Water stress before harvest of pepper‑rosmarin

Abstract

The objective of this work was to assess the effect of different periods of water stress before harvest of pepper-rosmarin (Lippia sidoides) on the contents of essential oil and flavonoids. The experiment was carried out during 270 days of cultivation, with drainage lysimeters, in a completely randomized block design with five treatments: 0, 2, 4, 6, and 8 days of water suppression before harvest, with four replicates. Fresh and dry matter yield, essential oil content, total flavonoids content, and water potential and temperature of leaves were determined. There was a decrease of approximately 50% in oil content and of 60% in total flavonoid content with the reduction of leaf water potential in 0.3 MPa. Essential oil is more sensitive to water stress than total flavonoids.