Open AccessZawartość olejku w różnych fazach dojrzałości owoców kminku di- i tetraploidalnego – Carum carvi L. [Content of oil in different stages of ripen fruits of diploid and tetraploid cumin, Carum carvi L.]
Author(s) -
T. Zderkiewicz
Publication year - 2015
Publication title -
acta agrobotanica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.4
H-Index - 9
eISSN - 2300-357X
pISSN - 0065-0951
DOI - 10.5586/aa.1971.007
Subject(s) - ripeness , ripening , essential oil , horticulture , food science , chemistry , botany , biology
In the period 1967-1968 the influence of the stage of ripeness of fruits of diand triploid cumin on the oil content was investigated. The quantity and quality of the oil was found to improve with ripeness. The highest 1000-grain weight fell to the milk ripe stage, and then decreased with advancing ripeness. The highest oil content was noted in fruits harvested in the milk and dough stages. Comparison of the physico-chemical constants of the oil at both stages with the standards of Polish Pharmacopeia III showed it to meet all requirements