Effect of drought stress induced by PEG 6000 on Ocimum basilicum L. aroma profile

Sevindik B., Sevindik O., SELLİ S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, sa.6, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 6
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/jfpp.15948
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Çukurova Üniversitesi Adresli: Evet

Özet

The present study was aimed to examine the effect of applied drought stress using different rates of PEG 6000 (polyethylene glycol) on morphology, stomatal closure, chemical structure, and volatile profile of basil. Expectedly, the highest shoot and root lengths observed at control were 16.2 cm and 15% PEG treatments (7.5 cm), respectively. Stomatal openness apparently closed with an increasing rate of drought. Release of volatile compounds from the basil leaves was increased with the increased rate of the applied drought stress and aroma profile of dominant volatiles. Terpenes were found to be the most abundant chemical group and their concentrations altered significantly with PEG treatments. Methyleugenol was detected as the major terpene in control, and 5% and 10% PEG samples, while linalool was the prominent compound in 15% PEG sample. FTIR spectrum supported the GC results being differentiated significant, especially in the fingerprint region. Novelty Impact Statement This study is a first proof of the relationship between aroma and drought stress induced by PEG 6000 in Ocimum basilicum. Drought stress simulators such as PEG 6000 showed a significant impact on morphology and aroma compounds. Additionally it is proved that this chemical is not penetrable for the plant and therefore it can be used or controlled as an aroma enhancer.