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CULTURAL AND WILD PLANTS
Pear ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common pear, Pyrus communis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Pear (Pyrus) Family: Pink (Rosaceae) Origin: Probably Southeast Europe or West Asia. Area: Distributed throughout the world in temperate climates. Chemical composition: Pears are rich in vitamins (especially vitamin C), minerals (calcium, potassium, magnesium), antioxidants and pectins. Economic value: Pears are used in the food industry for the production of compotes, juices, jams, as well as in cooking for the preparation of desserts and salads. They can also be used as ornamental plants and for landscaping. Legends, myths, symbolism: In ancient Chinese culture, the pear is associated with immortality and wealth. According to legend, the pear garden was the place where the immortals lived. In China, the pear also symbolizes longevity and health, and its images were often used in drawings and decorations. In ancient Roman mythology, the pear was associated with the goddess of love, Venus, and was considered a symbol of love and marriage. Venus, according to legend, created the pear as a symbol of female beauty. In Christian symbolism, the pear is often associated with falling. The Bible mentions that Eve ate the fruit of the tree of knowledge, which is often depicted as a pear. In Japanese culture, the pear is associated with nobility and beauty. In Japanese, the word "pear" sounds like "to punish fairly", so the image of a pear is often used as a symbol of justice and punishment.
Common pear, Pyrus communis. Description, illustrations of the plant Pear. Myths, traditions, symbolism
A fruit crop bred back in the Neolithic period from wild forms. Homer already mentions it; she is dedicated to the great goddesses (Hera, Aphrodite, Venus, Pomona). From pear wood, according to Pausanias, statuettes of Hera were carved in Tiryns and Mycenae. In ancient China, the pear (li) was a symbol of longevity, as pear trees have a very long life span. Since the word "parting" also sounds "li", lovers and friends were not supposed to cut and share the pears. White pear flowers were, on the one hand, a symbol of sadness and inconstancy, on the other hand, beauty. The shape of the pear, expanding downwards, resembles a female figure with a wide pelvis, and, apparently, for this reason, sexual significance is attributed to these fruits in the symbolism of depth psychology. A richly executed allegory by Hugo Trimberg (1290) depicts a pear, the fruits of which fall partly into thorns (thorns), and partly into water or green grass. At the same time, the pear tree is the foremother Eve, and the fruits are people descending from her. Whoever does not fall into the green grass of repentance perishes in mortal sins. Author: Biedermann G.
Pear, Pyrus L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Tree 20-30 m high, with a wide and spreading crown. The leaves are oval, rounded at the base, shortly pointed at the apex. The flowers are white or pinkish, collected in a shield. The fruit is pear-shaped or rounded, juicy, with stony cells in the pulp. The seeds are covered with brown skin. Blooms in April-May. The homeland of the pear is the forests of Central Europe, Western Asia, the coast of the Caspian Sea and the Atlantic Ocean. It has been known for a very long time, as evidenced by the images of fruits preserved on the frescoes of Pompeii. Introduced into culture over 2000 years ago in Ancient Greece. Pear has long been cultivated in Rus', as mentioned in "Domostroy". The ancestor of cultivars of pear is the common pear. More than 35 types of pear are known. There are the following groups of varieties: summer, autumn and winter. The latter are used for long-term storage. The pear, in comparison with other fruit trees, is more thermophilic and less winter-hardy. Prefers fertile soils. Differs in the rapid growth of the crown. It is drought-resistant due to the developed root system: when the upper layers of the soil dry up in summer, this kind of pump provides the plant with an uninterrupted supply of moisture from the deep layers of the earth. Under natural conditions, the pear reproduces by seeds, gives root and stump shoots. Varietal trees are propagated vegetatively by grafting. In our area, common pear seedlings are used as rootstock. The tree begins to bear fruit at the age of six or seven years. Lives 50-80 years.
