Irrigation dose and plant density affect the essential oil content and sensory quality of parsley ( Petroselinum sativum )

El-Zaeddi, Hussein; Calín-Sánchez, Ángel; Martínez-Tomé, Juan; Noguera-Artiaga, Luis; Burló, Francisco

doi:10.1016/j.scienta.2016.04.028

Cited by 20 publications

(14 citation statements)

References 22 publications

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“…Within sensory quality, aroma plays an important role, especially in aromatic herbs; the aroma is formed by a complex group of chemical substances which includes aldehydes, alcohols, ketones, esters, lactones and terpenes, among other volatile compounds. The concentration of these compounds can be affected by a number of agronomic (variety, climatological conditions, ripening stage and agricultural practices) and technological (harvest, postharvest treatments, storage and processing conditions) factors …”

Section: Introductionmentioning

confidence: 99%

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

El-Zaeddi

Martínez-Tomé

Calín-Sánchez

et al. 2016

J. Sci. Food Agric.

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Section: Introductionmentioning

confidence: 99%

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

El-Zaeddi

Martínez-Tomé

Calín-Sánchez

et al. 2016

J. Sci. Food Agric.

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“…The crop was not thinned because the focus of the research was to evaluate the physiological potential of seeds. El-Zaeddi et al (2016) and Resende, Yuri and Costa (2016) reported for parsley and carrot crops that bigger stands resulted in higher yield, even though the latter had less dry root weight.…”

Section: Resultsmentioning

confidence: 99%

Physiological quality of parsley seeds in function of size

Barros¹,

Martins²,

Jeromini³

et al. 2021

Semina: Ciênc. Agrár.

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Parsley seeds are commercialized without classification by size during processing, unlike other crops. This classification procedure allows the standardization of seed size for high precision in sowing, disposal of unwanted material, and selection of high quality seeds. The aim of this study was to verify the effect of seed size on germination, vigor, and yield performance of two parsley cultivars. Seeds from eight lots of parsley of ‘Portuguesa’ and ‘Chacareira’ cultivar were separated into three size classes, represented by the seeds retained in the sieves of 0.84, 1.00 and 1.41mm mesh opening. After classification, seeds were evaluated in the laboratory for water content, germination percentage, first count, and thousand seed weight. In the field, the fresh and dry weight of aerial part and the final number of plants (stand) were evaluated after 78 days of sowing. The experimental design was the completely randomized design in an 8 x 3 factorial scheme (eight lots and three sieve opening) with four replicates, for both cultivars. Data obtained were subjected to analysis of variance and means were compared using Tukey test at 5% probability level. It was concluded that the parsley seeds separated by the 1.41 mm sieves showed higher vigor, and consequently, greater success in stand establishment at the field than those separated by other sieve size. The use of sieves in the classification of parsley seeds helps in obtaining lots with superior physiological quality.

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“…Thus, GC-MS was used for identification of the volatile compounds while GC-FID was used for establishing the relative abundance of the volatiles. This combination of GC-MS and GC-FID has been successfully used for the identification and relative abundance (%) or quantification (μg·L −1 or μg·kg −1 ) of volatile compounds in several matrices, such as aromatic herbs [ 18 , 19 ], wild bitter almonds ( Amygdalus scoparia ) [ 20 ], and Origanum majorana [ 21 ], among others.…”

Section: Methodsmentioning

confidence: 99%

Volatile Composition of Smoked and Non-Smoked Iranian Rice

Lipán

Hojjati

El-Zaeddi

et al. 2016

Foods

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In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS) were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives, furans, linear hydrocarbons, esters and terpenes. The chemical family aldehydes was the most abundant one in the profile of non-smoked rice, while phenol derivatives and furans predominated in smoked samples. This study is the first one reporting comparative data of volatile compounds between smoked and non-smoked Iranian rice.

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Irrigation dose and plant density affect the essential oil content and sensory quality of parsley ( Petroselinum sativum )

Cited by 20 publications

References 22 publications

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

Physiological quality of parsley seeds in function of size

Volatile Composition of Smoked and Non-Smoked Iranian Rice

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