Formation of yield and quality of seeds of Nigella species depending on the elements of cultivation technology

Abstract

Nigella or black cumin is a natural antiseptic that boosts
immunity and promotes healthy eating. Due to the valuable essential oil
and fatty acids contained in the seeds, it is widely used for medicinal
and health purposes. Currently, there is a shortage of seeds of this
medicinal crop on the market of medicinal plant raw materials. The aim
of the research was to establish the peculiarities of productivity
formation of sowed and Damascus nigella depending on varietal
characteristics and sowing methods in conditions of soddy mediumloamy soil. General scientific research methods, special agronomic,
statistical (correlation and regression) methods were used. Field
research was conducted in 2021–2023. The formation of the yield of
the varieties of sowing nigella was studied – Ivolha and Diana as well
as Damascus nigella – Charivnytsia and Dymeta using three methods
of sowing – row, tape and wide-row. The high yield and quality of
medicinal raw materials of different types of nigella under the influence
of certain elements of the technology of growing this medicinal crop
were revealed. It was found that the most optimal method was tape
sowing, in which the seed yield of sowing nigella was 1.46–1.84 t/ha
and Damascus nigella, respectively, 1.52–1.61 t/ha. Among the
varieties of sowing nigella, the Ivolha variety was more productive.
Among the Damascus nigella varieties – it was the Charivnytsa variety.
The meteorological conditions of the research years differed from each
other, but were generally favorable for the growth and development of
sowing nigella and Damascus nigella plants. In terms of precipitation
and air temperature, 2023 was the most efficient year, which resulted
in the highest and qualitative harvest. At the same time, the increase in
seed yields with row and tape sowing methods was 0.17-0.28 t/ha in the
Ivolha variety, 0.14–0.23 t/ha in the Diana variety, 0.07–0.19 t/ha in the
Charivnytsia variety, and 0.07–0.21 t/ha in the Dymetra variety.
Laboratory studies of seeds show that both types of nigella have a high
content of protein (22.54–24.82 %), fat (27.19–38.87 %) and
carbohydrates (6.60–7.67 %) per original substance. The research
results show that the improvement of the main elements of the
technology of growing species of the genus Nigella L. allows to
increase the yield and quality of medicinal raw materials.