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CULTURAL AND WILD PLANTS
Avocado (Persea americana). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Avocado (American Persea), Persea americana. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Persecute Family: Laurel (Lauraceae) Origin: The avocado (Persea americana) originates from Central America, where it has been cultivated and eaten for thousands of years. Now avocados are cultivated all over the world, including in the USA, Chile, South Africa and Israel. Area: Avocados are grown in tropical and subtropical regions of the world, including Central and South America, Asia, Australia, Africa, and the United States. Chemical composition: Avocados are rich in monounsaturated fatty acids, vitamins E, K, C, B6, folic acid, potassium, and dietary fiber. It also contains antioxidants such as lutein and zeaxanthin, which help protect cells from damage. Economic value: Avocado is a popular food item due to its rich taste and nutritional properties. It is used in salads, sauces, guacamole, and as an ingredient in various dishes such as toast and burritos. Avocado oil is used for cosmetic and medicinal purposes due to its moisturizing and anti-inflammatory properties. It is also widely used in cooking as a substitute for animal fats and oils. Legends, myths, symbolism: In Mexico, the avocado is considered a sacred fruit associated with love, fertility, and life. In some Mexican regions, avocados are used to make a wedding feast, and newlyweds exchange avocado pits as a symbol of love. In other cultures, the avocado may be associated with wealth and abundance, as its high nutritional value makes it a valuable commodity. In South America, avocados are also associated with wealth and prosperity. The symbolic meaning of the avocado may also be related to its shape. The shape of an avocado can resemble a heart, making it a symbol of love and passion.
Avocado (American Persea), Persea americana. Description, illustrations of the plant Avocado, Persea americana. Methods of application, origin of the plant, range, botanical description, cultivation
Avocado belongs to the Persea Mill genus, Lauraceae family. It includes 21 species. Cultivated forms are combined into the species Persea americana Mill., this species is unknown in the wild. The origin of culture is associated with the ancient agricultural tribes of America. In the VI-VIII centuries. n. e. avocados were widely cultivated in Central America, as evidenced by the monuments of the Mayan culture. In the XV-XVI centuries. it was cultivated over a wide area, from Central Mexico to Peru. After the discovery of America, avocados were brought to Southeast Asia and Africa. Commercial cultivation of avocados began at the beginning of this century in the USA (California), a little later - in Latin American countries, after the Second World War - in the Mediterranean countries and tropical Africa. Leading producing countries: Mexico, USA, Dominican Republic, Brazil, Indonesia, Peru, Haiti, Israel. The fruits are consumed fresh, canned and frozen. Salads and other dishes are prepared from the pulp, it is seasoned with salt, pepper, herbs, put on bread, used to make ice cream, creams and soups. Avocado paste, obtained by mixing pureed pulp with lemon or lime juice, salt and onion powder, is used as a condiment for potato chips or crackers. Edible oil is also obtained from the pulp, which is not inferior in calories to cow's, and is used in cosmetics for the preparation of nourishing creams. Fruit peels are used in medicine. High calorie content (215 kcal per 100 g of pulp) and low carbohydrate content make avocados especially valuable for diabetics. Avocado is an evergreen tree up to 20 m high and with a crown diameter of up to 15 m. The branches are fragile, with a thick fleshy bark, the leaves are large, leathery, collected in bunches at the ends of the branches, the inflorescences are panicles of 200-300 flowers, the flowers are small, yellowish-green, bisexual. The fruit is a one-seeded berry of various shapes, more often pear-shaped, the weight of the fruit is from 200 to 1000 g. The pulp after ripening resembles butter in consistency, the fat content is from 5 to 35%. Over 600 varieties have been described, they are divided into 3 races: Mexican, Guatemalan, Antillean (West Indian). Mexican race. Distributed in the highlands of Mexico, Central and South America along the Andes to Chile. Ecologically, the varieties of this race are typical subtropical plants; in the tropical zone they are cultivated at altitudes from 1000 to 2400 m, where in some places the temperature drops to minus 10 ° C in winter. The fruits are small (200-300 g) with a high fat content (up to 35%). Varieties of this race are of commercial importance in areas with a subtropical climate. A typical variety of this race is Mexicola. Guatemalan race. The Guatemalan race comes from the mountainous regions of Guatemala and southern Mexico. In terms of requirements for heat and frost resistance, it is similar to lemon and inferior to the Mexican race; severe damage already occurs at minus 4 °C. Does not tolerate tropical climates. Fruits weighing 400-800 g, with a thick skin, fat content 12-20%. Cultivated in many subtropical regions, in the tropics - at an altitude of 600-1500m. Antillean race. Homeland - the tropics of Central America. It was brought to the islands of the Caribbean only in the 2th century. Typically tropical plants, damaged at minus 800 °C. In the tropical zone, it is cultivated up to a height of 200 m. Fruit weight is from 700 to 3 g, with a thin peel, fat content is from 10 to XNUMX%. The varieties of this race are Waldin, Fuchsia, Pollock, etc. In addition to these three races, there are many interracial hybrids, among which are the leading commercial varieties, such as Pueblo and Fuerte - hybrids of the Mexican and Guatemalan races; they are relatively cold-resistant and have large fruits. In warmer regions, hybrids of the Antillean and Guatemalan races are cultivated. Avocado is a fast-growing fruit crop, in young trees the annual growth exceeds 1 m. During the year, the avocado has 2-3 periods of active shoot growth (flush). The roots, like citrus fruits, lack root hairs. The roots are sensitive to both flooding and drying out of the soil. American scientists for the first time studied the mechanism of pollination in avocados. All varieties, regardless of race, are divided into groups A and B. In group A varieties, flowers open for the first time in the morning, and they have a functioning female phase. When they open again in the afternoon, they function as males. Varieties of group B, on the contrary, have the male phase of flowering in the morning, the female - in the afternoon. Thus, cross-pollination with the help of insects is carried out between varieties of different groups. Some varieties are self-pollinating, both phases partially coincide in time (Fuerte variety).
In most countries of the world, avocados are propagated by seeds. At the same time, it is not possible to preserve the properties of the variety due to the heterozygosity of seedlings. Seedlings enter the fruiting period 2-4 years later than vegetatively propagated plants. In addition, seedlings are prone to periodic fruiting. Commercial cultivation of avocados is possible only with vegetative propagation, which ensures the preservation of the traits of the variety. The main method of vegetative propagation is eye grafting (budding in a T-shaped incision or according to Fockert) in subtropical regions; grafting with a cutting into the butt - in the tropical zone. As rootstocks, seedlings of local varieties are used, in the subtropics - varieties of the Mexican race, in the tropical zone - the Antillean race or its hybrids with the Guatemalan. Seedlings of the Mexican race increase the cold resistance of the grafted varieties, the Antilles - better tolerate soil salinity, and the trees grow larger and more durable. Grafting in the nursery is carried out after the seedlings reach a stem diameter of 0,7-1,0 cm at the grafting site, i.e. 3-12 months after transplanting the seedlings into the nursery. In general, from sowing seeds to digging up seedlings, it takes 21 to 30 months in the subtropics and 12 to 18 months in the tropics. The root system of avocados is very sensitive to transplantation, there are significant plant attacks. Therefore, the cultivation of seedlings in plastic bags has become widespread in commercial nurseries; when transplanting these seedlings to a permanent place in the garden, there is no damage to the roots. Common tree placement patterns in a garden are from 8 x 8 to 11 x 11 m. In many areas, after planting a garden, protection of plants from sunburn is necessary. Tree pruning is very moderate. The best soils for avocados are red forest ferralitic soils with a deep profile and formed on the main parent rocks. At pH 5,6-6,5, most of the mineral nutrition elements are in a form accessible to plants. The removal of nutrients when the yield fluctuates from 10 to 30 tons of fruits per 1 ha is: nitrogen - 40-100 kg, phosphorus - 20-50 and potassium - 50-150 kg. Under each young tree, before fruiting, they add 80-230 g of nitrogen, 110-230 g of phosphorus, 110-230 g of potassium, and 15 kg of manure. Fruit trees require 450 g of nitrogen, 450-680 g of phosphorus and up to 70 kg of manure. Phosphorus and organic fertilizers are applied at the beginning of the rainy season. The annual rate of nitrogen and potash fertilizers is divided into 4 applications with an interval of 3 months. Due to the high demands of plants for magnesium, the use of potassium magnesia, a potassium-magnesium concentrate, is recommended. Zinc deficiency in plant nutrition is eliminated by spraying crowns with a weak solution of zinc salts. Avocado gardens use the same soil management systems as other crops. When selecting varieties of different races, you can have fresh fruits even throughout the year. So, in the Caribbean Sea, the Antillean avocado ripens mainly from July to September, the Guatemalan - from November to May. The fruit is removed from the tree until it reaches full maturity. The fruits ripen in the mat for several days at 25-30 °C. When storing fruits at a temperature of 10-12 ° C, some varieties (especially the Guatemalan race) ripen only after 2 months, which makes it possible to transport avocados over long distances by sea. For local consumption, there is another way to store avocado fruits - on a tree. The fruits of many varieties can be stored on the tree for several months without losing their commercial qualities. Authors: Baranov V.D., Ustimenko G.V.
