The current study aims to examine the hypothesis that the determination of the emergence rate is a possible indicator of the plant potential to tolerate soil salinity under field conditions. This hypothesis is analysed using specific experiments on salt-sensitive (chickpea and broad bean) and salt-tolerant (durum wheat and barley) species. For each...
This study aims at validating the methodology proposed by Allen et al. (1998) to calculate the stress coefficient Ks (ratio between actual and maximal evapotranspiration) under saline environment conditions not affected by soil water shortage. Validation was performed in Mediterranean region (Bari, southern Italy) on two crops: a winter crop (broad...
The response of faba bean(Vicia faba L., variety ILB1814) was evaluated in a factorial salinity-drought experiment, combining three levels of salinity in the irrigation water (EC1.0,2.3and3.6dS/m) and two levels of plant water status during two successive cropping seasons.The two levels of plant water status were obtained by supplying irrigation wh...
Published in Food Biophysics
The low glycaemic index of pasta can be attributed to its specific structure. A change in pasta structure can therefore lead to a change in its starch digestibility. The use of drastic drying conditions or the addition of non-traditional ingredients to durum wheat pasta was already demonstrated to affect its structure, leading to a modification of ...
Nutritionally enhanced spaghetti was produced by adding high amounts (35% db) of legume flour (split pea or faba bean) to durum wheat semolina. The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume...
The observations of a long-term experiment on the use of saline water were used to compare the crop tolerance to salinity. Salinity affected significantly yield, evapotranspiration, pre-dawn leaf water potential and stomatal conductance. The higher the salinity, the lower the yield, evapotranspiration, pre-dawn leaf water potential and stomatal res...
Faba bean tannins are known to decrease apparent protein digestibility. The vicine and convicine contained in the seeds reduce egg size in laying hens, but their effects in broiler chickens have never been reported. Vicia faba genotypes have been identified which result in a major reduction of these compounds in seeds. Tannins are located in seed h...
In Europe, 80% of crop species are dependent upon or benefit from pollination by insects, and mostly bees. Insect pollination is both a major ecosystem service that contributes to human well-being and a production practice used by farmers. Wild bees contribute to the pollination of most crop species and their importance are increasingly recognised ...
