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Dependence on harvest date and yielding of marjoram (Origanum majorana L.) cv. 'Miraz' cultivated from a seedling

100%

Zawislak G.

Acta Scientiarum Polonorum. Hortorum Cultus

|

2008

|

tom 07

|

nr 2

Studies were carried out in 2003–2005. The dependence between harvest date and yielding of marjoram (cv. ‘Miraż’) was investigated. The plantation was set from a seedling produced in a greenhouse. Plants were set in 30 × 40 cm spacing. Two weeks after setting, part of plants were cut and shoot tips with the first leaf pair were removed. The herb harvest was made twice: in the middle of July and at the end of August. Ground herb was subjected to determinations of essential oils. Qualitative and quantitative composition of marjoram oil was determined by means of gas chromatography coupled with mass spectrometry (GC/MS). The harvest date had significant influence on marjoram yielding. Higher yield of a fresh herb was achieved at the end of August (44.6 dt.ha⁻¹) than in the middle of July (30.5 dt.ha⁻¹). The essential oil content in the herb of marjoram cv. ‘Miraż’ was 1.7–2.2%. Trans-sabinene hydrate, terpinen-4-ol, and sabinene dominated in marjoram essential oil.

2

A comparative study on the content and chemical composition of essential oils in commercial aromatic seasonings

84%

Lis A., Piter S., Gora J.

Herba Polonica

|

2007

|

tom 53

|

nr 1

The content and chemical composition of essential oils in two aromatic seasonings: marjoram and savory, produced by several manufacturers and offered on the Polish market were investigated. The main constituents of all the studied samples of commercial marjoram were terpinen- 4-ol (27–46%), cis-sabinene hydrate (3–21%) and γ-terpinene (8–17%). Polish commercial marjoram belonged to terpinen-4-ol/cis-sabinene hydrate chemotype. Essential oil content ranged from 0.57% to 2.00%. Commercial savory contained from 2.30% to 3.80% essential oil. The main compounds of the oil were carvacrol (39–52%) and γ-terpinene (31–39%). Polish savory belonged to carvacrol/γ-terpinene chemotype.

3

Results of presowing seed priming of marjoram [Origanum majorana L.]

84%

Suchorska-Tropilo K., Capecka E., Dabrowska B., Szalacha E., Wiewiora B.

Roczniki Akademii Rolniczej w Poznaniu. Ogrodnictwo

|

2000

|

tom 31

|

nr 1

4

The effect of some methods of presowing seed treatment and soil types on the yield and quality of sweet marjoram (Origanum majorana L.)

67%

Dabrowska B., Suchorska-Tropilo K., Capecka E.

Annals of Warsaw Agricultural University. Horticulture (Landscape Architecture)

|

2003

|

tom 24

5

The effect of presowing seed treatment on the yield of marjoram (Origanum majorana L.) sown directly into the open field

67%

Capecka E., Suchorska-Tropilo K., Dabrowska B., Szalacha E., Wiewiora B.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2002

|

tom 481

|

nr 1

The aim of this study was to investigate the effect of presowing conditioning, hormone permeation, and fungicide application on the vigour of seeds and seedlings as well as the yield of marjoram herb collected from the cultivation started by direct sowing into the open field. The methods of presowing seed treatment were as follows: soaking in GA3, matriconditioning with solid substance MicroCel-E, osmoconditioning in the solution of polyethylene glycol PEG 6000. Seeds of every combination were either dressed with Penncozeb or sown without fungicide. The yield and quality of marjoram herb were tested in the field experiments conducted in the region of Central and Southern Poland. The phytopathological analysis of seeds showed their low infestation by microorganisms, this not increasing following the seed conditioning and soaking in GA3 solution. The measurements of seedling vigour under controlled conditions proved the positive effect of every tested method of presowing seed treatment. Irrespective of localization, the yields of marjoram herb and essential oil were the highest with the crop from matriconditioned seeds. The effect of seed osmoconditioning and soaking in GA3 solution as well as fungicide application depended on the localization of marjoram growing.

6

Nitrate content of the edible parts of vegetables and spice plants

67%

Majkowska-Gadomska J., Arcichowska K., Wierzbicka B.

