Abstract
Bulgaristan'ın Dobrich bölgesinde 2014-2017 döneminde lavanta çeşitlerinin bazı tarımsal özelliklerini belirlemek için bir saha denemesi yapılmıştır. Aşağıdaki göstergeler incelenmiştir: çiçek/bitki sayısı, çiçek sapının uzunluğu, çiçek demeti/ bitki sayısı, çiçek/bitki ağırlığı (g), çiçek verimi (kg/ha), uçucu yağ içeriği % ve ekstraksiyon uçucu yağ verimi (kg). Deneme tesadüf blokları deneme desenine göre dört tekerrürlü olarak ve 10 m2 parsel büyüklüklerinde gerçekleştirilmiştir. Dört çeşit lavanta kullanılmıştır: Hemus, Yubileyna, Druzhba ve Sevtopolis. Yapılan analizlerden, Druzhba çeşidinin diğer çeşitlerden sadece taze çiçek verimi açısından sadece yıllara göre değil, aynı zamanda çalışma dönemi ortalaması olarak farklı olduğu belirlenmiştir; çünkü bu çeşit verim açısından daha yüksek yapısal değerleri yüzünden daha yüksek verimliliğe sahip olmuştur. Üç yıllık dönem için en yüksek uçucu yağ yüzdesi % 2.1 değeri ile Seuthopolis çeşidinden ve en düşük değer ise % 1.6 değeri ile Hemus çeşidinde gerçekleşmiştir.
References
- Aprotosoaie, A. C., Gille, E., Trifan, A., Luca, V. S., &Miron, A. (2017). Essential oils of Lavandula genus: a systematic review of their chemistry. Phytochemistry Reviews, (4), 761-781.
- Benabdelkader, T., Zitouni, A., Guitton, Y. (2011). Essential oils from wild populations of Algerian Lavandula stoechas L.: composition, chemical variability, and invitro biological properties. ChemBiodivers 8:937–953.
- Carrasco, A., Ortiz-Ruiz, V., Martinez-Gutierre, R. (2015). Lavandula stoechas essential oil from Spain: aromatic profile determined by gas-chromatography-mass spectrometry, antioxidant and lipoxygenase inhibitory bioactivities. Industrial Crops and Products 73, 16–27. doi: 10.1016/j.indcrop.2015.03.088
- DaPorto, C., Decorti, D., Kikic, I. (2009). Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: comparing of three different extraction methods. Food Chem 112, 1072–1078. doi:10.1016/j.foodchem.2008.07.015.
- Degu, B., Amano, S., Kassahun, B. (2017). Influence of Environment and harvesting cycle on Growth, yield and yield components of Lavender (Lavandula anguistifolia L.). Global Advanced Research Journal of Agricultural Science. 5. doi: 10.14662/ARJASR2017.050.
- Erland, L. A. E., & Mahmoud, S. S. (2016). Lavender (Lavandula angustifolia) oils. In: Preedy VE (ed) Essential oils in food preservation, flavor and safety. Academic, Amsterdam, pp 501–507.
- Kara, N., Baydar, H. (2013). Determination of lavender and lavandin cultivars (Lavandula sp.) containing high quality essential oil in Isparta, Turkey.Turkish Journal of Field Crops. 18, 58-65.
Abstract
During the period from 2014 to 2017 year in the region of Dobrich, Bulgaria, a field experiment has been conducted with the aim to determine some agricultural characteristics of lavender varieties. The following characters have been investigated: number of flowers/plant, length of the flowering stem, number of flower clusters/plant, weight of flowers/plant (g), yield of flowers (kg ha-1), essential oil content %, extraction essential oil yield (kg). The experiment has been carried out according the randomized block design in four replications and plot size of 10 m2. Four lavender varieties have been used- Hemus, Yubileyna, Druzhba and Sevtopolis. From the performed analyzes, it was established, that the variety Druzhba distinguished from the other varieties in term of yield of fresh flowers, not only by years, but also on average for the study period, as the higher productivity of this variety is due to the higher values of the structural elements of the yield. The highest percentage of essential oil content for the three-year period with 2.1% was realized from the variety Sevtopolis, and the lowest with 1.6% from the variety Hemus.
References
- Aprotosoaie, A. C., Gille, E., Trifan, A., Luca, V. S., &Miron, A. (2017). Essential oils of Lavandula genus: a systematic review of their chemistry. Phytochemistry Reviews, (4), 761-781.
- Benabdelkader, T., Zitouni, A., Guitton, Y. (2011). Essential oils from wild populations of Algerian Lavandula stoechas L.: composition, chemical variability, and invitro biological properties. ChemBiodivers 8:937–953.
- Carrasco, A., Ortiz-Ruiz, V., Martinez-Gutierre, R. (2015). Lavandula stoechas essential oil from Spain: aromatic profile determined by gas-chromatography-mass spectrometry, antioxidant and lipoxygenase inhibitory bioactivities. Industrial Crops and Products 73, 16–27. doi: 10.1016/j.indcrop.2015.03.088
- DaPorto, C., Decorti, D., Kikic, I. (2009). Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: comparing of three different extraction methods. Food Chem 112, 1072–1078. doi:10.1016/j.foodchem.2008.07.015.
- Degu, B., Amano, S., Kassahun, B. (2017). Influence of Environment and harvesting cycle on Growth, yield and yield components of Lavender (Lavandula anguistifolia L.). Global Advanced Research Journal of Agricultural Science. 5. doi: 10.14662/ARJASR2017.050.
- Erland, L. A. E., & Mahmoud, S. S. (2016). Lavender (Lavandula angustifolia) oils. In: Preedy VE (ed) Essential oils in food preservation, flavor and safety. Academic, Amsterdam, pp 501–507.
- Kara, N., Baydar, H. (2013). Determination of lavender and lavandin cultivars (Lavandula sp.) containing high quality essential oil in Isparta, Turkey.Turkish Journal of Field Crops. 18, 58-65.
Details
| Primary Language | English |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | March 30, 2021 |
| Acceptance Date | February 6, 2021 |
| Published in Issue | Year 2021 Volume: 31 Issue: 1 |
Cited By
Investigation on Basil (Ocimum basilicum L.) and Lavender (Lavandula angustifolia) Cultivation in Aquaponic Aquaculture (Carp, Cyprinus carpio L.)
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi
https://doi.org/10.29133/yyutbd.1286610