In terms of sugar content, pears are on a par with apricots. The fruits are poor in organic acids (mainly malic), but rich in minerals and tannins. They contain nitrogenous and pectin substances, a lot of fiber. As a source of vitamins, the pear is not of particular value. The seeds contain a lot of fatty oil. Since ancient times, wild pear has been used in folk medicine: raw fruits - in case of indigestion, with fever, baked and boiled - with a strong cough, suffocation. As a diuretic, juice and decoction of fruits are used, for diarrhea - infusion, jelly or pear compote; for the same purpose, use oatmeal with pears. Pears are of great importance in the diet, especially for diabetics. They have a remarkable property: they help with severe mushroom poisoning, have an invigorating and refreshing effect, the seeds are antihelminthic. Pear fruits are a highly nutritious product. They are consumed fresh, dried and canned. A significant part of the annual harvest goes to the preparation of dried fruits, jams, marmalade, candied fruits, pear honey - bekmes. Compote, kvass, essence for fruit drinks, cider are prepared from pears. Pear wood of a beautiful reddish-brown color is used to make rulers and other drawing accessories, rifle stocks, musical instruments, and valuable furniture. The tree is used in field-protective plantings, it is considered a good honey plant. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Pear ordinary. Description of the plant, area, cultivation, application
It grows in deciduous, rarely coniferous forests, among shrubs, along forest edges, in gardens. Tree 20-25 m high with spiny shoots. Trunk up to 80 cm in diameter, covered with wrinkled bark. The wood is strong, hard and heavy. The leaves are rounded, leathery, finely serrated, bright green, shiny above, dull below, young leaves are covered with a felt coating. Blooms in April - May. Flowers appear before the leaves open, large, white or pale pink, collected in corymbose inflorescences. The fruits are round, elongated, juicy, sweet, tart, ripen in September - October. Pear fruits contain organic acids, sugars, tannic, nitrogenous, pectin, ash substances, arbutin glycoside, vitamins of group B, C, provitamin A, phytoncides, flavonoids and phenolic acids, mineral salts, tannin; bark and roots - anthocyanins; dry grass - sitosterol, fridelin; stems - avitocyans; buds and leaves of young branches - glycosides, vitamin C, hydroquinone, flavonoids; fruit juice - sorbitol (sugar substitute), flavonoids, catechins, anthocyanins, carotenoids. For economic purposes, common pear is used by gardeners as a stock when growing different varieties of pears, planted as an ornamental plant along roads, in parks. Pear wood is elastic, reddish-brown in color, fine-grained, lends itself well to processing and polishing. When coated with black varnish, it becomes like ebony. Furniture, engraving boards, and various crafts are made from it. Pear fruits are used in nutrition. They make jam, compotes, jelly, candied fruit, kvass, soft drinks, essences, juices, etc. Dried seeds are used to make a coffee surrogate. Pears natural. Pears (without core) cut into slices, soak them in cold water for 10 minutes, then blanch in a weak solution of citric acid (1 l of water, 1 g of acid) at a temperature of 85 ° C (small slices - 5 minutes, large - 10) and cool . Then put into jars, pour boiling water with citric acid and pasteurize at a temperature of 95 ° C: half-liter jars - 25, liter - 35, three-liter - 45 minutes. Pear compote. Rinse dense unripe pears with cold water, blanched, put in sterilized jars, pour boiling 35% sugar syrup and sterilize: half-liter jars - 25, liter - 30 minutes. The syrup can be prepared in acidified water, in which pears were blanched. 1 kg of pears, 350 g of sugar, 650 ml of water. Pear jam. Cut the pears into slices, add water, cover with a lid and cook over low heat until they become soft. Then put the pears in a colander. When the water drains, pass them through a meat grinder, add water, boil by half, add sugar and cook for another 20-30 minutes. 1 kg of pears, 600 g of sugar, 1 liter of water. Pear jam. Cut strong pears into slices, pour cold water so that it slightly covers the fruits, and cook until they become soft, then put them in a colander, and prepare 60% sugar syrup on the broth. Dip the pears in syrup and cook over low heat until tender. 1 kg of pears, 600 g of sugar, 400 ml of water. Dried pears. Blanch fruits of the same ripeness for 10 minutes, wash with cold water, spread in one layer and dry in the sun for 7-10 days (in ovens, ovens, dryers at a temperature of 85 ° C - 20 hours, often turning over).
