Co-Authors:
Dudai, N., Division of Aromatic Plants, Agricultural Research Organization, Newe Ya'ar Research Center, P.O. Box 1024, Ramat Yishay, Israel
Weinberg, Z.G., Forage Preservation/By-Prod. Res. U., Department of Stored Products, Volcani Center, Bet Dagan 50250, Israel
Larkov, O., Division of Aromatic Plants, Agricultural Research Organization, Newe Ya'ar Research Center, P.O. Box 1024, Ramat Yishay, Israel
Ravid, U., Division of Aromatic Plants, Agricultural Research Organization, Newe Ya'ar Research Center, P.O. Box 1024, Ramat Yishay, Israel
Ashbell, G., Forage Preservation/By-Prod. Res. U., Department of Stored Products, Volcani Center, Bet Dagan 50250, Israel
Putievsky, E., Division of Aromatic Plants, Agricultural Research Organization, Newe Ya'ar Research Center, P.O. Box 1024, Ramat Yishay, Israel
Abstract:
Changes in essential oil during ensiling of lemongrass and lemon eucalyptus were studied. Wilted lemongrass and eucalyptus leaves were ensiled in 0.25-L anaerobic jars. Samples consisted of a control (no additives) and a treated sample (0.5% glucose and lactic acid bacteria and 1% cellulase plus 1% hemicellulase plus pectinase). Three jars per treatment were sampled on days 2, 6, 10, and 36 for analysis of essential oil. Essential oil was obtained by extraction and by hydrodistillation. Extraction efficacy of essential oil from the lemongrass was improved by the enzyme treatment, but it was much lower than the amount obtained by distillation. The major components of the essential oil were neral and geranial. In the eucalyptus, total essential oils obtained by distillation decreased during ensiling, and the amount was similar to the amount obtained by extraction. Citronellal, which was the major component of the essential oil in the fresh eucalyptus leaves, decreased, whereas isopulegol and 3,8-terpinolhydrate increased during ensiling.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
