The effect of sowing time on the yield and nutritional value of basil (Ocimum basilicum L.) herbage
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| Authors: | Joanna Majkowska-Gadomska1, Anna Dziedzic1, Artur Dobrowolski1, Emilia Mikulewicz1 1Department of Horticulture, University of Warmia and Mazury in Olsztyn ul. Prawocheńskiego 21, 10-975 Olsztyn |
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| Abstract : | Basil is an annual plant of the family Lamiaceae, whose fresh and dried leaves are used in culinary applications as well as in cosmetics and perfumes. Basil is a warm-weather plant that requires high temperatures for growth and development. To prevent the adverse effects of low temperature, particularly during spring frosts, basil is grown from seedlings. However, the optimal time for planting should be determined to maximise the yield and quality of basil herbage. To achieve this objective, a field experiment was conducted in a randomised block design with three replications in 2010-2012 in the Experimental Garden of the University of Warmia and Mazury in Olsztyn. Seeds of four basil ecotypes (sweet, purple, cinnamon and lemon) were sown in a greenhouse on 30 March and 14 April. Fresh and dry basil herbage was analysed. The chemical composition of fresh basil leaves was determined, including the content of dry matter, L-ascorbic acid, total sugars and reducing sugars. The analysed basil ecotypes differed significantly with regard to herbage yield and composition. During the three-year experiment, cinnamon basil was characterised by the highest average yield. Purple (purpurascens) basil produced the lowest average yield and its herbage contained the lowest concentrations of dry matter, L-ascorbic acid and total sugars. Green leaf basil had the highest content of dry matter and L-ascorbic acid, whereas cinnamon basil had the highest concentrations of total sugars. Lemon basil had the highest content of reducing sugars, and sweet basil – the lowest. In the second and third year of the study, the first seeding date contributed to a significant increase in basil yield and total sugar content. |
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| Keywords : | basil, yield, dry matter, L-ascorbic acid, total sugars, reducing sugars | ||||||||
| Language : | Polish | ||||||||