|
Arabic
Bengali
Chinese
English
French
German
Hebrew
Hindi
Italian
Japanese
Korean
Malay
Polish
Portuguese
Spanish
Turkish
Ukrainian
Vietnamese|
CULTURAL AND WILD PLANTS
Sapota (mamey sapota, marmalade plum). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Sapota (mamey sapota, marmalade plum), Sapotaceae. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Sapota (Sapota) Family: Sapotaceae (Sapotaceae) Origin: Latin America, Central America, South America Area: Sapota is native to tropical regions of Latin America, including Mexico, the Caribbean, Colombia, Venezuela, Brazil, and Peru. Chemical composition: Sapota contains vitamins A and C, potassium, calcium, magnesium, iron and phosphorus. It is also rich in dietary fiber and contains a small amount of protein and fat. Economic value: Sapota is used in cooking to make desserts, drinks, sorbets and jellies. The plant is prescribed in medicine for the treatment of diseases of the gastrointestinal tract, rheumatism and headache. Sapota juice is used in cosmetology to moisturize and nourish the skin. Legends, myths, symbolism: In the Mayan culture, the sapote was considered a sacred fruit that symbolized prosperity and fertility. Sapota was also associated with the earth god and was used in worship and sacrifice ceremonies. In other cultures of Central and South America, the sapota also had its symbolic meaning. For some tribes, it was a symbol of love and beauty, and was also used in rituals related to the moon and earth.
Sapota (mamey sapota, marmalade plum), Sapotaceae. Description, illustrations of the plant Sapota, Sapotaceae. Methods of application, origin of the plant, range, botanical description, cultivation
The Sapotaceae family includes about 40 genera and 800 species. Most of them are trees and shrubs of tropical and subtropical zones; cultivated mainly in tropical countries. Representatives of some genera have edible fruits, vegetable fats are extracted from the seeds of Butyrospermum and Madhuca, Palaquium and Pauena are a source of raw materials for the manufacture of chewing gum. Sapodilla (Achras sapota L.) belongs to the Sapotaceae family; originates from the tropical regions of America, is found wild throughout Central America from Venezuela and Colombia in the south to Mexico in the north. Cultivated in many countries of the tropical zone of America and Asia (India, Sri Lanka, Philippines, USA (Hawaii), Indonesia, some parts of Africa, etc.). Sapodilla has sweet edible fruits. The pulp contains up to 10-12 black, hard, large seeds. There are seedless forms. Sapodilla fruits contain 75-85% water, up to 23% carbohydrates, 0,6% proteins, 1,0% fat, 0,5% ash, 33 mg / 100 g of vitamin C, 20% crude fiber, fruit calories - 70 kcal / 100 g. The fruits are used fresh and for the production of halva, jams, marmalades and other products. The flowers are white or reddish, small, bisexual, formed in the axils of the leaves at the ends of the branches. The living tissues of the tree contain milky juice (latex), consisting of 25-50% of vegetable rubber. Chewing gum is made from this rubber by adding sugar, fruit juices, spices and oil. In Mexico, there are plantations of sapodilla intended for the production of rubber. Milky juice is collected from notches made with a hatchet on the bark of the trunk and branches. An evergreen tropical fruit tree reaches a height of 22 m, successfully grows in a warm, humid climate, with air temperatures ranging from 11 to 34 ° C. Sapodilla can grow in places where there are short-term drops in temperature to 0 ° C. In the tropical zone, it grows at altitudes up to 1000 m above sea level. sea, however, at altitudes above 500 m, plants show slow growth. Hot and dry conditions adversely affect the culture of sapodilla. The optimal amount of precipitation is considered to be 1000-1500 mm per year. Sapodilla thrives on a variety of soils, but sandy trees can be knocked over by strong winds. When choosing sites for planting, it is necessary to prefer well-drained soils that do not have a compacted soil layer in the root layer. Sapodilla is salt tolerant and relatively resistant to waterlogging of the soil. It is often cultivated on alluvial soils in former riverbeds. The culture is successfully propagated by cuttings, however, gardeners prefer other methods of vegetative propagation, which provide the best planting material. A popular method of propagation, especially in the countries