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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.
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.
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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ritau
2020年06月16日
ritau
The pineapple (Ananas comosus) is a tropical plant with an edible fruit and the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple cultivation to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Further, it is the third most important tropical fruit in world production. In the 20th century, Hawaii was a dominant producer of pineapples, especially for the US; however, by 2016, Costa Rica, Brazil, and the Philippines accounted for nearly one-third of the world's production of pineapples. Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant is normally propagated from the offset produced at the top of the fruit, or from side shoot, and typically mature within a year. Raw pineapple pulp is 86% water, 13% carbohydrates, 0.5% protein, and contains negligible fat (table). In a 100-gram reference amount, raw pineapple supplies 50 calories, and is a rich source of manganese (44% Daily Value, DV) and vitamin C (58% DV), but otherwise contains no micronutrients in significant amounts.
*How to grow 1. Pick out a fresh pineapple. Look for one with firm, green leaves that have not turned yellow or brown. The skin on the fruit should be golden brown and firm to the touch. Smell the pineapple to see if it's ripe: it should emit sweet, heady smell indicating that you've chosen it at just the right time to start a new pineapple plant. -Make sure the pineapple isn't underripe. It needs to be ripe in order to produce another pineapple. -Check to make sure the pineapple isn't too ripe by tugging a little at the leaves. If they come right off, the pineapple is too ripe to plant. Be gentle. -Make sure the pineapple doesn't have scale insects around the base of the leaves. They look like small grayish black spots. 2. Twist the leaves off the top of the pineapple. Grasp the body of the pineapple with one hand and use the other to grab the leaves at the base and twist them off. This method ensures that the base of the leaves will stay intact. It will be attached to a minimum amount of fruit, which you don't need in order for the plant to grow. -If you're having trouble twisting off the top, you can slice off the top of the pineapple. Slice off the excess fruit around the root. -Make sure the base, the very tip of the area where the leaves join together, stays intact. New roots will be sprouting from this, and without it the plant won't grow. 3. Strip off some of the lower leaves to expose the stem. This helps the stem sprout roots once it is planted. Strip until a few inches of the stem are exposed. Cut away any remaining fruit without damaging the stem. 4. Turn it upside down and let it dry for a week. The scars where you made a cut and removed the leaves will harden, which is necessary before you take the next step. -At this point, you can plant the crown into the soil, if you would like. While some people prefer to soak the pineapple crown first, it is not necessary. 5. Fill a large glass with water. The mouth of the glass should be large enough to fit the pineapple crown inside, but small enough so that you can prop it up to keep it from getting completely submerged. 6. Stick a few toothpicks into the pineapple crown. Place them across from each other near the top of the stem. Push them in just far enough so that they'll stay in place. These toothpicks are used to suspend the pineapple crown in the glass of water. 7. Put the crown in the water. The toothpicks should rest on the rim of the glass. The stem should be submerged in the water, and the leaves should stick out the top.
8. Place the glass in a sunny window and wait for the roots to sprout. It should take several days or up to a few weeks for white roots to poke out and begin to grow. -Keep the plant away from extreme temperatures. Don't let it get too hot or too cold. -Change out the water every few days to prevent the growth of mold. 9. Prepare a pot of soil for the crown. Fill a 6-inch pot with light garden soil that has a 30% blend of organic matter. This has the right blend of nutrients for the pineapple plant. 10. Plant the pineapple crown in the pot. Plant the crown when the roots are a few inches long. Wait until they've gotten long enough to take root in soil. If you plant the crown too early it won't do well. As you plant it, make sure that the base of any remaining leaves are just above soil level. Press the soil firmly around the base of the crown without getting any soil on the leaves. 11. Keep the plant moist and warm. It needs a sunny, warm and humid environment where the night temperatures won't drop below 65ºF (18ºC). If conditions are dry, mist the plant regularly. -You can keep the pot outside if you live in a warm climate. If you have cool winters take it indoors during the winter season and keep it in a sunny window. It's important for the plant to get a lot of sun all year round. -To help the rooting process, you can slip a plastic bag over the top of the pot. This will create a mini-greenhouse effect. 12. Give the plant food and water. Water the soil lightly once a week. Fertilize the plant with half-strength fertilizer twice a month during the summer. 13. Look for flowers. It can take several years, but eventually a red cone should appear from the center of the leaves, followed by blue flowers and eventually a fruit. It takes about six months for the fruit to fully develop. The pineapple will grow from the flower, above ground, in the center of the plant.
