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ritau
2020年06月22日
ritau
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus. P. sativum is an annual plant, with a life cycle of one year. It is a cool-season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 gram. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from a matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine. [图片]The wild pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological finds of peas date from the late Neolithic era of current Greece, Syria, Turkey and Jordan. In Egypt, early finds date from c. 4800–4400 BC in the Nile delta area, and from c. 3800–3600 BC in Upper Egypt. The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan c. 2000 BC; in Harappan civilization around modern-day Pakistan and western- and northwestern India in 2250–1750 BC. In the second half of the 2nd millennium BC, this legume crop appears in the Ganges Basin and southern India. In early times, peas were grown mostly for their dry seeds. From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield. In the early 3rd century BC Theophrastus mentions peas among the legumes that are sown late in the winter because of their tenderness. In the first century AD, Columella mentions them in De re rustica, when Roman legionaries still gathered wild peas from the sandy soils of Numidia and Judea to supplement their rations. In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders, noted explicitly in 1124. Green "garden" peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe. In England, the distinction between field peas and garden peas dates from the early 17th century: John Gerard and John Parkinson both mention garden peas. Sugar peas, which the French called mange-tout, for they were consumed pods and all, were introduced to France from the market gardens of Holland in the time of Henri IV, through the French ambassador. Green peas were introduced from Genoa to the court of Louis XIV of France in January 1660, with some staged fanfare; a hamper of them were presented before the King, and then were shelled by the Savoyan comte de Soissons, who had married a niece of Cardinal Mazarin; little dishes of peas were then presented to the King, the Queen, Cardinal Mazarin and Monsieur, the king's brother. Immediately established and grown for earliness warmed with manure and protected under glass, they were still a luxurious delicacy in 1696, when Mme de Maintenon and Mme de Sevigné each reported that they were "a fashion, a fury". Modern split peas, with their indigestible skins rubbed off, are a development of the later 19th century. [图片]Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc and lutein.Dry weight is about one-quarter protein and one-quarter sugar. Pea seed peptide fractions have less ability to scavenge free radicals than glutathione, but greater ability to chelate metals and inhibit linoleic acid oxidation.
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Miss Chen
2020年06月20日
Miss Chen
鲁氏石莲花多肉是一种非常耐看的多肉品种,它的叶片表面上有一层白色的粉末,在阳光充足的环境下,叶片边缘会变为红色。那么,怎么养护鲁氏石莲花呢?具体内容如下: [图片]鲁氏石莲花多肉的养护方法 鲁氏石莲花是多肉中较为耐看的一个品种,它的株型紧凑,喜欢阳光充足和通风干燥的环境,养护难度并不高。 在养护鲁氏石莲花多肉的时候,首先要为它选择合适的土壤。种植土壤的保水性和透气性都要非常好,所以建议大家选择沙壤土。为了提高透气性,还可以在土壤中加入一些蛭石或是珍珠岩。 另外,它的耐干旱性和耐阴性都是非常不错的,所以即便是在它的生长周期,也只要每周浇一次水就可以了,平时则可以保持土壤干燥。 鲁氏石莲花在夏季温度超过35摄氏度的时候,就会进入休眠期。在休眠期间,应该逐渐将它移到散射光环境中,并对它进行断水,一直到九月份后,温度逐渐降低,再将它移回正常的环境中养护。 [图片]鲁氏石莲花是一种较为好养的多肉品种,它属于中小型的多肉品种,养护一段时间后就容易逐渐长成老桩。在养护它的时候,应该将它放在阳光充足且通风性好的环境中养护,夏季的时候要避免被阳光直射,其余时间都可以全日照养护,浇水的时候要注意适量,避免叶心积水。
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Miss Chen
2020年06月18日
Miss Chen
很多朋友在夏天给多肉浇水的时候,不知道要不要浇透,今天我们就来了解一下。 [图片]1多肉植物夏天浇水要浇透吗 多肉植物夏天浇水一定不要浇透,因为夏天多肉会休眠,对水分的需求很低,而且夏季温度太高,浇水过多水分蒸发的很快,会让多肉处在一个过渡潮湿的环境中,所以我们夏季的时候要少量的浇水,让水分在土壤中充分的扩散。 2夏天给多肉浇水的注意事项 不要在中午浇水 夏天给多肉浇水,千万不能在中午进行,因为中午的温度实在是太高了,这时候给多肉浇水,水分马上就会蒸发,而多肉的根部处在这么一个又湿又热的环境中,很容易腐烂,所以我们最好在早晨或是傍晚浇水,因为这两个时间温度相对较低,对多肉的影响要小一些。 不要过频的浇水 上面说过,多肉在夏天会进入休眠,对水分的需求会降低很多,本来多肉就是一种非常耐旱的植物,在进入休眠之后对水分需求更少了,所以我们要延长浇水的间隔,避免出现积水的情况。 [图片]我们在夏天养护多肉的时候,浇水千万不要浇透,因为多肉在夏天对水分的需求很低,浇水过多会导致积水的情况出现,很容易烂根,同时夏天浇水的时候不要在中午浇水,最好是在早晨或是傍晚浇水,这时候浇水对多肉的影响最小,同时也不要过于频繁的浇水,
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Miss Chen
2020年06月17日
Miss Chen
我们在养护多肉的时候,需要控制多肉的外形,那么多肉要怎么控型呢?下面我们就来了解一下。 [图片]养根 想要多肉生长的形状更好,首先我们要养好多肉的根,如果根部出现问题,那么一切都是浮云,只有根部养好,多肉才能更好的吸收养分,生长才会更好。 光照 养护多肉,光照是少不了的,我们除了在夏季要为多肉遮阴以外,其他的季节一定要保持光照充足,只有在这样的环境,多肉才能更好的生长,我们才能更好的控制多肉的外形。 温差 温差也是多肉控型的重要因素,因为多肉在温差较大的环境中,状态才会更好,一般多肉在夏季和冬季的时候,都是蔫蔫的,在春天和秋天的时候状态最好,这就是因为春秋两季的温差比较大,能够让多肉更好的生长。 撸叶 如果多肉出现徒长的情况,那么我们需要将叶片撸掉,因为多肉徒长之后,叶片之间的缝隙会变大,这种状态是不可逆的,所以我们要将叶片撸掉,让多肉生长出新的叶片来。 [图片]我们在养护多肉的时候,为了控制好多肉的外形,首先我们要养好根部,养好根部的基础是使用肥沃、透气、排水性好的土壤,只有根部生长好了,多肉的才能生长的更好,外形才能更好的控制,同时要保持光照充足,尽量让多肉处在一个温差相对较大的环境中,这样多肉的状态才会更好。
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