DOCSLIB.ORG

VEGETATIVE PROPAGATION of LIME (Citrus Aurantifolia Swingle

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
VEGETATIVE PROPAGATION of LIME (Citrus Aurantifolia Swingle VEGETATIVE PROPAGATION OF LIME (Citrus aurantifolia Swingle) BY STEM CUTTINGS By Eiman Ahmed Swelih B.Sc. (Agric.) Honours (1999) University of Khartoum A thesis submitted to the University of Khartoum in partial fulfillment of the requirements for the degree of Master of Science in Agriculture Supervisor Prof. Abdelghafar El Hag Saeed Department of Horticulture Faculty of Agriculture University of Khartoum September - 2005 DEDICATION To my parents For lightening up the way To my sisters and brothers For the advice, consolation and fun To my nieces and nephews For a better future To my friends For wonderful memories to keep. To you all I dedicate this work X|ÅtÇ Acknowledgement Thanks are due forth and forward to Allah for easing my way towards knowledge and education. Iam grateful to my supervisor, Prof. Abdel-Gaffar El Haj Said who never hesitated to share his time, knowledge and effort with me. I would like to thank Dr. Ahmed Jamal, General Manager at the River Nile State’s, Ministry of Agriculture and Mr. Mohammed Ahmed Ibrahim, Manager of Horticultural Department at the same Ministry. Both persons exerted enough time and effort to my work easier, Iam ever grateful to them. Iam also thankful to the cheerful, faces of the family of School of Gardening and Nutrition Education Department, namely Mr. Abdallah Osman Nour Eldin, head of Department and Mr. Mohamed Majzoub, Mr. Suliman Selmi Suliman and Mr. Hasson Ahemd Alballa. Thanks are also due to Mr. Ali Yousif, Words will never describe how grateful Iam. Finally, Iam thankful for every other person who made this work asuccess, Dr. Mubarak Sir Elkhatim, Mr. Abdelnasir and Haitham and Mss. Lila Mohamed Khair. ABSTRACT Three experiments were conducted in this study to investigate the effect of seasons, girdling and sowing interval after girdling on rooting of lime stem cuttings. In the first experiment, 3 type of stem cuttings non girded, basal and Apical cuttings were taken from lime at summer season in different weeks interval (2, 4, 6, 8 and 10) weeks after girdling. All cuttings were planted in sand soil in plastic trays and then kept under plastic covered frames under lathe- house conditions. In this experiment, basal cuttings resulted in better values of percentage, number of roots, length of roots, number of new roots and growth vigor compared to non girdling and apical cuttings. Percentage of rooted cuttings and other parameters measured were influenced by time in which cuttings were taken. The highest percentage of rooted cuttings was obtained with cuttings taken 10 weeks after girdling and this may be attributed to the increase in quantity of carbohydrates and other rooting cofactors with the gradual increase in sowing interval after girdling. In the second experiment, the same procedures above in experiment (1) was repeated during autumn. The results showed that apical cuttings resulted in betters values of all parameters measured except number of new roots where basal cuttings gave better values of number of new roots. The highest values of root length, number of new roots