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Temperature effects on essential oil composition of citronella selections

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Abstract

Four citronella [Cymbopogon nardus (L.) Rendle] selections indigenous to Sri Lanka were grown for 90 days at 27/21° or 32/27°C daylnight temperatures in controlled environments. Leaves were harvested and oil extracted by steam distillation. Analysis for chemical constituents was carried out by gas liquid chromatography. Growing temperatures affected oil composition with the response to temperature differing among selections. The commercially desired constituent. citronellal, was higher at 27/21°C than at 32/27°C in all selections, whereas the commercially undesirable constituent borneol was higher at 32/27°C than at 27/ 21°C. The production of total monoterpene hydrocarbons was enhanced at 27/ 21°C in selections C-4 and C-8 compared to 32/27°C. The level of methyl isoeugenol differed among selections.

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Authors and Affiliations

  1. Department of Agricultural Biology, University of Sri Lanka, Peradeniya, Sri Lanka

    H. M. W. Herath & E. E. Iruthayathas

  2. Department of Horticultural Science, University of Guelph, Guelph, Ontario, Canada

    D. P. Ormrod

Authors
  1. H. M. W. Herath
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  2. E. E. Iruthayathas
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  3. D. P. Ormrod
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Herath, H.M.W., Iruthayathas, E.E. & Ormrod, D.P. Temperature effects on essential oil composition of citronella selections. Econ Bot 33, 425–430 (1979). https://doi.org/10.1007/BF02858338

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  • DOI: https://doi.org/10.1007/BF02858338

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