EFFECT OF SEASON ON FLOWERING, OIL YIELD, QUALITY AND ANTIBACTERIAL PROPERTIES OF YLANG-YLANG (Cananga odorata HOOK. F. AND THOMSON.)
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Date
2022-01-27
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University of Agricultural Sciences, Bangalore
Abstract
An investigation was carried out at the Department of Horticulture, GKVK campus, University of Agricultural sciences, Bangalore to study the effect of season on flowering, oil yield, quality and antibacterial properties of Ylang-ylang (Cananga odorata HOOK. F. AND THOMSON.). The experiment was conducted in two seasons (October-December and March-May) with six treatments in each season and three replications comprising 3 different distillation times and two flower stages. The maximum number of leaves per branch and per tree was found in season 1. The maximum number of flowers per branch (98.27) and per tree (1459.89) was observed in season 2. The highest weight of green flower (348.5 g) and yellow flower (249.78 g) per tree was also recorded in season 2. The maximum oil yield (13.91 ml) was found in season 2 (flowers harvested during the months of March-May). In season 1, the highest oil percentage of 1.87% was found when the flowers were distilled at green stage at 12.00 noon. In season 2, the highest oil percentage recorded was 1.27% with distillation of flowers in green stage at 12.00 noon. GC-MS analysis showed that the percentage composition of specific constituents of oil from the present study was comparable with first grade oil of Ylang-ylang as per Madagascar standards. The oil extracted from both the stages of flower showed inhibitory effect against human pathogenic bacteria, Bacillus cereus, Bacillus subtilis and Escherichia coli.