Estimation of Morphological Features and Essential Oil Content of Basils (<i>Ocimum basilicum</i> L.) Grown under Different Conditions

Abstract

This study was carried out in the experimental field and in unheated greenhouses of the Lithuanian Research Centre for Agriculture and Forestry Institute of Horticulture. The investigation aimed to evaluate the morphological features, amount of essential oil, and productivity of 10 basil (Ocimum basilicum L.) cultivars grown under different growing conditions. Studied cultivars were different according to morphological parameters, productivity, and the accumulation of essential oil. Most of the investigated parameters were influenced by growing conditions. Basil plants of cultivars Sweet Genovese and Toscano were determined to be the highest, and their height reached up to 70.5 cm. Cultivar Sweet Genovese was the most productive; its fresh herb mass per plant reached up to 0.71 kg under growing in the open field and greenhouse. Higher air temperature and constant watering of the soil in the greenhouse increased the accumulation of essential oils of basil. The biochemical analyses showed that the essential oil amount of 31% was higher when basils were grown in a greenhouse compared to an open field.

Keywords

• cultivar
• fresh herb
• morphological traits
• <i>Ocimum basilicum</i> L.
• productivity