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Brassica Rapa Domestication: Untangling Wild and Feral Forms and Convergence of Crop Morphotypes Alex C
bioRxiv preprint doi: https://doi.org/10.1101/2021.04.05.438488; this version posted April 6, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Brassica rapa domestication: untangling wild and feral forms and convergence of crop morphotypes Alex C. McAlvay, Aaron P. Ragsdale, Makenzie E. Mabry, Xinshuai Qi, Kevin A. Bird, Pablo Velasco, Hong An, J. Chris Pires, Eve Emshwiller Abstract The study of domestication contributes to our knowledge of evolution and crop genetic resources. Human selection has shaped wild Brassica rapa into diverse turnip, leafy, and oilseed crops. Despite its worldwide economic importance and potential as a model for understanding diversification under domestication, insights into the number of domestication events and initial crop(s) domesticated in B. rapa have been limited due to a lack of clarity about the wild or feral status of conspecific non-crop relatives. To address this gap and reconstruct the domestication history of B. rapa, we analyzed 68,468 genotyping-by-sequencing-derived SNPs for 416 samples in the largest diversity panel of domesticated and weedy B. rapa to date. To further understand the center of origin, we modeled the potential range of wild B. rapa during the mid-Holocene. Our analyses of genetic diversity across B. rapa morphotypes suggest that non-crop samples from the Caucasus, Siberia, and Italy may be truly wild, while those occurring in the Americas and much of Europe are feral. -
Produce Asian
RECIPIES Stir-Fried Spicy Chinese Your Chinese Greens Long Bean Salad Serves 4 to 6 • 1 pound Chinese long Guide 1 • 1 /2 pounds Chinese greens beans such as Chinese broccoli, rabe, • 1 quart water Garnish baby bok choy, baby Napa cabbage, • 1 teaspoons cooking oil • Black sesame seeds to Chinese long beans 1 • /4 teaspoon salt • Chopped jalapeno • 1 carrot, cut into matchstick stips Dressing pepper 1 • /4 pound fuzzy melon or diakon, peeled 1 ... • /4 cup sesame seeds 1 • 1 /2 to 2 tablespoons corn or peanut oil 1 • /4 cup hoisin sauce 1 • /4 cup rice wine or dry sherry 1 • /3 cup seasoned rice vinegar 1 • /4 cup plus 2 tablespoons unsalted chicken or • 1 teaspoon chili garlic sauce vegetable stock Place sesame seeds in a small frying pan over medium heat; cook, Trim the base of the Chinese broccoli only if woody; the stems shaking the pan frenquently until seeds are lightly browned, about are prized more than the leaves. Cut the stalks on the diagonal 3–4 minutes. Immediately remove from pan to cool. Place seeds into finger-lengths; leave the leaf and flower clusters attached to in blender and process until well-ground. the stem, or separate if large. Cut Chinese rabe in the same manner. Cut off the base of the baby cabbage; trim and reserve them. Leave Add remaining ingredients in blender and process until smooth. smaller leaves whole; cut larger leaves on the diagonal in half; Remove and discard ends of the long beans. Cut diagonally into leave intact the miniature cabbages at the core. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Phytotoxicity of Dredged Sediment from Urban Canal As Land Application
http://www.paper.edu.cn Phytotoxicity of dredged sediment from urban canal as land application Y.X. Chena,*, G.W. Zhua, G.M. Tiana, G.D. Zhoub, Y.M. Luoc, S.C. Wuc aDepartment of Environmental Engineering, Zhejiang University, Hangzhou 310029, People’s Republic of China bEnvironmental Protection Institute of Hangzhou, Hangzhou 310005, People’s Republic of China cInstitute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, People’s Republic of China Received 29 March 2001; accepted 20 August 2001 ‘‘Capsule’’: Pakchoi (Brassica chinensis L.) was used as an indicator of phytotoxicity of dredged sediment. Abstract Phytotoxicity of dredged sediment from Hangzhou section of the Grand Canal as land application was evaluated by pakchoi (Brassica chinensis L.) germination tests and pot experiments. Germination rates of pakchoi in the dredged sediment and in sediment-applied soils were both significantly higher than that in the soil controls, while the germination rate between the sediment- applied soils was no significant difference. In pot experiments, plant height and biomass were increased by the dredged sedi- ment application rate in the rate of lower than 540 t haÀ1, but decreased when the application rate was over this rate. Concentra- tions of Zn and Cu in pakchoi were linearly increased with the increasing of the application rate of the dredged sediment. Both plant height and biomass of pakchoi in sediment-treated red soil were higher than that in sediment-treated paddy soil, regardless the application rate. The results suggest that plant biomass of pakchoi may be used as an indicator of the phytotoxicity of the dredged sediment. -
