Abstract
Background: Durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn.] is one of the most essential cereal species and is cultivated worldwide over almost 17 million ha, with a global production of 38.1 million tonnes in 2019 (Ioannis et al., 2020). Cereal grains have always been the main source of food for humans and domestic animals. In Algeria, cereal products, mainly wheat, play a strategic role in the food system and the national economy. Knowledge of the phenomena governing their preservation and mastery of storage techniques are crucial to the survival of the world’s population. The world human population is increasing day by day and estimated to reach 8.0 billion by 2025 and 8.9 billion by 2050. Methods: The ideal of this work was to study the effect of natural aging on the viability and technological quality of four kinds of durum wheat, saved for two years under two storage conditions, favorable conditions in the cold room, temperature (-04°C); moisture (12%) and inimical conditions (medium), temperature estimated between 11 and 37°C and relative moisture of 30 to 85 83%. To do this, a study of morphological, physiological, biochemical and technological parameters was initiated on the seed and on the whole factory. Result: The protein content values recorded are low compared to the control under both conditions (favorable, inimical) of natural aging; the differences are veritably largely significant. A significant increase in proline situations in seeds subordinated to natural aging compared to the control. Under good natural aging conditions, we notice that the different genotypes tested record low answerable sugar contents compared to the control; whereas under inimical NA conditions, we note a significant increase in answerable sugar content; the differences are veritably largely significant. The results attained show that, in general, the kinds are more sensitive to inimical conditions of natural aging, while without favorable conditions, the effect is less drastic.
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