of Southeast Asia, is air layering. They are laid in May-June (at the beginning of the rainy season) and separated from the mother plant at the end of the rainy season; in areas with high rainfall, air layering does not require watering, which helps to reduce the cost of caring for them. When propagating, sapodillas successfully use approach grafting, lateral incision grafting, and Fockert budding. Seedlings of Mimusops hexandra, Achras sapota L, Mimusops Kaoki L. and others are used as rootstocks. The trees grown on these rootstocks are dwarf. They enter the fruiting period early. The reproduction of sapodilla seeds is also widely used. Sapodilla is relatively resistant to diseases and pests. The most serious insect pest is Nephopteryx eugraphella, which eats buds, leaves and young fruits. Sapodilla gardens are usually planted with the onset of the rainy season, trees are planted at a distance of 5 to 14 m. To obtain a high yield of sapodilla, it is necessary to apply a large amount of fertilizer. Therefore, in a number of cases, in the aisles, sapodillas cultivate a banana, under which they apply a lot of fertilizer. After harvesting the banana, false trunks are not removed from the garden, but sapodillas are laid out around the trees in the form of mulch, where the trunks rot and serve as an additional source of plant nutrition. Sapodilla plants propagated by seeds come into fruition at 6-8 years of age, 3-5 years after planting. From this point on, they are distinguished by slow growth, the yield increases until the age of 30 years of trees, then falls. The average yield per tree in the period of full fruiting is 1500-3000 fruits in small-fruited varieties (average fruit weight 60-80 g). Large-fruited varieties yield up to 500 fruits per tree annually. In tropical conditions, sapodilla blooms almost throughout the year. Therefore, next to blossoming flowers on one tree, one can see ovaries and fruits of varying degrees of maturity. However, in most areas there are 2 main fruiting periods: in March-May and in September-October. In some areas, for example in areas of Bombay (India), the main fruiting season is from December to March. Many varieties are self-fertile, but some require cross-pollination because they are self-sterile. Sapodilla fruits are harvested when they reach the usual size for the variety, when the flesh is still dense, but fluff appears on the surface of the fruit. The fruits ripen quickly after picking, but if picked too early, the broken off stalks exude white latex, the fruits may shrivele when ripe and not ripen. The fruits ripen well at a temperature of 11-13 ° C and above. Unripe fruits are stored and transported at 0-1,7 °C, but after ripening they become soft, juicy and cannot be stored or transported for a long time under normal conditions. Ripe fruits can be stored for 6 weeks at 0 to 2 °C, and unripe fruits for 8 weeks. The fruits have an astringent taste until ripe (similar to some varieties of persimmons). Of the many varieties of sapodilla, the most popular, for example, in India: Kalipatti, Chhattri, Pala, Dvarapudi, Kirthabarthi, Cricket Ball, Kolkata Large, Baramazi, Dwaripudi, Bangalore, Vavivalas. Sapota mamey, sapote mamey, or sapote tree - Calocarpum sapota Sapota mamey, sapote mamey, or sapote tree - Calocarpum sapota Sapota mum, sapot mamey, or sapote tree - Calocarpum sapota (Jacq.) Merr. (2 in the figure) - is a close relative of sapodilla, has a South American origin. Trees up to 25 m or more, evergreen. Fruits are ovoid, pointed at the end, up to 10-15 cm long, brown, with large brown seeds. Sapota is characterized by caulifloria - flowering and fruiting not on small overgrown branches, but directly on perennial wood. Falling fruits pose a great danger to humans, therefore, when working in the garden, workers must wear a protective helmet or helmet on their heads. Sapota is cultivated in South America, Cuba, the Philippines, Martinique, Guadeloupe and other tropical countries. Used fresh, for making jams and other fruit dishes. Propagated by seeds, seedlings bear fruit at 7-8 years of age. In favorable conditions, the sapote bears fruit abundantly and regularly. Fruits are removed unripe, they ripen within a week in a cool place, they are transportable. Trees have remontant flowering, they usually have flowers, ovaries and fruits at the same time. However, in each locality there is a main fruit ripening season, which is usually