About an opportunity of coriander breading with increased essential oil content

«OIL CROPS» Scientific bulletin, VNIIMK, 2006, is 2 (135). The retrospective analysis of essential oil content dynamics in coriander varieties developed at Alekseevskaya experimental station has allowed establishing, that the biological potential of a species concerning this trait is not exhausted. Scope of a variation of essential oil quantity in a coriander was estimated by method of measuring of essential oil receptacles volume and calculation of its percentage in fruits. In progeny М3 of a variety Yantar processed 0.025 % by water solution N-nitroso-N-methylurea forms with mass fractions of essential oil 4.5-6.4 % was found out On the basis of that form variety EVA-1 with the essential oil contents of 4.5-4.8 % was developed.