원예.재배식물/ㅇ-ㅎ

자부티카바(Jabuticaba)

대효0617 2023. 1. 1. 16:49

 

학명 : Plinia cauliflora (Mart.) Kausel

Synonym : Myrciaria cauliflora (Mart.) O.Berg

분류 : 도금양과(Myrtaceae)

국표식 등재 국명 : 브라질포도

Common Name : Jabuticaba, Jabuticabeira, Brazilian grapetree

중국어명 : 嘉宝果

 

사진 : 2022. 12.18 물향기수목원

 

 

 

 

 

 

부천 : 2023.02.05 부천 수피아식물원

 

 

 

 

수피아에서는 중국어명 (嘉宝果)으로 소개하였다

 

 

아래 : 2023.03.04 광릉수목원

 

 

 

 

 

아래 : 2023.03.21 물향기수목원

 

 

 

 

 

 

 

아래 : 2023.01.26 물향기수목원

 

 

 

 

 

 

 

 

 

 

 

 

 

 

위키 설명 

 

Jabuticaba is the edible fruit of the jabuticabeira (Plinia cauliflora) or Brazilian grapetree. The purplish-black, white-pulped fruit grows directly on the trunk of the tree. It is eaten raw or used to make jellies, jams, juice or wine.[3] The tree, of the family Myrtaceae, is native to the states of Rio de Janeiro, Minas Gerais, Goiás and São Paulo in Brazil.[4][5] Related species in the genus Myrciaria, often referred to by the same common names, are native to Brazil, Argentina, Paraguay, Peru and Bolivia.[6

Etymology

The name jabuticaba, derived from the Tupi word jaboti/jabuti (tortoise) + caba (place), meaning "the place where tortoises are found".[7] The name has also been interpreted to mean 'like turtle fat', referring to the fruit's white pulp(과육).[8][9]

The Guarani name is yvapurũ: yva means fruit and the onomatopoeic word purũ, from pururũ,[10] describes the crunching sound the fruit produces when bitten.[11]

Description

Plant

The tree is a slow-growing evergreen that can reach a height of 15 meters if not pruned. The leaves are salmon-pink when young, turning green as they mature.[12]

The tree prefers moist, rich, lightly acidic soil. It is widely adaptable, however, and grows satisfactorily even on alkaline beach-sand type soils, so long as it is tended and irrigated. Its flowers are white and grow directly from its trunk in a cauliflorous habit.[13] In its native habitat jaboticabeiras may flower and fruit 5-6 times throughout the year. Jabuticabeira are tropical to subtropical plants and can tolerate mild, brief frosts, not below 26 °F (-3 °C).[8]

The tree has a compact, fibrous root system, that makes it suitable for growing in pots or transplanting.[14]

Fruit

The fruit is a thick-skinned berry and typically measures 34 cm in diameter. The fruit resembles a slip-skin grape. It has a thick, purple, astringent (수렴성의, 떫은) skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species.[15] Jabuticaba seeds are recalcitrant(분해하기 어려운) and they become unviable(성장할 수 없는) within 10 days when stored at room temperature.[16]

어휘 slip-skin grape: 껍질이 과육에서 쉽게 분리되는 포도

In Brazil, the fruit of several related species, including Myrciaria tenella and Plinia peruviana, share the same common name.[17]

Production and cultivation

Jabuticaba has been cultivated in Brazil since pre-Columbian times. Today it is commercial crop in the center and south of the country.[18]

Commercial cultivation of the fruit in the northern hemisphere is more restricted by slow growth and the short shelf-life of fruit than by temperature requirements.[19] Grafted plants may bear fruit in five years, while seed-grown trees may take 10 to 20 years to bear fruit.[16]

 

Jabuticabeiras are fairly adaptable to various kinds of growing conditions, tolerating sand or rich topsoil. They are intolerant of salty soils or salt spray.[20] They are tolerant of mild drought, though fruit production may be reduced, and irrigation will be required in extended or severe droughts.[17]

Jabuticabeiras are vulnerable to the rust, Austropuccinia psidii.[21] particularly when the tree flowers during heavy rain. Other important diseases that affect jabuticabeiras are canker (Colletotrichum gloeosporioides), dieback (Rosellinia), and fruit rot (Botrytis cinerea).[22]

Uses

Culinary

Common in Brazilian markets, jabuticabas are largely eaten fresh.[23] Fruit may begin to ferment 3 to 4 days after harvest, so it is often used to make jams, tarts, strong wines, and liqueurs. Due to the short shelf-life, fresh jabuticaba is rare in markets outside areas of cultivation.[18]

The fruit has been compared to Muscadine grapes,[14] and in Japan the flavor of jabuticaba has been described as similar to that of Kyoho grapes.[24]

Bonsai

Their slow growth and small size when immature make jabuticabeiras popular as bonsai or container ornamental plants in temperate regions.[25] It is a widely used bonsai species in Taiwan and parts of the Cari

 

 

퍼온 사진

 

 

 

 

 

사진 출처 

 

https://it.yougardener.com/cultivars/plinia-cauliflorabbean

 

https://en.wikipedia.org/wiki/Jabuticaba

 

 

 

 

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