DOCSLIB.ORG

«SCIENTIFIC PROGRESS» Scientific Journal ISSN: 2181-1601

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

«SCIENTIFIC PROGRESS» Scientific Journal www.scientificprogress.uz ISSN: 2181-1601 ///// \\\\\ Volume: 1, ISSUE: 6 PROSPECTS FOR THE DEVELOPMENT OF UZBEK-GASTRONOMIC TURISM Javokhir Karimovich Yoqubjanov Shokhrukh Nurmukhammedovich Irisboyev Namangan State University Namangan State University [email protected] [email protected] ABSTRACT The article analyzes the prospects for the development of gastronomic tourism in Uzbekistan, one of the world's leading countries in the field of gastronomic tourism and gastronomic tourism. Keywords: gastronomic tourism, "green gastro-tourism", local development of cuisine, local cuisine, gastronomic tourism prospects, culinary skills, types of national dishes. INTRODUCTION. At present, the development of gastronomic tourism is under the constant control of the WTO on the basis of "a comprehensive description of the positive impact on the national economy, employment and cultural heritage." According to WTO experts, “gastronomic tourism accounts for 30% of tourism expenditures, and gastrotourism is a key element of local culture and the basis of production, with a focus on the tourist offerings of tourist destinations on the Great Silk Road. and national cuisine. ” When we go on a trip, we usually set ourselves a number of goals, including climbing the Sinai Mountains, visiting the ancient Egyptian and Roman pyramids, or relaxing by the sea, while enjoying the taste of local national dishes that have been preserved for centuries. consists of acquainting them with the culture of preparation. The purpose of gastronomic tours is to get acquainted with the cuisine of a country, not to taste a few delicacies or eat a lot of food, but, as mentioned above, to enjoy and prepare national dishes that combine centuries-old local recipes and customs. culture. REFERENCES AND METHODS Gastronomic travel - in which the traveler, along with explaining the concept of a particular country, learns the psyche of the people of this country through national cuisine and learns about its mentality. Thus, gastronomic tourism is a trip around countries and continents, the purpose of which is to get acquainted with the features of local cuisine and allow visitors to taste antique food and products. A gastronomic tour is not only a journey as a service, but also a set of activities aimed at tasting dishes that are 150 «SCIENTIFIC PROGRESS» Scientific Journal www.scientificprogress.uz ISSN: 2181-1601 ///// \\\\\ Volume: 1, ISSUE: 6 unique to a particular region, consisting of ingredients that are unique and have a unique taste anywhere else in the world. Interest in the type of gastronomic tourism is growing every year. This interest is becoming more widespread in the UK, Italy and Peru, and the number of countries that have developed gastrotourism routes is increasing year by year. This growing interest is creating the basis for the development of other types of tourism. This type of recreation can also be understood as an attempt to taste the food that the heart desires in its original form, after people are tempted to consume semi- finished products. Gastronomic tourism is primarily attractive for gourmets, that is, those who want delicious food, and it is a delicacy for them, it is not only food, but also moments that give a good mood. Second, gastronomic travel attracts professionals whose work activities are directly related to cooking and eating, such as restaurant managers, tasters, and restaurant critics. These people go on gastrotours in order to improve their professional skills, knowledge and skillful management of their skills. Therefore, in gastronomic tours are master classes of the most skilled chefs (chefs), in which they gladly share their professional secrets. Finally, in gastronomic tours, representatives of the travel company also go on culinary trips in order to expand their business. DISCUSSION AND RESULTS Today, the following representatives of the population make up gastronomic tourists: Gastro-tourists Those who want something different from traditional tourism; Those who want to make changes in their diet; Gourmets (seekers of delicious food); Those whose activities are related to cooking and consumption; Representatives of tourism companies interested in organizing their own gastro-tour. It is also these gastrotours that introduce us to the different dishes of the same region and the fact that the same food is prepared in different countries. This is a very popular type of French and Bulgarian wines, which invites tourists to travel around the vineyards, pick grapes and taste the wines. On cheese tours to the Netherlands, Switzerland and Italy, travelers can taste the best varieties of cheeses and visit cheese fairs. In Germany, Austria, the