Results 1 to 10 of about 7,005 (131)
Characterization of a sweet basil acyltransferase involved in eugenol biosynthesis. [PDF]
J Exp Bot, 2020 Abstract Sweet basil (Ocimum basilicum) plants produce its characteristic phenylpropene-rich essential oil in specialized structures known as peltate glandular trichomes (PGTs). Eugenol and chavicol are the major phenylpropenes produced by sweet basil varieties whose synthetic pathways are not fully elucidated.
Dhar N +7 more
europepmc +6 more sources
Agrobacterium-mediated Transformation of Sweet Basil (Ocimum basilicum). [PDF]
Bio Protoc, 2020 Sweet basil (Ocimum basilicum) is a popular herb with high economic value and is currently threatened by a severe oomycete disease. An efficient transformation method is a prerequisite for gene functional analysis to accelerate molecular breeding and deploy effective disease management strategies, and breeding through genetic engineering.
Navet N, Tian M.
europepmc +5 more sources
Effects of Microelements on Downy Mildew (Peronospora belbahrii) of Sweet Basil. [PDF]
Plants (Basel), 2021 We recently demonstrated that spraying or irrigating with Ca, Mg and K reduces the severity of sweet basil downy mildew (SBDM). Here, the effects of Mn, Zn, Cu and Fe on SBDM were tested in potted plants. The effects of Mn and Zn were also tested under semi-commercial and commercial-like field conditions.
Elad Y +4 more
europepmc +5 more sources
Efficient targeted mutagenesis in allotetraploid sweet basil by CRISPR/Cas9. [PDF]
Plant Direct, 2020 AbstractSweet basil (Ocimum basilicum) is an economically important herb and its global production is threatened by basil downy mildew caused by the obligate biotrophic oomycete Peronospora belbahrii. Effective tools are required for functional understanding of its genes involved in synthesis of valuable secondary metabolites in essential oil and ...
Navet N, Tian M.
europepmc +5 more sources
An Investigation of the Storage and Biosynthesis of Phenylpropenes in Sweet Basil [PDF]
Plant Physiology, 2001 Abstract Plants that contain high concentrations of the defense compounds of the phenylpropene class (eugenol, chavicol, and their derivatives) have been recognized since antiquity as important spices for human consumption (e.g. cloves) and have high economic value.
Gang, David R +6 more
openaire +3 more sources
Inheritance of Resistance to Fusarium Wilt in Sweet Basil [PDF]
Plant Disease, 2006 Fusarium wilt, caused by Fusarium oxysporum f. sp. bacilici, is a severe disease of sweet basil (Ocimum basilicum L.) and has become acute mainly due to the intensive monoculture in green-houses and, recently, to prohibition of methyl bromide application. In a previous work, we selected a resistant cultivar, Nufar, to address this problem. The mode of
D, Chaimovitsh +3 more
openaire +2 more sources
Controlled-atmosphere Storage of Sweet Basil [PDF]
HortScience, 1998 The effect of controlled atmospheres (CA) on the development of injury symptoms and storage life of sweet basil ( Ocimum basilicum L.) cuttings was assessed. Three-node basil stem cuttings were placed in micro-perforated low-density polyethylene packages and stored in the dark at 20 °C in a ...
Diana L. Lange, Arthur C. Cameron
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Keeping quality of sweet basil and purple basil.
journal of the japanese society for cold preservation of food, 1993 生鮮香草 (フレッシュハーブ) のうち, 熱帯アジァ原産で調理によく用いられるスイートバジル, パープルバジルの2種にフィルム包装を行い, 20℃および2℃に貯蔵して品質保持効果を比較した。包装は, 低密度ポリエチレン袋 (厚さ30μm) の密封 (PE) および有孔 (PEf), ポリエチレソストレッチフィルム (厚さ12μm, PES) 密封の3種であった。(1) 貯蔵中の重量減少はPEfで顕著であり, PEとPESは大きく抑制した。(2) 外観鮮度は, 20℃貯蔵のスイートバジルではPESが6日, PEfが7日, PEが9日で販売不可能な程度にまでなった。パープルバジルはいずれの包装も貯蔵9日で販売不可能になった。2℃貯蔵では両種とも20℃貯蔵よりも速く鮮度が低下したが ...
GOTO, Masahiro +2 more
openaire +2 more sources
The "stanchezza" (soil sickness) of sweet basil
Phytopathologia Mediterranea, 2002 Seven glasshouse experiments were set up in 1995–1999 to evaluate the efficacy of various treatments in reducing the incidence of “stanchezza” (soil sickness) of sweet basil, an emerging phytopathological problem in the main basil-growing areas of Italy.
MINUTO A. +4 more
openaire +3 more sources
Understanding the Browning Reactions in Sweet Basil
UF Journal of Undergraduate Research, 2020 Polyphenol oxidase (PPO) is a well-characterized enzyme that is conserved across plant species and is responsible for catalyzing the rapid polymerization of o-quinones that results in tissue browning. As these oxidation reactions result in significant reductions in food crop commercial viability, nutritional content, and general desirability, an ...
Annelise Vieira +3 more
openaire +2 more sources