Determination of Agronomik and Quality Characteristics on Summer Savory (Satureja hortensis L.) Genotypes in Different Locations

This study was conducted at the experimental farms at two different locations of the department of field crops, faculty of agriculture, university of eskişehir osmangazi, to determine the performance of the six differrent summer savory (satureja hortensis l.) genotypes. the values of plant height (cm), plant diameter (cm), branch number (number/plant), fresh herb yield (kg/da), dry herb yield (kg/da), dry leaf yield (kg/da), essential oil content (%), essential oil yield (l/da) and essential oil components of six different summer savory genotypes at two different locations were determined in this study. these values ranged from 29,25 to 68,83 cm, 22,65 to 38,37 cm, 20,69 to 25,43 (number/plant), 1286,80 to 3765,33 (kg/da), 378,93 to 943,97 (kg/da), 215,33 to 461,73 (kg/da), 2,90 to 4,48 (%) and 6,54 to 20,65 (l/da), respectively. the major components of the essential oils were carvacrol (49,65-57,64%) and γ-terpinene (28,25-34,88%). the highest rate of carvacrol (57,64%) was found in samsun genotype at the eskişehir location. as a result, when the findings obtained from the research were evaluated, it was seen that the cultivation of summer savory (satureja hortensis l.) could be successfully performed for both spice and essential oil production in both locations of eskişehir province.