RESUMEN
The investigations of genetic resources in Lithuania started in 1924. Collections including more than 110 samples of different vegetable species have been accumulated and continue to expand. The breeding program is focused on productivity, quality traits and biochemical composition, and tolerance of unfavorable environmental factors in changing climates. Currently, over 95 cultivars and hybrids of vegetables have been released, about 40 of which are included in the EU Common catalogue of varieties of vegetable species. From 2012 to 2021, twelve cultivars were developed at the Lithuanian Research Centre for Agriculture and Forestry, seven of which are fruit vegetables, four are root crops, and two are in the onion group. The breeding direction was to increase the sustainable production of vegetables and improve the quality of the products by using national and adapted genetic resources as valuable parental forms. For 10 years, vegetable plant hybrids and cultivars were developed to meet commercial cultivars' market requirements. The tomato cultivars 'Ainiai' H, 'Adas' H, 'Auksiai' H, 'Alvita' and cucumber cultivar 'Roliai' are distinguished by a good biochemical composition and taste, while the sweet pepper cultivar 'Gabija' has high productivity and fruit quality. The carrot hybrids 'Ieva', 'Rokita', 'Jola', garlic cultivar 'Dangiai', and onion cultivar 'Joriai' are distinguished by their productivity and good storage ability. The Jerusalem artichoke cultivar 'Sauliai' has tubers with white skin and the colour of the flowers is yellow.
RESUMEN
This study was carried out in the experimental field and in unheated greenhouses of the Lithuanian Research Centre for Agriculture and Forestry Institute of Horticulture. The investigation aimed to evaluate the morphological features, amount of essential oil, and productivity of 10 basil (Ocimum basilicum L.) cultivars grown under different growing conditions. Studied cultivars were different according to morphological parameters, productivity, and the accumulation of essential oil. Most of the investigated parameters were influenced by growing conditions. Basil plants of cultivars Sweet Genovese and Toscano were determined to be the highest, and their height reached up to 70.5 cm. Cultivar Sweet Genovese was the most productive; its fresh herb mass per plant reached up to 0.71 kg under growing in the open field and greenhouse. Higher air temperature and constant watering of the soil in the greenhouse increased the accumulation of essential oils of basil. The biochemical analyses showed that the essential oil amount of 31% was higher when basils were grown in a greenhouse compared to an open field.
