Biochemical composition and productivity of different variety samples of Ocimum basilicum L. | Биохимический состав и урожайность различных сортообразцов базилика
2012
Skorina, V.V. | Sachivko, T.V., National Academy of Sciences. Scientific and Practical Center for Potato, Vegetable and Fruit Growing (Belarus). Institute for Vegetable Growing
In the conditions of the Republic of Belarus there was presented the characteristics of variety samples of Ocimum basilicum L. according to productivity of green mass, the content of dry matter, raw protein, sugar, cellulose, fat and carotene. The variety samples which had a complex of economically valuable traits could present wide interest for selection of Ocimum basilicum L. crops and could be used as the initial material for the creation of new varieties. The best variety samples according to qualitative indicators: according to the content of sugar – Vr-371; cellulose – № 114, № 26; fat – 'Green velvet' , 'Jenoveze', 'Dwarf', K-12, K-14, №33, №140, №27, protein – №73, №117, Vr-371; carotene – № 140; dry matter – 'Clove aroma', №114, №143, K-1, K-26, K-68. The best samples were characterized by high yielding capacity (3,26–3,56 kg/ square meter), dry matter content (13,3–14,2%), protein (16,63-16,88%), fiber (10,82-11,2%), sugar (3,01-3,11%), and carotine (120–134 mg/kg).
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