Effect of Nitrogen Fertilizer on Essential Oil Content and its Compositions in Anethum graveolens L.

2018 ◽  
Vol 21 (5) ◽  
pp. 1266-1271 ◽  
Author(s):  
Mehdi Madandoust ◽  
Mahmood Fooladchang
Keyword(s):  
Essential Oil ◽  
Nitrogen Fertilizer ◽  
Oil Content ◽  
Anethum Graveolens

Blessed Thistle Growth, Essential Oil Content, Yield and Composition as Influenced by Plant Density and Nitrogen Fertilizer

2020 ◽  
Vol 23 (2) ◽  
pp. 276-291
Author(s):  
Mehdi Ghiasy-Oskoee ◽  
Majid AghaAlikhani ◽  
Fatemeh Sefidkon ◽  
Ali Mokhtassi-Bidgoli ◽  
Mahdi Ayyari
Keyword(s):  
Essential Oil ◽  
Nitrogen Fertilizer ◽  
Oil Content ◽  
Plant Density ◽  
Blessed Thistle

scholarly journals Herb yield and essential oil of dill (Anethum graveolens L.) at different locations

1988 ◽  
Vol 60 (2) ◽  
pp. 93-100
Author(s):  
S. Hälvä ◽  
R. Huopalahti ◽  
CH. Franz
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Dry Weight ◽  
Early Spring ◽  
West Germany ◽  
Aroma Compound ◽  
Degree Days ◽  
Anethum Graveolens ◽  
Flower Buds ◽  
Growing Medium

A study on the effect of growing site on the growth of the dill herb at three locations (Helsinki, Sahalahti, Inari) in Finland and at Freising, West Germany, was carried out in 1985. The growing medium was fertilized peat of the same quality at each location. Dill (’Dura’) was sown twice, in early spring and 2—3 weeks later at all growing sites. The herb crop was harvested just when the first flower buds had developed. The later sowings gave significantly larger yields than the earlier ones. The herb yields were largest at the most southern location. The fresh yield was the larger the more rain there was, and the warmer the growing season was. The significantly highest oil contents were recorded in the herb of the later sowings at Freising and Sahalahti. Otherwise, no differences in the oil content were recorded. The correlation between the oil content and degree days was positive. The total amount of components responsible for the aroma varied between 4.5 and 7.9 mg/g dry weight. The amount of essential oil and that of a typical aroma compound in dill, 3.6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, were not significantly affected by the location.

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