`Sweet Dani': A New Culinary and Ornamental Lemon Basil

Morales, Mario R.; Simon, James E.

doi:10.21273/hortsci.32.1.148

Cited by 37 publications

(31 citation statements)

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“…Indeed, previous studies [15] showed that geranial was the main compound in the hybrid “Sweet Dani.” Consequently, the volatile profile of the hybrid “Sweet Dani” predominated in its hybridization with the cultivar “Maria Bonita.”…”

Section: Resultsmentioning

confidence: 99%

The Impact of Hybridization on the Volatile and Sensorial Profile ofOcimum basilicumL.

Costa

Arrigoni-Blank

Silva

et al. 2014

The Scientific World Journal

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The aim of the present study was to investigate the volatile and sensorial profile of basil (Ocimum basilicum L.) by quantitative descriptive analysis (QDA) of the essential oil of three hybrids (“Cinnamon” × “Maria Bonita,” “Sweet Dani” × “Cinnamon,” and “Sweet Dani” × “Maria Bonita”). Twelve descriptive terms were developed by a selected panel that also generated the definition of each term and the reference samples. The data were subjected to ANOVA, Tukey's test, and principal component analysis. The hybrid “Cinnamon” × “Maria Bonita” exhibited a stronger global aroma that was less citric than the other samples. Hybridization favored the generation of novel compounds in the essential oil of the hybrid “Sweet Dani” × “Maria Bonita,” such as canfora and (E)-caryophyllene; (E)-caryophyllene also was a novel compound in the hybrid “Sweet Dani” × “Cinnamon”; this compound was not present in the essential oils of the parents.

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Section: Resultsmentioning

confidence: 99%

The Impact of Hybridization on the Volatile and Sensorial Profile ofOcimum basilicumL.

Costa

Arrigoni-Blank

Silva

et al. 2014

The Scientific World Journal

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“…Commercial basil growers select cultivars based on their growth habit, production of biomass, and disease resistance qualities (Morales and Simon, 1997;Morgan, 2005;Raimondi et al, 2006;Reuveni et al, 1998). 'Italian Large Leaf' and 'Nufar' would be good candidates for long-term space missions because they produce more biomass in less area and volume than 'Genovese'.…”

Section: Discussionmentioning

confidence: 99%

Sweet Basil Requires an Irradiance of 500 μ mol·m−2·s−1 for Greatest Edible Biomass Production

Beaman¹,

Gladon²,

Schrader³

2009

horts

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Energy conservation in controlled-environment agriculture is a major concern for both commercial and research facilities as well as extraterrestrial facilities for food production. Supplying optimal irradiance by using electrical lighting for the greatest edible biomass production potentially is the greatest draw on energy during earth-based or extraterrestrial food production in controlled environments. Our objective was to determine the optimal irradiance for greatest edible biomass production of three cultivars of basil (Basilicum ocimum L.) in a controlled-environment production system. Seedlings of the three cultivars were transplanted into soilless medium, one plant per pot, and grew for 17 days in reach-in growth chambers maintained at 25 ± 4 °C with a 16-h photoperiod. Canopy-level irradiances of 300, 400, 500, and 600 μmol·m−2·s−1 were provided by cool-white fluorescent and incandescent lamps. Shoot growth was measured as height, diameter, and number of leaves 0.5 cm long or greater; and edible biomass was measured as leaf fresh weight, shoot fresh weight, and shoot dry weight. There was no irradiance × cultivar interaction, but main effects of irradiance and cultivar were observed. Plant growth and edible biomass production were least at 300 μmol·m−2·s−1 and greatest at 500 or 600 μmol·m−2·s−1. In several cases, 400 μmol·m−2·s−1 yielded intermediate growth or edible biomass. Within the main effect of cultivar, Italian Large Leaf produced greater edible biomass than ‘Genovese’, and ‘Nufar’ yielded an intermediate amount of shoot fresh weight and dry weight. Under our environmental conditions that included ambient CO2 concentration and ambient relative humidity, the rate of growth peaked at 500 μmol·m−2·s−1, and no additional accumulation of edible biomass occurred at 600 μmol·m−2·s−1. Based on our results, canopy-level irradiance of 500 μmol·m−2·s−1 provides maximum edible biomass production of basil in a controlled-environment production system.

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“…Comme la plupart des basilics (Ocimum gratissimum, Ocimum basilicum, Ocimum virdae, Ocimum suave…), l'espèce Ocimum canum est utilisée comme condiment et aromate dans l'alimentation [7]. Cette herbe parfumée sert aussi d'ornement et elle permet l'extraction par hydrodistillation d'huiles essentielles [6,23,45,46,60].…”

Section: Introductionunclassified

Chemical composition and bioactivity of essential oils from two provenances d’Ocimum canum S. of Grande Comore

et al. 2011

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Ce travail vise l'étude de l'activité antifongique et antibactérienne et la composition chimique de deux lots d'huiles essentielles d'Ocimum canum Sims, récoltées dans deux régions de l'île de la Grande Comore : MaweniDimani et Ivoini-Mitsamihouli. Le rendement en huile essentielle d'Ocimum canum de Maweni-Dimani (2,06 %) est supérieur à celui de d'Ivoini-Mitsamihouli (1,4 %). La première provenance présente le 1,8-cinéole (48,88 %), le camphre (14,98 %), l'α-pinène (5,71 %), β-pinène (4,66 %) et γ-élémène (3,91 %) comme constituants majoritaires. L'huile essentielle d'Ocimum canum de provenance d'Ivoini-Mitsamihouli est constituée majoritairement par le 1,8-cinéole (34,22 %), le camphre (13,69 %), le propanoate d'isopropyle (9,13 %), le γ-élémène (5,43 %) et l'α-pinène (3,83 %). Les tests biologiques ont montré que les huiles essentielles des deux provenances sont actives contre tous les micro-organismes testés. Mots clés : Ocimum canum Sims -Huiles essentiellesComposition chimique -Activité antibactérienne et antifongique Chemical composition and bioactivity of essential oils from two provenances d'Ocimum canum S. of Grande ComoreAbstract: This work aims to study of antibacterial and antifungical activities and chemical composition of essential oils of Ocimum canum Sims, harvested in the regions of Maweni-Dimani and Ivoini-Mitsamihouli on the island of Grande Comore. The yields of essential oil showed that Ocimum canum from Maweni-Dimani (2.06%) is higher than for Ivoini-Mitsamihouli (1.4 %). The first one essential oil presents 1,8-cineole (48.88%), camphor (14.98%), α-pinene (5.71%), β-pinene (4.66%) and γ-elemene (3.91%) as predominate constituents. The second sample is mainly composed by 1,8-cineole (34.22%), camphor (13.69%), isopropyl propanoate (9.13%), γ-elemene (5.43%) and α-pinene (3.83%). The antimicrobial activity of two essential oils of two sources has been studied against eleven microorganisms. The essential oil of Ivoini-Mitsamihouli inhibits bacteria, fungus and mildews particularly at low concentrations compared to that of Maweni-Dimani.

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`Sweet Dani': A New Culinary and Ornamental Lemon Basil

Cited by 37 publications

References 0 publications

The Impact of Hybridization on the Volatile and Sensorial Profile ofOcimum basilicumL.

The Impact of Hybridization on the Volatile and Sensorial Profile ofOcimum basilicumL.

Sweet Basil Requires an Irradiance of 500 μ mol·m−2·s−1 for Greatest Edible Biomass Production

Chemical composition and bioactivity of essential oils from two provenances d’Ocimum canum S. of Grande Comore

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