Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable.
It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate familiesâ??the Liliaceae, Amaryllidaceae, and Asparagaceae, respectivelyâ?? the Amaryllidaceae and Asparagaceae are grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia.[3][4][5][6] It is widely cultivated as a vegetable crop.
A honeydew has a round to slightly oval shape, typically 15-22 cm (5.9, 8.7) long. It generally ranges in weight from 1.8 to 3.6 Kg. The flesh is usually pale Green in color, while the smooth peel ranges from greenish to yellow. Like most fruit, honeydew has seeds. The inner flesh is eaten, often for dessert, and honeydew is commonly found in supermarkets across the world alongside cantaloupe melons and watermelons.
This fruit grows best in semiarid climates and is harvested based on maturity, not size. Maturity can be hard to judge, but it is based upon the ground color ranging from greenish white (Immature) to creamy yellow (mature).Quality is also determined by the honeydew having a nearly spherical shape with a surface free of scars or defects. Honeydew should also feel heavy for its size and have a waxy rather than a fuzzy surface. This reflects the integrity and quality of its flesh as the weight can be attributed to the high water content of the ripened fruit. A lack of fuzz distinguishes ripened honeydew from an unripened one as it is a sign of growth still having been underway when harvested.
The garden strawberry (or simply strawberry; Fragaria ananassa)[1] is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.
The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by-Franois Frzier in 1714.[2] Cultivars of Fragaria ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.[3]
The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries.[4] Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.[4]
In 2019, world production of strawberries was 9 million tonnes, led by China with 40% of the total.
Contents
1 History
2 Description and growth
3 Cultivation
3.1 Manuring and harvesting
3.2 Pests
3.3 Diseases
3.4 Domestic cultivation
4 Production
5 Marketing
6 Culinary
7 Nutrients
8 Phytochemicals
8.1 Color
8.2 Flavor and fragrance
9 Genetics
10 Allergy
11 See also
12 References
13 External links
