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Changes of the characteristics of Satureja hortensis L. herb during flowering period
Published:
2001-06-06
https://doi.org/10.31421/IJHS/7/2/267
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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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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
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.