The content of essential oil and tannins in fruit of some cultivars of dill (Anethum graveolens L.)
Małgorzata Kawecka-Radomska
Abstract
In a three years’ experiment in the field the content of essential oil and tannins in fruit (seeds) of six cultivars of dill (Anethum graveolens L.): ‘Amat’, ‘Ambrozja’, ‘Fantazos’, ‘Lukullus’, ‘Kronos’ and ‘Szmaragd’ were studied. The seeds (fruit) were sown into the ground in April (third 10-days’ period) and the seedstalks were collected when the main umbels started to be brown so as not to let them strew, and dried up on the natural drying-loft. When the fruit was gathered the yield was counted and it was from 0.99 t·ha-1 till 1.07 t·ha–1. The experiment was set as a randomised block design in three replicates. There were shown differences in the content of the essential oil and tannins in dill fruit between cultivars during the three years of the experiment.
Keywords:
dill, Anethum graveolens L., essential oil, tannins, dill fruits, dill cultivars, cultivation for seedReferences
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