Influence of water stress and storage time on preservation of the fresh volatile profile of three basil genotypes.

The main goal of the present study was to describe the volatile profile of three different basil genotypes (Genovese and Green and Purple Iranian), and the impact that water stress (75% and 50% field capacity) and storage time (up to 7days) have under mild refrigerated conditions. The chromatographic profile pointed to three different chemotypes: linalool/eugenol, neral/geranial, and estragol, for Genovese, Green, and Purple genotypes, respectively. Water stress depleted the volatile profile of these three landraces, due to a reduction in the absolute concentrations of some of the components related to fresh aroma (linalool, nerol, geraniol and eugenol). The stability of the basil volatile profile during storage varied depending on the water stress that had been applied. Concentration reductions of close to 50% were quantified for most of the components identified in the Purple genotype.

Effect of Water Stress and Storage Time on Anthocyanins and Other Phenolics of Different Genotypes of Fresh Sweet Basil.

This study describes the effect of water stress and storage time on the content of anthocyanins and other phenolics in different genotypes of fresh sweet basil (Ocimum basilicum L.). Purple and green Iranian cultivars and a Genovese variety were exposed to a control (100% of the field capacity, FC) and to water stress of mild and severe deficit irrigation treatments (25 and 50 DI corresponding to 75 and 50% FC, respectively). The individual characterization by HPLC-DAD-ESI/MS(n) and the MS fragmentation pathway of anthocyanins are described. A 50% increase in the anthocyanin content was observed in 50 DI after storage. Water stress markedly enhanced the content of phenolic acids after storage in the three genotypes. Water stress can be an efficient way to help the sustainability of water resources, enriching the content of phenolic compounds that may be beneficial to human health.