Avocado. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Avocados have a rather inexpressive taste: neither sweetness nor acidity. However, this product is amazing. Avocados are grown in tropical and some subtropical regions of the world, where there are no significant frosts. An evergreen tree begins to bear fruit from the age of 4-5 and bears fruit for 50 years. More than four hundred varieties of avocados are known, differing in shape, size, skin color, pulp consistency and taste. Fruits can be pear-shaped, oval or round. The outer shell is smooth or bumpy, green, yellow, brown-red and even almost black. In unripe fruits, the flesh is hard and tasteless, in mature fruits it is bright yellow or yellow-green and resembles cream or slightly softened butter. The origin of cultivated varieties of avocados is associated with the ancient agricultural tribes of Central America. It is claimed that the Aztecs called this fruit "ahua-catl", the Spanish conquerors changed it to "aguacate". In the homeland of the fruit, in Peru, avocados are called "coat", in Mexico - "avokita". And since some varieties of avocados have a rough skin and look like the skin of an alligator, in America, with the obvious goal of attracting the attention of buyers, they began to call them "alligator pears", not caring that these reptiles do not eat a single avocado in their entire life. In domestic cookbooks, you can sometimes find this overseas fruit called "midshipmen's oil". The name was born, apparently, in those days when, starting in 1906, the pupils of the senior classes of the naval cadet corps underwent a year-long practice in the navy with the rank of ship midshipman. On a long sea voyage, future officers of the fleet were accustomed to harsh conditions and fed the cheapest products, which included avocado fruits purchased in the ports of South America. World production of avocados by the end of the XNUMXth century reached one and a half million tons. The leading exporters of fruits in the modern world are Mexico, the USA, Brazil, Peru, Haiti, the Dominican Republic, Indonesia, and Israel. In South America, avocados are harvested and eaten all year round, as different varieties bear fruit at different times. In countries with less suitable natural conditions, the fruits, depending on the variety, ripen either in July-September or November-May. On a tree, they can be stored for several months. They are removed either fully ripe, suitable for eating, or slightly unripe and sent for storage at a temperature of 10-12'C. They ripen only after two months. This makes it possible to transport avocados over long distances by sea. Avocados are often described as having a high fat content. In fact, the content of saturated and unsaturated fatty acids in a ripe fruit is quite modest and does not exceed 30%. In a significant amount (up to 50-70%), oil accumulates in overripe fruits, but in this form they become inedible, and they are sent to the oil mill. However, the low content of vegetable fatty oil does not in any way infringe on the merits of avocados, since the amount of proteins, fats and carbohydrates balanced by nature itself, together with the accompanying biologically active substances - catechins, flavonoids, organic and amino acids, carotenoids (provitamin A), vitamins B1, B2, B3, C, D, E, P, PP, macro- and microelements - makes them not only nutritious, but also useful. For some reason, it is customary to compare avocados with coconut fruits, although dried coconut pulp, or copra, containing up to 65% vegetable fatty oil, is used to produce coconut oil and in very small quantities in grated form for the preparation of confectionery. Avocados, on the other hand, are most often eaten fresh, and only overripe, completely unfit for food fruits are used to produce oil. which finds its main application in the cosmetics industry. It is interesting that avocado seeds, containing a large amount of tannins, were used in the past to make fade-resistant red-brown or black ink, which was used to write many documents from the time of the Spanish Conquest of the late XNUMXth-XNUMXth centuries. You should not expect any therapeutic effect from the fruits, but this is a good dietary product. Avocados are nutritious, easy to digest, and beneficial for those prone to recurrent inflammatory diseases of the gastrointestinal mucosa. Like all fruits containing vegetable oil, avocados are useful in diseases associated with metabolic disorders. The ripe avocado fruit remains firm in appearance, however, with light pressure with your fingers, the peel seems to be slightly springy. In an overripe fruit, the bone rolls and rattles inside, it is recommended to wrap the unripe one in thin paper or