Czech Republic and Belgium, in addition to the variety of beers, this brewery is distinguished by its brewing rooms, famous beer bars and visits to festivals. It should be noted that each country has its own gastrotourism potential. In Uzbekistan, too, the number of travel agencies that understand the advantages of this area of tourism is growing. In our country, "green gastrotourism" is widely 151 «SCIENTIFIC PROGRESS» Scientific Journal www.scientificprogress.uz ISSN: 2181-1601 ///// \\\\\ Volume: 1, ISSUE: 6 developed, because according to the Resolution of the Cabinet of Ministers of the Republic of Uzbekistan dated October 10, 2012 "On improving the activities of catering and staff training" the National Center for Culinary Industry under the Association of Chefs of Uzbekistan was established. With this decision, its powers were expanded and strengthened. This document reflects the existence of traditions with a long history and the diversity of national dishes that have led to the widespread popularity of Uzbek cuisine in foreign countries. To do this, we need to organize a tasting of our national dishes, which are formed long ago, ecologically clean and refreshing to the human body. At the same time, it is possible to combine gastronomic tourism with rural tourism through our ancient national cuisine. In fact, in the villages located in the provinces, there are only national dishes that are unique to this place, and its taste and composition are not repeated in other villages of the region. It is in this sense that such dishes are delicious for both foreign tourists and locals. On August 6, 2019 in the conference hall of the Association of Chefs of Uzbekistan was held the opening ceremony of the Gastronomic Tourism Association with the participation of representatives of relevant agencies and the media. The event included a presentation on the purpose, activities and conditions of membership of the association. The purpose of the association is to organize various events in the field of gastronomic tourism, including exhibitions, festivals, forums, seminars, scientific conferences, roundtables, competitions and other events. implementation of various projects that serve the development of tourism. According to officials, in order to prolong the tourist season in Uzbekistan, the Association regularly hosts the International Festival of National Cuisine "Delicious Uzbekistan" in November each year, regularly attracts international travel agencies to the festival and organizes regional gastronomic tours throughout Uzbekistan. Also, among the member restaurants of the Association and their employees will be held awards ceremonies in the nominations "Best Restaurant of the Year", "Waiter of the Year", "Restaurant Manager of the Year", "Chef of the Year". “Uzbek cuisine is one of the main factors attracting foreign tourists. Cooking reflects the customs, historical traditions and peculiarities of each nation. It is this uniqueness that also leads to the emergence and diversity of wonderful dishes in national cuisines. The diversity of agricultural products grown on the soil of our sunny country plays an important role in raising all our dishes to the level of delicious and tasty. One of the factors that fully reflects the unique features of our table is the variety of our dishes. For example, meat and butter, milk and yogurt are consumed more in the areas of animal husbandry, and vegetables and legumes are more important in agricultural areas. There are dishes that are not prepared for everyday consumption, but for the holiday table and are prepared for dear guests. These include delicacies such as qazi-karta, pustdumba wrapping, tandir kebab, narin, hasip. 152 «SCIENTIFIC PROGRESS» Scientific Journal www.scientificprogress.uz ISSN: 2181-1601 ///// \\\\\ Volume: 1, ISSUE: 6 It is natural that the dishes of different nations and peoples living in the same area are similar to each other. For example, if we look at the Uzbek cuisine, we can see that dozens of dishes of Russian, Tajik, Ukrainian, Caucasian, Tatar, Kazakh, Uyghur and other nationalities are being combined and improved. In turn, our pilaf, liquid soups, pastries decorate the table of fraternal peoples. In the cuisine of our people there are dishes that are served only at certain times of the year. For example, in spring, radish snack with sour cream, soup, sumalak, halim, blue chuchvara, green somsa, kovatok pilaf, roasted cauliflower, mint mash are eaten. In summer, tomato kebab, cabbage stuffing, dumbil soup, pepper stuffing, lagman, yoghurt soup, sour cream snack, chalop, chicken soup, steamed kebab, meat stew, vegetable stew, ayran, hot tea, fruit compotes and so on are welcome. In autumn, fried fish, laqqa kebab, barra meat, head soup, quail kebab, quince rice, potato manti,
Recommended publications
  • Shrub List for Brighton 2010

