Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- persea_americana_mill [2015/11/21 11:28] – andreas
+++ persea_americana_mill [2016/09/25 10:50] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Persea americana Mill. - Lauraceae - avocado, aguacate (span.), **Avocado**, Butterbirne
+Persea americana Mill. - syn. Laurus persea L. - Lauraceae - avocado, alligator-pear , aguacate (span.), **Avocado**, Butterbirne
-Evergreen tree, native to Central America, naturalized and cultivated elsewhere; leaves alternate, glaucous abaxially, green adaxially, narrowly elliptic, elliptic, ovate, or obovate, leathery; flowers tiny (5-6mm), greenish-yellow; fruit pear-shaped, yellow-green or reddish brown, 8-18cm long. \\
+Evergreen tree, native to Central America, naturalized and cultivated elsewhere; leaves alternate, glaucous abaxially, green adaxially, narrowly elliptic, elliptic, ovate, or obovate, leathery; flowers tiny (5-6mm), greenish-yellow; fruit pear-shaped, yellow-green, dark green or reddish brown, 8-18cm long. \\
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200009046]]
+Persea drymifolia Schltdl. & Cham. = Persea americana Mexican race \\
+Persea gratissima C. F. Gaertn. = Persea americana West Indian race \\
+Persea americana var. guatemalensis [nom. inval.] = Persea americana Guatemalan race \\
+[[http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?27393]]
+"The majority of the avocados grown in the West Indies, Bahamas and Bermuda and the tropics of the Old World are still of the West Indian race. The skin is leathery, pliable, non-granular, and the flesh low in oil. The leaves are not aromatic." \\
+[Morton, J. 1987. Avocado. p. 91–102. In: Fruits of warm climates. Julia F. Morton, Miami, FL.] [[https://hort.purdue.edu/newcrop/morton/avocado_ars.html]]
 "Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars; the flesh of some avocados may be rendered inedible by heat." [[https://en.wikipedia.org/wiki/Avocado]]
-Heating of avocado pulp can result in bitterness via synthesis of 1,2,4-trihydroxy-n-heptadeca-16-ene and 1-acetoxy-2,4-dihydroxy-n-heptadeca-16-ene. \\
+Heating of avocado pulp may result in bitterness via synthesis of 1,2,4-trihydroxy-n-heptadeca-16-ene and 1-acetoxy-2,4-dihydroxy-n-heptadeca-16-ene. \\
 [Compounds contributing to heat-induced bitter off-flavor in avocado., Ben‐Et, G., Dolev, A., Tatarsky, D., Journal of Food Science, 38(3), 1973, 546-547]
@@ Zeile 18: / Zeile 26: @@
 [Influence of maturity and ripening on aroma volatiles and flavor in ‘Hass’ avocado., Obenland, D., Collin, S., Sievert, J., Negm, F., Arpaia, M. L., Postharvest Biology and Technology, Vol.71, 2012, 41-50]
-{{http://flora.huh.harvard.edu/FloraIllustration/foc07/FOCI-07_Page_248.jpg}} \\
+{{:persea_americana.jpg?500}} \\
-//Picture source: [[http://www.efloras.org/object_page.aspx?object_id=112521&flora_id=2|Flora of China @ www.efloras.org]]//
+Curtis’s Botanical Magazine, vol.77 [ser.3, vol.7] t.4580 (1851) [W.H.Fitch] \\
+[[http://plantgenera.org/species.php?id_species=770243]]
+{{:dsc03647k.jpg?800}} \\
+Avocado tree, Author: Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]