Successive Harvests Modulate the Productive and Physiological Behavior of Three Genovese Pesto Basil Cultivars
In the Italian culinary tradition, young and tender leaves of Genovese basil (<i>Ocimum basilicum</i> L.) are used to prepare pesto sauce, a tasty condiment that attracts the interest of the food processing industry. Like other leafy or aromatic vegetables, basil is harvested more than o...
Main Authors: | Luigi Formisano, Michele Ciriello, Christophe El-Nakhel, Marios C. Kyriacou, Youssef Rouphael |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-03-01
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Series: | Agronomy |
Subjects: | |
Online Access: | https://www.mdpi.com/2073-4395/11/3/560 |
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