In folk medicine, the fruits of the common pear are used. They improve the functions of the stomach, intestines, have antipyretic, fixative, expectorant, antiseptic, diuretic, vitamin effects. A decoction of pears. 100 g of dried pears, 75 g of oatmeal boil in 500 ml of water for 30 minutes, leave for 1 hour and strain. Drink 50-100 ml 3-4 times a day before meals for diarrhea, gastritis, colitis, urolithiasis, cough, colds, tuberculosis. Kissel from pears. Boil 100 g of crushed dried pears in 200 ml of water, strain, add sugar to taste, pour in the starch diluted in cold water and, stirring, boil. Apply for diarrhea. Use fresh pears 100 g 2-3 times a day for diabetes, hypovitaminosis. Contraindications: constipation. Harvest ripe pears, when they are well removed from the tree, they begin to fall off. Dry in dryers, ovens at a temperature of 85 ° C, as well as in the sun. Store in boxes in a well-ventilated area. Shelf life is 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Common pear, Pyrus communis. Botanical description of the plant, area, methods of application, cultivation
The Latin name of the genus Pyrus, possibly, comes from the Greek word pyros - fire, according to the similarity of the pyramidal shape of the crown of a pear with the shape of a flame. The Russian word pear has been found in written sources since the XNUMXth century in the form "khrusha". In the XNUMXth century, instead of "pear", the word "dula", borrowed from the Polish dula, was used. Deciduous tree up to 20 m high, sometimes large shrub up to 4-5 m high, with spiny shoots. The plant has a scaly bark covered with cracks. The shape of the crown of a free-growing tree is pyramidal or rounded, prone to thickening. The annual growth is 30-40 cm. Under favorable conditions, the pear reaches large sizes - up to 25 meters in height and 5 meters in crown diameter. The leaves are oblong-rounded, 2,5-10 cm long, shortly pointed, leathery, on long petioles, blackening when dried, shiny above and matte below. The color of the leaves is dark green, the underside of the leaf is bluish-green, golden-orange in autumn. The leaf arrangement is spiral in 5 rows. The buds of a pear, like those of other trees of the family, are of two types: vegetative and generative. Vegetative buds are smaller and sharper, generative buds are larger and dumber. External differences between the two types of buds increase from the time of formation of these buds to the release of shoots from them. Flowers are collected in 6-12 pieces in corymbose inflorescences, formed from fruit buds formed in the previous year. Perianth double, five-membered. Corolla up to 3,5 cm in diameter, snow-white, sometimes pinkish. There are from 2 to 5 pistils in the gynoecium. Their ovaries grow together with each other and with the flower bed, which takes the form of a mug; the petals in the kidney are tiled. There are many stamens, they are purple-pink in color. Nectar-bearing tissue is located on an open receptacle. Both in wild and cultivated forms, flowering is plentiful, it begins with the appearance of leaves, in April-May, somewhat earlier than in the apple tree. Trees in plantations bloom for 14-16 days, individual flowers up to 5 days. The fruits are pear-shaped or rounded, reach 4 cm in diameter, ripen in August-September. The length of the stem is 8-12 cm. The fruits of the wild pear taste sour and very hard, almost inedible. The nests of the fruit are lined with a dense shell (intestinal). Trees begin to bear fruit from 8-10 years. The fruits of the forest pear are very well stored. They can keep their appearance for 5 months. The pear tree is drought tolerant thanks to its powerful deep root system and thrives well on light, nutrient-rich soils. Propagated mainly by seeds. In nature, the distribution of seeds is facilitated by wild animals that feed on pear fruits. Unfavorable conditions contribute to the development of root shoots, which often take root, forming a separate plant. Also, a forest pear can have a dense stump growth. The forest pear's habitat is quite large - in nature, the wild pear is distributed from Eastern Europe to Western Asia. In the wild, it grows in the northern territories of Belarus, in the north of the Voronezh region to the middle Volga (Samara region). It can also be found in the forests of the Belgorod, Voronezh, Kursk regions, near Kharkov, as well as in Moldova and the Crimea. The forest pear is also common in the regions of the Caucasus (in Azerbaijan) and Central Asia. All species diversity of pears is concentrated in two geographical areas - Eurasian (or western) and East Asian (or eastern, mainly in China). The range of the first stretched from North Africa, Europe, Asia Minor - to Iran and Central Asia, coming close to the spurs of the Himalayan mountains. The natural habitats of the latter are concentrated in East Asia - from the Tien Shan mountains to Japan. The plant grows well both in the steppe zone and in the forest-steppe, meeting both singly and forming group shoots. In areas favorable for growth, the pear forms entire forests. Fruits contain sugar (6-10%), organic acids (mainly malic), nitrogenous, pectin and tannins, phytoncides and vitamins (A and B1 - traces, C - 10 mg%). Valuable vitamin P is present in wild small pears, as well as chlorogenic acid and arbutin were found, these substances were also found in the leaves of bearberry and lingonberry. Accordingly, it is useful to use such wild animals for diseases of the kidneys and bladder. The fruits of the wild pear are inedible, but you can make delicious jam or compote from them. In Switzerland, a product called "Pear honey" is obtained from pear fruits.