and growth vigor were obtained from cuttings taken 2 weeks after girdling while cuttings taken 10 weeks after girdling gave better value of percentage of rooted cuttings. On the other hand the greatest number of roots was obtained with cuttings taken 6 weeks after girdling. In the third experiment which is the last one, the above procedures was repeated again during winter. The results revealed that apical cuttings resulted in better values of all parameters measured while cuttings taken 4 weeks after girdling gave better values of all parameters measured except percentage of rooted cuttings where cuttings taken 8 weeks after girdling gave the highest percentage of rooted cuttings. The highest percentage of rooted cuttings of lime was obtained in autumn (46.2%) followed by winter (44.2%) and then summer (4.7%). اﻟﺨﻼﺻﺔ أﺟﺮﻳﺖ ﺛﻼﺛﺔ ﺗﺠﺎرب ﻓﻲ هﺬﻩ اﻟﺪراﺳﺔ ﻟﻤﻌﺮﻓﺔ ﺗﺄﺛﻴﺮ ﻓﺼﻮل اﻟﺴﻨﺔ، اﻟﺘﺤﻠﻴﻖ وﻓﺘﺮة اﻟﺰراﻋﺔ ﺑﻌﺪ اﻟﺘﺤﻠﻴﻖ ﻋﻠﻰ إﻣﻜﺎﻧﻴﺔ اﻟﺘﺠﺬﻳﺮ ﻓﻲ اﻟﻌﻘﻞ اﻟﺴﺎﻗﻴﺔ ﻟﻠﻴﻤﻮن اﻟﺒﻠﺪي. ﻓﻲ اﻟﺘﺠﺮﺑﺔ اﻷوﻟﻲ ﺗﻢ ﺗﺠﻬﻴﺰ ﺛﻼﺛﺔ أﻧﻮاع ﻣﻦ اﻟﻌﻘﻞ اﻟﺴﺎﻗﻴﺔ ، ﻋﻘﻞ ﻏﻴﺮ ﻣﺤﻠﻘﺔ ، ﻋﻘﻞ ﻗﺮﻳﺒﺔ ﻣﻦ ﻣﻨﻄﻘﺔ اﻟﺘﺤﻠﻴﻖ ، ﻋﻘﻞ ﺑﻌﻴﺪة ﻣﻦ ﻣﻨﻄﻘﺔ اﻟﺘﺤﻠﻴﻖ ﻓﻲ ﻣﻮﺳﻢ اﻟﺼﻴﻒ وﺗﻤﺖ اﻟﺰراﻋﺔ ﺑﻌﺪ أﺳﺎﺑﻴﻊ ﻣﺨﺘﻠﻔﺔ (2 ، 4 ، 6 ، 8 و 10) أﺳﺎﺑﻴﻊ ﻣﻦ اﻟﺘﺤﻠﻴﻖ. ﺟﻤﻴﻊ اﻟﻌﻘﻞ زرﻋﺖ ﻓﻲ ﺗﺮﺑﺔ رﻣﻠﻴﺔ ﻓﻲ أوﻋﻴﺔ ﺑﻼﺳﺘﻴﻚ ﻣﻐﻄﺎة ﺑﻐﻄﺎء ﺑﻼﺳﺘﻴﻜﻲ ﺛﻢ وﺿﻌﺖ ﻓﻲ اﻟﻤﺸﺘﻞ. أﻇﻬﺮت ﻧﺘﺎﺋﺞ هﺬﻩ اﻟﺘﺠﺮﺑﺔ أن اﻟﻌﻘﻞ اﻟﻘﺮﻳﺒﺔ ﻣﻦ ﻣﻨﻄﻘﺔ اﻟﺘﺤﻠﻴﻖ أﻋﻄﺖ أﻋﻠﻰ اﻟﻘﻴﻢ ﻓﻲ ﻧﺴﺒﺔ اﻟﻨﺠﺎح ، ﻋﺪد اﻟﺠﺬور ، ﻃﻮل اﻟﺠﺬور ، ﻋﺪد اﻟﺠﺬور اﻟﺠﺪﻳﺪة، وﻗﻮة اﻟﻨﻤﻮ ﻣﻘﺎرﻧﺔ ﻣﻊ اﻟﻌﻘﻞ ﻏﻴﺮ اﻟﻤﺤﻠﻘﺔ واﻟﻌﻘﻞ اﻟﺒﻌﻴﺪة ﻣﻦ ﻣﻨﻄﻘﺔ اﻟﺘﺤﻠﻴﻖ. أﺛﺒﺘﺖ اﻟﺘﺠﺮﺑﺔ أن ﻧﺴﺒﺔ ﻧﺠﺎح اﻟﻌﻘﻞ وﺑﺎﻗﻲ اﻟﻘﺮاءات اﻟﺘﻲ أﺧﺬت ﺗﺘﺄﺛﺮ ﺑﺰﻣﻦ أﺧﺬ اﻟﻌﻘﻞ ﺣﻴﺚ أﻋﻄﺖ اﻟﻌﻘﻞ اﻟﺘﻲ أﺧﺬت ﺑﻌﺪ 10 أﺳﺎﺑﻴﻊ ﻣﻦ اﻟﺘﺤﻠﻴﻖ أﻋﻠﻰ ﻧﺴﺒﺔ ﻧﺠﺎح وهﺬا رﺑﻤﺎ ﻳﻌﺰى إﻟﻰ إزدﻳﺎد آﻤﻴﺔ اﻟﻜﺎرﺑﻮهﻴﺪرﻳﺘﺎت وﻋﻮاﻣﻞ اﻟﺘﺠﺬﻳﺮ اﻷﺧﺮى ﺑﺎﻹزدﻳﺎد اﻟﺘﺪرﻳﺠﻲ ﻓﻲ ﻓﺘﺮة اﻟﺰراﻋﺔ ﺑﻌﺪ اﻟﺘﺤﻠﻴﻖ. ﻓﻲ اﻟﺘﺠﺮﺑﺔ اﻟﺜﺎﻧﻴﺔ ﺗﻢ ﺗﻜﺮار ﻧﻔﺲ اﻟﺨﻄﻮات اﻟﺘﻲ اﺟﺮﻳﺖ ﻓﻲ اﻟﺘﺠﺮﺑﺔ اﻷوﻟﻲ ﻓﻲ ﻓﺼﻞ اﻟﺨﺮﻳﻒ. أﻇﻬﺮت اﻟﻨﺘﺎﺋﺞ أن اﻟﻌﻘﻞ اﻟﺒﻌﻴﺪة ﻣﻦ ﻣﻨﻄﻘﺔ اﻟﺘﺤﻠﻴﻖ أﻋﻄﺖ ﻗ ﻴ ﻤ ﺎً أﻋﻠﻰ ﻓﻲ آﻞ اﻟﻘﺮاءات اﻟﺘﻲ أﺧﺬت ﻣﺎﻋﺪا ﻋﺪد اﻟﺠﺬور اﻟﺠﺪﻳﺪة ﺣﻴﺚ أﻋﻄﺖ اﻟﻌﻘﻞ اﻟﻘﺮﻳﺒﺔ ﻣﻦ ﻣﻨﻄﻘﺔ اﻟﺘﺤﻠﻴﻖ ﻗ ﻴ ﻤ ﺎً أﻋﻠﻰ. أﻋﻄﺖ اﻟﻌﻘﻞ اﻟﺘﻲ أﺧﺬت ﺑﻌﺪ إﺳﺒﻮﻋﻴﻦ ﻣﻦ اﻟﺘﺤﻠﻴﻖ أﻓﻀﻞ اﻟﻨﺘﺎﺋﺞ ﻓﻲ ﻃﻮل اﻟﺠﺬور ، ﻋﺪد اﻟﺠﺬور اﻟﺠﺪﻳﺪة وﻗﻮة اﻟﻨﻤﻮ، ﺑﻴﻨﻤﺎ أﻋﻄﺖ اﻟﻌﻘﻞ اﻟﺘﻲ أﺧﺬت ﺑﻌﺪ 10 أﺳﺎﺑﻴﻊ ﻣﻦ اﻟﺘﺤﻠﻴﻖ أﻋﻠﻰ ﻧﺴﺒﺔ ﻧﺠﺎح واﻟﻌﻘﻞ اﻟﺘﻲ أﺧﺬت ﺑﻌﺪ 6 أﺳﺎﺑﻴﻊ ﻣﻦ اﻟﺘﺤﻠﻴﻖ أﻋﻄﺖ أﻓﻀﻞ اﻟﻘﻴﻢ ﻓﻲ ﻋﺪد اﻟﺠﺬور. ﻓﻲ اﻟﺘﺠﺮﺑﺔ اﻟﺜﺎﻟﺜﺔ واﻷﺧﻴﺮة ﺗﻢ ﺗﻜﺮار ﻧﻔﺲ اﻟﺨﻄﻮات أﻋﻼﻩ ﻓﻲ ﻓﺼﻞ اﻟﺸﺘﺎء أﻇﻬﺮت اﻟﻨﺘﺎﺋﺞ أن اﻟﻌﻘﻞ اﻟﺒﻌﻴﺪة ﻣﻦ ﻣﻨﻄﻘﺔ اﻟﺘﺤﻠﻴﻖ أﻋﻄﺖ أﻓﻀﻞ اﻟﻨﺘﺎﺋﺞ ﻓﻲ آﻞ اﻟﻘﺮاءات اﻟﺘﻲ أﺧﺬت ﺑﻴﻨﻤﺎ أﻋﻄﺖ اﻟﻌﻘﻞ اﻟﺘﻲ أﺧﺬت ﺑﻌﺪ 4 أﺳﺎﺑﻴﻊ ﻣﻦ اﻟﺘﺤﻠﻴﻖ أﻋﻠﻰ اﻟﻘﻴﻢ ﻓﻲ آﻞ اﻟﻘﺮاءات اﻟﻤﺄﺧﻮذة ﻣﺎﻋﺪا ﻧﺴﺒﺔ اﻟﻨﺠﺎح ﺣﻴﺚ أﻋﻄﺖ اﻟﻌﻘﻞ اﻟﺘﻲ أﺧﺬت ﺑﻌﺪ 8 أﺳﺎﺑﻴﻊ ﻣﻦ اﻟﺘﺤﻠﻴﻖ أﻋﻠﻰ ﻧﺴﺒﺔ ﻧﺠﺎح. أﻋﻠﻰ ﻧﺴﺒﺔ ﻧﺠﺎح ﻟﻌﻘﻞ اﻟﻠﻴﻤﻮن اﻟﺒﻠﺪي أﺧﺬت ﻓﻲ ﻓﺼﻞ اﻟﺨﺮﻳﻒ (46.2%) ﻳﻠﻴﻪ ﻓﺼﻞ اﻟﺸﺘﺎء (44.2%) ﺛﻢ ﻓﺼﻞ اﻟﺼﻴﻒ (%4.7). LIST OF CONTENTS Page Dedication………………………………………………………………………………….. i Acknowledgement ………………………….…………………………………………… ii Abstract ……………………………………………………………………………………… iii Arabic Abstract …………………………...……………………………………………… v List of Contents ………………………..………………………………………………… vii List of Tables………………………………….…………………………………………… xii List of Figures …………………………..………………………………………………… xiii 1. Introduction…………………………………….…………….……………………… 1 2. LITERATURE REVIEW…….………………………………………………… 7 2.1. Cultural practices.………………………………………….……………………… 8 2.1.1. Planting.…………………………………………………………..………………… 8 2.1.2. Fertilization.……………………………………………..