Successive Harvests Modulate the Productive and Physiological Behavior of Three Genovese Pesto Basil Cultivars

Successive Harvests Modulate the Productive and Physiological Behavior of Three Genovese Pesto Basil Cultivars

In the Italian culinary tradition, young and tender leaves of Genovese basil (<i>Ocimum basilicum</i> L.) are used to prepare pesto sauce, a tasty condiment that attracts the interest of the food processing industry. Like other leafy or aromatic vegetables, basil is harvested more than o...

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Bibliographic Details
Main Authors: Luigi Formisano, Michele Ciriello, Christophe El-Nakhel, Marios C. Kyriacou, Youssef Rouphael
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Agronomy
Subjects:
<i>Ocimum basilicum</i> L.
italiano classico
marketable yield
mineral composition
organic acids
F<sub>v</sub>/F<sub>m</sub>
Online Access:https://www.mdpi.com/2073-4395/11/3/560

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https://www.mdpi.com/2073-4395/11/3/560

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