Acta Scientiarum Polonorum. Hortorum Cultus

|

2009

|

tom 08

|

nr 3

The objective of a study conducted in the years 2007–2008 was to determine the nitrate content of the edible parts of vegetables and spice plants. The analyzed materials consisted of the following species: tomatoes, carrots, sweet basil and marjoram grown in the field, and tomatoes and chili peppers grown in a plastic tunnel. The experiment comprised different cultivation methods, sowing and planting dates, and fertilization levels. Among the analyzed cultivars of field-grown tomatoes, increased nitrate concentrations were observed in the fruits of cv. Złoty Ożarowski. Similar results were noted when eight tomato cultivars were grown in an unheated plastic tunnel. The fruits of cv. Bawole Serce had the lowest nitrate content, compared with the remaining tomato cultivars. Supplemental fertilization of tomato plants grown under cover significantly contributed to nitrate accumulation. The fruits of chili peppers grown in a plastic tunnel had a very low nitrate content. As regards marjoram, the highest nitrate concentrations were reported for the second date of sowing. The average nitrate content of carrot storage roots did not exceed the maximum permissible levels. Supplemental fertilization contributed to an insignificant increase in the N-NO3 content of carrot roots.

7

Economic and qualitative value of the raw material of chosen species of medicinal plants from organic farming. Part IV. Yield and quality of herb and seed yield of sweet marjoram (Origanum majorana L.)

67%

Seidler-Lozykowska K., Mordalski R., Kucharski W., Golcz A., Kozik E., Wojcik J.

Acta Scientiarum Polonorum. Agricultura

|

2009

|

tom 08

|

nr 4

In 2005-2007, in the field experiment, the yield and quality of sweet marjoram herb of Polish cultivar ‘Miraż’ in organic cultivation were tested. The experiment was established on six organic farms and one conventional farm in different localities in Poland. The following features were evaluated: fresh and dried herb yield, stem fraction in herb, seed yield, essential oil content, macro- and microelements content, nitrate content and microbiological purity. Organic marjoram herb yield only from one farm (Słońsk) was higher compared with the yield from conventional cultivation, though this herb contained high amount of stems. There were no seeds collected or the seed yield was very low in both organic and conventional farming. Both marjoram herbs, organic and conventional from Plewiska had similar quality (essential oil, macro- and microelements and nitrate content). Evaluation of microbiological purity showed that herb contamination from both types of cultivation did not exceed standard for raw materials treated with hot water.

8

Embryo ultrastructure in Origanum majorana L. [Lamiaceae] after seed conditioning

67%

Wisniewska M., Lotocka B., Suchorska-Tropilo K., Dabrowska B.

Acta Biologica Cracoviensia. Series Botanica

|

2006

|

tom 48

|

nr 2

Cytological changes in quiescent or germinated embryos after matriconditioning with Micro-Cel E or osmoconditioning with polyethylene glycol (PEG) were studied in comparison to quiescent or germinated untreated embryos of marjoram (Majorana hortensis L.). The sequence of changes related to embryo activation was identical in untreated and conditioned samples, although conditioned embryos underwent activation earlier. In those embryos the degradation of protein and lipid bodies, accompanied by vacuolation and accumulation of starch grains in amyloplasts, was observed even in nongerminated samples, whereas in control embryos the same ultrastructural changes did not occur until germination. The changes in ultrastructure occurred first in the root cap and proceeded towards the shoot meristem. In cotyledons, few symptoms of activation were detected regardless of the treatment. The appearance of Golgi structures in the root cap identified the radicle protrusion stage of germination.

9

Influence of steam water sterilization process on the content of volatile aroma compounds in marjoram [Origanum majorana L.] estimated with GC-MS and GC-O

67%

Wojtowicz E., Zawirska-Wojtasiak R., Przygonski K.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

The study analysed volatile aromatic compounds of marjoram (Origanum majorana L.), steam sterilized using a method developed and implemented at the Institute of Agricultural and Food Biotechnology in Warsaw, at the Division of Food Concentrates in Poznań (Poland). Contents of aromatic compounds were determined in production tests of marjoram before and after sterilization. Fourteen aromatic compounds of marjoram were identified and assayed. Using olfactometry it was found that the dominant aroma both before and after sterilization was the aroma defined as balsamic, whose equivalent is cis-sabinene hydrate, in spite of the fact that linalol was a quantitatively dominant compound. After sterilization cis-sabinene hydrate still remained the main odorant, although the intensity of its aroma decreased. It was found that the process of marjoram sterilization resulted in losses of total volatiles, amounting to approx. 49%, with individual compounds being lost to varying degrees. Sensory analysis showed significant changes in the aroma of marjoram before and after sterilization in most of the analysed production batches. Results suggest that the analysis of contents of the main odorant, cis-sabinene hydrate, may be a criterion in assessing changes in the aroma of sterilized marjoram and the assessment of the sterilization process.

