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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
prunus_spinosa_l [2022/06/04 16:52] andreas |
prunus_spinosa_l [2024/03/22 11:40] (aktuell) andreas |
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Prunus spinosa L. - Rosaceae - blackthorn, sloe, sloeberry, **Schlehe**, | Prunus spinosa L. - Rosaceae - blackthorn, sloe, sloeberry, **Schlehe**, | ||
- | Deciduous shrub, up to 3m high, native to Europe, West Asia, North Africa; branches reddish brown, spiny; leaves 2-5cm long, ovate to oblong, crenate, abaxially yellowish green and pubescent, adaxially dark green and sparsely appressed pubescent; flowers white, solitary, appearing before the leaves, petals 6mm long; fruits globose, deep blue to nearly black, glaucous. \\ | + | Deciduous shrub, up to 3m high, native to Europe, West Asia, North Africa; branches reddish brown, spiny; leaves 2-5cm long, ovate to oblong, crenate, abaxially yellowish green and pubescent, adaxially dark green and sparsely appressed pubescent; flowers |
"This species is cultivated for its edible fruit and as grafting stock for other species of Prunoideae." | "This species is cultivated for its edible fruit and as grafting stock for other species of Prunoideae." | ||
[[http:// | [[http:// | ||
- | **flower** | + | | {{: |
"The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, | "The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, | ||
- | **fruit** | + | ---- |
The ripe fruits are usually harvested after the first frost on the bush. By natural or artificial freezing, a big part of the astringent tannins of the fruit is enzymatically degraded. In this case, the tannin content of the juice decreases from about 1% to less than 0.5%. Complete degradation of tannins is not intended because of their significant contribute to flavor. \\ | The ripe fruits are usually harvested after the first frost on the bush. By natural or artificial freezing, a big part of the astringent tannins of the fruit is enzymatically degraded. In this case, the tannin content of the juice decreases from about 1% to less than 0.5%. Complete degradation of tannins is not intended because of their significant contribute to flavor. \\ | ||
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[[http:// | [[http:// | ||
- | " | + | " |
[Guimarães, | [Guimarães, | ||