extended for 2-3 months. In Latin American countries, green sapote (Calocarpum viride Pittier) is also cultivated on a limited scale. Cainito, or star apple (Chrysophyllum cainito L). Origin - countries of Central America and the Caribbean. Used in ornamental gardening. Tree up to 12 m tall, with very attractive long (8-15 cm) lanceolate leaves, they are shiny, dark green on the upper side and velvety golden brown on the lower side; flowers are small, purple-white; fruits are green or purple, smooth, spherical, up to 10 cm in diameter, with a white smooth edible pulp, which contains several small hard black seeds, which, when cross-sectioned, form a star-shaped shape, in connection with which the fruits got their name. The pulp is eaten after removing the peel, which contains an unpleasant taste of latex. Up to 70 kg of fruits are harvested from the tree. They hold up well to storage and transportation. Lucuma, or fruit egg (Lucuma bifera Mol.) - an evergreen tree 8-10 m high, comes from Peru, where it has been cultivated for a long time. Archaeological excavations have shown that the fruiting egg was part of the diet of the ancient peoples of Peru. The fruits have a dry, powdery pulp, spherical, 7-10 cm in diameter, dark yellow. Kanistel, or veined Turkish delight (Lucuma nervosa) comes from the northeastern part of South America, cultivated in Brazil. The fruits are edible, with mealy pulp, ovoid in shape, orange-yellow. Yellow sapote, or lucuma willow (Lucuma salicifolia) is cultivated in Mexico and Central America. Abiu or caimito (Lucuma caimito Roem) and obovate lucuma (Lucuma obovata) are also cultivated in small quantities. Magua - Madhuca longifolia (Koenig.) Macb. - grows in forests and is cultivated throughout India. An evergreen tree with elliptical leaves, 8-20 cm long and 3-4 cm wide, which are placed in bunches at the ends of the branches, the fruit is an ovoid berry 5 cm long, the seeds of which contain up to 50% yellow oil. It is used in India for food and culinary purposes, but mainly for making soap. The cake left after squeezing the oil from the seeds is unsuitable for feeding to animals, but is used as a fertilizer. Before the First World War, about 30 thousand tons of magua seeds were exported to Europe annually. Now all seeds are processed in India in the amount of 15-30 thousand tons. Succulent corollas of flowers are mainly used for food in their raw form or after cooking; they are also used to make liqueurs. Balata - Manilkara bidentata (ADC) Chev. - comes from South America and from about. Trinidad. Balata is used to produce rubber, which is extracted from latex after cutting wild trees 3 times a year. Rubber is used to make automobile safety belts, chewing gum, etc. The tree reaches a height of 40 m. The fruits are very sweet, with a sticky pulp. Gutta-percha - Palaquium gutta (Hook.) Burck. - an evergreen tree up to 30 m high. In the wild, it grows in the forests of Malaysia. It is the main source of gutta-percha. Fruits are elongated, up to 2-3 cm in length, spotted. Gutta-percha is obtained from latex, which is obtained after cutting the bark of growing trees, but usually after cutting them down.
In the highlands of Mexico and Central America, there is a white sapote, a white sapote tree, or an edible casimiroa (Casimiroa edulis la Llave) (1 in the figure), which does not belong to the Sapotov family, but to the Rutov family. The fruits are yellow-green, the size of an average orange, the flesh is sweet, sometimes with a bitter taste, rich in vitamin C, the content of carbohydrates and proteins is the same as that of a banana. Cultivated in the subtropics and tropics up to an altitude of 2700 m above sea level. seas. In the USA (California and Florida) a number of varieties have been bred. Sapota-like fruit species include American Mamey, Santo Domingo Mamey, or Antillean apricot (Mammea americana), Clusiaceae family. Homeland - tropical America, cultivated in the Caribbean. The fruits are large, up to 15 cm in diameter, taste like an apricot, contain from 1 to 4 large seeds. The remaining parts of the plant contain poisonous substances. Trees reach a height of 25 m, trunk diameter up to 120 cm. The fruits are used to make jam, which tastes like apricot. The American Mamey is propagated by seeds and vegetatively. Seedlings start fruiting at 6-7 years of age. The tree bears fruit regularly and abundantly. Authors: Baranov V.D., Ustimenko G.V.