foil and keep it at room temperature, after a few days it will become soft. Ripe avocados are stored for several days on the top shelf of the refrigerator at a temperature not lower than 6 "C. The easiest way to enjoy their taste is to lightly sprinkle the pulp with salt or sugar, mix with a spoon and eat directly from the peel. Milk or olive oil can be poured into the hole from the bone oil with salt and pepper. The neutral, nutty flavor of avocado pairs well with many foods. Avocado with lemon. Cut the fruit in half, remove the stone, sprinkle the pulp with lemon juice, salt and sprinkle with black pepper. Avocado sandwich. Put a layer of pulp on fresh bread, salt and pepper. Top - cheese, boiled sausage or ham and garnish with herbs. Cheese and avocado pasta. 1 avocado, 100 g hard cheese, 1 garlic clove, olive oil, half a lemon. Grate cheese and mix with avocado pulp. Add crushed garlic, stir. season with oil, pour lemon juice. Tomato and avocado salad. 4 tomatoes. 2 avocados, 2 small onions, 1 teaspoon olive oil, salt. Cut the avocado and tomatoes into 2x2 cm cubes, the onion into thin strips. Mix the ingredients, salt and season with olive oil. Chicken and avocado salad. 1 boiled or smoked chicken breast fillet, 1 avocado, 1 peeled sweet and sour apple, 1 small onion, finely chopped, 2 large lettuce leaves, 1 tbsp. cranberry spoon. 1 st. spoon of olive oil, juice of half a lemon, 2 tbsp. tablespoons of dry white wine, salt, pepper. Chicken breast, apple, avocado pulp cut into small slices and sprinkle with lemon juice. Mix oil, wine, salt, pepper and the remaining lemon juice with a mixer. Pour sauce over chicken, apple, avocado, onion, put on lettuce leaves and garnish with cranberries. Green avocado sauce. 2 large ripe avocados, 1 onion, 1 peeled and seeded tomato, 1 bell pepper. 1 small chili pepper, 2 tbsp. tablespoons finely chopped parsley, 1 tbsp. a spoonful of lime or lemon juice, ground black pepper, salt. Place all components in a blender and turn into a homogeneous mass. Serve with bread (flat cakes, pita bread), rice and grilled meat. Pea dip with avocado. Dip is a kind of sauce in which dried bread, fresh pita bread, crackers, fried croutons, barbecue, kebab, chopped raw carrots, sweet peppers, cucumbers, etc. are dipped. You will need a jar of canned green peas, 1 avocado, a few green onion feathers, 2 tbsp. spoons of lemon juice, 1 clove of garlic, 1 pod of red hot pepper, 2 tbsp. tablespoons finely chopped parsley or cilantro, salt. Grind peas and avocado pulp to a coarse consistency, add finely chopped green onions, lemon juice, a clove of crushed garlic, de-seeded and finely chopped red hot pepper, parsley or cilantro. Salt all ingredients and mix well. Ice cream with avocado. Creamy ice cream, 1 avocado, 1 lemon, 1 orange, sugar to taste. Grind the avocado pulp in a blender, add the juice squeezed from lemon and orange, sugar and mix until a homogeneous mass is obtained. Put ice cream balls in bowls and pour over prepared sauce. Hostess - note When buying an avocado, pay attention to the peel - it should be of a uniform color, without spots and cracks. To prevent the avocado pulp from darkening, it is sprinkled with the juice of a lemon, lime or any other citrus fruit. If only half of the avocado was used, the second one with the stone should be sprinkled with lemon juice, wrapped in cling film and put on the top shelf of the refrigerator, but not more than for a day. By replacing boiled potatoes with avocado pulp in a traditional Olivier salad, you can surprise guests with a new taste of the dish. Author: I. Sokolsky
Avocado. Interesting plant facts
In 1526, in the city of Oviedo, a Spanish conquistador left a description of the avocado fruit: "In the center of the fruit is a seed like a peeled chestnut. And between it and the rind is a paste - the part that is eaten, like butter with a very good taste." While the new fruit was new to Europeans who first arrived in Mexico City in 1519, there is evidence of human use of the avocado dating back much earlier. In the Inca city of Chana Chana, archaeologists discovered an avocado-shaped water jug dating back to around 900 AD. Today, thanks to several drawings and exhibits dating back to the early Aztec era, it is recognized that avocados have been cultivated for nearly 7000 to 10000 years in Central and South America. Everywhere in the ancient settlements of the Aztecs, avocado seeds were found that exceeded the size of seeds of wild-growing species. Simultaneously with the gathering of wild fruits, people began to grow avocados near their homes. The avocado fruit gets its name from the Aztec Nahuatl language, where the word for it, "ahuacatl", literally translates as "egg tree". The