EFFECT OF DIFFERENT HARVeSTING STAGES ON QUANTITY AND QUALITY OF HERB AND OIL YIELD OF EGYPTIAN THYME ( Thymus vulgaris L. ) PLANT.

Document Type : Original Article

Authors

1 Fac. Agric., Cairo Univ., Ornamental Hort. Dept.

2 Food Technology Research Institute, Agric. Research Center Giza.

Abstract

This study was carried out during the season of 2002 at Faculty of Agriculture,
Ornamental Horticulture Department and Food Technology Research Institute,
Agricultural Research Center (ARC) Giza, Egypt.
The seasonal variation of herb composition, essential oil content of Egyptian
thyme (Thymus vulgaris L.), Physiochemical properties 01 the essential oil and
analyzed by GC were examined. The results showed that at pre-tlowerinq stage,
thyme herb contained the highest content of moisture and total carbohydrates. The
highest protein, ash and oil contents were obtained at lull flowering stage. Whereas
the highest content of fat as well as crude fiber were obtained at post flowering stage
The essential oil characterized by a highest content of thymol at full flowering stage
.The specific gravity and refractive index of oil did not change appreciably due to the
different harvesting stages. The essential oil at pre-flowering stage contained the
highest p-cymene, linalool and carvacrol contents. A delay in harvesting from pre-
flowering to post flowering stage decreased acid and ester values.

Keywords

Journal of Plant Production
Volume 30, Issue 12
December 2005
Pages 7987-7994

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