沙漠研究 19-1, 229- 232 (2009 )Journal of Arid Land Studies“Desert Technology IX ”
Refereed Paper

Physical Characterization of the Main Local Legume Seeds in Oasis of Chenini
Zeineb KHILA*1, Mansour HADDAD1, Ali FERCHICHI1
Abstract: The seed produced locally are much valued in circles with biotic and abiotic stressand which house promoting exchange such as the oasis. More these seeds are kept; the greater
the chances are reassuring to meet the nourishment of future generations.
In this framework, this study aims identification and characterization of the major seed ofthe local vegetable species in a coastal oasis, that of Chenini. The physical characterization ofthese seeds shows that:- Specific purity is low for the blette be 59.12%, average for the parsley, radishes and carrots
and very high for onion, turnips and cucumber, they are respectively 93.29%m, 94.13% and94.10.
- The high doses of NaCl in irrigation waters have created a regression of germination rates ofspecies studied except for the turnip who keeps a germination rate high enough 82% evenwith the solution 6 g/l NaCl.
Keywords: Germination, Oasis, Seed, Specific purity, Vegetable farming

1. Introduction
Local seeds are produced by the activities self-production based on indigenous knowledges andmechanisms of dissemination premises. They were subject selection on several centuries so they are
relevant to the weather and soil of their region. These seeds are fundamental for the conservation ofgenetic variability necessary for the creation of new varieties strong with senior levels of adaptation todrought and salinity (Dollacker and Rhodes, 2007). In this context, the oasis is one of the most fragile
agro ecosystems, characterized by abiotic stresses: saline, fluid and climate. Their sustainability isdependent on the local vegetation allowing soil conservation and productivity Taeb (1999). Its seeds areconfronted with the use of introduced seed. This has created problems of genetic erosion and disruption ofbiodiversity Hamilton (2001).
These speeding the risk of decline of varieties cultivated food (Fenster et al., 1994; Hufford et al.,2003). In addition, among the most important oasian cultures are legume that indicates a great wealth andvariability. Indeed, the genetic heritage of Tunisian includes very many species and vegetable varieties. Itis known worldwide by its wealth and its properties of resistance to disease, to certain pests and drought
Hamza (1991). In this regard the conservation and preservation of vegetable seeds local become anecessity. This study was intended to establish a physical characterization of seed local of the main
vegetable farming in oasis of Chenini. This characterization will participate to the sustainable
development of oasis by preservation of these seeds.
2. Materiel and methods
The samples of seeds were collected at random from farmers in oasis of Chenini. The species studied(Turnip, cucumber, onion, radishes and blette) were selected because they are the main legume whose
seeds are still produced locally in this oasis.
2.1. Specific Purity
Weight of initial batch of each species as well as the impurities contained have been determined, anddeduct the specific purity by the following formula:(Weight of initial batch) - (Weight impurities) / (Weight initial batch of X 100)2.2. Study of the germination in normal conditions and under stress saline
The study of the germination has been driving under the conditions of the laboratory. For that 25
seeds have been distributed randomly into Petri boxes full of cotton on water. These seeds have been
1

Institute of Arid Regions, Arid and oasis cultivation Laboratory Km 22, 4119 ElFjé Mednine Tunisia*Corresponding Author: E-mail: fatemaazzahra01@yahoo.fr, Fax number: 75 228 088

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subject to a treatment at NaCl with doses ranging from 0 to 6 g/l. Four solutions containing respectively 0(distilled water), 2 (water of oasis), 4 and 6g/l (T1, T2, T3 and T4) were prepared. For each treatment, fourrepetitions have been implemented. The tests during which we counted daily seeds sprouts in each box
lasted 4 days for the Turnip, cucumber and the radish, 5 days for onion, 7 days for the blette.
The comments have focused on:- The Sprouting or the germination rate of seeds (GR): the percentage of seeds can germinate in conditions
well defined.
- The sprouting speed: is the time set by the seeds to germinate. It is expressed by the time to reach 50 %of the sprouting capacity; it is to say to the sprouting of 50% of seeds.
3. Results and discussions
3.1. Specific Purity
The average of specific purity relative to studied species is presented in Table 1. This table showsthat the turnip is species which presents the specific purity higher, followed by cucumber, onion, radish,carrot and parsley respectively: 94. 13%, 94.10%, 93.29%, 87.5%, 84.4 and 79.63%; while the blette isspecies which has the lowest specific purity.
3.2. Germination or sprouting rate of seeds
The purpose of this experiment is to clarify the resistance of each species to salinity. The germination
rates are illustrated by Figure 1.
The analysis of this figure shows that the turnip is more resistant species to the strong dose of NaCl.
Indeed even with the solution 6 g/l this species has kept a germination rate high enough 82%. The seeds ofthe blette offer low resistance to the high salinity. We have registered a germination rate of 11 and 8%,
respectively with the solutions 4 and 6 g/l.
Table 1. Average Purity specific of studied species (%).

