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Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
Ratooning is an ancient method of propagation in sugarcane in which subterranean buds on the stubble (the part of cane left underground after harvesting) give rise to a new crop stand, which is usually referred to as the 'ratoon' or the 'stubble crop' as opposed to 'plant crop', which is raised from seeds or seedlings.
The pineapple [2] [3] (Ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. [ 4 ] The pineapple is indigenous to South America , where it has been cultivated for many centuries.
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The pineapple is an example of a CAM plant.. Crassulacean acid metabolism, also known as CAM photosynthesis, is a carbon fixation pathway that evolved in some plants as an adaptation to arid conditions [1] that allows a plant to photosynthesize during the day, but only exchange gases at night.
Find out if chives are perennial plants that are hardy in your area or if you'll need to plant this herb again in spring.
Secondary succession is the secondary ecological succession of a plant's life. As opposed to the first, primary succession, secondary succession is a process started by an event (e.g. forest fire, harvesting, hurricane, etc.) that reduces an already established ecosystem (e.g. a forest or a wheat field) to a smaller population of species, and as such secondary succession occurs on preexisting ...
This hormonally controlled progression in development is responsible for the fruit's change of color from green to yellow upon ripening. Citrus flavedo may be scraped off the fruit to create zest. The internal region of the flavedo is rich in multicellular bodies with spherical or pyriform shapes, which are full of essential oils.