10

Introduction of medicinal plants into organic cultivation

67%

Seidler-Lozykowska K., Kucharski W., Mordalski R., Wojcik J., Piechocka E., Przydanek E.

Herba Polonica

|

2007

|

tom 53

|

nr 2

11

Varroa treatment with KombiAM, a combination of formic acid at low concentration and oil of marjoram, results from a field trial

67%

Berg S., Ullmann M.

Pszczelnicze Zeszyty Naukowe

|

1998

|

tom 42

|

nr 2

12

Effect of various pH conditions simulated in vivo on the activity of lipophilic antioxidants isolated from selected spices

67%

Gawlik-Dziki U., Swieca M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

Extracts of rosemary (Rosemarinus officinalis), thyme (Thymus vulgaris) and marjoram (Origanum majorana) before and after simulated digestion were investigated for their antiradical activity, iron chelation, iron reduction and inhibition of lipid peroxidation. The changes of total phenolic compounds, phenolic acids, quercetin, kaempferol and luteolin contents were measured as well. Digestion in vitro caused a significant increase in the content of total phenolics in all samples. The rosemary extract showed the highest ability to scavenge free DPPH radicals (91.97%). The activities of marjoram and thyme samples were much lower (32.55 and 24%, respectively). Digestion in vitro caused a decrease of activity in all samples. The highest decrease (88.47%) occurred after rosemary extract digestion. The activity of thyme and marjoram extracts decreased about 71.05% and 29.24% respectively. The extracts obtained from marjoram and thyme showed significant chelating power (>76%), whereas the rosemary extract was less active (19.26%). No interchangeable effect of hydrolysis under variable pH conditions on the chelating power was noticed in the study. In vitro digestion had no significant effect on the ability of the rosemary extract to inhibit linoleic acid autooxidation, the activity of this sample was high (about 87%). In the case of the other samples a significant decrease in their activity was observed after the in vitro digestion. The highest losses of activity were observed in the case of the marjoram extract. Reducing power of thyme and marjoram extracts was lower than the activity of rosemary extract but the differences were not truly significant. After digestion the activity of all samples decreased dramatically. In the case of rosemary and marjoram extracts digestion caused about 83% decrease of their activity. The thyme extract after hydrolysis retained 12.26% of its reducing power.

13

Ziola o dzialaniu afrodyzjakalnym

59%

Poprawska-Leska J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

2005

|

nr 10

10

14

Skład gatunkowy i dynamika występowania zmieników w uprawie majeranku i bazylii.

59%

Dankowska E.

Progress in Plant Protection

|

2010

|

tom 50

|

nr 2

The results of performed studies revealed that in marjoram and basil growing, the species Lygus rugulipennis predominated, and represented 65% of all caught Lygus. Two generations of the pest were observed during the year. Most numerous catches of Lygus were recorded in July and August.

15

Skład gatunkowy i dynamika występowania zmieników (Lygus spp.) na majeranku (Origanum majorana)

59%

Dankowska E.

Progress in Plant Protection

|

2009

|

tom 49

|

nr 1

16

Powdered herbs of the mint family [Lamiaceae] as insect repellents for protection of stored wheat grain

59%

Ignatowicz S.

Polskie Pismo Entomologiczne

|

1997

|

tom 66

|

nr 1-2

17

Secretory structures and essential oil composition of selected industrial species of Lamiaceae

51%

Kowalski R., Kowalska G., Jankowska M., Nawrocka A., Kalwa K., Pankiewicz U., Wlodarczyk-Stasiak M.

