Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- musa_paradisiaca_l [2021/09/19 17:00] – andreas
+++ musa_paradisiaca_l [2025/10/30 08:38] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Musa × paradisiaca L. - Musa dacca Horan.; Musa ×paradisiaca var. dacca (Horan.) Baker ex K.Schum, Musa × sapientum L.. - Musaceae \\
-banana, **Banane**
+banana, **Banane**, Dessertbanane
-"= M. acuminata × M. balbisiana, or Musa AB, AAB, ABB, ABBB, AAAB, AABB Groups: hybrid forms of edible bananas and plantains" [[http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?70453]]
+"= M. acuminata × M. balbisiana, or Musa AB, AAB, ABB, ABBB, AAAB, AABB Groups: hybrid forms of edible bananas and plantains" \\
+[[http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?70453]]
-"The above-ground part of the plant is a "false stem" or pseudostem, consisting of leaves and their fused bases. Each pseudostem can produce a single flowering stem. After fruiting, the pseudostem dies, but offshoots may develop from the base of the plant. Cultivars of M. × paradisiaca are usually sterile, without seeds or viable pollen." [[http://en.wikipedia.org/wiki/Musa_%C3%97_paradisiaca]]
+"The above-ground part of the plant is a "false stem" or pseudostem, consisting of leaves and their fused bases. Each pseudostem can produce a single flowering stem. After fruiting, the pseudostem dies, but offshoots may develop from the base of the plant. Cultivars of M. × paradisiaca are usually sterile, without seeds or viable pollen." [[http://en.wikipedia.org/wiki/Musa_%C3%97_paradisiaca|wikipedia]]
 "The characteristic “banana-like” flavor is due to the amyl esters of acetic, propionic, and butyric acids. The distinctive “fruity” and “estery” notes are attributed to butyl acetate, butyl butyrate, hexyl acetate, and amyl butyrate." \\
@@ Zeile 18: / Zeile 19: @@
 Main compounds found in the headspace of whole bananas were 3-methyl-1-butyl acetate (isoamyl acetate), 3-methyl-2-butyl acetate, isopentyl 2-methylpropanoate (isoamyl isobutyrate), 3-methylbutyl butyrate (isoamyl butyrate), and 3-methylbutan-1-ol (isoamyl alcohol). Overripe fruits (day 4-10) were characterized by higher amounts of isobutyl butyrate and isoamyl butyrate. \\
-[Ragubeer, Charlene. The emission of volatile organic compounds (VOCs) from rotting fruits and wilting flowers. Diss. 2015] [[http://ukzn-dspace.ukzn.ac.za/bitstream/handle/10413/13940/Ragubeer_Charlene_2015.pdf]]
+[Ragubeer, Charlene. The emission of volatile organic compounds (VOCs) from rotting fruits and wilting flowers. Diss. 2015] [[http://ukzn-dspace.ukzn.ac.za/bitstream/handle/10413/13940/Ragubeer_Charlene_2015.pdf|PDF]]
 {{:musa_paradisiaca.jpg?600}} \\
 Musa paradisiaca L., Buchoz, P.J., Histoire universelle du règne végétal, vol. 1: t. 59 (1775-1778) \\
-[[http://www.plantillustrations.org/species.php?id_species=683885]]
+[[http://www.plantillustrations.org/species.php?id_species=683885|plantgenera.org]]
+{{:musa_banana.jpg}} \\
+Musa × paradisiaca, Buon Ma Thuot, Dak Lak, Vietnam (2017) © Doug W [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=170883|inaturalist.org]]