………………………… 10 2.1.3. Irrigation.…………………………………………………………………………… 11 2.1.4. Pruning.……………………………………………………………………………… 11 2.1.5. Harvesting.……………………………………….………………………………… 12 2.1.6. Propagation.…………………………………….………………………………… 13 2.1.6.1. Seed propagation of citrus trees.……………………………………… 14 2.1.6.2. Vegetative propagation of citrus trees.……………………………… 16 2.1.6.2.1. Propagation on a root stock.…………………………………..……… 18 2.1.6.2.2. Own – rooted trees.…………………………….………………………… 21 3. MATERIALS AND METHODS.…………………………………………… 30 3.1 Experimentation.……………………………………………….…………………… 30 3.2 Plant materials.……………………………………………………………………… 30 3.3 Experiment No. 1. Summer Experiment.…………………….…………… 30 3.4 Experiment No. 2. Autumn Experiment.………………………………… 31 3.5 Experiment No. 3. Winter Experiment.…………………………………… 31 3.6 Planting media.………………………….……………..…………………………… 31 3.7 Incubation conditions.………………..…………………………………………… 32 3.8. Parameters measured.……………………………….…………………………… 32 3.9 Experimental design and data analysis.………………………………… 33 4. RESULTS.………………………………………………………..…………………… 34 4.1. Summer experiments……………………………………………..……………… 4.1.1 Effect of girdling and sowing interval on percentage of rooted 34 lime stem cuttings…………….…………………………………………………..……… 4.1.2. Effect of girdling and sowing interval on number of roots of lime stem cuttings…………………………………………………..…………………… 37 4.1.3. Effect of girdling and sowing interval on length of roots of lime stem cuttings………………………….…………………………………………… 40 4.1.4. Effect of girdling and sowing interval on number of new roots of lime stem cuttings…………………………………………………………… 40 4.1.5. Effect of girdling and sowing interval on growth vigor of lime stem cuttings………………………………………..……………………………… 45 4.2. Autumn experiments……………………………..……………………………… 48 4.2.1. Effect of girdling and sowing interval on percentage of rooted lime stem cuttings………………………………….………………………… 48 4.2.2. Effect of girdling and sowing interval on number of roots of lime stem cuttings………………………………………..……………………………… 48 4.2.3. Effect of girdling and sowing interval on length of roots of lime stem cuttings………………………………………...……………………………… 50 4.2.4. Effect of girdling and sowing interval on number of new roots of lime stem cuttings…………………………………………………………… 53 4.2.5. Effect of girdling and sowing interval on growth vigor of lime stem cuttings………………………………………...……………………………… 53 4.3. Winter experiments………………………………..……………………………… 57 4.3.1. Effect of girdling and sowing interval on percentage of rooted lime stem cuttings…………………………..………………………………… 57 4.3.2. Effect of girdling and sowing interval on number of roots of lime stem cuttings……………………...………………………………………………… 57 4.3.3. Effect of girdling and sowing interval on length of roots of lime stem cuttings……………………………..………………………………………… 59 4.3.4. Effect of girdling and sowing interval on number of new roots of lime stem cuttings…………………………….……………………………… 62 4.3.5. Effect of girdling and sowing interval on growth vigor of lime stem cuttings………………………………….…………………………………… 62 4.4. Effect of seasons, girdling and sowing interval on percentage of rooted lime stem cuttings………………………….……………………………… 66 4.4.1. Seasons……………………………………………………………………………… 66 4.4.2. Girdling…………………………………………..………………………………… 66 4.4.3. Sowing intervals…………………………………………………………………
Load more

Recommended publications
