몬스테라(2)
https://daehyo49.tistory.com/7815986
몬스테라(1)
https://daehyo49.tistory.com/7809069
학명 : Monstera deliciosa Liebm.
분류 : 천남성과(Araceae)
사진 : 2023.01.26 물향기수목원
Wikipedia 설명
Monstera deliciosa, the Swiss cheese plant[2] or split-leaf philodendron[3] is a species of flowering plant native to tropical forests of southern Mexico, south to Panama.[4] It has been introduced to many tropical areas, and has become a mildly invasive species in Hawaii, Seychelles, Ascension Island and the Society Islands. It is very widely grown in temperate zones as a houseplant.
The common name "Swiss cheese plant" is also used for the related species from the same genus, Monstera adansonii.[5] The common name "split-leaf philodendron" is also used for the species Thaumatophyllum bipinnatifidum, although neither species are in the genus Philodendron.[3]
Names
The specific epithet deliciosa means "delicious", referring to the edible fruit. The genus Monstera is named from the Latin word for "monstrous" or "abnormal", and refers to the unusual leaves with natural holes that members of the genus have.[6]
Its popular name as a houseplant of "Swiss cheese plant", or just "cheese plant", is commonly stated to refer to the "eyes" or holes which develop in its leaves similar to the holes in some Swiss-type cheeses such as Emmental cheese.
Other common names include delicious monster, fruit salad plant, fruit salad tree (in reference to its edible fruit, which tastes similar to a fruit salad),[7] ceriman (Trinidad),[8] ojal (Venezuela),[8] hojadillo (Colombia),[8] monster fruit, monsterio delicio, monstereo, Mexican breadfruit, windowleaf, balazo and Penglai banana.[9] The names in Spanish (costilla de Adán), Portuguese (costela-de-adão), and French (plante gruyère) refer to the change of the leaves from entire to fenestrated, comparing it in the first two cases with the ribs of Adam and in the third with the hole-filled gruyère cheese. In Mexico, the plant is sometimes referred to as piñanona. In coastal regions of Sicily, especially Palermo, it is called zampa di leone (lion's paw).
Description
This member of the arum family (Araceae) is a hemiepiphyte[10] with aerial roots. It is able to grow up to 20 m (66 ft) high in the wild, with large, leathery, glossy, pinnate, heart-shaped leaves 25–90 cm (10–35.5 in) long by 25–75 cm (10–29.5 in) broad. The leaves on young plants are smaller and entire with no lobes or holes, but soon produce lobed and fenestrate leaves as they grow.[11][12] Although it can grow very tall in nature, it only measures between 2 and 3 m (6.6 and 9.8 ft) when grown indoors. The older the plant, the more the leaves are covered with its familiar large perforations.
Wild seedlings grow towards the darkest area they can grow until they find a tree trunk, then start to grow up towards the light, creeping up the tree.[13][14]
The inflorescence is adorned with a cream-white spathe of uniform, velvety appearance, covering, like a hood, a yellowish white spadix 10 to 15 cm (3.9 to 5.9 in) high and about 3 cm (1.2 in) in diameter. Flowers are self pollinating, containing both androecium and gynoecium.[15] Since they contain both structures, this plant is able to self-pollinate.[16]
Fruit
The fruit of Monstera deliciosa is up to 25 cm (10 in) long and 3–5 cm (1.2–2.0 in) diameter, and it looks like a green ear of maize covered with hexagonal scales. As the fruit ripens, these scales or platelets fall off the fruit, releasing a strong and sweet scent. The smell has been compared to a combination of pineapples and bananas.[17] The fruit is edible and safe for humans.[18]
Fruits of plants of the Araceae (Arum family) often contain raphides and trichosclereids – needle-like structures of calcium oxalate. In M. deliciosa, unripe fruit containing these needle-like crystalline structures can cause irritation of the mouth.
It takes longer than a year for fruits to reach maturity.[13] The fruit first shows signs of ripening by the yellowing of its lowest scales. As it ripens, the starch that was stored in the green fruit is converted to sugar, giving it its sweet flavor. This mechanism is comparable to how banana fruits ripen. The strong odor the fruit produces becomes noticeable when it is half-ripe. As time passes and the fruit continues to ripen, the odor becomes stronger. After it becomes fully ripe, however, the scent deteriorates quickly.[18][19]
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