411 Effect of Compost and Mineral Fertilizer Applications on the Sensory Quality of Basil (Ocimum basilicum L.)

Abstract

The sensory quality of fresh basil (cv. Sweet Italian) was evaluated to determine if compost or mineral fertilizer applications affected flavor and aroma intensity. The four treatments, arranged in a randomized complete-block design with three replications, were: compost applied at 50 t·ha–1; compost applied at 200 t·ha–1; mineral N applied at 110 kg·ha–1; and a control receiving no amendment. Leaves from the first four nodes of young shoots were used in the evaluation. Twelve trained panel members scored samples of three leaves from each treatment for aroma and flavor intensity using a linear scale, converted to a scale of 1–10 where 1 = much less intense than a reference sample (control), and 10 = much more intense than the reference. No significant difference between treatments was found in flavor intensity. Significant difference between treatments in aroma intensity was found. Aroma scores were highest in samples from the compost and synthetic fertilizer treatments, and lowest in those from the control. Scores for aroma from the compost and synthetic fertilizer treatments were similar to each other. Aroma intensity increased with increased rate of compost application. No significant correlation was found between aroma intensity and plant tissue N content, sap NO3– levels, or yield.