Vol. 7 No. 2 (2001)
Articles

Changes of the characteristics of Satureja hortensis L. herb during flowering period

Published June 6, 2001
Authors
M. Héjja
Szent István University, Department of Medicinal and Aromatic Plants, H-1118 Budapest, Villányi út 29-31, Hungary
É. Héthelyi
Szent István University, Department of Medicinal and Aromatic Plants, H-1118 Budapest, Villányi út 29-31, Hungary
A. Z. Ferenczy
Szent István University, Department of Mathematics and Informatics, H-1118 Budapest, Villányi út 29-31, Hungary
E. Szentgyörgyi
Szent István University, Department of Medicinal and Aromatic Plants, H-1118 Budapest, Villányi út 29-31, Hungary
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DOI
https://doi.org/10.31421/IJHS/7/2/267
Keywords
flowering period, herb, Satureja hortensis, summer savory, essential oil
Dates
Published date: 2001-06-06
How to Cite

APA

Héjja, M., Héthelyi, É., Ferenczy, A. Z., & Szentgyörgyi, E. (2001). Changes of the characteristics of Satureja hortensis L. herb during flowering period. International Journal of Horticultural Science, 7(2), 56–60. https://doi.org/10.31421/IJHS/7/2/267
License

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Abstract

In this study the changes of the characteristics of Satureja hortensis herb were investigated during flowering period, in case of savories of 4 different origins. The change of drying ratio, leaf/stem ratio, essential oil content, the ratio of several essential oil components (carvacrol, y-terpinene, p-cymol, a-pinene, p-pinene and fi-caryophyllene) were studied from bud formation till seed ripening.

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