Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.)

Zrile, Filip

master's thesis

Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.)

Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2019. urn:nbn:hr:151:181382

Zrile, Filip

Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

Cite this document

APA 6th Edition

Zrile, F. (2019). Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:181382

MLA 8th Edition

Zrile, Filip. "Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:181382

Chicago 17th Edition

Harvard

Zrile, F. (2019). 'Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 26 June 2024, https://urn.nsk.hr/urn:nbn:hr:151:181382

Vancouver

Zrile F. Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2019 [cited 2024 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:151:181382

IEEE

F. Zrile, "Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:151:181382

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:181382

Metadata

Title	Suvremena proizvodnja i ljekovita svojstva bosiljka (Ocimum basilicum L.)
Title (english)	Modern production technology and medicinal properties of basil (Ocimum basilicum L.)
Author	Filip Zrile
Mentor	Tomislav Vinković (mentor)
Committee member	Monika Tkalec (predsjednik povjerenstva)
Committee member	Miro Stošić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek (Department of Plant Production and Biotechnology) Osijek
Defense date and country	2019-09-20, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Crop Production
Abstract	U ovome preglednom radu je opisana tehnologija proizvodnje bosiljka i optimalni uvjeti potrebni za njegov uzgoj. Bosiljak spada u porodicu usnača ili Lamiaceae. Bosiljak se koristi u kulinarstvu i prehrambenoj industriji kao začin, ali ima i blagotvorna ljekovita svojstva. Jednogodišnja je zeljasta biljka, razmnožava se sjemenom ili reznicama. Uzgaja se u područjima umjerenog ili umjereno toplog klimata, dobro podnosi sušna razdoblja, međutim u vrijeme intenzivne vegetacije zahtijeva i do 600 mm² padalina. Glavna sastavnica ulja je metil-kavikol. Za dobivanje droge, herba se suši te se dobiva suha droga ili se postupkom destilacije može dobiti eterično ulje. Optimalni uvjeti što se tiče same proizvodnje su temperatura do 25 ℃. Bosiljak se razmnožava direktnom sjetvom sjemena ili reznicama. Razmnožavanje rasadom je sigurniji i bolji način mada je nešto skuplji. Međutim, prednost uzgoja bosiljka iz rasada jest to što je sigurnija druga berba, a time je i veći prinos. Sa 1 ha može se dobiti i do 2-3 t suhe mase bosiljka. Preporuča se žetvu obaviti u ranim jutarnjim satima kako bi gubitci bili što manji i optimalno vrijeme za berbu herbe je 120-150 dana nakon sadnje. Treba naglasiti da u RH gotovo i nema proizvodnje bosiljka te je potrebno kreirati poticajne programe kako bi se proizvodnja začinskog bilja povećala budući da se radi o visokodohodovnim kulturama.
Abstract (english)	This particular review describes the production technology of basil and optimal agro-ecological conditions that are needed. Basil belongs to the family Lamiaceae. Basil is using like a spice in food industry, but it has beneficial properties also in medicinal purposes. It is an annual plant and an herbaceous plant. propagated by seeds or cuttings. Basil is grown in warm and temperate climates, and well tolerate dry conditions, however at a time of intense vegetation requires up to 600 mm² rainfall. The main component of the oil is methyl-chavicol. Herb can be prepared for usage by drying or by distilling from which oil is obtained. The optimum temperature for the cultivation is up to 25 ° C. Basil is propagated by seeds or cuttings. Propagation with seedlings is safer and better way to produce basil but it is more expensive. However, advantage of that kind of production is that second vitage of basil is much safer and also bigger production. From 1 ha it can be achieved 2-3 t dry mass of basil. It is advisable to do the harvest in the early morning to minimize losses, and optimal conditions for harvest are 120-150 days after planting. It should be emphasized that Croatia almost doesn’t have production of basil so it should be created programs to increase production of medicinal and spice herbs since they are well payed cultures.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:151:181382
Study programme	Title: Plant Production; specializations in: Plant Production, Plant Nutrition and Soil Science, Plant Selection and Seed Production, Plant Protection Course: Plant Production Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka bilinogojstva (magistar/ magistra inženjer/inženjerka bilinogojstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Public note	diplomski rad
Created on	2019-10-03 08:59:16

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