Abstract
This work was conducted to assess the anatomical features of Pistacia atlantica Desf. under Mediterranean semi-arid climate conditions. In this study, phytoecological approach was used at different observation scales including the large ecological scale. 11 samples of P. atlantica species were randomly selected in order to study the anatomy of leaves and branches. The results show that leaves have palisade parenchyma occupying almost the entire mesophyll, measuring 100 to 170 μm. While in branches, the only pith occupies 38% followed by the xylem (24%), relative to the rest of the tissue (epidermis, periderm, collenchyma, pericyclic fiber, secretory duct and phloem). The current results suggest that P. atlantica species has xeromorphic anatomical characters, giving it great ecological plasticity in an arid environment. Moreover, this study shows that the human activities are causing local extinction of this rare species in Algeria.
Highlights
Phytoecological approach was used at different observation scales including the large ecological scale. 11 samples of P. atlantica species were randomly selected in order to study the anatomy of leaves and branches
The current results suggest that P. atlantica species has xeromorphic anatomical characters, giving it great ecological plasticity in an arid environment
Pistacia atlantica Desf. is a tree species of the genus Pistacia L. which is in danger of extinction in Algeria
Summary
Pistacia atlantica Desf. is a tree species of the genus Pistacia L. which is in danger of extinction in Algeria. Is a tree species of the genus Pistacia L. which is in danger of extinction in Algeria. The species is located in the Algerian north westernmost. The species occupies presently a meager proportion of the territory that it once covered [1]. The species is economically important in Algeria. It is important to combat soil erosion; it strengthens the soil and is used for reforestation of arid and steep slopes and against landslides. The seeds are edible oil seeds and contain up to 60% fat [1]
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