Impact of accelerated ageing on seed germination capacity and antioxidant in Moroccan durum wheat

The aim of this study was to investigate the effects of accelerated ageing on seed viability and vitality as well as the changes in certain chemical parameters such as electrical conductivity and the enzymatic and non-enzymatic antioxidant system of two durum wheat varieties (Isly and Marzaq). The wheat grains were placed under a temperature of 40°C and 100% humidity for a period of 2 to 8 days. The various measurements are repeated three times for each lot being studied. After a treatment exposure of 8 days, there was a significant decrease in germination capacity of 24.45% for IS and 41.67% for MZ as well as a decrease in total phenol content of 12.32% for IS and 21.07% for MZ and a decrease in carotenoid content -which is extracted in acetone- of 35.44% for IS and 7.44% for MZ. The enzymatic system was influenced by accelerated ageing, marked by a significant decrease in catalase activity of 45.59% for IS and 43.43% for MZ and a significant decrease in peroxidase activity of 62.81% for IS and 50.42% for MZ. After 24 hours of incubation in distilled water, both varieties and all lots saw an increase in electrical conductivity. Despite 8 days of treatment, there was no significant difference in the lipid composition analysis. The use of the accelerated ageing test enabled us to identify the MZ variety as the better performing variety, and the study of the antioxidant system is a good indicator of which variety is better able to withstand the effects of the accelerated ageing test.