Optimization Coriander Production for Fruit and Essential Oil A: Determination of Best Fruit Maturity Stage

El-Gamal, Seham; Ahmed, H. M. I.

doi:10.21608/jpp.2016.47099

Optimization Coriander Production for Fruit and Essential Oil A: Determination of Best Fruit Maturity Stage

Document Type : Original Article

Authors

Seham El-Gamal ¹
H. M. I. Ahmed ²

¹ Medicinal and Aromatic Plants Research Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt.

² Vegetable Crops Seed Production and Technology Research Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt.

10.21608/jpp.2016.47099

Abstract

This study was carried out at El- Baramoon Research Farm, Mansoura Horticulture Research Station, HRI, ARC, Egypt, during the two winter growing seasons of 2012/2013 and 2013/2014, to determine the optimum time of harvest coriander fruits for maximum viable fruit yield and oil percentage. Coriander fruits were harvested at seven different maturity stages. In this investigation, it has been found that the maximum yield and quality of coriander fruits in terms of fruit yield, thousand fruit weight (seed index) and germination percentage were reached its maximum at the third stage (the secondary umbels colour was changed). Moreover, essential oil percentage was higher in the early harvesting stages and was high at the first maturity stage (the primary umbel was at the beginning of waxy stage). In addition, essential oil yield / plant with high linalool content reached their maximum when fruits harvested at the third stage. Generally, it could be recommended that to obtain the maximum fruit yield and quality as well as high essential oil yield with high linalool content, coriander fruits should be harvested at the third maturity stage of fruit development.

Keywords