Effet de la salinité sur la croissance des deux variétés de bananier « grande naine » et « petite naine » et leur nutrition minérale au Maroc

Ghezal

et al. 2018

IJAB

This study was conducted to evaluate the effect of seed bio-priming on the salinity tolerance of pepper (Capsicum annuum L. var Chargui). The pretreatment was carried out by the aqueous extracts of Padina pavonica (at 60 g/L) and Jania rubens (at 80 g/L). The tests were carried out at 0, 3 and 12 g/L of salt for germination and 0 and 3 g/L for the growth which was conducted in hydroponics. Seeds were soaked in these extracts, and two batches were considered (treated and untreated (control)). The results showed that the effect of salt was harmful on the integrity of the membrane, respiration, and mineral (Potasium and Posphorus) compositions of pepper. Nevertheless, it increased proline, total soluble sugars, sodium and secondary metabolites accumulation. the pretreatment showed that the best tolerance to salt stress in pepper was due to a better oxidative status demonstrated by the reduction of oxidative damage (reduction of leakage of electrolytes and MDA content), accumulation of secondary metabolites, at better hydration resulting from more efficient osmotic adjustment due to the accumulation of osmotica (proline, total soluble sugar, potassium and phosphorus) and an increase in metabolic activity by the improving breathing. This technique of biological pretreatment may submit with agriculture an interesting tool to increase plant tolerance to salt stress and to find an alternative to any chemical use.

Section: Discussionsupporting

confidence: 92%

Improving Salt Tolerance in Pepper by Bio-Priming with Padina pavonica and Jania rubens Aqueous Extracts

Ghezal

et al. 2018

IJAB

“…Ces résultats sont en accord avec ceux obtenus par MaaouiaHouimli et al (2011) chez trois variétés de piments (Capsicum annuum L.) dont la production moyenne de biomasse sèche aérienne par plante de l'ensemble des variétés à diminué de l'ordre de 42,2% pour une concentration de NaCl de 6 g/l. Ce constat a été aussi fait sur Washingtonia filifera L. (Daroui et al, 2013) et sur deux variétés de banane (Belfakih et al, 2013).…”

Section: Discussionunclassified

Effet de la salinité sur la croissance et la production de biomasse de deux provenances de <i>Jatropha curcas</i> L. cultivés en serre

Ly¹,

Kumar²,

Diouf³

et al. 2014

Int. J. Bio. Chem. Sci

RESUMELa salinisation des sols est un processus important de dégradation des sols. Ce phénomène ne cesse de prendre de l'ampleur. Il affecte la croissance et le rendement des cultures. L'utilisation d'espèces à usages multiples telle que Jatropha curcas L. et capable de se développer dans ces milieux est d'une importance capitale. Cette étude a porté sur l'effet de différentes concentrations de NaCl (0 g/l, 2 g/l, 4 g/l, 8 g/l, 16 g/l et 35 g/l) pendant une durée de 42 jours sur des jeunes plants de deux provenances (Nioro et Kaffrine) de Jatropha curcas L en condition de serre vitrée. La tolérance des deux provenances par rapport aux différentes concentrations de NaCl a été étudiée en tenant compte des paramètres de croissance et de rendement. Les résultats ont montré que la hauteur des tiges, le diamètre au collet, la biomasse sèche des parties aériennes et des parties racinaires évalués à la fin de l'expérience varient en fonction du niveau du stress salin. Les deux provenances ont montré une tolérance à la salinité manifestée par la réduction d'un appareil aérien et racinaire important. La provenance Nioro présente une croissance des organes aériens plus importante que celle de Kaffrine. Cependant, la provenance Kaffrine produit plus de biomasse sèche aérienne. Cette différence se situe au niveau de la quantité de biomasse sèche apportée par les tiges.

“…Thus, an appropriate concentration of potassium in the soil is necessary for the production of pineapples of good quality [4]. Potassium is absorbed by the plants under its ionic form K + to regulate the osmotic pressure as well as the opening and closing of the stomata [5,6]. This mineral is also used as a cofactor in the enzymatic reactions and biochemical [5].…”

Section: Introductionmentioning

confidence: 99%

“…Potassium is absorbed by the plants under its ionic form K + to regulate the osmotic pressure as well as the opening and closing of the stomata [5,6]. This mineral is also used as a cofactor in the enzymatic reactions and biochemical [5]. According to Antonio, et al [7], the application of a high amount of potassium in the pineapple inhibits the internal browning of the fruit at maturity.…”

Section: Introductionmentioning

confidence: 99%

Effects of Potassium Fertilization for Pineapple on Internal Browning of Fruit in Post-Harvest Conservation

Souleymane¹,

Edwige-Salomé²,

Laurent³

et al. 2019

JAC

Resistance to internal browning of pineapple fruits depends on several factors such as the cultural techniques through mineral fertilization. The objective of this work is to study the effects of the potassium fertilization for pineapple on internal browning of fruit in post-harvest conservation. The experiments have been carried out on the site of the University Nangui Abrogoua (Abidjan, Côte d’Ivoire) of July 2015 to the end of October 2016. Potassium has been applied according to four modalities of treatments (T0; T1; T2 and T3) made in 2nd, 4, 6 and 7th months (respectively) after plantation. The incidence of internal browning (IB), the phenolic content, sugars and ascorbic acid have been determined after post-harvest conservation of fruit. The activity of phenolic biosynthesis enzymes (PAL and TAL) and oxidation enzymes (PPO and POD) were evaluated. The results showed that BI intensity in pineapple fruit decreases with the potassium amount applied in field. This IB drop was correlated with the content of reducing sugars, total phenols, activity of PAL and the PPO. No symptom of IB was observed on pineapple fruits under treatment T2 (34 g of K2O/plant). Potassium has a depressive effect on phenolic biosynthesis. In effect, it inhibits the IB in the both varieties of pineapple studied that are Smooth Cayenne and MD2.