Articles
AGRONOMIC AND TECHNOLOGICAL ASSESSMENT OF OREGANO (ORIGANUM VULGARE SSP.) BIOTYPES
Article number
629_46
Pages
355 – 363
Language
English
Abstract
The markets interest in aromatic plants is growing dramatically, in particular for oregano, one of the most popular, which is traditionally used for many food preparations.
Yet, great confusion about the correct taxonomic classification of oregano still remains due to the many species marketed under this name.
Most species, collected or cultivated to produce oregano, are characterised by a composition of essential oils rich in carvacrol, the component to which the characteristic taste and aroma of this spice is attributable.
This work reports on studies focused on the morphological, chemical, and agronomic traits of some clones obtained from wild populations in different environments of southern Italy.
Yet, great confusion about the correct taxonomic classification of oregano still remains due to the many species marketed under this name.
Most species, collected or cultivated to produce oregano, are characterised by a composition of essential oils rich in carvacrol, the component to which the characteristic taste and aroma of this spice is attributable.
This work reports on studies focused on the morphological, chemical, and agronomic traits of some clones obtained from wild populations in different environments of southern Italy.
Authors
G. De Mastro, G. Ruta, V. Marzi
Keywords
chemotypes, essential oil content, yield
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