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ritau
2020年06月15日
ritau
Spider mites (Class Arachnida) are tiny sap-sucking plant pests. They attack the underside of leaves and suck the vigor from the plant; with large infestations they may even kill a plant. As soon as you spot an infestation, it's time to take charge and get rid of them! You can use biological control methods or chemical control methods to deal with a spider mite infestation. 1. Look at the surface of the leaves. If your plant is indeed infested with spider mites, the leaves may have yellow blotches on them. When light falls on the leaves, you may see a silvered look or even streaks of bronze or silver. -While mites usually attack the underside of leaves, they can sometimes get greedy and also eat the upper side of leaves and flowers. Eventually, the mites will suck holes right through the leaves - providing the most obvious evidence of infestation. -Even if you can't find holes in the leaves, your plant may still have spider mites, so keep an eye out for other signs of infestation. -Other signs of mite damage include distortion, deformation, wilting, spotting, streaking or discoloration on the surface of the leave. If the mite damage gets particularly bad, the leaves may start to fall off.
2. Check for white webbing on the plant. This is a giveaway sign of some spider mites. The webbing usually clusters around feeding areas. Note that not all species of spider mite will produce webbing though. 3. Confirm the presence of spider mites. Spider mites are so small, they can be very difficult to see. However, one method you can use to confirm their presence is to take a sheet of white paper, place it beneath the plant you suspect to be infested and and lightly shake the stem of one of the leaves. -A certain number of the spider mites should fall onto the paper. They can be viewed more easily with a magnifying glass. -Spider mites come in a variety of colors, including red, green, yellow and brown. They have eight legs and tend to move quite slowly. -Be on the lookout for spider mites with spots on their backs - these are known as two-spotted spider mites and can be particularly hard to get rid of. 4. Be particularly vigilant with certain species of plants. There are some plants which spider mites seem to favor more than others. -In particular, pay attention to possible infestations on miniature roses, fruit trees, bananas, potted begonias, beans, mint, broad-leafed weeds, strawberries, frangipani and indoor houseplants. -Be aware that the two-spotted spider mite has been known to infest over 100 different species of plant.
5. Be especially alert during dry and dusty weather conditions. These are the conditions where spider mites can cause the most damage, as they are thirsty and are seeking moisture from the leaves of the plant. This also means they are very attracted to anything grown under glass, including plants sitting inside on your windowsills.
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ritau
2020年06月11日
ritau
The avocado (Persea americana), a tree likely originating from south-central Mexico, is classified as a member of the flowering plant family Lauraceae. The fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity. In 2017, Mexico produced 34% of the world supply of avocados.