Acta Scientiarum Polonorum. Hortorum Cultus

|

2019

|

tom 18

|

nr 2

The objective of the study was to perform micromorphological analyses of the secretory structures of leaves and stems of oil-bearing industrial plants from the Lamiaceae family such as lemon balm (Melissa officinalis L.), peppermint (Mentha × piperita L.), sage (Salvia officinalis L.), marjoram (Origanum majorana L., syn. Origanum dubium Boiss.), rosemary (Rosmarinus officinalis L.) and common thyme (Thymus vulgaris L.) using light microscope and scanning electron microscope. In addition, an estimation of the content of volatile substances in the plant species under study was performed using GC-MS, as well as the qualitative and quantitative analysis of essential oil, that is an important component in terms of the estimation of raw material applicability for use in the industry. In the epidermal cells of studied plants, 2 types of Lamiaceae-type glandular trichomes were identified: short- and long-stalked capitate glandular trichomes with single- and bicellular secretory capitulum, and peltate glandular trichomes with eight- and over a dozen-cell secretory capitulum. Capitate trichomes were densely distributed on the surface of the epidermis, while peltate trichomes were sparse, though regular, and were situated in depressions. Glandular trichomes were found more frequently on leaves than on stems. The cuticle of the abaxial of leaf was characterized in most cases by the occurrence of larger average diameter peltate trichomes compared to the cuticle of the adaxial side of leaf. Peppermint produced the largest structures accumulating essential oil on the leaves (average diameter of peltate trichomes – 78.48 µm on the adaxial side of leaf, up to 96.43 µm), while on the stem, the highest average diameter of the peltate trichomes was observed in sage (an average of 75.53 µm, up to 85.99 µm). The lemon balm was characterized by the presence of capitate and peltate trichomes with the smallest diameter (an average of 44.26 µm). Lemon balm was characterized by the greatest density of glandular trichomes compared to other plant species. Among the plants studied, the highest content of oil was noted in the case of thyme and peppermint (2.22% and 2.20% v/w, respectively), and the lowest in green parts of lemon balm (0.17% v/w). The isolated essential oils contained predominantly components from the groups of monoterpenes and sesquiterpenes, and it is the presence of those substances that determines the possibility of utilizing the plants studied for a variety of purposes.

18

Ocena dzialania wyciagow z wybranych roslin zielarskich na zerowanie i rozwoj stonki ziemniaczanej [Leptinotarsa decemlineata Say]

51%

Wawrzyniak M., Lamparski R.

Progress in Plant Protection

|

2007

|

tom 47

|

nr 4

255-258

19

Plonowanie i sklad chemiczny majeranku ogrodowego [Origanum majorana L.] w zaleznosci od zroznicowanego nawozenia azotowo-potasowego

51%

Dzida K., Jarosz Z.

Acta Agrophysica

|

2006

|

tom 07

|

nr 3[134]

561-566

20

Wplyw procesu sterylizacji para wodna na calkowita zawartosc zwiazkow lotnych w przyprawach

51%

Wojtowicz E., Zawirska-Wojtasiak R., Przygonski K.

Bromatologia i Chemia Toksykologiczna

|

2008

|

tom 41

|

nr 3

308-313

Ograniczanie wyników

Dependence on harvest date and yielding of marjoram (Origanum majorana L.) cv. 'Miraz' cultivated from a seedling

A comparative study on the content and chemical composition of essential oils in commercial aromatic seasonings

Results of presowing seed priming of marjoram [Origanum majorana L.]

The effect of some methods of presowing seed treatment and soil types on the yield and quality of sweet marjoram (Origanum majorana L.)

The effect of presowing seed treatment on the yield of marjoram (Origanum majorana L.) sown directly into the open field

Nitrate content of the edible parts of vegetables and spice plants

Economic and qualitative value of the raw material of chosen species of medicinal plants from organic farming. Part IV. Yield and quality of herb and seed yield of sweet marjoram (Origanum majorana L.)

Embryo ultrastructure in Origanum majorana L. [Lamiaceae] after seed conditioning

Influence of steam water sterilization process on the content of volatile aroma compounds in marjoram [Origanum majorana L.] estimated with GC-MS and GC-O

Introduction of medicinal plants into organic cultivation

Varroa treatment with KombiAM, a combination of formic acid at low concentration and oil of marjoram, results from a field trial

Effect of various pH conditions simulated in vivo on the activity of lipophilic antioxidants isolated from selected spices

Ziola o dzialaniu afrodyzjakalnym

Skład gatunkowy i dynamika występowania zmieników w uprawie majeranku i bazylii.

Skład gatunkowy i dynamika występowania zmieników (Lygus spp.) na majeranku (Origanum majorana)

Powdered herbs of the mint family [Lamiaceae] as insect repellents for protection of stored wheat grain

Secretory structures and essential oil composition of selected industrial species of Lamiaceae

Ocena dzialania wyciagow z wybranych roslin zielarskich na zerowanie i rozwoj stonki ziemniaczanej [Leptinotarsa decemlineata Say]

Plonowanie i sklad chemiczny majeranku ogrodowego [Origanum majorana L.] w zaleznosci od zroznicowanego nawozenia azotowo-potasowego

Wplyw procesu sterylizacji para wodna na calkowita zawartosc zwiazkow lotnych w przyprawach