Unterschiede

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--- prunus_serotina_ehrh [2015/04/10 13:13] – andreas
+++ prunus_serotina_ehrh [2017/10/13 12:19] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Prunus serotina Ehrh. - Rosaceae - black cherry, wild Cherry, American cherry, plum cherry, rum cherry, **Spätblühende Traubenkirsche**, Amerikanische Traubenkirsche \\
+Prunus serotina Ehrh. - Rosaceae - black cherry, wild Cherry, American cherry, plum cherry, rum cherry, **Späte Traubenkirsche**, Amerikanische Traubenkirsche \\
-Prunus serotina var.serotina = black cherry, rum cherry (Canada, USA)
+Prunus serotina var.serotina = black cherry, rum cherry (Canada, USA) \\
 Prunus serotina var.salicifolia = Prunus capuli Cav.; Prunus salicifolia Kunth: capulín (México)
-Deciduous tree, up to 15m high, native to eastern North America, cultivated as ornamental, naturalized in Europe and South America; leaves alternate, thin, toothed; inflorescence a raceme; flowers whtie, about 1 cm across; fruit black-purple, up to 1.5cm, resembling a cherry.
+Deciduous tree, up to 15m high, native to eastern North America, cultivated as ornamental, naturalized in Europe and South America; leaves alternate, oblong-ovate, thin, toothed; inflorescence a raceme; flowers white, about 1cm across, calyx smooth within; fruit black-purple, up to 1.5cm, resembling a cherry; seed surface smooth. Seeds and leaves contain cyanogenic glycosides.
-"P. serotina was widely introduced into Western and Central Europe as an ornamental tree in the mid 20th century, where it has become locally naturalized. It has acted as an invasive species there, negatively affecting forest community biodiversity and regeneration... The fruit of Prunus serotina is suitable for making jam and cherry pies, and has some use in flavoring liqueurs; they are also a popular flavoring for sodas and ice creams. The black cherry is commonly used instead of sweet cherries (Prunus avium) to achieve a sharper taste." \\
+Upon hydrolization, leaves yielded 0.008% HCN. \\
+[XCI. The constituents of the leaves of Prunus serotina., BeldingáPower, F., WatsonáMoore, C., Journal of the Chemical Society, Transactions, Vol.97, 1910, 1099-1112]
+"P.serotina was widely introduced into Western and Central Europe as an ornamental tree in the mid 20th century, where it has become locally naturalized. It has acted as an invasive species there, negatively affecting forest community biodiversity and regeneration... The fruit of Prunus serotina is suitable for making jam and cherry pies, and has some use in flavoring liqueurs; they are also a popular flavoring for sodas and ice creams. The black cherry is commonly used instead of sweet cherries (Prunus avium) to achieve a sharper taste." \\
 [[http://en.wikipedia.org/wiki/Prunus_serotina]]
+"Biochemical changes related to cyanogenesis (hydrogen cyanide production) were monitored during maturation of black cherry (Prunus serotina Ehrh.) fruits. At weekly intervals from flowering until maturity, fruits (or selected parts thereof) were analyzed for a) fresh and dry weights, b) prunasin and amygdalin levels, and c) levels of the catabolic enzymes amygdalin hydrolase, prunasin hydrolase, and mandelonitrile lyase. During phase I (0-28 days after flowering [DAF]), immature fruits accumulated prunasin (mean: 3 micromoles/fruit) but were acyanogenic because they lacked the above enzymes. Concomitant with cotyledon development during mid-phase II, the seeds began accumulating both amygdalin (mean: 3 micromoles/seed) and the catabolic enzymes and were highly cyanogenic upon tissue disruption. Meanwhile, prunasin levels rapidly declined and were negligible by maturity. During phases II (29-65 DAF) and III (66-81 DAF), the pericarp also accumulated amygdalin, whereas its prunasin content declined toward maturity. Lacking the catabolic enzymes, the pericarp remained acyanogenic throughout all developmental stages." \\
+[Development of the potential for cyanogenesis in maturing black cherry (Prunus serotina Ehrh.) fruits., Swain, E., Li, C.P., Poulton, J.E., Plant physiology, Vol.98(4), 1992, 1423-1428]
+Main constituent of the //dried stem bark// ("Wild cherry bark") is prunasin, other constituents are benzoic acid, trimethyl gallic acid, p-coumairc adic and tannin. Pulverized bark is treated with warm water (55°C) so enzymes hydrolyze prunasin to benzaldehyde, glucose and hydrocyanic acid. "Distillation yields a flavour similar to Kirschwasser..." \\
+[Reineccius, G., and H. B. Heath. "Source book of flavors." (1994), 216]
 "...the essential oil obtained from the leaves of P.serotina promoted vascular smooth muscle relaxation. The
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 Sargent, C.S., The Silva of North America, vol.4, t.159 (1892) [C.E.Faxon] \\
 [[http://plantgenera.org/species.php?id_species=1266431]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_2/PICT6785.JPG}} \\
+Prunus serotina\\ © Rolf Marschner (2006),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1276| www.botanische-spaziergaenge.at]]