EFFECTS OF AGRONOMIC VARIABLES AND HINERITANCE ON AROMATIC COMPONENTS IN BASIL AND CHILI PEPPER

This PhD Thesis focuses on how aroma profile in crops is affected by agronomic and genetic variables. In the first chapter we considered the effects of salt stress on main morphological and physiological traits of two cultivars of sweet basil (Genovese and Napoletano) Specifically, we focused on compositional changes in aroma profile and their possible significance in adaptation and tolerance to the oxidative stress. In the second chapter, we considered the aroma profile of two chilli pepper species, Habanero (Capsicum chinenese) and Jalapeà±o (Capsicum Annuum), at different stages of maturity. Moreover, preliminary results of genetic mapping process were introduced. Part of this research has been conducted at University of California-Davis (USA).