Effect of seed sowing period on polyphenolic compounds content in basil (Ocimum basilicum L.) under greenhouse conditions

• Main Authors: Olesia Priss, Irina Burdina, Sergey Kiurchev, Valentуna Verkholantseva, Dmytrо Stepanenko
• Format: Article
• Language: English
• Published: PC Technology Center 2017-07-01
• Series: Tehnologìčnij Audit ta Rezervi Virobnictva
• Subjects: basil; polyphenolic compounds; seed sowing periods; number of cuttings
• Online Access: http://journals.uran.ua/tarp/article/view/109329
• ISSN: 2226-3780; 2312-8372

The object of the research is the process of formation of the polyphenolic complex by basil plants. The complexity in evaluating the process of polyphenols accumulation lies in the fact that the formation of these compounds occurs under the influence of a number of biotic and abiotic factors, leading to variation in the level of polyphenols in a very wide range even for plants of the same cultivar. The influence of different seed sowing periods of five cultivars of basil on the accumulation of polyphenolic compounds in each cutting of green mass was investigated. The obtained data were mathematically computed using AgrostatNew and MicrosoftExcel software. It was found that cultivars with purple coloration of leaves accumulate by 51.2–66.6 % more polyphenols than green cultivars. It was observed that in the green cultivars Bad’oryi, Rutan and Siaivo, the level of polyphenols increases with each subsequent cutting of green mass during the February and April seed sowing periods. The cultivars with purple coloration of leaves have shown the highest level of accumulated polyphenols in the first cutting for the February seed sowing period and in the fourth and fifth cutting in April. The level of polyphenols in all the cultivars, which were sown in March, did not significantly change during cutting, indicating the optimal cultivation conditions.