Premium
Mycorrhization of coriander ( Coriandrum sativum L) to enhance the concentration and quality of essential oil
Author(s) -
Kapoor Rupam,
Giri Bhoopander,
Mukerji Krishan G
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1039
Subject(s) - coriandrum , sativum , linalool , geraniol , essential oil , arbuscular mycorrhizal fungi , inoculation , biology , botany , horticulture , glomus , chemistry
The effect of association of two vesicular arbuscular mycorrhizal (VAM) fungi, Glomus macrocarpum and G fasciculatum , on the concentration and composition of essential oil in coriander ( Coriandrum sativum ) was studied. VAM inoculation increased the essential oil concentration in fruits by as much as 43%. Although significant variation in effectiveness of the two fungal species was observed, the quality of essential oil was significantly enhanced on mycorrhization. GC characterisation of essential oil showed increased concentration of geraniol and linalool in plants inoculated with G macrocarpum and G fasciculatum respectively. © 2002 Society of Chemical Industry