Abstract
Basil (Ocimum basilicum L.) is among the most widespread aromatic plants due to its versatility of use and its beneficial health properties. This aromatic plant thrives in hydroponics, which is a valid tool to improve the production and functional quality of crops, but nevertheless, it offers the possibility to de-seasonalize production. A floating raft system was adopted to test the production and quality potential during autumn season of three different genotypes of Genovese basil (Aroma 2, Eleonora and Italiano Classico) grown in three nutrient solutions with crescent electrical conductivity (EC: 1, 2 and 3 dS m−1). The aromatic and phenolic profiles were determined by GC/MS and HPLC analysis, respectively. The combination Aroma 2 and the EC 2 dS m−1 resulted in the highest production, both in terms of fresh weight and dry biomass. The 2 dS m−1 treatment determined the major phenolic content, 44%, compared to the other two EC. Italiano Classico showed a higher total polyphenolic content in addition to a different aromatic profile compared to the other cultivars, characterized by a higher percentage of Eucalyptol (+37%) and Eugenol (+107%) and a lower percentage of linalool (−44%). Correct management of the nutritional solution combined with adequate genetic material managed an improvement in the production and the obtainment of the desired aromatic and phenolic profiles.
Highlights
Basil (Ocimum basilicum L.) is undoubtedly a transcendent aromatic plant of the Lamiaceae family [1]
The same cultivar grown in nutrient solution at 1 dS m−1 presented the highest dry matter value (7.97%), while the lowest percentage value was displayed by Italiano Classico grown in nutrient solution, 1 dS m−1 (5.91%), whereas Elenonora maintained a steady dry matter between all of the different nutrient solutions
Over the last few years, agriculture has been driven by the need to produce food for the growing global population, which has led to modules and cultivation techniques capable of increasing crop productivity without compromising sustainability and quality aspects
Summary
Basil (Ocimum basilicum L.) is undoubtedly a transcendent aromatic plant of the Lamiaceae family [1]. Basil is widely used in Mediterranean cuisine as an indispensable ingredient of traditional dishes due to its fresh and aromatic leaves [2]. The affluent and intense aromatic profile of basil leaves represents a distinctive quality attribute over other aromatic herbs [14]. This aromatic profile is mainly characterized by the presence of phenylpropanoids (e.g., estragole, eugenol and methyl-eugenol) and monoterpenes (e.g., linalool and eucalyptol) produced by the leaves and secreted through dedicated structures known as peeled glandular trichomes [15]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