  • Fruits; Fresh Vegetables and Fresh Limes” (Opp
    Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA881622 Filing date: 03/07/2018 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Proceeding 91238258 Party Plaintiff Wonderful Citrus LLC Correspondence DARYA P LAUFER ESQ Address ROLL LAW GROUP PC 11444 WEST OLYMPIC BLVD LOS ANGELES, CA 90064 UNITED STATES Email: [email protected], [email protected] Submission Other Motions/Papers Filer's Name Michael M. Vasseghi Filer's email [email protected], [email protected] Signature / Michael M. Vasseghi / Date 03/07/2018 Attachments Opposition with Exhibits-reduced size.pdf(1950576 bytes ) IN THE UNITED STATES PATENT AND TRADEMARK OFFICE TRADEMARK TRIAL AND APPEAL BOARD Wonderful Citrus LLC, Opposition No. 91238258 Opposer, Application Serial No. 87/472272 v. APB, Inc. dba Vision Produce Company, Applicant. OPPOSER WONDERFUL CITRUS LLC’S OPPOSITION TO APPLICANT’S MOTION FOR JUDGMENT ON THE PLEADINGS I. INTRODUCTION Applicant moves for judgment on the pleadings (“Motion”), arguing that “there is no genuine issue as to Opposer’s lack of prior rights in a trademark that could be confusingly similar to Applicant’s Mark.” (Motion pg. 3.)1 Applicant’s Motion is not well taken. It acknowledges that Opposer has alleged exactly what it takes issue with – that Opposer has prior rights in a trademark that could be confusingly similar to Applicant’s Mark. Despite this, Applicant seeks to take issue with those allegations, implicitly contending that Opposer will be unable to prove what it has alleged. (Motion pg. 2.) This is not a proper basis for judgment on the pleadings, which must accept as true all allegations asserted in the Opposition.
    [Show full text]
  • Variations:  for Meyer Lemonade, Use Less Simple Syrup (Start with 1/2 to 2/3 Cup) and Replace the Lemons with Meyer Lem- Ons
    Lemonade (and Limeade) 1 1/2 Quarts Ingredients Quantity Methods White sugar 1 cup 1. Make the simple syrup. Combine the sugar and 1 cup of the water in a Water 5 cups small saucepan and bring to a gentle simmer over low heat to dissolve sug- Lemons or Limes 6-8 each ar. Once the sugar is completely dissolved, remove from heat to cool. 2. Squeeze the lemons. Roll each lemon over your cutting board, pressing down as you do. This will help them to release their juice. Cut in half and squeeze. Repeat until you have one cup. You may not need all the lemons but try to save at least one half if you want to garnish your glasses. 3. Combine. Add the cooled syrup to your pitcher, followed by the lemon juice and the remaining 4 cups of water. Stir. Taste and adjust: add a few tablespoons of sugar if it needs to be sweeter or the juice of 1/2 lemon if it needs more tartness. 4. Add ice. Add ice to pitcher if you think you will drink the whole pitcher right away. Otherwise add ice to each glass. Garnish. It's optional, but garnishes are fun. Try a slice of fruit, a sprig of mint or other herb, or a flower such as lavender or nasturtium. If you've infused the simple syrup with an herb (see below) its helpful to garnish the glass with the herb used. Recipe courtesy of thekitchn.com Variations: For Meyer lemonade, use less simple syrup (start with 1/2 to 2/3 cup) and replace the lemons with meyer lem- ons.