Companion Plants for Better Yields
Companion Plants for Better Yields PLANT COMPATIBLE INCOMPATIBLE Angelica Dill Anise Coriander Carrot Black Walnut Tree, Apple Hawthorn Basil, Carrot, Parsley, Asparagus Tomato Azalea Black Walnut Tree Barberry Rye Barley Lettuce Beans, Broccoli, Brussels Sprouts, Cabbage, Basil Cauliflower, Collard, Kale, Rue Marigold, Pepper, Tomato Borage, Broccoli, Cabbage, Carrot, Celery, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Irish Potato, Beet, Chive, Garlic, Onion, Beans, Bush Larkspur, Lettuce, Pepper Marigold, Mint, Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Basil, Borage, Broccoli, Carrot, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Beet, Garlic, Onion, Beans, Pole Lettuce, Marigold, Mint, Kohlrabi Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Bush Beans, Cabbage, Beets Delphinium, Onion, Pole Beans Larkspur, Lettuce, Sage PLANT COMPATIBLE INCOMPATIBLE Beans, Squash, Borage Strawberry, Tomato Blackberry Tansy Basil, Beans, Cucumber, Dill, Garlic, Hyssop, Lettuce, Marigold, Mint, Broccoli Nasturtium, Onion, Grapes, Lettuce, Rue Potato, Radish, Rosemary, Sage, Thyme, Tomato Basil, Beans, Dill, Garlic, Hyssop, Lettuce, Mint, Brussels Sprouts Grapes, Rue Onion, Rosemary, Sage, Thyme Basil, Beets, Bush Beans, Chamomile, Celery, Chard, Dill, Garlic, Grapes, Hyssop, Larkspur, Lettuce, Cabbage Grapes, Rue Marigold, Mint, Nasturtium, Onion, Rosemary, Rue, Sage, Southernwood, Spinach, Thyme, Tomato Plant throughout garden Caraway Carrot, Dill to loosen soil Beans, Chive, Delphinium, Pea, Larkspur, Lettuce, -
Cool Season Vegetable Planting Guide for North Florida
UF/IFAS Extension Baker County Alicia R. Lamborn, Horticulture Agent 1025 West Macclenny Avenue Macclenny, FL 32063 904-259-3520 Email: [email protected] http://baker.ifas.ufl.edu Cool Season Vegetable Planting Guide for North Florida Crop Recommended North Florida Days to Row Plant Seed Varieties Planting Dates Harvest Spacing Spacing Depth (from seed) (in) (in) (in) Beets Tall Top, Early Wonder, Detroit Dark Red, Cylindra, Red Ace, Yellow Detroit Sept—Mar 50-65 14-24 3-5 1/2 - 1 Broccoli Early Green, Early Dividend, Green Sprouting/Calabrese, Waltham, Pack- Aug—Feb 75-90 30-36 12-18 1/2 - 1 man, DeCicco, Broccoli Raab (Rapini) Cabbage Red Acre, Savoy, Rio Verde, Flat Dutch, Round Dutch, Wakefield types, Sept—Feb 90-110 24-36 12-24 1/2 - 1 Copenhagen Market Carrots Imperator, Nantes, Danvers, Chantenay Sept—Mar 65-80 16-24 1-3 1/2 Cauliflower Snowball Strains, Snow Crown, Brocoverde Aug-Oct 75-90 24-30 18-24 1/2 - 1 Celery Utah Strains Jan—March 115-125 24-36 6-10 1/4 - 1/2 Chinese Michihili, Bok Choy, Napa, Baby Bok Cabbage Choy, Pak-choi, Joi Choi Oct—Feb 70-90 24-36 12-24 1/4 - 3/4 Collards Georgia, Georgia Southern, Top Bunch, Vates Aug—Nov 70-80 24-30 10-18 1/2 - 1 Endive/ Endive: Green Curled Ruffec Escarole Escarole: Batavian Broadleaf Sept 80-95 18-24 8-12 1/2 Kale Vates Dwarf Blue Curled, Tuscan, Winterbor, Redbor Sept—Feb — 24-30 12-18 1/2 - 1 Kohlrabi Early White Vienna, Purple Vienna Sept—Mar 70-80 24-30 3-5 1/2 - 1 Leeks American Flag Sept—Mar Up to 5 12-24 2-4 1/2 months Lettuce Crisphead: Great Lakes Butterhead: Ermosa, -
Assessment of Genetic Variation Within International Collection of Brassica Rapa Genotypes Using Inter Simple Sequence Repeat DNA Markers
Biharean Biologist (2010) Vol. 4, No.2, Pp.: 145-151 P-ISSN: 1843-5637, E-ISSN: 2065-1155 Article No.: 041119 Assessment of genetic variation within international collection of Brassica rapa genotypes using inter simple sequence repeat DNA markers Reza TALEBI1*, Ali HAGHNAZARI2 and Iman TABATABAEI3 1. Department of Agronomy and Plant Breeding, Islamic Azad University-Sanandaj Branch, Iran. 2. College of Agriculture, University of Zanjan, Zanjan, Iran. 3. Department of Plant breeding, Faculty of Agriculture University of Zabol * Corresponding author, R. Talebi, e-mail: [email protected] Abstract. Information on genetic diversity and genetic relationships among taxa of Brassica rapa (n=10, AA genome) is currently limited. The genetic diversity and the relationships among rapeseed