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Tolerance of Basil Genotypes to Salinity

Author

Listed:
  • Renata Menezes
  • André Azevedo Neto
  • Hans Gheyi
  • Alide Cova
  • Hewsley H. Silva

Abstract

Basil (Ocimum basilicum L.) is a medicinal species of Lamiaceae family, popularly known for its multiple benefits and high levels of volatile compounds. The species is considered to be one of the most essential oil producing plants. Also cultivated in Brazil as a condiment plant in home gardens. The objective of this study was to evaluate the effect of salinity on the growth of basil in nutrient solution of Furlani and to identify variables related to the salinity tolerance in this species. The first assay was performed with variation of five saline levels (0 - control, 20, 40, 60 and 80 mM NaCl). In the second assay six genotypes were evaluated in two salinity levels 0 and 80 mM NaCl. The height, stem diameter, number of leaves, dry mass and inorganic solutes in different organs, photosynthetic pigments, absolute membrane integrity and relative water content were evaluated. All biometric variables in basil were significantly reduced by salinity. Dry matter yield and percentage of membrane integrity were the variables that best discriminated the characteristics of salinity tolerance among the studied basil genotypes. Basil genotypes showed a differentiated tolerance among the genotypes, the ‘Toscano folha de alface’ being considered as the most tolerant and ‘Gennaro de menta’ as the most sensitive, among the species studied.

Suggested Citation

  • Renata Menezes & André Azevedo Neto & Hans Gheyi & Alide Cova & Hewsley H. Silva, 2017. "Tolerance of Basil Genotypes to Salinity," Journal of Agricultural Science, Canadian Center of Science and Education, vol. 9(11), pages 283-283, October.
    • Handle: RePEc:ibn:jasjnl:v:9:y:2017:i:11:p:283
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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