    [Show full text]
  • Organic Produce Availability List
    $PLPRESS=FCPRT01; 09/10/15 Four Seasons Produce Co. PAGE Phone #: 800-422-8384 Fax #: (717) 721-2597 PRICE LIST P92002 FOUROrganic SEASONS PRODUCE/ORGANICSProduce Availability Attention: List 09/10/15 to 09/10/15 Effective week of 09/13/2015 Item#Item No.Item DescriptionItem Description Price Comment Comment ===== ==============================** OG-NEW ITEMS ** ======= ============================== 42876 ** OG-NEWAPPLE ITEMS GALA NZL** ORG 80/90 CT Awe Sum 4287644772 APPLE GALAAPPLE NZL SLICES ORG SWEET 80/90 OG 6/12 CT OZ 39.00 Awe Sum 4477242887 APPLE SLICESAPPLE CORTLAND SWEET OG ORE 6/12 ORG OZ 28 LB 18.50 Heirloom Orchards 4288742874 APPLE CORTLANDAPPLE COX OREPIPPIN ORG ORG 28 28 LB 73.00 Heirloom Heirloom Orchards Orchards 4287442956 APPLE COXAPPLE PIPPIN McINTOSH ORG CAN ORG 28 80/88LB 73.00 Nature’s Heirloom First Orchards 4295643036 APPLE McINTOSHAPPLE McINTOSH CAN ORG CAN ORG 80/88 100 CT 63.00 Nature’s Nature’s First First 4303640378 APPLE McINTOSHBEANS GARBANZO CAN ORG FRESH 100 ORG CT 5 LB 60.00 Coke Nature’s Farms First 4037840438 BEANS GARBANZOBEETS BABY FRESH GOLD BUORG ORG 5 24LB CT 32.00 Coke Coke Farms Farms 4043840124 BEETS BABYCHARD GOLD PEPPERMINT BU ORG ORG 24 24CT CT 36.50 Pfennings Coke Farms 4012443893 CHARD PEPPERMINTGRAPES RED GLOBEORG SEEDED 24 CT 19 LB 24.00 Org Pfennings Harvest 4389340494 GRAPES HORSERADISHRED GLOBE SEEDED ORG 1910 LBLB 37.00 Org Harvest 4049440951 HORSERADISHJICAMA ORG 20 LB 10 LB 50.50 4095143628 JICAMA KIWIORG BERRY LOCAL ORG 20 12-6 LB OZ 58.50 4362843650 KIWI BERRYMONSTERA LOCAL
    [Show full text]
  • Cocktails Sippers
    SPRiTZ simple CLASSIC 8 GLS 7 · PTR 26 Aperol, La Marca Prosecco & Club Soda 180 cal RED | WHITE | ROSE 270 cal Fresh Fruits | Premium Wines SippersJACK & COKE® 6 50 BUBBLES + Mellow’s SCRATCH MADE mixers and stellar spirits JAMESON & GINGER 6 . 6 oz btl make for a special kind of cocktail. No pre-made blends, no artificial 50 WHITE WINE Cocktails RED BULL & TITO’S 9 . avg cal 120 additives, no preservatives. Just that are sure to La Marca Prosecco, IT 8 30 fresh ingredients 50 send your taste buds on a trip they won’t soon forget. TANQUERAY & TONIC 6 . Jam Jar Moscato, SA 7 26 SUNSET IN PARADISE 9 Dark Horse Pinot Grigio, CA (375ml) 10 N/A Bacardi Superior Rum, Coconut, Pineapple, Pomegranate & Fresh Sour 190 cal Mezzacorona Pinot Grigio, IT 7 26 GOLDEN GOOSE 10 Kim Crawford Sauvignon Blanc, NZ 12 46 Grey Goose Vodka, Fresh Lemon, Pineapple, Turmeric ViNO Rosé, WA 8 30 & Fever-Tree Ginger Beer 210 cal avg cal 90 Canyon Road Chardonnay, CA 5 18 The RB 9 VODKA TEQUILA GIN Kendall Jackson Chardonnay, CA 8 30 Margarita Absolut Casamigos Anejo Bombay Sapphire Casamigos Blanco Tequila, Bauchant Orange Absolut Citron Casamigos Blanco Hendrick's Liqueur & House-Made Agave Sour 200 cal Deep Eddy Casamigos Reposado New Amsterdam RED WINE avg cal 120 6 oz btl MADE WILD +1 GONE FERAL +2 Grey Goose Don Julio Anejo Tanqueray Ketel One Don Julio Blanco Dark Horse Pinot Noir, CA (375ml) 10 N/A with Casamigos REPOSADO with Casamigos ANEJO RUM Smirnoff #21 (Red Label) El Jimador Silver Tequila 200 cal Tequila 200 cal Bacardi Superior Athena Pinot Noir, CA 7 26 Tito's Handmade Vodka Milagro Silver Captain Morgan Spiced 14 Hands Merlot, WA 7 26 Western Sons Flavors Patrón Silver Cruzan light Chronic Cellars Red Blend Paso Robles, CA 11 42 DOUBLE RYE SMASH 10 High West Double Rye Whiskey, Fresh Lemon, Honey & Strawberry Puree 220 cal CORDIALS AMERICAN Malibu Coconut Gascon Malbec Mendoza, AR 7 26 Aperol Aperitivo BOURBON + Myer's Original Dark Canyon Road Cabernet Sauvignon, CA 5 18 HENDRICK’S REFRESHER 10 Hendrick’s Gin, St.
