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Abstract
Sweet basil (Ocimum basilicum L.) is a popular culinary herb belongs to the family Lamiaceae. Basil also named as great basil or saint-joseph-wart. Leaf of basil has a pungent & strong taste some Asian basils have a clove like flavour. Basil used as a culinary herbs have been reported to posses antioxidant activities. A field experiment was conducted at the research farm of CSIR-Central Institute of Medicinal and Aromatic Plant,Research Centre, Pantnagar (U.S.Nagar) Uttarakhand.India during kharif season 2018. The highest oil yield observed in T2 Cim-Snigdha (126.99 kg/ha) as compared to T3 Cim-Soumya (108.64 kg/ha), T5 Cim-Surabhi (86.22 kg/ha) as compared to others. The lowest oil yield (37.90 kg/ha) recorded in T4 Cim-Jyoti. Oil yield also differ at different harvest stages of different Ocimum sp. The highest oil yield 142.69 kg/ha observed at 100% flowering stage (S4) as compared to 138.56 kg/h at seed setting stage (S5), 63.60 kg/ha at 50% flowering stage (S3), and 56.63 kg/ha at bud initiation stage (S2). The lowest oil yield 25.54 kg/ha recorded at pre budding stage (S1). The highest oil yield 267.00 kg/ha was recorded in T3S4 interaction of variety and harvest stages (Cim-Soumya at 100% flowering) as compared to other treatments. Therefore recommended the Ocimum should be harvest at 100% flowering stage to get maximum oil yield and return to the farmers as compared to other.
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References
- Director, CSIR-CIMAP. 2015. Improved varieties of Medicinal and aromatic Plants: CSIR-CIMAP’s contribution. CSIR-Central Institute of Medicinal & aromatic Plants, Lucknow. 1-153.
- Ekren, S., Sönmez, C., Sancaktaro?lu, S. and Bayram, E. 2009. Effects of different plant densities on yield and quality characteristics of Sweet Basil (Ocimum basilicum L.). Ege University, Journal of Agriculture Faculty, 46(3): 165-173.
- Erahin, L. 2006. Quality and agronomic properties of sweet basil (Ocimum basilicum l.) grown in Diyarbak?r ecological. Conditions. epartment of Field Crops Institute of Natural and Applied Sciences Univers?ty of Cukurova. Msc., 49 p.
- Gutierrez, J. C. Barry-Ryan, and P. Bourke. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Intl. J. Food Microbiol. 124: 91–97.
- Hussain, A. I. F. Anwar, S. Sherazi, and Przybylski, R. 2008. Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on season variations. Food Chem. 108: 986–995.
- Nurzynska-Wierdak, R. 2007. Comparing the growth and flowering of selected basil (Ocimum basilicum L.) varieties. Acta Agrobotanica, 60(2): 127-131.
- Snedecor, G. M. Cochran, W. G. 1967. Statistical Methods. Iowa State College Press, Amer., Iowa, USA.
- Suppakul, P., Miltz, J., Sonneveld, K. and Bigger S. W. 2003. Antimicrobial properties of basil and its possible application in food packing. Journal of Agriculture and Food Chemistry, 51: 3197–3207.
- Yanishlieva, N. V. E. Marinova, and Pokorny, J. 2006. Natural antioxidants from herbs and spices. Eur. J. Lipid Sci. Technol. 108: 776–793.
References
Director, CSIR-CIMAP. 2015. Improved varieties of Medicinal and aromatic Plants: CSIR-CIMAP’s contribution. CSIR-Central Institute of Medicinal & aromatic Plants, Lucknow. 1-153.
Ekren, S., Sönmez, C., Sancaktaro?lu, S. and Bayram, E. 2009. Effects of different plant densities on yield and quality characteristics of Sweet Basil (Ocimum basilicum L.). Ege University, Journal of Agriculture Faculty, 46(3): 165-173.
Erahin, L. 2006. Quality and agronomic properties of sweet basil (Ocimum basilicum l.) grown in Diyarbak?r ecological. Conditions. epartment of Field Crops Institute of Natural and Applied Sciences Univers?ty of Cukurova. Msc., 49 p.
Gutierrez, J. C. Barry-Ryan, and P. Bourke. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Intl. J. Food Microbiol. 124: 91–97.
Hussain, A. I. F. Anwar, S. Sherazi, and Przybylski, R. 2008. Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on season variations. Food Chem. 108: 986–995.
Nurzynska-Wierdak, R. 2007. Comparing the growth and flowering of selected basil (Ocimum basilicum L.) varieties. Acta Agrobotanica, 60(2): 127-131.
Snedecor, G. M. Cochran, W. G. 1967. Statistical Methods. Iowa State College Press, Amer., Iowa, USA.
Suppakul, P., Miltz, J., Sonneveld, K. and Bigger S. W. 2003. Antimicrobial properties of basil and its possible application in food packing. Journal of Agriculture and Food Chemistry, 51: 3197–3207.
Yanishlieva, N. V. E. Marinova, and Pokorny, J. 2006. Natural antioxidants from herbs and spices. Eur. J. Lipid Sci. Technol. 108: 776–793.