germplasm, including a collection of 47 genotypes from different countries were evaluated using inter simple sequence repeat DNA markers. A total of 99 different polymorphic amplification products were obtained using 12 selected primers. ISSRs revealed a significant level of polymorphism among the accessions. Cluster analysis based on unweighted pair group method comparison divided the studied accessions into three main clusters. Group 1 consisted mainly of Oil and turnip types. Group 2 included a mixture of all three oil, turnip and cabbage types. Group 3 consisted mainly of cabbage and oil types. Also based on the origin, most of the Chinese and Korean Brasica rapa accessions were grouped in cluster 3. The cabbage accessions that tested in this study, were found to be extremely genetically unique and closer together in comparison with Oilseed and turnip types. The results indicate the occurrence of a considerable genetic variation between Chinese and European accessions. -
“Cooking Has Done the Most to Advance the Cause of Civilization”
The Broadcaster ▪ June13th 2013▪ 715-432-4683 ▪ [email protected] ▪ www.stoneyacresfarm.net “Cooking has done the most to advance the cause of civilization” -Jean Anthelme Brillat-Savarin (in Michael Pollan’s Cooked) - In Your Box Lettuce heads- News from the Farm leaf, baby red Welcome to CSA Season 2013. This is our 7th CSA season and despite a late and romain, oak leaf, increasingly wet spring we think this may very well be our best season yet! We apologize for and/or butterhead. the late start and encourage everyone to make sure that you note that the final delivery Broccoli will now be October 24th, one week later than planned. Chinese cabbage If you want to receive an email reminder, e-newsletter or text reminder please call, (napa cabbage) text or email! See communications on the other side of the newsletter for details. Purple Kohlrabi with greens In crop news, many of the leafy greens are “on schedule” and other spring crops like Radishes carrots, beets, spinach are a little behind. Snap and snow peas are the most behind of any Scallions spring crop, since they were planted a full month late, but they look beautiful so a little wait Bok Choy (pac will lead to a bountiful crop! It has been wet and cool which has made some planting choi) difficult and made some of our crops less than happy, but most of our veggies are planted Maple Syrup in raised beds which helps with drainage in our heavy soils. Rhubarb th The pancake breakfast is still on June 29 ! Pea picking will not take place Baby turnips with that day but may be rescheduled as a series of u-pick times as the weather and crop allow. -
Bok Choy History Boy Choy Has Green Leaves and White Ribs That Resemble a Stalk of Celery and Curve at the End to Form a Bulb
Bok Choy History Boy choy has green leaves and white ribs that resemble a stalk of celery and curve at the end to form a bulb. It looks very similar to Swiss chard. The entire plant can be eaten raw or cooked. Bok choy is non-heading, meaning that the leaves do not form a ball, like lettuce or cabbage. It grows best in a cool environment. Hot weather causes the plant to flower, rather than produce leaves. A bok choy plant can be harvested within two months of planting. Bok choy is used mostly in salads but can be found in stir-fry or soups. It is grown in California and Hawaii year-round and can be found seasonally in New York, Florida, New Jersey, Michigan, and Ohio. It is primarily grown and consumed in Asia. You can find vitamin A and C in bok choy, as well as antioxidants, which work to protect the body from diseases and cancer. There is also vitamin K and calcium in bok choy, which aid in building strong bones. Recipes Bok choy pairs well with many other tastes and textures. Here are some ways to consider incorporating it into your meals: Sautee it and add to soups or other dishes. Pair with recipes that include garlic, ginger, mushrooms, soy sauce, tofu, pork, fish, broth, vinegar, or citrus. Steam and eat as a side vegetable. Add it to stir fry. Fun Facts It is also called bok choi, pak choi, the Chinese chard, Chinese mustard, and Chinese white cabbage. The name “bok choy” comes from the Chinese term for “soup spoon”. -
Rapini and Pecorino Crostoni