Pureté spécifique moyenne
94.10 %
79.63 %
87.5 %
84.4 %
59.12 %
94.13 %
93.29 %

0 g/l 0NaClg/l NaCl

120100Turnip
RadishBletteCucumberonion

80604020012345678Rate of sprouting

Rate of sprouting

Espèces
Cucumberparsley
RadishCarrotBletteTurniponion

g/lNaCl
NaCl
44g/l

100
90807060
50
4030
20100Turnip
RadishBletteCucumberOnion
1

Number of days

2345678g/l NaCl
NaCl
22g/l

10090807060
50
403020100Turnip
RadishBletteCucumber
Onion

Rate of sprouting

Rate of sprouting

Number of days

g/l NaCl
NaCl
66g/l
100
80
6040200112345672345678Turnip
RadishBletteCucumberOnion

Number of days

Number of days

Fig. 1. The rate of germination variation of different species studied dealt with the concentrations 0- 2- 4 and 6 g/l of NaCl.

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Seeds of cucumber not stand up to high dose of NaCl (4 g/l) a rate of sprouting of 9 %. The
germination rates of radish decreases with increasing doses of NaCl in irrigation water. For onion, thegermination rate does not diminish with the solution 6 g/l of NaCl. We mention that the testing ofsprouting on the carrot and parsley revealed no result even after 27 days. It seems that seeds collected areoutdated.
3.3. Effect of salinity on the speed of sprouting
Table 2 represents the speed of sprouting of each species for the various level of salinity.
This table shows that the blette is species which presents the lowest speed of sprouting. Indeed, withthe 4 treatments his germination rates did not reach 50% even after 7 days (168 hours). However, theturnip presents the greatest speed of sprouting. Treaty to distilled water, its germination rates reached 50%
before the first 24 hours. In addition, he keeps the best speed of sprouting even in the presence of 4 and 6g/l of NaCl either 34 hours.
As for the radish, to germinate 50 % of its seeds have put more than 80 hours as well for distilledwater that water of oasis. The germination of this species is very delayed under the effect of NaCl. Indeed,treated with the solutions 4 and 6 g/l of NaCl it has not reached the 50 %. In addition, the speed ofsprouting of cucumber is moderately affected by the variation doses of NaCl. It is 24 hours in the presenceof distilled water and it goes to 84 hours for the solution 4 g/l NaCl. So it exceeds the 96 hours for thesolution 6 g/l NaCl. Finally, onion has put more time for that its germination reaches 50 % is 120 h for thesolution 4/l NaCl, for the other two treatments its germination has not reached 50 % even after 120 hours.
The response of the seed germination stage according to different doses of NaCl has been studied byseveral authors. For example, working on the seeds of Prosopis flexuosa, Catalán et al. (1994) showed adramatic decrease of germination rates with the solution 0.2 M NaCl, this decline is still pushed with thesolution of 0.4 M Na Cl.
Table 2. Variation of the speed of sprouting (hours) species considered in terms of the salinity.

EspèceturnipRadishBletteCucumberonion

0g/l NaCl
before 24
90
*
42
34

Oasis water
34
84
*
42
*

4 g/l NaCl
34
*
*
84
120

6 g/l NaCl
49
*
*
*
*

4. Conclusion
Currently, the use of local vegetable seeds is more and more reduced. Farmers taken by the good
performance of introduced seed registered during the early years have abandoned their own seed
unintentionally. But, these imported seed proved inadequate to new conditions, they were demanding large
quantities in fertilizer, pesticides and water. In the longer term, they were causing soil degradation, theemergence of new diseases and the lower level of production (Chavez et al., 2007). The characterizationthat has made showed that the local seed studied are particularly well suited to stress saline. Indeed, thischaracterization has enabled us to conclude that:- The seeds of turnip are characterized by a specific purity of 94.13%, their germination rates is maintained
high even with the high doses of NaCl. According to Francois (1984) turnips are more tolerant to thesalinity to the stage of sprouting than stages reflected rotate. In effect, a level of salinity of 11.6 dS/m
reduced the growth of roots to 95% while it has no effect on the final rate of germination of seeds.
- The seeds of radishes have a specific purity of 87.5%, their germination rates decreases with increasing
doses of NaCl he reached 27% with the solution 6 g/l of NaCl. This effect persists during the other stagesof the growth of the plant. For example (Waisel and Breckle,1987) noted that the salinity inhibits tovarying levels of growth different types of roots of radishes.
- The rate of germination of cucumber seeds fall with the very high doses of NaCl (6 g/l), he reached 9%.
- In the early stages of sprouting, onion is resistant to the dose 4 g/l of NaCl and not to the dose 6 g/l NaCl.
A study by (Shannon and Grieve; 1994) showed that during the steps following, salinity reduces the232

diameter of bulb, his weight, the growth of roots and the number of leaves by plan.
- Purity specific registered for the seed of the blette is 59.12%. These seed offer low resistance to the highsalinity. We have registered a germination rate of 11 % and 8% respectively with the solutions 4 and 6 g/l.
This scientific knowledge of physical and morphological characteristics of local seeds must befollowed by a more detailed morphological characterization and a study of physico - chemical properties ofedible vegetables. This will maintain this local heritage well identified in gene banks and to producevarieties more efficient require less care (Martinez, 1999; Flyman et al., 2006).
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Chavez J.T. (2007). Securing seed supply. Low External Input and Sustainable Agriculture, 23: 4-5.
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