Persea americana, or the avocado, possibly originated in the Tehuacan Valley in the state of Puebla, Mexico, although fossil evidence suggests similar species were much more widespread millions of years ago. However, there is evidence for three possible separate domestications of the avocado, resulting in the currently recognized Mexican (aoacatl), Guatemalan (quilaoacatl), and West Indian (tlacacolaocatl) landraces. The Mexican and Guatemalan landraces originated in the highlands of those countries, while the West Indian landrace is a lowland variety that ranges from Guatemala, Costa Rica, Colombia, Ecuador to Peru, achieving a wide range through human agency before the arrival of the Europeans.The three separate landraces were most likely to have already intermingled in pre-Columbian America and were described in the Florentine Codex. The earliest residents were living in temporary camps in an ancient wetland eating avocados, chilies, mollusks, sharks, birds, and sea lions. The oldest discovery of an avocado pit comes from Coxcatlan Cave, dating from around 9,000 to 10,000 years ago. Other caves in the Tehuacan Valley from around the same time period also show early evidence for the presence and consumption of avocado. There is evidence for avocado use at Norte Chico civilization sites in Peru by at least 3,200 years ago and at Caballo Muerto in Peru from around 3,800 to 4,500 years ago. The native, undomesticated variety is known as a criollo, and is small, with dark black skin, and contains a large seed. It probably coevolved with extinct megafauna.The avocado tree also has a long history of cultivation in Central and South America, likely beginning as early as 5,000 BC. A water jar shaped like an avocado, dating to AD 900, was discovered in the pre-Incan city of Chan Chan. The earliest known written account of the avocado in Europe is that of Martín Fernández de Enciso (circa 1470–1528) in 1519 in his book, Suma De Geographia Que Trata De Todas Las Partidas Y Provincias Del Mundo. The first detailed account that unequivocally describes the avocado was given by Gonzalo Fernández de Oviedo y Valdés in his work Sumario de la natural historia de las Indias in 1526.The first written record in English of the use of the word 'avocado' was by Hans Sloane, who coined the term, in a 1696 index of Jamaican plants. The plant was introduced to Spain in 1601, Indonesia around 1750, Mauritius in 1780, Brazil in 1809, the United States mainland in 1825, South Africa and Australia in the late 19th century, and Israel in 1908. In the United States, the avocado was introduced to Florida and Hawaii in 1833 and in California in 1856. Before 1915, the avocado was commonly referred to in California as ahuacate and in Florida as alligator pear. In 1915, the California Avocado Association introduced the then-innovative term avocado to refer to the plant.
The word "avocado" comes from the Spanish aguacate, which in turn comes from the Nahuatl word āhuacatl [aːˈwakat͡ɬ], which goes back to the proto-Aztecan *pa:wa which also meant "avocado". Sometimes the Nahuatl word was used with the meaning "testicle", probably because of the likeness between the fruit and the body part. The modern English name comes from an English rendering of the Spanish aguacate as avogato. The earliest known written use in English is attested from 1697 as "avogato pear", a term which was later corrupted as "alligator pear". Because the word avogato sounded like "advocate", several languages reinterpreted it to have that meaning. French uses avocat, which also means lawyer, and "advocate" — forms of the word appear in several Germanic languages, such as the (now obsolete) German Advogato-Birne, the old Danish advokat-pære (today it is called avocado) and the Dutch advocaatpeer. In other Central American and Caribbean Spanish-speaking countries, it is known by the Mexican name, while South American Spanish-speaking countries use a Quechua-derived word, palta. In Portuguese, it is abacate. The fruit is sometimes called an avocado pear or alligator pear (due to its shape and the rough green skin of some cultivars). The Nahuatl āhuacatl can be compounded with other words, as in ahuacamolli, meaning avocado soup or sauce, from which the Spanish word guacamole derives. In the United Kingdom, the term avocado pear is still sometimes misused as applied when avocados first became commonly available in the 1960s. Originating as a diminutive in Australian English, a clipped form, avo, has since become a common colloquialism in South Africa and the United Kingdom.It is known as "butter fruit" in parts of India. *Nutrients and fat composition* A typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium (right table, USDA nutrient data). Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin.
Avocados have diverse fats. For a typical avocado: -About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid. -Other predominant fats include palmitic acid and linoleic acid. -The saturated fat content amounts to 14% of the total fat. -Typical total fat composition is roughly: 1% ω-3, 14% ω-6, 71% ω-9 (65% oleic and 6% palmitoleic), and 14% saturated fat (palmitic acid). Although costly to produce, nutrient-rich avocado oil has diverse uses for salads or cooking and in cosmetics and soap products. Avocados are also a good source of vitamins B, E, and C, copper and fiber; their potassium content is higher than bananas.