DOMENICA COOKS Crostoni with Spicy Rapini and Shaved Pecorino Served as an antipasto in Umbria, Tuscany, and elsewhere in Italy, crostoni (large crostini) are traditionally topped with such savory delights as sautéed chicken livers, porcini, or anchovy and butter. Here’s one of my favorite combinations, featuring bitter greens and piquant cheese. Makes 6 servings INGREDIENTS 3 cloves garlic, sliced paper-thin 1/4 cup (60 ml) extra-virgin olive oil 1 small fresh or dried chili pepper, minced, or a generous pinch of crushed red pepper 1 pound (455 g) rapini (broccoli rabe, tough stems removed, leaves and tender stems chopped Fine salt 12 slices Italian bread (half-slices if large), broiled, grilled or toasted 1/2 cup (60 g) shaved pecorino cheese INSTRUCTIONS 1. Place the garlic and olive oil in a large frying pan and set over medium-low heat. Cook, stirring often, until softened but not browned, about 7 minutes. Sprinkle in the chili pepper. Add the rapini by the handful and, using tongs, toss to coat with the oil. 2. Cover and cook until the greens are just wilted, about 1 minute. Uncover, toss once more, recover, and cook at a gentle simmer until the greens are tender, 20 to 30 minutes. Season with 3/4 teaspoon salt. Raise the heat to medium and cook, uncovered, until most of the liquid has evaporated, about 10 minutes longer. Remove from the heat and let cool briefly. Transfer to a cutting board and chop finely. 3. Spoon the filling onto the crostoni and top with the pecorino shavings. -
" Response of Chinese Cabbage to Nitrogen Rate and Source In
HORTSCIENCE 28(12):1164–1 165.1993. Chinese cabbage for fall production since trans- plants are difficult to establish in the green- house due to excessive summer soil and air Response of Chinese Cabbage to temperatures. Polyethylene mulch culture (0.3-mm-thick Nitrogen Rate and Source in black mulch in spring, white mulch in fall) with subsurface irrigation was placed on Sequential Plantings Immokalee tine sand (sandy, siliceous, hypo- thermic, Arenic, Haplaquods). Soil pH was -1 Charles S. Vavrina and Thomas A. Obreza 7.0; Bray Pi-extractable P was 17 mg·kg ; and neutral ammonium acetate-extractable Ca, University of Florida, Southwest Florida Research and Education Center, Mg, and K levels were 620,74, and 4 mg·kg-1, P. O. Drawer 5127, Immokalee, FL 33934 respectively. Fumigant (metham sodium) was applied at 374 kg·ha-1 immediately before John Cornell mulching. Beds (20 cm high, 91 cm wide) University of Florida, Gainesville, FL 30602 were on 1.8-m centers. Transplants and seed were placed in double rows (31 cm apart) with Additional index words. Brassica rapa (Pekinensis Group), ammonium nitrate, Nitro-Plus, an in-row spacing of 36 cm. calcium nitrate, urea, urea-ammonium nitrate, tipburn Preplant N sources, applied manually at -1 Abstract. ‘Tropical Quick’ Chinese cabbage (Brassica rapa L., Pekinensis Group) was 67, 112, and 157 kg·ha , included ammonium nitrate, Ca(NO ) , urea, a urea–Ca liquid planted three times at 2-week intervals in Spring 1991 (direct-seeded) and two times in Fall 3 2 1991 (transplanted) in double rows on polyethylene-mulched beds to evaluate N source (Nitro-Plus; Stoner Chemical Co., Houston), and rates. -
TEN FAVORITE PLANTS for YOUTH GARDENERS in TENNESSEE Emily A
W 362-D YOUTH GARDENING IN TENNESSEE: TEN FAVORITE PLANTS FOR YOUTH GARDENERS IN TENNESSEE Emily A. Gonzalez UT-TSU Extension Agent, Knox County Photo Credit: Emily A. Gonzalez Now that you’ve learned about setting up your garden and keeping your crops watered, it’s time to learn more about your plants! The following 10 crops are good choices for Tennessee youth gardeners. Arugula WHAT IS ARUGULA? WHY WE LIKE ARUGULA Arugula (Eruca sativa) is a green, leafy vegetable that is also Arugula is one of those super plants that grows well in rich sometimes known as garden or salad rocket in other countries soil from seed in the spring and fall of Tennessee, requiring It is in the cabbage family, so it is related to kale, bok choy, minimal care and attention. It also grows quickly, making it a mustard greens and collard greens. perfect choice for growing with youth gardeners. Arugula has a rich and unique flavor, is nutritious, and can be harvested in various stages. Try growing arugula and you’ll see why we like PLANTING AND HARVESTING it. Not only will the kids like growing this veggie, they’ll also Arugula is considered a cool-season vegetable and prefers love saying the name! growing in the cooler seasons of spring and fall here in Tennessee. It can withstand mild frosts and can be planted directly from seed in February and March for spring NUTRITION HIGHLIGHTS production. To provide a fall harvest, arugula seeds can be Arugula is high in vitamin K, which helps your blood clot.