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To study the genetic diversity of 17 olive tree cultivars (Olea Europaea L.) sampled from different Mediterranean regions, we screened three SNP markers (ACP-1, ANTHO3, SOD) located in three different genes. The genotypes of the sampled cultivars were depicted via the genotyping analysis. The dendrogram based on cultivar genotypes generated by SNP markers revealed three clusters which were consistent with the established classification. In addition, we compared the results obtained with agro-morphological and chemical data using bioinformatic analyses. This work offers a more relevant classification of the genetic classification of the Tunisian olive cultivars.

Olive trees importance is mainly due to the economic and health benefits, especially in the Mediterranean basin. Unfortunately, to enhance productivity and quality of olive oil, the study of both molecular and phenotypic characterizations of olive cultivars is crucial. We consider the analysis of 14 Tunisian olive cultivars of known origin sampled from different areas of the country based on SNP marker (CALC) located in calcium binding protein gene. Accordingly, we assessed the potential genotype-phenotypes links between the SNP, on the one hand, and the quantitative and qualitative parameters, on the other. The statistical analysis based on bivariate analysis for the CALC marker suggests that Chemlali varieties with CG genotypes have better capacity to produce fruit, fruit oil, oil content in carotene, cholesterol and linoleic acid than homozygote GG genotypes varieties. These results are confirmed by a multivariate logistic regression.Keywords: Olea europaea L; CALC; calcium binding protein; bivariate analysis; multivariate logistic regression.

The gluten quality is one of the main factors affecting the quality of durum wheat. It depends primarily on its storage proteins composition (glutenins and gliadins). In order to set up and initiate a technological quality improvement program of durum wheat we have conducted a prospection of the different protein sequences of gliadin in different databases for Triticum, then the filtration steps and assembly by appropriate software have been conducted to reduce the number of redundant sequences. On the other hand, we have isolated a gene from Iride "Gli-A1" encoding a γ-gliadin protein associated with gluten strength and viscoelasticity of the dough, we performed an in silico molecular and structural analysis in order to define its putative functional properties. The latter could be a valuable candidate as molecular marker for selecting high nutritive value of durum wheat and/or for genetic improvement of durum wheat quality.Keywords: in silico; Storage Proteins; Gliadin; Triticum ; wheat; technological quality