM = 0.008％/ MF）。 ud发现INRAT69品种的有机栽培与高营养和技术质量参数有关，例如我们的谷物重量，干物质，总氨基酸含量，面筋指数和淀粉糊化活性。 ud无论采用哪种种植方法，结果都表明，老品种Badri，Jnah Khortifa和Hamira具有较高的蛋白质和总氨基酸含量（> 16％/ FM和> 14.5 g / 100g FM）。育种人员应在用于有机农业的硬粒小麦的选择和育种计划中考虑这些品种。 ud基于这些结果，不仅因为INRAT69品种产量稳定，而且由于其更高的技术和营养品质，它也有可能在有机农业中使用。此品种还可以用于制造有机面食和蒸粗麦粉。 ud

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    Sassi Khaled;

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  • 年度 2008
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