Basil (Ocimum basilicum L.): Botany, Genetic Resource, Cultivation, Conservation, and Stress Factors

Basit Öğe Kaydı
dc.authorscopusid57193231938
dc.authorscopusid12763979900
dc.contributor.authorCamlica, Mahmut
dc.contributor.authorYaldiz, Gulsum
dc.date.accessioned2024-09-25T19:45:27Z
dc.date.available2024-09-25T19:45:27Z
dc.date.issued2023
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractBasil or sweet basil is named Ocimum basilicum L. from the Lamiaceae family, which originated from India, and it is also well known as a culinary herb in other countries such as Italy, Thailand, Vietnam, and Taiwan. Agricultural systems (traditional or alternative agricultural systems) have a different effect on the morphology, yield, and yield components of basil. These agricultural systems include aquaponics and hydroponics systems and organic farming by using organic manure as vermicompost, poultry or cattle manure, biofertilizer, growing techniques, etc., as well as chemical fertilizer. Fertilization, especially organic and chemical fertilizer, combined with minerals, applied in appropriate dose and composition, affects growth, herb weight, and basil inorganic matter content. In this context, the management of the fertilizers is a significant factor to obtain successful basil cultivation and sustainable agriculture. So, the best agricultural system and growing condition should be determined to obtain the maximum yield values in basil. In this chapter, botany, distribution, origin, domestication, spread, genetic resource, collection, conservation, characterization, and evaluation (different agricultural systems, fertilizer application, genetic variability and morphology, and yield properties) will be covered in detail and provide information for basil producers and researchers. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.en_US
dc.identifier.doi10.1007/978-3-031-15568-0_7
dc.identifier.endpage163en_US
dc.identifier.isbn978-303115568-0
dc.identifier.isbn978-303115567-3
dc.identifier.scopus2-s2.0-85160498485en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage135en_US
dc.identifier.urihttps://doi.org/10.1007/978-3-031-15568-0_7
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13033
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer International Publishingen_US
dc.relation.ispartofSustainable Agriculture in the Era of the OMICs Revolutionen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectAgricultureen_US
dc.subjectBasilen_US
dc.subjectFarmingen_US
dc.subjectGenetic diversityen_US
dc.subjectProductionen_US
dc.titleBasil (Ocimum basilicum L.): Botany, Genetic Resource, Cultivation, Conservation, and Stress Factorsen_US
dc.typeBook Chapteren_US

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