Fresh pears, taken in small quantities, regulate digestion and are perfectly absorbed by the human body. Pears are of great importance in the diet, especially for diabetics. Pears have the following pharmacological effects: antipyretic, fixative, disinfectant, and also diuretic. It is worth knowing that these properties are characteristic not only for fresh fruits, but also for dried, boiled and canned fruits. Fresh pears are not recommended for older people, as at this age they are difficult to digest, so it is best to pre-bake them or cook compote from them. In inflammatory diseases of the stomach and intestines, it is also contraindicated to eat pears, since as a result of an increased fiber content, they will irritate the mucous membrane and lead to an exacerbation of the disease. Different varieties of pears are used as ornamental or actual fruit trees. In 2005, world pear production was 15 million tons (USDA estimate). China is the largest producer of pears. Pear fruits are suitable for making compotes, fruit drinks, jams and wines. They can be consumed both raw and boiled or dried. Suitable as food for pets and wildlife. Early flowering time and its abundance make the pear an excellent honey plant. Pear flowers give the bees a very valuable spring nectar and pollen bribe, however, in terms of honey yield, the pear is inferior to the cherry, plum and apple trees. The honey productivity of a pear is about 20 kg of honey from 1 hectare of orchards. The nectar collected by the bees from the pear contains little sugar. According to other sources, flowers produce up to 1 mg of sugar in nectar per day and produce a lot of pollen, and the honey productivity of orchards is 10-25 kg/ha. Hard, heavy and resilient pear wood is widely used for small crafts. Due to its low rot resistance, it is only used for products that are used indoors. The specific gravity of this wood is approximately 740 kg/m3. Like any other heavy and dense wood, when dried, the pear is prone to cracking and warps strongly, just like beech wood with the same density. When dried, this wood is very dimensionally stable. This resistance is due to the presence of the so-called "stone cells" that distinguish the pear as both a fruit and a wood. These cells seem to be woven into the wood structure. The specific heat capacity of burning pear wood is slightly lower than that of beech wood, although these species are very similar in density. The texture of pear wood is very thin, uniform, with barely visible growth rings. Around damage to a living tree, the wood can change color, taking on colors from purple-brown to black-brown. Hot steam treatment, for example in the manufacture of veneer, changes its color to reddish and darker. With aging, this wood acquires a very beautiful dark brown amber color, which is its hallmark. The pores are visible to the naked eye only on a transverse section. Despite its hardness, the pear is suitable for carving, thanks to the "stone cages" it can be cut without splitting in different directions. In Germany, this wood has long been used in the manufacture of various printed boards for molding special types of cookies called "springerle" (Springerle). Carved boards are made from pear wood, which are used in the production of printed gingerbread as a relief base. After being treated with black stain, this wood is also used as a substitute for very expensive ebony. Pear wood is used to make furniture, tableware and decorative items. Pear bark also has uses as a natural brown dye. A yellow pigment is obtained from the leaves of the plant. The wood pear is also used for roadside gardening and forestry in the steppe regions, and is also used by breeders and horticulturists as a rootstock for cultivars.
