Influence of Environmental Factors (Including UV-B Radiation) on the Composition of the Essential Oil of Ocimum basilicum–Sweet Basil

SUMMARY

Ocimum basilicum L. (Lamiaceae)–sweet basil–is a fragrant herb with a minty, pleasantly sweet flavour, mainly used for production of essential oil and as a condiment. Three different commercial varieties of basil, one broad-leaved and two different small-leaved varieties, were grown in a greenhouse at MAICh under controlled conditions and used for a period of one year. Seasonal variation in each variety was examined and, in addition, each variety was treated with supplementary UV light in order to assess the effects of UV-B, following previous work showing a substantial UV-B mediated induction of essential oil.

KEYWORDS:

• Ocimum basilicum L.
• volatile oil
• UV-B treatment
• seasonal variation