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Goals and results in improvement of biological background of medicinal plant production
Published June 6, 2001
20-27.

The choice of varieties among medicinal plant species is relatively small, compared to other horticultural crops. In Hungary, only poppy (Papaver somniferum) and mustard (Sinapis alba) have several cultivars. Recognising the problem, in the recent years breeding activity has been intensified all over the world, in spite of fin...ancial, technical and legal difficulties. The article reports on the results of breeding at the Department of Medicinal and Aromatic Plants of the Szent István University, 11 varieties of which has been officially registered till 2000. Main goals of genetic improvement are: increasing of the production capacity of utilised plant organs, enhancement of active material accumulation capacity, improvement of sensory quality and technological properties. The most often applied methods are selection, and recently, cross breeding, the results of which can be measured on new materials of caraway (Carum carvi), hyssop (Hyssopus officinalis), marjoram (Majorana hortensis), poppy (Papaver somniferum), etc. Efficacy of breeding work is established by additional, regular research on the genetics, physiology, floral and reproductive biology, chemosyndromes of medicinal plant species.

 

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Sensory analysis as a supporting method for marjoram breeding
Published June 6, 2001
73-77.

Marjoram is one of the most important spices in Hungary, which is utilized both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis /'Francia' and 'Magyar'/ were investigated by two different methods of sensory analysis. The chemical composition of the ma...terial was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentiation of the two varieties.

On the basis of our results, sensory evaluation may be a useful tool in the practice in determination of complex aromatic values of marjoram, as a spice. At the same time it seems to be a suitable method in promotion of breeding efforts.

 

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