Pear. The history of growing a plant, economic importance, cultivation, use in cooking
What kind of fruit is a pear? The pear, in our view, goes through a comma with the apple tree: they bloom together on a high bank. There is indeed a lot in common between these plants. They belong to the Rosaceae family, the Apple subfamily, and the fruit of the pear, according to the botanical classification, is called "apple" - a dense skin, juicy pulp, ten seeds in a brown peel. But still, it is difficult to confuse a pear with an apple. The pear genus includes 25 species. Most of them grow on mountain slopes at low altitudes. The fruits of wild species are sometimes inedible and often tasteless. But if they lie down for a long time, they become much softer and tastier, they are boiled, drinks are made from them and even eaten fresh. Selecting the sweetest and most ripe fruits, people brought out a cultivated plant - a domestic pear, or an ordinary pear (Pyrus communis, aka P. domestica). It is still found in the wild, perhaps because we spit out bones everywhere, from which only wildlings grow. (During the formation of seeds, the unique combination of genes inherent in this variety crumbles, so varietal trees are propagated only by shoots.) In addition to the wild ancestor of the domestic pear, other wild species were involved in its creation. The pear generally hybridizes easily. The domestication of the pear occurred in ancient times in ancient Greece, where it came from Asia Minor. According to the etymological dictionary, the Slavic word "pear" is borrowed from some Iranian language. But it is very likely that the pear was cultivated independently in different regions of the Earth: in the Caucasus, in China and in Central Asia. In Russia, the pear has been known since the 1879th century, and in 80 the Americans brought about XNUMX Russian cold-resistant varieties to the United States. Now pears are grown in all parts of the world. A characteristic feature of pears is their granular flesh. The pear owes it to the stony cells, or sclerides, so named for their hardness. Almost the entire volume of a stony cell is occupied by a wall consisting of cellulose, hemicellulose, and lignin. Sclerides serve to support and protect the soft tissues of the fetus. Currently, about 5 thousand varieties of pears are known in the world. They differ in taste, shape, size and color, as well as the ripening time of the fruit. Our stores have fewer choices. Most often we find elongated "conference" pears there, soft and juicy, with a greenish hard peel; "duchess" - large pears with a wine flavor and "williams", which should taste like nutmeg; autumn "bergamot" with medium-sized fruits and the old French variety "bosc" with large, yellowish-brown fruits. Its flesh is creamy, very sweet and juicy, with an almond flavor. How to save it? A ripe pear is easily damaged, so the fruits are harvested and sold unripe. To ripen the pears, they are kept at room temperature. To speed up the process, fruits can be placed next to bananas. By the appearance of a pear, it is difficult to judge its ripeness, because the color of the fruit changes slightly. Experts advise pressing a finger on the end of the pear at the handle: if the pulp is served with a slight pressure, the fruit is ripe. Then it can be transferred to the refrigerator and stored for two to three days, without covering with anything. Do not overcook: an overripe pear is tasteless due to acetic and lactic acids, which are not found in a ripe fruit, and a pasty consistency. How useful are pears? Pears are a source of dietary fiber and vitamin C. But these beneficial substances are found mainly in the skin of the fetus. The pulp is sweet - there are no more sugars in it than in an apple, 10-16%, with fructose predominating, but only 1% acids (mainly citric and malic). In addition, pear juice contains the six-atom sweet alcohol sorbitol. As a result, a pear is sweeter than an apple. Other valuable components include B vitamins, especially folic acid (B9), phenolic compounds, tannins (tannins). Of the trace elements, pears are relatively rich in zinc, potassium, copper, cobalt and manganese. Pears have been used in medicine since time immemorial. Thanks to tannins, they have an astringent effect. Potassium compounds have diuretic properties and promote the excretion of salts, so pears are useful for urolithiasis. Folic acid plays an important role in the processes of hematopoiesis, phenolic compounds strengthen capillaries and have an anti-inflammatory effect. And the leaves and fruits of the pear contain the glycoside arbutin - a disinfectant, diuretic and anti-inflammatory compound. Not only fresh pears are healing, but also juice, infusions and decoctions from dried fruits. In some cases, wild game is preferable, in which there are much more tannins. Pear leaves also have medicinal properties - they are used for fungal diseases and dermatitis. Dried leaf powder is used for sweaty feet. And Europeans smoked pear leaves until tobacco was brought from America. With an exacerbation of diseases of the digestive system, it is better to refrain from pears: they contain a lot of fiber, which irritates the intestinal mucosa and enhances its peristalsis.
