Effet de la date de semis et du génotype sur la production des variétés locales et importées de trois espèces condimentaires cultivés  en Tunisie

Rabaa Hidri; Nejia Farhat; Ahmed  Marouani

doi:10.56027/JOASD.142025

Authors

Rabaa Hidri Centre de Biotechnologie de Borj-Cedria
Nejia Farhat CBBC Tunisia
Ahmed Marouani École Supérieure d’Agriculture du Boulifa Le Kef, Tunisia

DOI:

https://doi.org/10.56027/JOASD.142025

Keywords:

Condiment species, varieties, germination, salt stress, sowing date

Abstract

Food imports have continued to rise in recent years, highlighting the urgent need to intensify and diversify agricultural production across various regions of the country. This study aimed to evaluate the salinity tolerance threshold at the germination stage for local and imported varieties of three herb species (coriander, anise, and cumin) as well as to assess the effects of planting date on growth and yield under the edaphic and climatic conditions of the El Kef region. The results indicated significant variability in germination response to salt stress depending on species and variety. Among the tested species, cumin demonstrated the highest tolerance to salinity. At a salinity level of 6 g/L NaCl, the local cumin variety recorded a 56% germination rate of normal seedlings, compared to 27% and 25% for the local varieties of anise and coriander, respectively. Overall, local varieties exhibited greater tolerance to salinity stress than imported ones. From an agronomic standpoint, delayed planting had a detrimental impact on plant growth and yield components in all three species. The negative effects were particularly evident in root development, plant height, and grain yield. Plant height reductions exceeded 50% for coriander, 30% for cumin, and 33% for anise. Similarly, the number of grains per plant decreased by over 70% in cumin and anise varieties, and up to 85% in coriander varieties. In summary, planting date had a notable influence on growth and yield parameters, thereby underscoring the production potential of condiment species in the El Kef region.

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