Ciriello Michele, Formisano Luigi, El-Nakhel Christophe, Kyriacou Marios C, Soteriou Georgios A, Pizzolongo Fabiana, Romano Raffaele, De Pascale Stefania, Rouphael Youssef
Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy.
Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus.
Foods. 2021 Jan 30;10(2):278. doi: 10.3390/foods10020278.
Basil ( L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare "pesto", a condiment that has always caught the interest of consumers and producers. Usually, basil for industrial processing is harvested more than once to extract a higher yield. However, successive cuts can affect quality traits that play a crucial role in defining the product's final sensory profile. This research was aimed to evaluate the impact of cut on the quantitative and qualitative properties of three Genovese basil cultivars (Aroma 2, Eleonora and Italiano Classico) grown in an open field. Nitrate content, phenolic acids and aromatic profile were determined by ion chromatography (IC), high-performance liquid chromatography (HPLC), and gas chromatography coupled to a mass spectrometer (GC/MS) analysis, respectively. The second harvest increased fresh biomass and total phenolic acids content by 172% and 413%, respectively, with Italiano Classico recording the highest values. The combination of second-cut Aroma 2 yielded the lowest nitrate (473.8 mg kg of fresh weight) and Eugenol (2.4%) levels. In the second harvest, Eleonora showed an increase in eugenol and trans-α-bergamotene of 75.3% and 48.2%, respectively; whereas, eucalyptol and β-cis-ocimene decreased by 34.4% and 51.6%, respectively. Although successive harvests may increase basil yield and quality overall, the cultivar-dependent response to successive cuts needs to be accounted for in order to accomplish standardization of industrial "pesto" sauce.
罗勒（唇形科罗勒属）因其独特的香气而成为地中海美食的重要原料。热那亚罗勒叶用于制作“香蒜酱”，这是一种一直吸引着消费者和生产者的调味品。通常，用于工业加工的罗勒会多次收割以提高产量。然而，连续收割会影响一些品质特性，这些特性在定义产品最终感官特征方面起着关键作用。本研究旨在评估收割对露地种植的三个热那亚罗勒品种（Aroma 2、Eleonora和Italiano Classico）的数量和质量特性的影响。硝酸盐含量、酚酸和香气成分分别通过离子色谱（IC）、高效液相色谱（HPLC）和气相色谱-质谱联用（GC/MS）分析来测定。第二次收割使鲜生物量和总酚酸含量分别增加了172%和413%，其中Italiano Classico的含量最高。第二次收割的Aroma 2组合产生的硝酸盐（473.8毫克/千克鲜重）和丁香酚（2.4%）水平最低。在第二次收割时，Eleonora的丁香酚和反式-α-佛手柑烯分别增加了75.3%和48.2%；而桉叶素和β-顺式罗勒烯分别下降了34.4%和51.6%。尽管连续收割总体上可能会提高罗勒的产量和质量，但为了实现工业“香蒜酱”的标准化，需要考虑品种对连续收割的依赖性反应。