What foods go well with pears? Pears are consumed fresh, canned, soaked and marinated, boiled compotes, baked in pies, dried, made from them jelly, jams, juice and kvass. The ground roasted seeds are used as a coffee substitute. Fermented pear juice is called perry, or pear cider. It is especially popular in England. The juice is fermented by wild yeasts living on the skin of the fruit. Just as a pear is sweeter than an apple, so is perry sweeter than apple cider. True, it is sometimes bitter due to tannins, although the technology for making pear cider provides for the removal of tannins. For perry, special varieties of pears are grown or wild species are used, such as the snow pear P. nivalis with medium-sized, sour fruits. In the West, savory dishes are often prepared from pears. It is stuffed with cottage cheese, soft cheese, pate, baked with duck or pork. Unsweetened varieties are added to salads, which are seasoned with vegetable oil, vinegar or lemon juice. If they decide to make a dessert from a pear, then they flavor the fruits with cinnamon and ginger, pour syrup, wine, chocolate cream. For desserts, firmer varieties are chosen, because a pear in a sweet dish must certainly retain its shape. Pear essence is obtained from the pulp of a ripe pear - an alcohol solution of a mixture of esters of aliphatic carboxylic acids. It flavors drinks, pastries and confectionery. Natural pear essence is a multi-component product, therefore its taste and aroma are incomparably richer than that of synthetic essence, which is based on isoamyl acetate. Nasi and not usi. West is West, East is East. Asia has its own pears. It is dominated by P. pyrifolia, known as Asian pear, Chinese pear, Korean pear, Japanese pear, Taiwanese pear, sand pear, and naxi, which means "pear" in Japanese. There are two large groups of Asian pears: the brownish-yellow akanashi and the yellowish-green aonasi. The fruits of the Asian pear are round, very similar in shape to apples, and their flesh is crispy. Therefore, the Naxi were awarded another name - an apple pear, there are even rumors that this is an apple-pear hybrid, but no, they have nothing to do with an apple. Although the origin of the Asian pear is hybrid: wild species of the Ussuri pear P.ussuriensis and late pear P.serotina took part in its creation. Unlike European varieties, naxi fruits are not baked into pies or made into jam, because the flesh of Asian pears is watery and grainy. Nasi is used as a sweetener in various sauces with soy or vinegar, meat is marinated with them. Naxi fruits are stored for several weeks in a cool, dry place, but they cannot be transported over long distances - soft fruits are easily damaged. Their cost is quite high, and the fruits themselves are very large, up to 350 g, elegant and fragrant. Therefore, nasi is a festive fruit, given to guests and served at parties. Naxi is only 7% sugar, but vitamins, potassium and dietary fiber are sufficient. You probably already understood that naxi are not at all like the fruits that are sold under the name "Chinese pear" in our stores. And those fruits are a white Chinese pear, it is also a Bretschneider pear (R.bretschneideri), an interspecific hybrid, to the creation of which the pollen of the Ussuri pear and nasi, which is itself a hybrid, was added. This is a juicy, white or light yellow pear of a traditional shape, it grows in East Asia, it is especially common in China. It tastes like a bosc pear, but like other Asian varieties, it is less sweet and more watery. About hybrids. So, do apple and pear trees interbreed with each other, or do they bloom next to each other in vain? Breeders repeatedly tried to grow a pear-apple and several times, pollinating apple trees with pear pollen or a mixture of pollen from various Rosaceae, including pears, received small fruits of an indefinite type, and most importantly - tasteless. These hybrids are still of interest only to breeders. But there is sorbopyrus (rowan pear) - Sorbopyrus auricularis, a hybrid between the European pear P. communis and the round-leaved mountain ash Sorbus aria. This hybrid originated in France no later than 1619, but was not widely used: its fruits are small, only 2,5-3 cm in length, with yellowish flesh. However, sorbopyrus is quite edible and tastes like nasi.
