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Black Radish
The black radish (''Raphanus sativus'' L. var. ''niger'' J. Kern) is a root vegetable of the family Brassicaceae and is a variety of winter radish. It is also called Black Spanish radish or Erfurter radish. The edible root has a tough black skin and white flesh. There are round and elongated varieties. Like other radishes, black radish has a sharp flavor due to various chemical compounds that the plant primarily uses as pest defense. Some of these phytochemicals are produced in high concentrations. History The domestication and early history of radishes is not completely solved. Black radish likely originated from ''Raphanus maritimus'' while spring radish varieties originated from ''Raphanus landra.'' Cultivation can be traced back to Ancient Egypt, where illustrations in tombs show extensive use of a long variety of radish. The region of today's Syria is likely the geographical origin of black radish. It was first mentioned in Europe in 1548. At that time, it was one of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantae
Plants are predominantly Photosynthesis, photosynthetic eukaryotes of the Kingdom (biology), kingdom Plantae. Historically, the plant kingdom encompassed all living things that were not animals, and included algae and fungi; however, all current definitions of Plantae exclude the fungi and some algae, as well as the prokaryotes (the archaea and bacteria). By one definition, plants form the clade Viridiplantae (Latin name for "green plants") which is sister of the Glaucophyte, Glaucophyta, and consists of the green algae and Embryophyte, Embryophyta (land plants). The latter includes the flowering plants, conifers and other gymnosperms, ferns and Fern ally, their allies, hornworts, liverworts, and mosses. Most plants are multicellular organisms. Green plants obtain most of their energy from sunlight via photosynthesis by primary chloroplasts that are derived from endosymbiosis with cyanobacteria. Their chloroplasts contain chlorophylls a and b, which gives them their green colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seed
A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiosperm plants. Seeds are the product of the ripened ovule, after the embryo sac is fertilized by sperm from pollen, forming a zygote. The embryo within a seed develops from the zygote, and grows within the mother plant to a certain size before growth is halted. The seed coat arises from the integuments of the ovule. Seeds have been an important development in the reproduction and success of vegetable gymnosperm and angiosperm plants, relative to more primitive plants such as ferns, mosses and liverworts, which do not have seeds and use water-dependent means to propagate themselves. Seed plants now dominate biological niches on land, from forests to grasslands both in hot and cold climates. The term "seed" also has a general me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucoraphanin
Glucoraphanin is a glucosinolate found in broccoli, mustard and other cruciferous vegetables. Glucoraphanin is converted to sulforaphane by the enzyme myrosinase. In plants, sulforaphane deters insect predators and acts as a selective antibiotic. Synthesis Glucoraphanin is derived from dihomomethionine, which is methionine chain-elongated twice. The methyl sulfinyl group attached to the five-carbon chain (or four-carbon chain in sulforaphane) is chiral, and has the R configuration. This comes about when 4-methylthiobutylglucosinolate has an oxygen atom added by a flavin monooxygenase. Research Sulforaphane and other isothiocyanates have been studied for their potential biological effects. The isothiocyanates formed from glucosinolates are under laboratory research to assess the expression and activation of enzymes that metabolize xenobiotics, such as carcinogens. Observational studies have been conducted to determine if consumption of cruciferous vegetables affects cancer r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucosinolate
Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables. Plants with glucosinolates Glucosinolates occur as secondary metabolites of almost all plants of the order Brassicales. Ordered in the Brassicales are for example the economically important family Brassicaceae as well as Capparaceae and Caricaceae. Outside of the Brassicales, the genera ''Drypetes'' and ''Putranjiva'' in the family Putranjivaceae, are the only other known occurrence of glucosinolates. Glucosinolates occur in various edible plants such as cabbage (white cabbage, Chinese cabbage, broccoli), Brussels sprouts, watercress, horseradish, capers, and radishes wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bile
