Unlocking biostimulant potential of essential oils to improve chickpea germination and nutritional quality

Global challenges, including population growth, climate change, and reduced agrochemical use, underscore the urgent need for sustainable agriculture. Essential oils (EOs) possess promising bioactive properties capable of enhancing crop performance. This study evaluated eight EOs extracted via hydrodistillation from aromatic and medicinal plants for their effects on chickpea (Cicer arietinum) seed germination and nutritional quality. Oils were derived from Syzygium aromaticum (SA), Origanum compactum (OC), Cedrus atlantica (CA), Aloysia citriodora (AC), Salvia rosmarinus (SR), Myrtus communis (MC), Thymus saturejoides (TS), and Mentha pulegium (MP). Seeds were primed with EO concentrations of 0%, 0.01%, 0.05%, 0.10%, and 0.25%, then evaluated for germination rate (GR), total phenolic content (TPC), total flavonoid content (TFC), total soluble protein content (TSPC), and mineral composition. At the low concentration tested (0.01%), AC significantly enhanced GR (+30%), TPC (+21%), and TSPC (+19%), highlighting its potential as an effective biostimulant. Similarly, CA improved GR (+21%), phosphorus content (+21%), and sulfur content (+50%). Additionally, SA and OC at 0.01% positively influenced TPC and TSPC, with SA increasing TSPC by 38% and OC by 24%. Conversely, higher EO concentrations induced phytotoxic effects, resulting in complete inhibition of germination. These findings highlight the potential of AC and CA as effective natural biostimulants for sustainable agriculture.