    [Show full text]
  • Mexican Lime
    MEXICAN LIME Commercial citrus production in the Yuma area is devoted primarily to tangelo/tangerines, a distant second to desert lemons, the major citrus fruit grown in the area. Mexican limes, however, fit into a local niche market, with the small acreage grown essentially for local markets. · Of the two acid, or sour, limes in world trade, the one longest known and most widely cultivated is the Mexican lime (Citrus aurantifoli), and many often refer the tangy fruit merely as "lime". · The Mexican lime tree is exceptionally vigorous; may be shrubby and range from 6 1/2 to 13 feet high, with many slender, spreading branches, and usually with numerous, very sharp spines to 3/8 inch long. The lime fruits are borne singly or in 2's or 3's (or sometimes large clusters), at the twig tips. The pulp of the Mexican lime is greenish-yellow and the fruits are quite juicy, very acid and flavorful, with few or many small seeds which are also green in color. · The Mexican lime, because of its special bouquet and unique flavor, is ideal for serving in half as a garnish and flavoring for fish and meats, for adding zest to cold drinks, and for making limeade. Commercially bottled lime juice is prized the world over for use in mixed alcoholic drinks. · Limes are a very juicy citrus fruit. In fact, it is calculated that 2,200 lbs of fruit yields 1,058 pounds of juice. · Mexican limes are often made into jam, jelly and marmalade. They are also pickled by first making 4 incisions at the top of the fruit and covering the fruits with salt, and later preserv- ing them in vinegar.
    [Show full text]
  • Citrus Sp. and Hybrids (Back to Main MBN Catalog "C")
    Citrus sp. and hybrids (back to main MBN catalog "C") nice haul! Walt Steadman and the CRFG 2006 Lindcove tour we currently are not offering citrus for sale. While we feel citrus will always be part of the California home landscape, we are holding off until we see the the impact on our retail customers of pending state and federal regulations regarding Yellow Dragon Disease (Huang Long Bing, "citrus greening"). The information is provided as a free resource for professionals and home gardeners. rev 4/2015 Citrus are a large group trees and shrubs. The most commonly recognized categories (orange, lemon, grapefruit and mandarin) apparently originating in Asia from just three root species: the citron (C. medica), mandarin (C. reticulata), and pummelo (C. grandis or C. maxima). The resulting hybrids and backcrosses then radiated over thousands of years into the spectrum of hybrids and selections we now enjoy. All common citrus (exclusive of limes) appear to be hybrids and mutations of these original three types. Some, such as the mandarins, have been sold commercially for over 2300 years, while evidence of citron cultivation dates back to Babylonian times (~4000 BC). One statistic I recently heard at a UC Riverside gathering is that 60% of homes in California hav a citrus tree of some type. We offer a range of common as well as new and quite rare types. Disease Sorry folks, we have to start here. We here in California enjoy the very best quality citrus in the world because of the strict operating procedures and disease control efforts of UC Riverside, CDFA, and us commercial growers.
