Influence of genetic material, successive harvests and hydroponic cultivation on the yield and quality characteristics of ‘Genovese’ basil: an overview

Basil (Ocimum basilicum L.) is an aromatic plant recognized for its wide genetic diversity that combines a rich phytochemical composition and a tantalizingly distinctive aroma. Despite its exotic origin, is cultivated worldwide for its sought-after leaves. Its biochemical variability has endowed this aromatic herb with many uses, including pharmaceutical, cosmetic and culinary. In Italy, ‘Genovese’ basil leaves are used to make pesto, a condiment that has attracted the interest of consumers and producers worldwide. The current review explores ‘Genovese’ basil’s technological, biochemical and sensory properties for agro-industrial pesto production, highlighting how genetic material may play a key role. It provides a critical evaluation of the effect of successive harvests on crucial parameters emphasizing the impact of this agronomic practice according to the different genetic materials on the yield components. Finally, alternative growing systems such as soilless cultivation on ‘Genovese’ basil’s productive and qualitative traits were described. These cultivation systems could represent the solution to the growing needs of the agro-industrial sector, which requires a higher quality product with standardized technological characteristics all year round.