![]() Another reflection of genetic diversity is that C. Non-morphological indications of genetic diversity within the species include its cultivation across a wide geographic range, where altitude is one of the only conditions that is consistent. The fruit can last without decomposing for several years if kept dry after harvest. ![]() Its skin can vary from light or dark green to cream. The fruit is oblong with a diameter of eight inches or 20 centimeters, weighs eleven to 13 pounds (5 to 6 kilograms), and can produce up to 500 seeds. ficifolia also have dark brown or buff colored seeds that are similar to other species in the genus. This species is the only Curcubita to have black seeds, but some C. The fruit is always oval, resembling a watermelon. ficifolia is uniform in size, shape, and color. In contrast to other domesticated Cucurbita that have highly variable fruit, the fruit of C. The color of the flowers is yellow to orange. The plant is monoecious with imperfect flowers (meaning its flowers are either male or female but both sexes can be found on the same plant) and are pollinated by insects, especially bees. Its leaves resemble fig leaves, hence its Latin species name ficifolia, which means fig leaf. The plant stem can grow five to fifteen meters and produces tendrils that help it climb adjacent plants and structures. Provided proper conditions including a frost-free climate, it can grow for an indefinite amount of time in this manner. ![]() ficifolia can have a vine habit that can root at the nodes. ficifolia is an annual that does not differ in longevity from the other annual domesticated Cucurbita species. More recent investigations have found that C. shark fin gourd or shark fin melon Įarly botanical keys described Cucurbita ficifolia as a perennial that is grown as an annual in temperate climates.figleaf gourd, fig-leaf gourd, fig-leaved gourd.Interspecific hybrids have generally been infertile beyond the first generation unless techniques such as embryo cultivation are used. It has been noted to form interspecific hybrids with Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. ficifolia is not as distinct from the other domesticated Cucurbita species as early botanists had concluded. ficifolia represents an earlier evolutionary branch than the other major cultivated Cucurbita species, but biosystematic investigations have established that C. ![]() No named agricultural cultivars have been recognized. It is also cultivated in regions of the world including India, Japan, Korea, China, the Philippines, Ethiopia, Kenya, Tanzania, and Angola. This species is grown widely from Argentina and Chile to Mexico. Variations do occur in fruit and seed color, some isozymes, and photoperiod sensitivity. ficifolia from throughout its range are relatively similar to one other in morphology and genetic composition. Compared to other domesticated species in its genus, investigators have noted that samples of C. It has common names including Asian pumpkin, black seed squash, chilacayote, cidra, fig-leaf gourd, and Malabar gourd. Cucurbita melanosperma A.Braun ex Gasp.Ĭucurbita ficifolia is a species of squash, grown for its edible seeds, fruit, and greens.It produces a harder sweet that lasts for a very long time. There is an even longer process to this candy that my grandmother does to make a harder crystallized version, but that one includes boiling the squash 25 minutes in the syrup, then letting it rest for 24 hours, repeating the same process during a week. You must check it periodically to make sure it doesn't get burned or it could ruin your kitchenware. You will let it boiling at low flame until the liquid is consumed. ♦ Next step is covering the squash with hot water and you add up to three kilograms of sugar if you have more than 40 slices of squash. As soon as it boils, you rinse it again and discard the water. You put the squash back into a pot and bring it to a boil. ♦ After the soaking is done, you must rinse it to make sure you wash off the remains of calcium-hydroxide perfectly. (Lime as in calcium-hydroxide) at least for four hours or overnight. You then must leave the squash in lime-water overnight. ♦ First you have to chop down the squash into smaller pieces and peel off the hard shell off each of them. The process is simple, but pretty laborious.
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