Mamei sapota (marmalade plum). The history of growing a plant, economic importance, cultivation, use in cooking
Many centuries ago, the Indians who inhabited the territory of modern Southern Mexico grew the sweetest fruit, mamey sapotu. It was so good that the locals even paid tribute with its fruits to whom they should. And then the Spaniards came and began to drive the Indians from their lands. To do this, they destroyed the crops of traditional agricultural crops and cut down the sapota trees. The Indians are gone, but the boots are not forgotten. What is this fruit? The scientific name of the mother sapota is Pouteria sapota. This is a tropical tree of the Sapotaceae family up to 40 m high with a straight, up to a meter thick trunk. It begins to bear fruit at the age of 15-18 and continues, as they say, up to a hundred years. The fruit of mamey sapota is oval, large, 10-25 cm long and 8-12 cm across, with thin, brown, rough skin and reddish-orange flesh. In the middle of the fruit there is a large dark bone 5-8 cm long. Such a fruit weighs an average of about a kilogram, but there are also larger ones. The word "sapota" comes from "tzapotl", which in the Natual language means "a round sweet fruit with large seeds", and "mamey" from "mama" - hands. According to another version, "mamey" in one of the Indian dialects means "orange". There are a lot of large fruits with a stone in tropical Mesoamerica, respectively, a lot of sapot. There are yellow, black, white. Our boot is red. It is also called the jelly fruit, the jelly plum, and the mother of all fruits. The flesh of the ripe fruit is creamy, very sweet, and its taste is usually described as a combination of pumpkin, chocolate and almonds, or sweet potatoes, avocados and honey. The fruit is also aromatic, which is why it is more expensive than other fruits in Mexican markets and is considered a luxury. And in the US you will have to pay from five to seven dollars apiece. How is it eaten? The ripe fruit is cut in half, the pit is removed and the flesh is eaten with a spoon. You can eat slices, but without the skin - it is inedible. Juice and smoothies, ice cream and milkshakes, pie fillings are made from the pulp. People who have had the opportunity to compare sapota with pumpkin assure that a pie from it must be baked according to the pumpkin recipe, it is easier to cook, but it turns out tastier. The pulp can be preserved: marmalade and jam are made from it, frozen and even dried. Unripe fruits are cooked like vegetables. How to choose a fruit? The fully ripened fruit is soft to the touch, but these are rare in the trees and in the store. Therefore, experts advise scraping the skin around the peduncle with your fingernail. If orange pulp opens under it, you can safely take it - the fruit will ripen in a week. It will keep for several weeks in a plastic bag in the refrigerator. A fruit plucked green will not ripen, it will only rot. It remains to either cook it or put it out like a pumpkin. Seeds. They are very large at the marmalade plum and smell of bitter almonds. The seeds are edible and nutritious, containing 11% proteins, 26% carbohydrates, 45-60% fats and 0,18% tannins. In the countries of Central America, they are sold, peeled and strung on a stick or string. The peeled kernels are fried, boiled, ground into powder. By mixing it with cocoa, bitter chocolate is obtained, and in the south of Mexico, crushed kernels, cornmeal, sugar and cinnamon are used to make a nutritious drink "pozol". A thick, white oil is squeezed out of the seeds, resembling Vaseline in consistency. Its main fatty acids are monounsaturated oleic and saturated stearic and palmitic. Fresh butter is edible. The Indians used it to fix designs on traditional gourd bottles and other items. The oil is in demand in the soap, cosmetic and pharmaceutical industries. Unfortunately, it is still little studied, but researchers, including Mexican ones, have taken this problem seriously. Unripe seeds contain 0,28% cyanides, in ripe ones their amount decreases by an order of magnitude. Cyanides are part of the aromatic glycoside lucumin. What is useful mamay sapota? There are almost no proteins and fats in its pulp, but it contains 32% carbohydrates, including 20% sugars. The fruits are especially rich in vitamins B6 and C, and also high in riboflavin, niacin, vitamin E, carotenoids, magnesium, potassium, and dietary fiber. The high level of polyphenols provides the antioxidant activity of the pulp. It is believed that the fetus, thanks to niacin and calcium, normalizes sleep, cleanses blood vessels, promotes the growth of bones and teeth. Almost a panacea. So we got to the medicinal value of mamey sapota. It is widely used in traditional medicine in all countries where it is grown, and in Cuba it seems to be used for all diseases. The pulp of the fruit disinfects and soothes, treats headaches, gastrointestinal and venereal diseases. Tincture of the bark - a cough remedy, a decoction of the bark and leaves is prescribed for atherosclerosis and hypertension. The bark tastes bitter and astringent. The milky juice of the plant is an emetic and anthelmintic agent, removes warts and skin fungus. The Aztecs used the shells of the seeds as a remedy for epilepsy, while modern Mexicans grind them into powder, dilute them with wine, and take them for kidney stones and rheumatism. A decoction of the seeds is used to wash inflamed eyes and treat hypertension. Cake is used as a compress for skin irritations. The core of the seeds improves digestion, and the oil is diuretic and prevents hair loss, although it does not promote hair growth. The ability of sapote oil to preserve hair was confirmed in 1970 by specialists from the University of California at Los Angeles. Find and collect. The natural range of P. sapota is southern Mexico and northern Central America. The jelly plum loves heat, humidity and low altitude. The Spaniards, once in America, immediately appreciated the fruit and oil, and already at the beginning of the XNUMXth century they brought the tree to the Philippines. Now it is grown in other countries with suitable climates, including the southern United States, Brazil, Costa Rica, Indonesia, Malaysia, India and Vietnam. Thinking about breeding mama sapotas in Spain, Israel and Australia.