reason for this may be the similarity of the avocado fruit with the testicles. The Aztecs believed that the avocado was the "fruit of kings" and used it as a sexual stimulant. Notably, the Aztec families did not allow their virgin daughters to go outside during the avocado harvest season, protecting them from unforeseen consequences, as they considered the avocado fruit to be the "fruit of abundance." The Mayan tribes had similar ideas and believed that avocados had mystical qualities and "sensual" effects upon consumption. This sexual stigma surrounding the fruit lasted well into the 19th century. Until that time, the vicious avocado was not widely eaten in the Old World and Asia. This attitude of society towards avocados was forced to change by its producers, who had appeared by that time in large quantities and cultivated highly productive varieties. A broad information campaign was launched, which gave good results, and made a place for avocados on the European table. Various phonetic interpretations of the original name of the avocado fruit led to many names for the tropical pear: the Spaniards called them "abogado", the French "avocat", the British "avocado". European sailors used avocados as butter, eating them with bread, hence another name - midshipman's oil. In Chile, Peru and Ecuador, the avocado is "palta", the name given to the fruit by the Incas. Other well-known names for avocados are: "Alligator pear" - probably related to the type of peel of the fruit, "Persea americana" - from the Latin "Persea americana", "Poor Man's Cow" - the Indian name given to the avocado for its nutritional properties. Avocado tree seedlings were imported to California (USA) in 1856, Indonesia in 1750, Brazil in 1809, Israel in 1908, South Africa and Australia at the end of the 19th century. Today, this fruit is grown in many countries with a tropical and subtropical climate, and its fruits can be found in any supermarket in the world. As an exotic plant, you can grow avocados at home. The largest producers and exporters of avocados are: Mexico, Chile, USA, Indonesia, Dominican Republic.
Avocado. reference Information
Avocado is an ancient agricultural crop that came to us from Central America. This healthy fruit is sold today in almost all countries of the world, and is grown everywhere in tropical and subtropical climates. Why was it so appreciated by the Aztecs, and now gourmets love it? Avocados are native to the Caribbean and Central America. Here it still grows in the wild. It is noteworthy that the ancient Aztecs (who became the founders of civilization in Mexico, which was destroyed by the Spanish conquistadors) estimated the nutritional value of the fruit five thousand years ago. They were the first to cultivate avocados. Mexico is still the world leader in the production of this fruit. In 1987, archaeologists in Peru discovered avocado seeds in the tombs of the Incas, who lived in South America from ancient times until the XNUMXth century. The Incas considered avocado seeds to be a powerful aphrodisiac, the power of which they could use in their afterlife. The Aztecs called the avocado ahua catl, which means "testicular tree." Obviously, the name was given because of the characteristic shape of the fruit: avocado fruits hanging in pairs on trees clearly reminded of the features of male anatomy. The Aztecs, by the way, also considered avocados to be an aphrodisiac, and so powerful that girls were forbidden to leave the house during the harvest. The conquistadors, during their conquests in South America, excluded avocados from their diet: they believed that this fruit had an excessive stimulating effect and corrupted discipline in the army. In Europe, they learned about avocados in 1519 from the descriptions of Martin Fernandez De Ensisco. Avocados became widespread in Europe, however, only in the 100th century. In English-speaking countries, avocados are called alligator pear. Indeed, outwardly it resembles a large pear weighing from 1 g to XNUMX kg. This culture is not very demanding for care, and one tree can bear up to 1200 fruits per year. The peculiarity of avocado fruits is that they ripen already being removed from the tree. Such a rare property in the world has only one more fruit - a banana. Inside each fruit is a large bone. You can’t eat it, but you can plant an avocado in the ground and grow a houseplant. He will have a small number of leaves on top and a rather original look. The only problem is that the plant is not recommended to be transplanted. In addition, it is extremely sensitive to dry air, so you will have to buy a humidifier. A large inedible seed is surrounded by a juicy, fleshy pericarp, for which the plant is grown. The flesh