The effect of soil salinity on some agrophysiological parameters at different stages of growth (Elongation and Heading) was studied in four varieties of durum wheat (Triticum durum Desf.) Namely: Carioca (V1), Karim (V2) Tarik (V3) and Tomouh (V4), under control of three saline levels (3, 6 and 9 g / l NaCl). The results obtained show that the salinity leads to an increase in the water content, the sugar content and the Na+ and Cl- content. However, a decrease in plant length, number of leaves, number of plants, last leaf length, fresh and dry biomass, K+ content, K+ / Na+ ratio, and number of spikes was observed. The results prove the tolerance to salinity of the variety Carioca (V1) compared to other varieties. This tolerance is manifested by a lower decrease in fresh and dry biomass, K+ content and yield. Also, this variety was characterized by a lower salt sensitivity index (I.S.R.S) and a low accumulation of Na+ and Cl- especially at higher concentrations (6 and 9 g / l NaCl).

This work aims to study the effect of salinity on some germination parameters of wheat Tritcum aestivum L, and to contribute to the improvement programs of varietal selection. Four varieties of wheat were studied: Amal, Arrehane, Kanz and Radia. The disinfected seeds are germinated in Petri dishes containing two filter papers soaked in NaCl solution at concentrations of 3, 6, 9 and 12 g / l. The amount of 10 seeds is placed per petri dish. For the control dishes, the filter paper was soaked only with distilled water. For each salinity level (0, 3, 6, 9 and 12 g / l NaCl), 5 petri dishes are used and are incubated for 7 days in darkness in an oven set at 25 ° C. The measured parameters chosen in this study are: germination rate, corrected germination, percentage of final germination, average time of germination and germination rate index. The obtained results have shown a varietal effect depending on salt concentration, thus the exploitation of the studied parameters allowed us to observe a decrease in germination rate, corrected germination, Germination rate index, coefficient of velocity and an increase in the average time of germination. As far as the level of tolerance against the increase of salt concentration is concerned, it can be confirmed that Arréhane is the most tolerant variety while Kanz is the most sensitive one.