    [Show full text]
  • Hot 温 Ramenらーめん Tsukemen つつつつ Nigiri & Sashimi 刺身 Roll 巻き寿司 Don 丼 Izakaya Cold 冷 Robata
    COLD 冷 RAMENらーめん KAISO GF, V .................................................... 8 Our menu centers around our signature bowl of yuzu shio ramen; mixed seaweed, sesame dressing, microgreens, I ZAKAYA a light-colored broth built upon a reduction made from dried lemon seafood, seaweed, an assortment of salty, umami ingredients, and citrus notes of yuzu. Our kitchen uses the same techniques HOUSEMADE TOFU GFO, VO .............................. 9 employed in our “central kitchen” at the foot of Afuri mountain. 刺身 dashi soy, ginger, scallion, bonito flake, yukari salt, NIGIRI & SASHIMI microgreens 2 PC NIGIRI / 4 PC SASHIMI YUZU SHIO GFO ....................................... 14 HAMACHI JALAPENO CARPACCIO ....................16 salt tare, chicken broth, chashu pork, egg, endive, MAGURO* GF ....... 8/16 AVOCADO V, GFO ......5/- yellowtail jack*, avocado, jalapeno, fried shallot, bamboo shoot, yuzu, garlic, nori bigeye tuna kaiware, chili yuzu kosho vinaigrette, microgreens HAMACHI* GF ....... 8/16 SASHIMI YUZU SHOYU ......................................... 14 HOT 温 yellowtail jack MORIAWASE* ....29/58 shoyu tare, chicken broth, chashu pork, egg, endive, bamboo shoot, yuzu, garlic, nori SAKE* GF ............. 8/16 BLUEFIN TUNA KARAAGE..................................................10 king salmon (CHECK WITH YOUR SERVER FOR AVAILABILITY) fried chicken thigh, yuzu kosho egg salad, shishito, lemon YUZU RATAN ........................................... 14 BINCHO* GF ......... 8/16 AKAMI* GF .......... 9/18 spicy soy tare, chicken broth, chashu
    [Show full text]
  • Specialty Drinks
    TAVERN BLOODY MARY SPECIALTY DRINKS TAVERN BLOODY MARY Tito’s Handmade Vodka, Bloody Mary mix, seasoned rim, garnished with a celery stalk, beef stick, green olives, dill pickle chips, cheese curds and a pickled mushroom $11 360 Calories • $14 440 Calories PERFECT LONG ISLAND Mount Gay Eclipse Rum, 1800 Reposado Tequila, Cointreau, Tito’s Handmade Vodka, New Amsterdam Gin, premium lemonade, topped with Pepsi, garnished with a maraschino cherry, lemon and orange wedges $12 260 Calories • $15 390 Calories WHISKEY LONG ISLAND Jack Daniel’s, Jim Beam, Jameson, Cointreau, premium lemonade, topped with Sierra Mist, garnished with a maraschino cherry, lemon and orange wedges $12 230 Calories • $15 330 Calories LIGHTSABER LIMEADE Absolut Citron Vodka, premium sour mix, topped with Sierra Mist, THE BLUE THING garnished with a maraschino cherry and lime wedge FROZEN MARGARITA $9 250 Calories • $12 370 Calories TITO’S MULE Tito’s Handmade Vodka, lime juice, topped with ginger beer, garnished with a mint sprig and lime wedge $9 190 Calories • $12 280 Calories IRISH APPLE COOLER Jameson Irish Whiskey, Absolut Citron Vodka, Sour Apple Pucker, premium lemonade, lemon wedge, garnished with a mint sprig and apple balls $9 180 Calories • $12 270 Calories THE BLUE THING FROZEN MARGARITA Sauza Gold, blue Curaçao, premium sour mix, agave, garnished with a lime $10 250 Calories • $13 380 Calories TRIPLE TEQUILA MARGARITA Avion Silver, 1800 Reposado, Sauza Gold, Cointreau, premium sour mix, salt rim, garnished with a lime wedge $11 250 Calories • $14 380 Calories
    [Show full text]
  • Safety Assessment of Citrus Fruit-Derived Ingredients As Used in Cosmetics
    Safety Assessment of Citrus Fruit-Derived Ingredients as Used in Cosmetics Status: Draft Tentative Report for Panel Review Release Date: May 22, 2015 Panel Meeting Date: June 15-16, 2015 The 2015 Cosmetic Ingredient Review Expert Panel members are: Chair, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Ronald A. Hill, Ph.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D., Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The CIR Director is Lillian J. Gill, D.P.A. This report was prepared by Christina Burnett, Senior Scientific Analyst/Writer. Cosmetic Ingredient Review 1620 L Street NW, Suite 1200 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Commitment & Credibility since 1976 Memorandum To: CIR Expert Panel Members and Liaisons From: Christina Burnett, Senior Scientific Writer/Analyst Date: May 22, 2015 Subject: Draft Tentative Safety Assessment on Citrus Fruit-Derived Ingredients Enclosed is the draft Tentative Report of the Safety Assessment of Citrus Fruit-Derived Ingredients as Used in Cosmetics. (It is identified as cfruit062015rep in the pdf document.) At the March 2015 CIR Panel Meeting, the Expert Panel requested additional data to support the safety of citrus fruit- derived ingredients. The additional data needs were: (1) methods of manufacture; (2) chemical composition and impurities data; (3) irritation and sensitization data, specifically HRIPT on citrus aurantium dulcis (orange) fruit water, citrus limon (lemon) fruit extract, and citrus grandis (grapefruit) fruit extract at maximum use concentrations; (4) confirmation from RIFM that citrus aurantium bergamia (bergamot) fruit oil, citrus junos fruit oil, citrus junos fruit water, citrus natsudaidai flower water, citrus reticulata (tangerine) fruit water, and citrus unshiu/citrus reticulata/citrus iyo fruit water has, or will be, assessed by RIFM; and (5) confirmation on which species of citrus fruit are not GRAS food ingredients from the FDA.