Bile (from Latin ''bilis''), or gall, is a dark-green-to-yellowish-brown fluid produced by the liver of most vertebrates that aids the digestion of lipids in the small intestine. In humans, bile is produced continuously by the liver (liver bile) and stored and concentrated in the gallbladder. After eating, this stored bile is discharged into the duodenum. The composition of hepatic bile is (97–98)% water, 0.7% bile salts, 0.2% bilirubin, 0.51% fats (cholesterol, fatty acids, and lecithin), and 200 meq/L inorganic salts. The two main pigments of bile are bilirubin, which is yellow, and its oxidised form biliverdin, which is green. When mixed, they are responsible for the brown color of feces. About 400 to 800 millilitres of bile is produced per day in adult human beings. Function Bile or gall acts to some extent as a surfactant, helping to emulsify the lipids in food. Bile salt anions are hydrophilic on one side and hydrophobic on the other side; consequently, they tend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mold (fungus)
A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi (for example yeasts). A large and taxonomically diverse number of fungal species form molds. The growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores ( conidia) formed by di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Cellar
A root cellar (American English), fruit cellar (Mid-Western American English) or earth cellar (British English) is a structure, usually underground. or partially underground, used for storage of vegetables, fruits, nuts, or other foods. Its name reflects the traditional focus on root crops stored in an underground cellar, which is still often true; but the scope is wider, as a wide variety of foods can be stored for weeks to months, depending on the crop and conditions, and the structure may not always be underground. Root cellaring has been vitally important in various eras and places for winter food supply. Although present-day food distribution systems and refrigeration have rendered root cellars unnecessary for many people, they remain important for those who value self-sufficiency, whether by economic necessity or by choice and for personal satisfaction. Thus, they are popular among diverse audiences, including gardeners, organic farmers, DIY fans, homesteaders, anyone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flea Beetle
The flea beetle is a small, jumping beetle of the leaf beetle family (Chrysomelidae), that makes up the tribe Alticini which is part of the subfamily Galerucinae. Historically the flea beetles were classified as their own subfamily. Though most tribes of the Galerucinae are suspect of rampant paraphyly in the present delimitation, the Alticini seem to form a good clade. Description and ecology The adults are very small to moderately sized Chrysomelidae (i.e. among beetles in general they are on the smallish side). They are similar to other leaf beetles, but characteristically have the hindleg femora greatly enlarged. These enlarged femora allow for the springing action of these insects when disturbed. Flea beetles can also walk normally and fly. Many flea beetles are attractively colored; dark, shiny and often metallic colors predominate. Adult flea beetles feed externally on plants, eating the surface of the leaves, stems and petals. Under heavy feeding the small round h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutworm
Cutworms are moth larvae that hide under litter or soil during the day, coming out in the dark to feed on plants. A larva typically attacks the first part of the plant it encounters, namely the stem, often of a seedling, and consequently cuts it down; hence the name ''cutworm''. Cutworms are not worms, biologically speaking, but caterpillars. Feeding and hiding Cutworm larvae vary in their feeding behaviour; some remain with the plant they cut down and feed on it, while others often move on after eating a small amount from a felled seedling; such a wasteful mode of feeding results in disproportionate damage to crops. Cutworms accordingly are serious pests to gardeners in general, but to vegetable and grain farmers in particular. For example, it has been suggested that in South Africa for one, ''Agrotis segetum'' is the second worst pest of maize.Smit, Bernard, "Insects in South Africa: How to Control them", Pub: Oxford University Press, Cape Town, 1964. Note that the cutworm mod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delia (fly)
''Delia'' flies are members of the Anthomyiidae family within the superfamily Muscoidae. The identification of different species of ''Delia'' can be very difficult for non-specialists as the diagnostic characteristics used for immature and/or female specimens may be inconsistent between species. Past taxonomic keys were not as comprehensive in their identification of ''Delia'' specimens; they were either too reliant on genetic characteristics, focused solely on a specific life stage, or were focused only on certain species. However current taxonomic keys aim to be more thorough by not only including morphological diagnostics for males, females, and immature specimens of various species, but also their genetic make-up or molecular barcode. Certain ''Delia'' species are of great economic importance as they are agricultural pests. The larvae of these flies, which tunnel into roots and stems of host plants, can cause considerable yield losses. Although most members of this genus have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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