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. 2017 Sep 18;6(3):41.
doi: 10.3390/plants6030041.

The Effect of Harvesting on the Composition of Essential Oils From Five Varieties of Ocimum Basilicum L. Cultivated in the Island of Kefalonia, Greece

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The Effect of Harvesting on the Composition of Essential Oils From Five Varieties of Ocimum Basilicum L. Cultivated in the Island of Kefalonia, Greece

Gerasimia Tsasi et al. Plants (Basel). .
Free PMC article

Abstract

Five varieties of Ocimum basilicum L. namely lettuce, cinnamon, minimum, latifolia, and violetto were separately cultivated in field and greenhouse in the island Kefalonia (Greece). The effect of successive harvesting to the essential oil content was evaluated. In total 23 samples of essential oils (EOs) were analyzed by GC-FID and GC-MS. Ninety-six constituents, which accounted for almost 99% of the oils, were identified. Cluster analysis was performed for all of the varieties in greenhouse and field conditions, in order to investigate the possible differentiation on the chemical composition of the essential oils, obtained between harvests during growing period. Each basil variety showed a unique chemical profile, but also the essential oil composition within each variety seems to be differentiated, affected by the harvests and the cultivation site.

Keywords: GC-MS; basil varieties; cluster analysis; essential oil; harvest.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Bidimensional dendrogram representing the similarity in the main components of the essential oils, between 10 harvests of 4 basil varieties growing in the greenhouse conditions.
Figure 2
Figure 2
Clusters formatted according to the dominant compounds identified, in varieties violetto, latifolia, minimum and lettuce, cultivated in the greenhouse conditions. (a) Dominant compounds in var. violetto (1st and 3rd harvest) and var. latifolia (1st harvest); (b) Dominant compounds in var. latifolia (2nd harvest) and var. minimum (1st and 2nd harvest); (c) Dominant compounds in var. violetto (2nd harvest); (d) Dominant compounds in var. lettuce (1st, 2nd and 3rd harvest).
Figure 3
Figure 3
Bidimensional dendrogram representing the similarity in the main components of the essential oils, between 13 harvests of 4 basil varieties growing in the field conditions.
Figure 4
Figure 4
Clusters formatted according to the dominant compounds identified in varieties latifolia, minimum, lettuce and cinnamon, cultivated in the field conditions. (a) Dominant compounds in var. latifolia (1st, 2nd and 3rd harvest) and var. minimum (1st and 3rd harvest); (b) Dominant compounds in var. latifolia (4th harvest) and var. minimum (2nd harvest); (c) Dominant compounds in var. lettuce (1st , 2nd, and 3rd harvest); (d) Dominant compounds in var. cinnamon (1st, 2nd and 3rd harvest).
Figure 5
Figure 5
Diagrammatic presentation of the cultivation of basil seeds belonging to five varieties in field and greenhouse, along with the relevant obtained essential oils (EOs).

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References

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