Essential Oil Diversity of Turnip-Rooted Parsley Cultivars

The quality of turnip-rooted parsley (Petroselinum crispum var. tuberosum) as a seasoning ingredient depends on the content and composition essential oil. oil is influenced by many factors, main which are genetic variations environmental conditions. presented work presents for first time comparison such numerous cultivars root in terms both roots leaves. experiment compared oils fifteen two growing seasons. was obtained hydrodistillation method, analysis performed using GC/MS technique. ranged from 0.013 to 0.045 mL 100 g?1 FW, while leaves, it within range 0.041–0.121 FW. leaf yield also higher than roots, proving that leaves valuable spice should not be treated waste product before. It observed research changed significantly due weather conditions analysed seasons; however, some cultivars, ‘Kinga’, ‘Eagle’, ‘Berli?ska PNE’, had stable period. dominant component all apiol. However, case ingredients were myristicin, ?-pinene, Z-falcarinol, ?-phellandrene, but their highly varied depending