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ritau
2020年06月09日
ritau
Dactylis glomerata, also known as cock's-foot, orchard grass, or cat grass (due to its popularity for use with domestic cats) is a common species of grass in the genus Dactylis. It is a cool-season perennial C3 bunchgrass native throughout most of Europe, temperate Asia, and northern Africa. Cock's-foot grows in dense perennial tussocks to 20–140 cm (8–55 in) tall, with grey-green leaves 20–50 cm (8–20 in) long and up to 1.5 cm (5⁄8 in) broad, and a distinctive tufted triangular flowerhead 10–15 cm (4–6 in) long, which may be either green or red- to purple-tinged (usually green in shade, redder in full sun), turning pale grey-brown at seed maturity. The spikelets are 5–9 mm (0.20–0.35 in) long, typically containing two to five flowers. It has a characteristic flattened stem base which distinguishes it from many other grasses.It flowers from June to September. Cats chew on grass to help get healthy vitamins, minerals, and enzymes, but an indoor cat doesn’t have access to your lawn. Luckily, cat grass is very easy to grow indoors so you can provide your cat the nourishment it needs. Cat grass is usually a mix of wheat, oat, barley, or rye, and can be grown in soil or with a water substrate. Once you have the grass pot set up, your cat can enjoy eating it whenever it wants!
*How to grow 1. Fill a pot with planting soil until it’s 2 inches (5.1 cm) from the rim. Use an organic potting soil, so it’s safe for your cat to dig into. Choose a pot with a wide opening on top so the grass can spread out as it grows. Avoid using any fertilizers in your pot since cat grass grows and dies within a few months. 2. Scatter seeds in the pot and cover them with a thin layer of topsoil. Spread the seeds evenly across the soil until it’s completely covered. It’s okay for the seeds to overlap since the grasses’ root systems don’t take up much room. Once your seeds are in the pot, cover them with about 1⁄4 in (0.64 cm) of soil. Cat grass seed packs can be purchased from your local pet store, garden center or online. You may soak the seeds in a bowl with water one day before you plant them to help speed up germination. The seeds will absorb the water and are more likely to sprout within a few days. 3. Mist the soil until it’s moist. Put water in a spray bottle and gently mist the topsoil. Keep spraying water onto the soil until it feels damp to the touch. Don’t leave any standing water on the surface or else your seeds may not grow.Don’t pour water directly into the pot since it might drown the seeds and prevent growth. 4. Cover the pot for 2-3 days with plastic wrap and keep it in a cool, dark place. Plastic wrap helps maintain a humid environment and encourages your grass to sprout quickly. After you cover the pot, use a toothpick to poke a few holes into the plastic wrap so air can circulate. Store the pot in a cool and dark place, such as a kitchen cabinet or closet. After three days or when you see sprouts, remove the plastic wrap.
5. Move the pot, so it gets natural light and waits ten days for the sprouts to grow. Set the pot in an area of your home that gets direct and indirect sunlight throughout the day, such as a windowsill. After about ten days, the grass will be fully grown and ready for your cat to chew on.
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ritau
2020年06月07日
ritau
Mealybugs are insects in the family Pseudococcidae, unarmored scale insects found in moist, warm habitats. Many species are considered pests by some humans as they feed on plant juices of greenhouse plants, house plants and subtropical trees and also act as a vector for several plant diseases. Some Ants, however live in symbiotic relationships with them. Methods
*Killing Small Infestations with Rubbing Alcohol 1. Dip a cotton swab in 70-percent isopropyl rubbing alcohol. Avoid using other kinds of alcohol or you could damage the plant you’re treating. 2. Rub the cotton swab over the surface of the infested plant. Make sure you get underneath the leaves and inside the crevices on the branches. Mealybugs tend to hide in hard-to-reach places, so it’s important you completely cover the plant you’re treating with the rubbing alcohol. 3. Use a spray bottle to apply rubbing alcohol to large plants. Fill the spray bottle with rubbing alcohol and spray it over the surface of large plants that are infested with mealybugs. 4. Remove any mealybugs you see on the plant. Mealybugs look like small, white bugs with a waxy coating. Pick the mealybugs off with your hand and dispose of them in the trash. Mealybugs don't bite, but you may want to wear gardening gloves so you don't get their waxy coating on your fingers. 5. Repeat weekly until the mealybugs are gone. Since mealybugs are good at hiding in hard to reach places, you'll likely need to do multiple applications of rubbing alcohol before they're all killed. Even if you don't see anymore mealybugs, it's a good idea to do a few more applications just in case there are some lingering bugs.You'll know the mealybugs are gone when you can't see anymore on the plant and the plant remains healthy and green.
