期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2017
卷号：8
期号：1
页码：7-13
出版社：University of Mohammed Premier Oujda
摘要：Black cumin used as a spice, food additive and medicinal proposes. Cultivation of resistant plants is one way toutilize arid zones in Egypt. So, an attempt was made to follow the effects of salt conditions on growth and somebiochemical constituents of black cumin. Black cumin plants were subjected to different levels of NaCl salt, i.e.0.4, 1.6, 3.1, 4.7 and 6.3 dS m−1. Plant growth characters (PGC) i.e. plant height, PH (cm), number of leaves,NL (plant1), number of branches, NB (plant1), number of capsules, NC (plant1) dry weight of herb (DWH) andyield of seeds, (YS) (plant1) were decreased as salinity level increased. The biochemical contents such asessential oil (EO), major constituents of EO (p-cymene, α-thujene and γ-terpinene), total soluble sugars (TSS)and proline (PRO) were promoted under salinity treatments while nitrogen (N) and crude protein (CP) weredecreased. Greatest PGC for all variables were obtained in the 0.4 dSm-1 treatment with the values of 16.5, 43.9,4.6, 8.5, 20.8 and 4.4 respectively. The highest values of EO (0.4%), p-cymene (60.3%), α-thujene (7.2%), γ-terpinene (1.5 %), PRO content (23.1 µm g-1) and TSS (11.8%) were obtained from the 6.3 dSm-1 treatment. Thehighest values of N uptake and CP (0.4 µm g-1 and 16.5%) were recorded with 0.4 dSm-1 treatment.