of an avocado is oily and has the consistency of butter. It has a mild spicy nutty flavor and is rich in vitamins A, E and D, potassium, calcium, sodium, phosphorus and iron. In addition, it is generally accepted that avocados are easy to add to the diet of people suffering from liver diseases. This fruit is about 30% polyunsaturated, easily digestible fats. It is recommended to combine with seafood, poultry and eggs. The energy value of 100 grams of avocado is 218 kcal. It is important to note that during long-term storage of fruits, the fat contained in them does not go rancid. That's true, the taste of avocado must be tasted and understood. Pale green, similar to butter or cream, the pulp of the fruit has a tart nutty taste, which is not at all like the sweet taste of fruits familiar to most people. Avocados are not sweet. Therefore, in cooking it is often used as an additive to meat, as one of the ingredients of salads and for a variety of sandwiches. The most popular avocado dish in the world is guacamole. This is a puree of avocado with salt, lime juice, coriander, garlic, tomatoes and spices. Guacamole is eaten on its own or served as a dip. In Venezuela, by the way, they prepare a similar sauce, but spicier: chili peppers and vinegar are added to it. And in Sri Lanka, a similar dish is prepared with milk and palm sugar. In Indonesia, Vietnam, India, avocados are added to milkshakes, ice cream and other desserts. Classic Guacamole Recipe For the preparation we need:
How to cook:
By the way, the classic Guacamole is a lean independent dish. But it can also be combined with meat, poultry and eggs.
Avocado. Beauty oil. Useful information about the plant
Avocado, or alligator pear, is a genus of evergreen fruit trees in the laurel family. Another VI-VIII centuries. AD avocados were widely cultivated in Central America. This vegetable got its name from the Aztecs, who called the testicles that way. Indeed, the avocado fruits hanging from the tree look like a male paired organ. Inside each fruit is a large bone. It is not suitable for food, because. poisonous, but if desired, it can be germinated and planted in the ground. If everything goes well, you will have an interesting houseplant with a small number of leaves on top, which, however, is very sensitive to dry air and transplantation. A large inedible seed is surrounded by a juicy, fleshy pericarp, for which the plant is grown. The flesh of an avocado is oily and has the consistency of butter. Together with the shell, the pulp makes up from 65 to 90% with a fruit weight of 300 to 1000 g. From above, the avocado fruit is covered with a dark green or brownish-red skin with a bumpy or smooth surface. Avocado has traditionally been used cosmetically by women in Mexico and Arizona as a "beauty oil" that easily penetrates the skin, smoothing and refreshing it. Pressed from the pulp, the greenish-yellow oil has a mild, tangy, nutty flavor and is rich in vitamins A, E, and D, potassium, calcium, sodium, phosphorus, and iron. In addition, some scientists believe that avocados simply need to be added to the diet of people suffering from liver diseases. Among other things, the pulp of an avocado contains about 30 percent of easily digestible polyunsaturated fats, as well as about three percent of protein, so this product goes well with seafood, poultry and eggs. The energy value of 100 grams of avocado is 218 kcal. And one more thing: when storing fruits, the fat contained in them does not go rancid. When choosing an avocado, hold the fruit in your hand. It should be tight, when pressed, the finger should not leave dents, but at the same time, do not take too hard fruit. Cut the avocado in half and rotate both parts to separate them from each other. So that the pulp of the avocado does not darken, it is necessary to process it with lemon juice. If you bought an unripe fruit, then you can put it aside for a few days, and it will "reach". The optimum temperature for long-term storage of avocados is ten degrees Celsius. Avocado is rich in vitamins E and C, contains a lot of fiber and potassium. It also contains folic acid in large quantities, which reduces the risk of congenital anomalies in the unborn child.
Avocado (American Persea), Persea americana. Recipes for use in traditional medicine and cosmetology
In folk medicine:
In cosmetology:
Avocado (American Persea), Persea americana. Tips for growing, harvesting and storing
Avocado (Persea americana) is a tropical plant that grows in Central and South America, as well as in other regions of the world with suitable climates. Tips for growing, harvesting and storing avocados: Cultivation:
Workpiece:
Storage:
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