*Using Neem Oil for Potted or Shaded Plants 1. Mix together water, liquid dish soap, and neem oil in a spray bottle. Use 1 teaspoon (4.9 mL) of neem oil and 2-3 drops of dish soap. Neem oil is a vegetable oil that comes from neem trees that can be used to kill mealybugs. 2. Spray the plant you’re treating until it’s soaked. Make sure you spray underneath the leaves, at the base of the branches, and over the top of the soil the plant is in. You want the mealybugs to be completely smothered with the neem oil mixture. 3. Move the plant to a shaded area to dry. Don’t keep the plant in direct sunlight or extreme heat or it could burn. If you’re spraying outdoor plants that are rooted in the ground, wait for a shady day when it’s below 85 °F (29 °C) out. 4. Spray the plant weekly until the mealybugs are gone. One application of neem oil probably won’t kill all the mealybugs on the plant. Because mealybugs have a rapid lifecycle, you’ll need to routinely kill the newly-hatched bugs every week until all of the mealybugs have been killed off. If the plant looks healthy and you don't see anymore mealybugs on it, they're most likely gone.
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ritau
2020年06月04日
ritau
Kiwifruit (often shortened to kiwi outside Australia and New Zealand), or Chinese gooseberry, is the edible berry of several species of woody vines in the genus Actinidia. The most common cultivar group of kiwifruit (Actinidia deliciosa 'Hayward') is oval, about the size of a large hen's egg: 5–8 centimetres (2–3 inches) in length and 4.5–5.5 cm (1 3⁄4–2 1⁄4 in) in diameter. It has a thin, hair-like, fibrous, sour-but-edible light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavour. In 2017, China produced 50% of the world total of kiwifruit. Kiwifruit is native to central and eastern China. The first recorded description of the kiwifruit dates to the 12th century during the Song dynasty. In the early 20th century, cultivation of kiwifruit spread from China to New Zealand, where the first commercial plantings occurred. The fruit became popular with British and American servicemen stationed in New Zealand during World War II, and later became commonly exported, first to Great Britain and then to California in the 1960s. Kiwifruit can be grown in most temperate climates with adequate summer heat. Where fuzzy kiwifruit is not hardy, other species can be grown as substitutes.
*Breeding Often in commercial farming, different breeds are used for rootstock, fruit bearing plants and pollinators. Therefore, the seeds produced are crossbreeds of their parents. Even if the same breeds are used for pollinators and fruit bearing plants, there is no guarantee that the fruit will have the same quality as the parent. Additionally, seedlings take seven years before they flower, so determining whether the kiwi is fruit bearing or a pollinator is time-consuming. Therefore, most kiwifruits, with the exception of rootstock and new cultivars, are propagated asexually. This is done by grafting the fruit producing plant onto rootstock grown from seedlings or, if the plant is desired to be a true cultivar, rootstock grown from cuttings of a mature plant. *Pollination Kiwifruit flowering Kiwifruit plants generally are dioecious, meaning a plant is either male or female. The male plants have flowers that produce pollen, the females receive the pollen to fertilise their ovules and grow fruit; most kiwifruit requires a male plant to pollinate the female plant. For a good yield of fruit, one male vine for every three to eight female vines is considered adequate. Some varieties can self pollinate, but even they produce a greater and more reliable yield when pollinated by male kiwifruit.Cross-species pollination is often (but not always) successful as long as bloom times are synchronised. In nature, the species are pollinated by birds and native bumblebees, which visit the flowers for pollen, not nectar. The female flowers produce fake anthers with what appears to be pollen on the tips in order to attract the pollinators, although these fake anthers lack the DNA and food value of the male anthers. Kiwifruit growers rely on honey bees, the principal ‘for-hire’ pollinator. But commercially grown kiwifruit is notoriously difficult to pollinate. The flowers are not very attractive to honey bees, in part because the flowers do not produce nectar and bees quickly learn to prefer flowers with nectar. And for kiwifruit, honey bees are inefficient cross-pollinators because they practice “floral fidelity”. Each honey bee visits only a single type of flower in any foray and maybe only a few branches of a single plant. The pollen needed from a different plant (such as a male for a female kiwifruit) might never reach it were it not for the cross-pollination that principally occurs in the crowded colony. It is in the colonies where bees laden with different pollen literally cross paths. To deal with these pollination challenges, some producers blow collected pollen over the female flowers. Most common, though, is saturation pollination, where the honey bee populations are made so large (by placing hives in the orchards at a concentration of about 8 hives per hectare) that bees are forced to use this flower because of intense competition for all flowers within flight distance. Maturation and harvest Kiwifruit is picked by hand and commercially grown on sturdy support structures, as it can produce several tonnes per hectare, more than the rather weak vines can support. These are generally equipped with a watering system for irrigation and frost protection in the spring. Kiwifruit vines require vigorous pruning, similar to that of grapevines. Fruit is borne on one-year-old and older canes, but production declines as each cane ages. Canes should be pruned off and replaced after their third year. In the northern hemisphere the fruit ripens in November, while in the southern it ripens in May. Four year-old plants can produce up to 14,000 lbs per acre while eight year-old plants can produce 18,000 lbs per acre. The plants produce their maximum at 8 to 10 years old. The seasonal yields are variable, a heavy crop on a vine one season generally comes with a light crop the following season.