Harvesting is hard work. In order for the fruit to ripen, 13 to 24 months must pass, and flowers and fruits of varying degrees of ripeness are found simultaneously on the same tree. The picker cannot pick everything, he has to choose the fruits that will soon ripen, and leave the green ones to ripen. To do this, you need to climb a tree. This is not very difficult to do: although the tree is tall, the branches start low above the ground, and it is convenient to stand on them. Pickers cut off the selected fruits with a long stick with a blade at the end. Oddly enough, the Mexicans, who gave the world this culture, collect fruits in the forest from wild trees, in extreme cases they plant a few pieces near the house. The jujube tree is rare in the forest, sometimes one per hectare, so pickers spend a lot of time and effort searching for fruits. One tree gives from 40 to 100 kg, depending on the age of the tree and the diameter of the fruit. To collect a ton of sapote, you need to pick 25 trees and walk about 30 km. The collected fruits in nets are dragged to the road, from where they are taken to the market on donkeys. The global demand for the red sapote is growing, and modern production does not satisfy it. Obviously, it will develop. Specialists are breeding, wanting to get early-ripening varieties that are resistant to pests, able to tolerate storage and transportation well, and so that the seeds do not germinate inside the fruit. Marmalade plum ice cream. Sapota can be used to make delicious ice cream. Sapota pulp is traditionally combined with dairy products. We will need one cup of sapota pulp, which we will mash and put in the freezer. And from the refrigerator we will take out whole milk (one third of a cup), heavy cream (two thirds of a cup), a cup of thick yogurt and beat it all with sugar (three quarters of a cup). Add the resulting cream to the puree and put this mixture into an ice cream maker. If you don't have an ice cream maker, you can place the mixture in a refrigerated container and put it in the freezer. The product must be checked hourly so as not to miss the moment when it starts to freeze. Then the mixture should be thoroughly beaten and left in the freezer overnight. In the morning the ice cream will be ready. Author: Ruchkina N.
Sapota (mamey sapota, marmalade plum), Sapotaceae. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Sapota (mamey sapota, marmalade plum), Sapotaceae. Tips for growing, harvesting and storing
Sapota (Sapotaceae) is a tropical fruit that can be grown in warm regions or indoors. Tips for growing, harvesting and storing sapote: Cultivation:
Workpiece:
Storage:
Sapota is a source of vitamins, antioxidants and dietary fiber that are beneficial to health. Follow these tips to grow, harvest and store sapota and use it as a food item. Please note that the sapote has a large bone inside that must be removed before consumption.
▪ Creeping thyme (creeping thyme, Bogorodskaya grass) ▪ Play the game "Guess the plant from the picture"
Machine for thinning flowers in gardens
02.05.2024 Advanced Infrared Microscope
02.05.2024 Air trap for insects
01.05.2024
▪ AMD Radeon R7 260 graphics accelerator ▪ Single layer sensor recognizes multiple simultaneous touches ▪ The entire cycle of DNA work is tracked
▪ section of the site Lecture notes, cheat sheets. Selection of articles ▪ article How young we were. Popular expression ▪ article What are fats? Detailed answer ▪ article sawmiller. Standard instruction on labor protection
Home page | Library | Articles | Website map | Site Reviews
www.diagram.com.ua |
We recommend interesting articles Section 
See other articles Section 
Latest news of science and technology, new electronics:
All languages of this page