Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 82, Issue 4, Pages 339-342Publisher
JOHN WILEY & SONS LTD
DOI: 10.1002/jsfa.1039
Keywords
vesicular arbuscular mycorrhiza; Coriandrum sativum; essential oil
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The effect of association of two vesicular arbuscular mycorrhizal (VAM) fungi, Glomus macrocarpum and G fasciculatum, on the concentration and composition of essential oil in coriander (Coriandrum sativum) was studied. VAM inoculation increased the essential oil concentration in fruits by as much as 43%. Although significant variation in effectiveness of the two fungal species was observed, the quality of essential oil was significantly enhanced on mycorrhization. GC characterisation of essential oil showed increased concentration of geraniol and linalool in plants inoculated with G macrocarpum and G fasciculatum respectively. (C) 2002 Society of Chemical Industry.
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