Caraway: The Genus Carum

Cover......Page 1
Front Matter......Page 2
ISBN    9789057023958......Page 4
CONTENTS......Page 6
PREFACE TO THE SERIES......Page 8
CONTRIBUTORS......Page 10
CHAPTER 1. INTRODUCTION......Page 12
REFERENCES......Page 16
SECTION I: BIOLOGY AND CHEMISTRY......Page 19
2.1.1. Relationships at the Order Level......Page 20
2.2.1. Morphology and Anatomy of the Umbelliferae......Page 21
2.2.2. Taxonomy of the Umbelliferae......Page 22
2.2.2.2. Subfamilies in the Umbelliferae......Page 23
2.2.2.3. Distribution of the Genera of the Umbelliferae......Page 24
2.3.2. Species......Page 25
2.3.3.1. Morphology......Page 26
2.3.3.2.1. Vegetative organs......Page 29
2.3.3.2.2. Generative organs......Page 33
REFERENCES......Page 43
3.1. INTRODUCTION......Page 46
3.2. GENERAL CHARACTERISTICS OF CARAWAY RAW MATERIAL......Page 47
3.3.1. Saccharides of Carum carvi......Page 48
3.3.2. Lipids of Carum carvi Seeds......Page 49
3.3.3. Amino Acids and Peptides of Carum......Page 51
3.3.4. Abscisic Acid in Carum......Page 52
3.4.1. Terpenes of Carum carvi Essential Oil......Page 53
3.4.2. Flavonoids of Carum......Page 57
3.4.3. Coumarins of Carum......Page 58
3.4.4. Phenolic Compounds......Page 59
3.4.5. Elemental Composition of Carum......Page 62
REFERENCES......Page 64
4.1. BACKGROUND......Page 66
4.2.1. Effect of Light Intensity......Page 67
4.2.1. Effect of Light Quality......Page 68
4.2.2. The Effect of Daily Light Period......Page 70
4.3. EFFECT OF TEMPERATURE......Page 72
REFERENCES......Page 75
5.2. FACTORS IN FLOWER INITIATION AND DEVELOPMENT......Page 80
5.2.1.1. Rootstock Diameter......Page 81
5.2.1.2. Vegetation Length......Page 82
5.2.2.1. Temperature......Page 84
5.2.2.2. Illumination......Page 86
5.3. GENETIC DETERMINATION OF INDUCTION REQUIREMENT......Page 87
REFERENCES......Page 90
6.1. INTRODUCTION......Page 94
6.2.1. Difficulties when Calculating the Essential Oil Content......Page 95
6.3. FACTORS AFFECTING CARAWAY SEED ESSENTIAL OIL CONTENT......Page 98
6.3.1. Agricultural Practices......Page 99
6.3.1.1. Variety......Page 100
6.3.1.3. Plant Density......Page 101
6.3.2.1. Temperature and Wind......Page 102
6.3.2.2. Light Intensity......Page 104
6.3.3. Conclusions......Page 105
6.4.2. Changes in Enzyme Activities......Page 106
6.4.3. Conclusions......Page 107
6.5. CONCLUSIONS AND PROSPECTS FOR IMPROVEMENT......Page 108
ACKNOWLEDGEMENTS......Page 109
REFERENCES......Page 110
SECTION II: BREEDING AND CULTIVATION......Page 115
7.1.2. History of Production......Page 116
7.2.1. Flowering and Pollination, and Inheritance of Flowering Induction......Page 117
7.2.2. Ecological and Agrotechnical Aspects......Page 118
7.2.4. Fruit and Essential Oil......Page 122
7.3.1. Zijlstra, “Zaadhoudende karwij” and Botanical Research......Page 123
7.3.2. Non-shattering “Bleija” and its Autotetraploid......Page 126
7.3.3.1. RDMO......Page 128
7.3.3.3. Spring Caraway......Page 131
7.3.3.4. Autumn-sown Winter Caraway......Page 132
7.3.3.5. The Tetraploid Population SVP 4X......Page 133
7.3.3.6. Germplasm collected in The Netherlands and SE Germany......Page 134
7.4.1. Annual Effects......Page 135
7.4.3. A Note on 1000-s Volume and the Volume of the Vittae......Page 136
7.5. CONCLUSIONS......Page 137
REFERENCES......Page 138
8.2. SOIL REQUIREMENTS, SEQUENCE IN CROP ROTATION AND FERTILIZATION......Page 140
8.3. SOIL PREPARATION, SETTING UP OF A PLANTATION......Page 144
8.4. MAINTENANCE AND CARE OF PLANTATION......Page 146
8.5. HARVESTING, DRYING, STORAGE......Page 147
8.6. PESTS, DISEASES AND THEIR CONTROL......Page 148
REFERENCES......Page 150
9.2. VARIETIES AND SELECTION......Page 152
9.3.1. Germination Characteristics......Page 153
9.3.2. Sowing and Spacing......Page 154
9.3.3. Growth Regulators......Page 155
9.3.4. Fertilization......Page 156
9.3.5. Irrigation......Page 157
9.3.7. Physiology and Yield......Page 158
REFERENCES......Page 160
SECTION III: UTILIZATION......Page 164
10.1.1. Description of the Taste......Page 166
10.2.1. Market Requirements......Page 167
10.3. PACKAGING......Page 168
10.4.2. The Use in Seasonings......Page 169
10.5. THE ESSENTIAL OIL OF CARAWAY......Page 170
10.5.3. Antioxidative Effects of the Oil and Oleoresins......Page 171
10.7. THE USE OF CARAWAY ROOTS AS VEGETABLE......Page 172
REFERENCES......Page 173
11.1. HISTORY OF USING CARAWAY AS A REMEDY......Page 176
11.3.2. Effects......Page 177
11.3.3. Indications......Page 178
11.3.4. Mode of Administration and Dose......Page 179
11.3.5. Ready-Made Compositions and Preparations......Page 180
11.4.1. Toxicity of Caraway towards Man......Page 181
11.4.2. Toxicity of Caraway towards Bacteria, Fungi, Mites and Insects and its Advantages for People......Page 182
REFERENCES......Page 183
12.1.1. Crop Protection......Page 186
12.2.1. Storage Conditions......Page 187
12.2.3. Natural Sprout Inhibitors......Page 189
12.3.1. Sprout Suppression of Ware Potatoes during Long Term Storage......Page 190
12.3.2.1. S-carvone Residue Levels......Page 192
12.3.2.2. Processing Quality and Sensory Analyses......Page 193
12.4.1. Sprout Growth Regulation of Seed Potatoes during Long Term Storage......Page 194
12.4.2.2. Tuber Yield......Page 195
12.5.1. Bioconversion of S-carvone......Page 196
12.5.2. S-carvone Interferes with the Mevalonate Pathway......Page 197
12.5.3. Interference of S-carvone with the Potato Wound Healing Process......Page 198
12.6.1. Mechanism of Antifungal Action of S-carvone......Page 199
12.6.2. Inhibitory Action of S-carvone towards Plant Pathogenic Fungi......Page 201
12.6.3. S-carvone as Postharvest Crop Protecting Agent......Page 202
12.7. FUTURE OUTLOOK......Page 203
REFERENCES......Page 204