Estimation of Morphological Features and Essential Oil Content of Basils (Ocimum basilicum 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.

Phenotypic Variations and Bioactive Constituents among Selected Ocimum Species

“…As a polymorphic species, Ocimum gratissimum exhibits a broader range of morpho-chemical traits, including plant height and fresh herb yield spanning from 46 to 123 cm and 98 to 618.3 g/plant, respectively [ 5 , 36 , 37 , 38 , 39 ], consistent with our own findings. In the case of Ocimum basilicum cultivars, previous research has shown variability in height (29.2 to 100 cm), canopy diameter (24.9 to 97.7 cm), and fresh yield (140 to 634 g/plant), influenced by factors such as growing conditions, cultivation seasons, geographical location, and specific cultivars [ 5 , 29 , 30 , 37 , 40 ]. Notably, ‘Fino Verde’ of O. basilicum exhibited a height of over 60 cm and a fresh herb yield exceeding 550 g/plant, contrasting with our findings [ 40 ].…”

“…In the case of Ocimum basilicum cultivars, previous research has shown variability in height (29.2 to 100 cm), canopy diameter (24.9 to 97.7 cm), and fresh yield (140 to 634 g/plant), influenced by factors such as growing conditions, cultivation seasons, geographical location, and specific cultivars [ 5 , 29 , 30 , 37 , 40 ]. Notably, ‘Fino Verde’ of O. basilicum exhibited a height of over 60 cm and a fresh herb yield exceeding 550 g/plant, contrasting with our findings [ 40 ]. Furthermore, green holy basil hand height varies from 37.3 to 71.9 cm with a canopy spread of 50 to 67.3 cm [ 41 ].…”

“…For instance, EOC in sweet basil cultivars has been reported to range from 0.11% to 3.4% in various studies [ 42 , 43 , 44 ]. Specifically, ‘Fino Verde’s’ essential oil content has been documented to range from 0.5% to 3.4% in different studies [ 12 , 40 , 45 ]. In contrast to our findings, the EOC of Anise basil fluctuates between 0.62% and 2.67%, depending on the season and geographical region [ 12 , 46 ].…”

Bioprospecting of Five Ocimum sp. Cultivars from Croatia: New Potential for Dietary and Dermatological Application with Embryotoxicity Tests

“…Basil essential oil (BEO) has been extensively studied, and its composition is known to vary depending on the plant’s phenological stage and chemotype [ 26 , 27 , 28 ]. Different BEO chemotypes have been identified based on the predominant constituents (e.g., linalool, methyl chavicol (estragole), methyl eugenol, eugenol, citral, or α-bergamotene) [ 26 , 27 , 29 ].…”

Biological Profiling of Essential Oils and Hydrolates of Ocimum basilicum var. Genovese and var. Minimum Originated from Serbia

“…There is a difference in the chemical composition of O. basilicum essential oils depending on the plant variety, harvesting season, soil and climate conditions, growing technology, and postharvest processing, etc. [25][26][27]. The chemical composition and biological activity of O. basilicum essential oils depend on environmental conditions and location, seasonal variation, different agronomic and harvesting techniques, and drying and processing methods [23].…”