*Nutrition In a 100-gram amount, green kiwifruit provides 61 calories, is 83% water and 15% carbohydrates, with negligible protein and fat. It is particularly rich (20% or more of the Daily Value, DV) in vitamin C (112% DV) and vitamin K (38% DV), has a moderate content of vitamin E (10% DV), with no other micronutrients in significant content. Gold kiwifruit has similar nutritional value, although only vitamin C has high content in a 100 gram amount (194% DV). Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene, lutein and zeaxanthin.
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ritau
2020年06月02日
ritau
A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit). Mature plum fruit may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called "dried plums" or prunes, although, in many countries (Li hing mui for instance), prunes are a distinct type of dried plum having a wrinkled appearance. Plums may have been one of the first fruits domesticated by humans. Three of the most abundant cultivars are not found in the wild, only around human settlements: Prunus domestica has been traced to East European and Caucasian mountains, while Prunus salicina and Prunus simonii originated in Asia. Plum remains have been found in Neolithic age archaeological sites along with olives, grapes and figs. According to Ken Albala, plums originated in Iran.
Plums are a diverse group of species. The commercially important plum trees are medium-sized, usually pruned to 5–6 metres height. The tree is of medium hardiness.Without pruning, the trees can reach 12 metres in height and spread across 10 metres. They blossom in different months in different parts of the world; for example, in about January in Taiwan and early April in the United Kingdom. Fruits are usually of medium size, between 2 and 7 centimetres in diameter, globose to oval. The flesh is firm and juicy. The fruit's peel is smooth, with a natural waxy surface that adheres to the flesh. The plum is a drupe, meaning its fleshy fruit surrounds a single hard seed. Plum cultivars include: *Damson (purple or black skin, green flesh, clingstone, astringent) *Greengage (firm, green flesh and skin even when ripe) *Mirabelle (dark yellow, predominantly grown in northeast France) *Satsuma plum (firm red flesh with a red skin) *Victoria (yellow flesh with a red or mottled skin) *Yellowgage or golden plum (similar to greengage, but yellow)
Raw plums are 87% water, 11% carbohydrates, 1% protein, and less than 1% fat. In a 100 gram amount, raw plums supply 46 calories and are a moderate source only of vitamin C (12% Daily Value), with no other nutrients in significant content.
