Nurmammedowa G., Aychagul H., Ayjemal H.
FEATURES OF GROWING PINEAPPLE IN CULTURE *
Аннотация:
the pineapple (Ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae.The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations.
Ключевые слова:
growing, pineapple, culture.
Introduction.Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant normally propagates from the offset produced at the top of the fruit[2][5] or from a side shoot, and typically matures within a year.[5]. The pineapple is a herbaceous perennial, which grows to 1.0 to 1.5 m (3 ft 3 in to 4 ft 11 in) tall on average, although sometimes it can be taller. The plant has a short, stocky stem with tough, waxy leaves. When creating its fruit, it usually produces up to 200 flowers, although some large-fruited cultivars can exceed this. Once it flowers, the individual fruits of the flowers join together to create a multiple fruit. After the first fruit is produced, side shoots (called 'suckers' by commercial growers) are produced in the leaf axils of the main stem. These suckers may be removed for propagation, or left to produce additional fruits on the original plant.[5] Commercially, suckers that appear around the base are cultivated. It has 30 or more narrow, fleshy, trough-shaped leaves that are 30 to 100 cm (1 to 3+1?2 ft) long, surrounding a thick stem; the leaves have sharp spines along the margins. In the first year of growth, the axis lengthens and thickens, bearing numerous leaves in close spirals. After 12 to 20 months, the stem grows into a spike-like inflorescence up to 15 cm (6 in) long with over 100 spirally arranged, trimerous flowers, each subtended by a bract.In the wild, pineapples are pollinated primarily by hummingbirds.[2][4] Certain wild pineapples are foraged and pollinated at night by bats.[3] Under cultivation, because seed development diminishes fruit quality, pollination is performed by hand, and seeds are retained only for breeding.[2] In Hawaii, where pineapples were cultivated and canned industrially throughout the 20th century,[3] importation of hummingbirds was prohibited.[1]The ovaries develop into berries, which coalesce into a large, compact, multiple fruit. The fruit of a pineapple is usually arranged in two interlocking helices, often with 8 in one direction and 13 in the other, each being a Fibonacci number.[1]The pineapple carries out CAM photosynthesis,[12] fixing carbon dioxide at night and storing it as the acid malate, then releasing it during the day aiding photosynthesis.Pineapple fruits and peels contain diverse phytochemicals, among which are polyphenols, including gallic acid, syringic acid, vanillin, ferulic acid, sinapic acid, coumaric acid, chlorogenic acid, epicatechin, and arbutin.[1][5]Present in all parts of the pineapple plant,[3] bromelain is a mixture of proteolytic enzymes. It is present in stem, fruit, crown, core, leaves of pineapple itself.[4] Bromelain is under preliminary research for treatment of a variety of clinical disorders, but has not been adequately defined for its effects in the human body.[4] Bromelain may be unsafe for some users, such as in pregnancy, allergies, or anticoagulation therapy.[5]Having sufficient bromelain content, raw pineapple juice may be useful as a meat marinade and tenderizer.[56] Although pineapple enzymes can interfere with the preparation of some foods or manufactured products, such as gelatin-based desserts or gel capsules,[5] their proteolytic activity responsible for such properties may be degraded during cooking and canning. The quantity of bromelain in a typical serving of pineapple fruit is probably not significant, but specific extraction can yield sufficient quantities for domestic and industrial processing.
Номер журнала Вестник науки №10 (67) том 3
Ссылка для цитирования:
Nurmammedowa G., Aychagul H., Ayjemal H. FEATURES OF GROWING PINEAPPLE IN CULTURE // Вестник науки №10 (67) том 3. С. 623 - 625. 2023 г. ISSN 2712-8849 // Электронный ресурс: https://www.вестник-науки.рф/article/10324 (дата обращения: 17.05.2024 г.)
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