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An Encyclopedia of Small Fruit by Robert E Gough

By Robert E Gough

An A-to-Z examine the realm of small end result whereas there are lots of books on small fruit tradition, their concentration is frequently very particular or limited to simply a number of species. choked with priceless info, An Encyclopedia of Small Fruit is the excellent A-to-Z reference that not just information all temperate and tropical small fruit grown through the global, but additionally offers an outline and tradition of every. This easy-to-use unmarried quantity covers every thing beginner growers have to produce and nurture their favorites and to benefit in regards to the exotics in addition. As useful because it is informative, An Encyclopedia of Small Fruit deals the house grower and layperson entry to the hard-to-find proof at the heritage and use of our such a lot important—and such a lot obscure—small fruit. whole with over four hundred easy-to-understand entries, a worthwhile word list protecting the main standard phrases, and an in depth reference part for additional studying, this convenient directory is the original textual content that's either functional consultant and enlightening source. An Encyclopedia of Small Fruit covers: • the heritage of temperate and tropical small fruit • heritage of use • international creation figures • vegetative and reproductive points • cultural practices • pruning, education, fertilization, and planting • harvest standards • present and customary makes use of • hardiness adaptability in response to USDA hardiness zones and appears intimately at end result akin to: • akebia • belle apple • bearberry • custard banana • bilberry • blackcap • Barbados and floor cherries • carissa • cranberry • elderberry • hottentot fig • grape • goumi • guava • lingonberry • monox • autumn olive • prickly pear • quince • raspberry • rosehips • serviceberry • tayberry • umkokolo • whortleberry • and plenty of, many extra! An Encyclopedia of Small Fruit is a perfect source for the house grower, common fruit backyard fanatic, and small advertisement growers in addition to for college-level scholars and educators concentrating on small fruit construction and pomology.

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This is the only species grown for its fruit, which is green tinged with red and about 8 centimeters (3 inches) in length. 5°C (15°F). 5 meters (5 feet). Commercial production in the United States occurs mainly in California, where it was introduced around 1900, with smaller production areas in Florida and Hawaii. There are probably less than 1,000 acres grown domestically. The fruit is also grown in Brazil, Paraguay, Uruguay, northern Argentina, and New Zealand. The culture of this fruit is similar to that of the true guava (Hortus, 1976; Wyman, 1986).

The juice reduces the speed of oxidation and darkening of fruit in salads and can be used for punch © 2008 by Taylor & Francis Group, LLC Bob Gough 25 or sherbet. It makes excellent jelly, jam, and other preserves, but upon cooking and slow oxidation the bright red color turns a brown-red. Wine made from the fruit retains 60 percent of its ascorbic acid. Medium-ripe fruit contains 3,300 milligrams of ascorbic acid per 100 grams of fruit, while the unripe fruit may contain up to 4,676 milligrams/100 grams.

The fruit ripens from 60 to 90 days after bloom and is harvested by picking the entire fruit cluster and stripping the berries off just before processing (Stang, 1990). A healthy, mature plant can yield up to 20 pounds of fruit (Ourecky, 1977). Undamaged fruit may be held in storage at 1°C (34°F) and 90 to 95 percent relative humidity for 1 to 2 weeks (Lutz and Hardenburg, 1968). Sambucus ebulis L. DANEWORT, DWARF ELDER, WALLWORT. 3 meters (4 feet). It is native to Eastern Europe but has escaped from cultivation in the United States and now is growing wild in many western states.

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