Selection of the Ocimum basilicum L. Breeding material and prospective hybrids in improvement process

Abstract

This paper presents the results of research to improve the species Ocimum basilicum L. in the collection of spicy and aromatic plants of Botanical Garden (Institute) ASM, comprising approx. 20 basil varieties of diverse origin. The primary goal of basil improvement is obtaining seasoning forms for fresh consumption and for drying with special taste qualities, pleasant aroma, no stinging shades, properly leafy, small and medium, to be grown in containers, without neglecting productivity and tolerance to diseases and pests. Using the intraspecific hybridization between parental forms O. basilicum var. chamaeleonicum L., O. basilicum cv. Siam Queen, O. x citriodorum L., O. basilicum var. minimum (L.) Danert, O. basilicum cv. Opal-mini, O. basilicum var. purpurescens Benth.,O. basilicum cv. Purple Ruffles and the individual and mass selection, eight hybrids have been identified in which improved quality, productivity and appearance are seen, confirmed by the morphometric measuring.