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ritau
2020年05月31日
ritau
Camellia is a genus of flowering plants in the family Theaceae. They are found in eastern and southern Asia, from the Himalayas east to Japan and Indonesia. There are 100–300 described species, with some controversy over the exact number. There are also around 3,000 hybrids. The genus was named by Linnaeus after the Jesuit botanist Georg Joseph Kamel, who worked in the Philippines and described a species of camellia (although Linnaeus did not refer to Kamel's account when discussing the genus). Camellias are famous throughout East Asia; they are known as cháhuā (茶花, 'tea flower') in Chinese, tsubaki (椿) in Japanese, dongbaek-kkot (동백꽃) in Korean, and as hoa trà or hoa chè in Vietnamese. Of economic importance in East Asia, Southeast Asia, and the Indian subcontinent, leaves of C. sinensis are processed to create the popular beverage tea. The ornamental C. japonica, C. sasanqua and their hybrids are the source of hundreds of garden cultivars. C. oleifera produces tea seed oil, used in cooking and cosmetics. Camellias are evergreen shrubs or small trees up to 20 m (66 ft) tall. Their leaves are alternately arranged, simple, thick, serrated, and usually glossy. Their flowers are usually large and conspicuous, one to 12 cm in diameter, with five to nine petals in naturally occurring species of camellias. The colors of the flowers vary from white through pink colors to red; truly yellow flowers are found only in South China and Vietnam. Tea varieties are always white-flowered. Camellia flowers throughout the genus are characterized by a dense bouquet of conspicuous yellow stamens, often contrasting with the petal colors.The so-called "fruit" of camellia plants is a dry capsule, sometimes subdivided in up to five compartments, each compartment containing up to eight seeds.
The various species of camellia plants are generally well-adapted to acid soils rich in humus, and most species do not grow well on chalky soil or other calcium-rich soils. Most species of camellias also require a large amount of water, either from natural rainfall or from irrigation, and the plants will not tolerate droughts. However, some of the more unusual camellias – typically species from karst soils in Vietnam – can grow without too much water. Camellia plants usually have a rapid growth rate. Typically they will grow about 30 cm per year until mature – though this does vary depending on their variety and geographical location. Camellia plants are used as food plants by the larvae of a number of Lepidoptera species; see List of Lepidoptera that feed on Camellia. Leaves of the Japanese camellia (C. japonica) are susceptible to the fungal parasite Mycelia sterile. Camellia sinensis, the tea plant, is of major commercial importance because tea is made from its leaves. The species C. sinensis is the product of many generations of selective breeding in order to bring out qualities considered desirable for tea. However, many other camellias can be used to produce a similar beverage. For example, in some parts of Japan, tea made from C. sasanqua leaves is popular. Tea oil is a sweet seasoning and cooking oil made by pressing the seeds of C. oleifera, C. japonica, and to a lesser extent other species such as C. crapnelliana, C. reticulata, C. sasanqua and C. sinensis. Relatively little-known outside East Asia, it is the most important cooking oil for hundreds of millions of people, particularly in southern China. Camellia oil is commonly used to clean and protect the blades of cutting instruments.
Camellia oil pressed from seeds of C. japonica, also called tsubaki oil or tsubaki-abura (椿油) in Japanese, has been traditionally used in Japan for hair care.
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ritau
2020年05月28日
ritau
Fasciation (from the Latin root meaning "band" or "stripe"), also known as cresting, is a relatively rare condition of abnormal growth in vascular plants in which the apical meristem (growing tip), which normally is concentrated around a single point and produces approximately cylindrical tissue, instead becomes elongated perpendicularly to the direction of growth, thus producing flattened, ribbon-like, crested (or "cristate"), or elaborately contorted, tissue. Fasciation may also cause plant parts to increase in weight and volume in some instances.The phenomenon may occur in the stem, root, fruit, or flower head. Some plants are grown and prized aesthetically for their development of fasciation. Any occurrence of fasciation has several possible causes, including hormonal, genetic, bacterial, fungal, viral and environmental causes. Although fasciation is rare overall, it has been observed in over 100 plant species, including members of the genera Acer, Aloe, Acanthosicyos, Cannabis, Celosia, Cycas, Delphinium, Digitalis, Euphorbia, Forsythia, Glycine max (specifically, soybean plants), Primula, Prunus, Salix and many genera of the cactus family, Cactaceae. Cresting results in undulating folds instead of the typical "arms" found on mature saguaro cactus.
Some varieties of Celosia are raised especially for their dependably fasciated flower heads, for which they are called "cockscomb". The Japanese fantail willow (Salix sachalinensis 'Sekka') is another plant that is valued for its fasciations. Fasciation that is caused by damage to genetic material and by bacteria can be controlled by not using fasciated plants and disposing of fasciated plants. Avoiding injury to plant bases and keeping them dry can reduce the spread of bacteria. Avoidance of grafting fasciated plants and the pruning of fasciated matter can also reduce the spread of bacteria.
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