Kemal, Seid AhmedEl Bouhssini, MustaphaRamdani, AbdelhamidEl Haloui, SDaoui, KhalidKarrou, Mohammed2017-03-082017-03-08Abdelhamid Hamal, Seid Ahmed Kemal, Mustapha El Bouhssini, Abdelhamid Ramdani, S El Haloui, Khalid Daoui, Mohammed Karrou. (20/4/2016). Test of post-emergence herbicide for the control of weeds in food legumes in Sais region, Morocco. Marrakesh, Morocco.https://hdl.handle.net/20.500.11766/6335Legumes leave significant residual nitrogen in growing in association or in rotation. Among the problems of food legumes, the unavailability of post-emergence herbicides for the control of weeds. The objective of this study was to test new active ingredients as post-emergence herbicides for weed control in food legumes (bean, chickpea, peas and lentil. This study was conducted at the experimental station of Douyet during the 2014-2015. Six herbicide treatments were tested and compared to a control treated by a super Gallant herbicide and weeded twice: Bentazone 480 g / l (1.5 l/ha), Glyphosate under salt Isopropylamine (0.5 l/ha), Linuron (0.5 l/ha), mixing Linuron + Glyphosate under salt applied at a dose of (0.5 + 0.5 l/ha); (1 + 1 l/ha) and (1.5 + 1.5 l/ ha), respectively. The results showed that Bentazone 480 g/l (1.5l/ha), Glyphosate under salt isopropylamine (0.5 l / ha), the technique of hoeing combined with anti-grass herbicide, Haloxyphop-R Methyl Ester 104 g/l (0.5 l / ha) ensured a good level of weed control. The mixture of Linuron (0.5 l/ha) + Glyphosate under salt Isopropylamine (0.5 l/ha) also provided an acceptable level of weed control and low phyto-toxicity in chickpea and lentil. Also, Glyphosate under salt Isopropylamine (0.5 l / ha), the technique of hoeing combined with anti-grass herbicide Haloxyphop- R Methyl Ester 104 g/l (0.5 l / ha), also gave a good level of weed control on lentil. Among the tested herbicides, mixing Linuron + Glyphosate under salt Isopropylamine applied at a dose of 1.5 l + 1.5 l/ha; 1+1 l/ha and 0.5 l + 0.5 l/ha, respectively, showed excessive phytotoxicity (> 80%) on chickpea and peaPDFCC-BY-NC-4.0Conference PaperOpen access