Pear ordinary. reference Information
A tree 20-30 m high of the rose family. First introduced into culture in the Mediterranean for 1000 years BC. e. Ancient Greek Peloponnese - in the II century. n. e. - called the country of pears. From there, most likely, the plant came to Western Europe. The remains of pear trees have been found in piled structures in Italy and Switzerland. Breeders from France and Belgium did a great job of creating a huge range of pears. Pear has been grown since ancient times in Central Asia, Georgia and Ukraine. From the 30th century they begin to cultivate it in the Moscow region. Under Peter I, the Western European pear was introduced: In the XNUMXs of the XIX century. Western European varieties began to be bred in the Crimea. The fruits of the plant are pear-shaped or spherical in shape, different in color - from green to reddish - and in size. I. V. Michurin played an important role in the breeding of new varieties. The main pear breeding areas now are the Crimea, Ukraine, Belarus, the Caucasus, and Uzbekistan. Mass fruiting of pear trees begins in the sixth or eighth year after planting. Pear fruits contain 6-16% sugars, represented mainly by monosaccharides, 0,1-0,3% organic acids, mainly malic and citric, tannins and pectin (up to 4%) substances, fiber, 0,4% nitrogenous substances, carotene, vitamins A, B1, P, PP and C. There are less sugars in pear fruits than in apples, but due to the small amount of acids they seem sweeter. Many varieties of pears are rich in trace elements, especially iodine (up to 20 mg%). Pear juice contains a lot of tannins and sorbitol; pear leaves contain arbutin glycoside (1,4-5%), hydroquinone, flavonoids (2-10 times more than in fruits); anthocyanins were found in stems and roots; in seeds - 12-21% oil; in the bark of young trees - 4-7% tannins. Pear fruits are a valuable multivitamin food that promotes good digestion and intestinal motility. Traditional medicine recommended boiled and baked pears as an antitussive for bronchitis, pulmonary tuberculosis and suffocation. Pear broth was given to drink to febrile patients to quench their thirst and improve urination.
Pear decoction contains components similar to the active principle of bearberry leaves (arbutin glycoside), which explains the diuretic effect and the effectiveness of the decoction both in inflammatory processes in the urinary tract and in urolithiasis. In dyspeptic conditions in children, it was recommended to boil dried pear fruits and mix them with oatmeal broth. Kissels and pear decoctions also have an astringent effect, and the fixing properties are more pronounced in wild pears: the amount of tannins in them is much higher than in cultivated varieties (up to 20%). Pear juice is indicated for urolithiasis as a diuretic. This juice is an important source of substances with P-vitamin activity (flavonoids, catechins, anthocyanins, leucoanthocyanins), vitamin C, carotenoids. It can be used in the dietary nutrition of patients with diabetes mellitus, as well as a preventive and therapeutic agent to strengthen capillaries. Authors: Dudnichenko L.G., Krivenko V.V.
Pear. Useful information about the plant
Gardeners love the pear more than the apple tree. A pear is taller and more beautiful than an apple tree. Its leaves are serrated along the edge. She is strong as an oak. The pear was especially fond of the Kuban Cossacks. If they came across a pear in the forest, they did not cut it. Every year pear trees appeared on arable land from randomly introduced seeds. The Cossacks did not break their law here either: do not chop pears! So over the years, the number of pears kept increasing and increasing. Finally, they surrounded the Cossack villages with a ring. In gardens, pears did not grow as easily and freely as in the wild. It turned out that the pear does not tolerate the transplant. At the same time, the roots are cut off, and they are very long in a pear. The best pears come from France. Their fruits melt in your mouth. And gardeners wanted to get bigger and bigger fruits. Finally, they developed the Angevin Beauty variety. Fruits - three kilograms in weight! Alas, they didn't taste good! Author: Smirnov A.
Common pear, Pyrus communis. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common pear, Pyrus communis. Tips for growing, harvesting and storing
The common pear, or simply pear, is a common fruit tree that can grow up to 15 meters in height. Tips for growing, harvesting and storing pears: Cultivation:
Preparation and storage:
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