Ocimum basilicum L. - quantitative and qualitative evaluation of cultivation in the south Slovakia
2004
Cervenkova, S.,Slovenska polnohospodarska univ. v Nitre (Slovak Republic). Fakulta zahradnictva a krajinneho inzinierstva, Katedra zeleninarstva, Tr. A. Hlinku 2, 949 76 Nitra | Haban, M.,Slovenska polnohospodarska univ. v Nitre (Slovak Republic). Fakulta agrobiologie a potravinovych zdrojov, Katedra udrzatelneho polnohospodarstva a herbologie, Tr. A. Hlinku 2, 949 76 Nitra
The Basil is very old, famous spice and aromatic plant, which is cultivated and used ailover the world. Basil is annual or tender short-lived perennial. Its height is 0.3-0.7 m. The Basil family includes several economicaly important species. The Basil is known as important culinary herbs, used like spice, aromatic, medicinal, decorative herb. Several types differing in height, hairiness, steam and leaf color, flower color, odor and aroma. In our research we have studied Ocimum basilicum L., we have compared the old cultivar Ohre (Czech cultivar, 1966) with cuitivars from different provenance's: Compact, Dark Green, Purple Opaal (Italian cultivars); Osmin, Bavires (German cultivars). We have evaluated the index of crop: mass of fresh tops, mass of drug, content of essential oil, content of limonen and linalool (two main components in essential oil) during the 1st and 2nd harvest. We have find out that in agro-ekological conditions of South Slovakia the green cutivars are giving more crops than purple cuitivars (Purple Opaal, Osmin), but for the essential oil content they can be compared and it gives them the same possibility of use. The 2nd harvest is decisive for basil production.The basil contain 0,5-1.0% essential oil. The essential oil was found in the all green parts of plant except the lower parts of stemp. We have observed content of limonen and linalool. All cuitivars had higher content of linalool. The essential oils can be used as carminative, spasmolyticum, stomachicum, laktagogum and have disinfect effect.
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