    [Show full text]
  • 3D. LBR-2019-20-002 Moshi Moshi.Pdf
    CITY AND COUNTY OF SAN FRANCISCO LONDON N. BREED, MAYOR OFFICE OF SMALL BUSINESS REGINA DICK-ENDRIZZI, DIRECTOR Legacy Business Registry Staff Report HEARING DATE SEPTEMBER 9, 2019 MOSHI MOSHI Application No.: LBR-2019-20-002 Business Name: Moshi Moshi Business Address: 2092 3rd Street District: District 10 Applicant: Lanny Lighthill, FOH Manager Nomination Date: July 1, 2019 Nominated By: Supervisor Shamann Walton Staff Contact: Richard Kurylo [email protected] BUSINESS DESCRIPTION Moshi Moshi is a Japanese restaurant founded by Mitsuru “Mits” Akashi in 1987 at 2092 3rd Street in the Dogpatch neighborhood. Akashi started in the restaurant business as a bartender at Nikko Sukiyaki on Pine and Van Ness in 1962. By 1974, Nikko Sukiyaki was losing patrons to a newer wave of Japanese restaurants, and Akashi and friends were able to buy the floundering business and recreate it as one of the first high-profile sushi bars in San Francisco. Akashi and his partner opened Moshi Moshi on the corner of 18th and 3rd in 1987 as a small bar and teriyaki house when there was very little other restaurant or bar presence on the east side of the city. In 2006, under new management, Akashi got the help he needed to realize his dream of Nihoncentric Cuisine with finely crafted cocktails. He often expounds about the wafu of Moshi Moshi and what it means to offer his heart to the patrons. Wafu refers to the flow, style and overall feng shui and vibe of the restaurant. Wafu is not just Japanese style, but the way that Moshi reflects the amalgamation of the employees’ personalities and the essence of simple Japanese style back at the patrons.
    [Show full text]
  • About the Orchard at Quarry Lakes Rare Fruit Grove
    deep orange in color. sweet and slightly sour. Harvest: When peel is a orange-red Description: The flesh is red, sweet, Uses: Rind and juice often used to Spring. Uses: Used in Filipino delicacies like Harvest: January-March. color, from October to December. and not very acidic. make marmalade. Uses: Eaten fresh or in fruit drinks, 4-6 Panache Tiger Fig [Ficus carica] pancit palabok, Leyte kinilaw, and Uses: Best enjoyed fresh. Uses: Used in cookies and pudding Harvest: Usually November -April syrups, jams, wines, pies, etc. Origin: Western Asia. arroz caldo. Also used to treat itchy recipes or enjoyed fresh. Uses: Fruit is eaten fresh. 3-10 Chandler Pomelo [Citrus 3-17 Jubilee Blueberry [Vaccinium Description: Small green figs with scalp, cough, heal insect bites, remove 2-6 Oro Blanco Grapefruit- 3-2 Lane Late Navel Orange [Citrus maxima] corymbosum] yellow stripes and dark red flesh. freckles, deodorize armpits, remove DOUBLE, see 1-3 2-13 Contorted Jujube [Zizyphus sinensis (L.) Osbeck] Origin: Bred at UC Riverside, by Origin: Mississippi. Harvest: August-November. fabric stains, and clear skin of acne. jujuba] Origin: Australia in 1950. crossing a Siamese Pink pomelo and a Description: A hardy bush with Uses: Best eaten fresh. 2-7 Improved Meyer Lemon [Citrus Origin: China. Description: Smooth, bright orange- Siamese Sweet pomelo. abundant production of moderately 1-6 Indio Mandarinquat [X x meyeri] Description: Walnut-sized fruit, red peel. Bright, juicy, sweet flesh. Description: Large, with thick yellow sized, light blue berries. 4-7 White Genoa Fig [Ficus carica] Citrofortunella sp.] Origin: Meyer Lemons were brought brown and green peel.
    [Show full text]
  • Cadillac Margarita Mocktail the Cadillac Has Always Been the Gold Standard of GM, and the Expression “The Cadillac Of…” Has Come to Signify Something Top-Shelf
    Cadillac Margarita Mocktail The Cadillac has always been the gold standard of GM, and the expression “the Cadillac of…” has come to signify something top-shelf. Make a pitcher of the Cadillac of margarita mocktails! This lime-forward recipe strikes a balance between refreshing and sour-sweet. Ingredients · 2 cups limeade · 3/4 cup orange juice · 1/4 cup simple syrup · Club soda · Sugar and coarse salt for rim · Limes for garnish · Ice Directions 1. In a small pitcher, mix limeade, orange juice, and simple syrup. 2. Combine equal parts sugar and coarse salt on a plate. Slice a lime and run a piece around the rim of each glass, then dip into the sugar/salt mixture to coat. 3. Pour limeade over a glass of ice, filling almost to the top. Top drinks with club soda. Garnish with lime and serve! Adapted from Liz on Call lizoncall.com/margarita-mocktail-recipe/ Classic Sidecar Mocktail It’s said that the Sidecar was invented in Paris during World War I. The drink allegedly earned its name from an American Army captain who was routinely transported to and from a local cafe in a motorcycle sidecar. His signature drink became known as the Sidecar. However, in the bartending world, the word “sidecar” means something totally different. If a bartender over-pours ingredients and there’s some left in the shaker, they’ll pour the leftovers into a shot glass on the side – a sidecar. The Sidecar cocktail is traditionally made with cognac and triple sec, but the chilled black tea and marmalade in this mocktail recipe offer a nice alternative! Ingredients · 1 1/2 ounce cold black tea · 1 1/2 ounce lemon juice · 1 teaspoon marmalade · 1/2 – 1 teaspoon honey · Ice · Sliced dried orange, for garnish Directions 1.
    [Show full text]