    Shrub List for Brighton 2010

    Shrub List For Brighton 2010 Large Shrubs 10’ -20’ Tall by 6’ – 25’ wide Acer ginnala Amur Maple Acer tataricum Tatarian Maple (better than Amur Maple) Acer grandidentatum Bigtooth Maple Amelanchier alnifolia Saskatoon Serviceberry Amelanchier canadensis Shadblow Serviceberry Caragana arborescens Siberian Peashrub Cercocarpus ledifolius Mountain Mahogany Cotoneaster lucidus Peking Cotoneaster Cowania mexicana Quince Bush, Cliffrose Crataefus ambigua Russian Hawthorn Forestiera neomexicana New Mexican Privet Hippophae rhamnoides Sea Buckthorn Juniperus species Juniper Kolkwitzia amabilis Beauty Bush Pinus mugo Mugo Pine species Prunus americana American Plum Prunus virginiana ‘Shubert’ Canada Red Chokecherry Ptelea trifoliata Wafer Ash or Hop tree Quercus gambelii Gambel Oak Rhus typhina Staghorn Sumac Robinia neomexicana New Mexico Locust Sambucus species Elders Shepherdia argentea Buffaloberry Syringa vulgaris Common Lilac Viburnum lantana Wayfaring Tree, Viburnum Medium Size Shrubs >10’ high by >8’ wide Amorpha fruticosa False Indigo Atriplex canescens Fourwing Saltbush Buddleia davidii Butterfly Bush Cercocarpus montanus Mountain Mahogany Chamaebatiaria millefolium Fernbush Chrysothamnus nauseosus Rubber Rabbitbrush Cornus sericea Redtwig Dogwood Cotinus coggygria Smoke Tree Cotoneaster species Cotoneaster Cytisus scoparius ‘Moonlight’ Moonlight Broom Euonymus alatus Burning Bush Forsythia x intermedia Forsythia Hibiscus syriacus Rose-of-Sharon Juniperus species Juniper Ligustrum vulgare Privet Lonicera species Honeysuckle Mahonia aquifolium Oregon Grape Holly Philadelphus species Mockorange Pyracantha coccinea Firethorn Physocarpus opulifolius Common Ninebark Prunus besseyi Western Sand Cherry Pyracantha coccinea species Firethorn Rhamnus frangula Glossy Buckthorn Ribes species Currant Sambucus species Elder Spiraea x vanhouttei Vanhouttei Spirea Symphoricarpos albus Snowberry Syringa meyeri „Palibin‟ Dwarf Korean Lilac Syringa patula „Miss Kim‟ Dwarf Lilac Viburnum species (dozens of different types) Small Size Shrubs > 5’ tall by >6.
  • Garden Mastery Tips March 2006 from Clark County Master Gardeners

    Garden Mastery Tips March 2006 from Clark County Master Gardeners

    Garden Mastery Tips March 2006 from Clark County Master Gardeners Flowering Quince Flowering quince is a group of three hardy, deciduous shrubs: Chaenomeles cathayensis, Chaenomeles japonica, and Chaenomeles speciosa. Native to eastern Asia, flowering quince is related to the orchard quince (Cydonia oblonga), which is grown for its edible fruit, and the Chinese quince (Pseudocydonia sinensis). Flowering quince is often referred to as Japanese quince (this name correctly refers only to C. japonica). Japonica is often used regardless of species, and flowering quince is still called Japonica by gardeners all over the world. The most commonly cultivated are the hybrid C. superba and C. speciosa, not C. japonica. Popular cultivars include ‘Texas Scarlet,’ a 3-foot-tall plant with red blooms; ‘Cameo,’ a double, pinkish shrub to five feet tall; and ‘Jet Trail,’ a white shrub to 3 feet tall. Flowering quince is hardy to USDA Zone 4 and is a popular ornamental shrub in both Europe and North America. It is grown primarily for its bright flowers, which may be red, pink, orange, or white. The flowers are 1 to 2 inches in diameter, with five petals, and bloom in late winter or early spring. The glossy dark green leaves appear soon after flowering and turn yellow or red in autumn. The edible quince fruit is yellowish-green with reddish blush and speckled with small dots. The fruit is 2 to 4 inches in diameter, fragrant, and ripens in fall. The Good The beautiful blossoms of flowering quince Flowering quince is an easy-to-grow, drought-tolerant shrub that does well in shady spots as well as sun (although more sunlight will produce better flowers).
  • Scientific Update on the Iodine Content of Portuguese Foods Scientific Update on the Iodine Content of Portuguese Foods Abstract

    Scientific Update on the Iodine Content of Portuguese Foods Scientific Update on the Iodine Content of Portuguese Foods Abstract

    Scientific update on the iodine content of Portuguese foods Scientific update on the iodine content of Portuguese foods Abstract Iodine is an essential trace element in human and animal diets. However, mild to moderate iodine deficiency has been reported in several countries. Food is the natural source of iodine. Detectable analytical values, expressed in SI units (μg/kg), are required to guarantee reliable measurement results used to estimate iodine intake over time at national and international level. The aim of this work, conducted as an activity of the WHO Collaborating Centre for Nutrition and Childhood Obesity, was to develop a database of the iodine content of foods in order to predict nutritional adequacy of dietary intake. This database may be used as a tool to promote iodine intake through consumption of foods rich in iodine. Keywords IODINE DIET FOOD FOOD ANALYSIS NUTRITIONAL STATUS PORTUGAL Address requests about publications of the WHO Regional Office for Europe to: Publications WHO Regional Office for Europe UN City, Marmorvej 51 DK-2100 Copenhagen Ø, Denmark Alternatively, complete an online request form for documentation, health information, or for permission to quote or translate, on the Regional Office website (http://www.euro.who.int/pubrequest). © World Health Organization 2018 All rights reserved. The Regional Office for Europe of the World Health Organization welcomes requests for permission to reproduce or translate its publications, in part or in full. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
  • Chaenomeles Speciosa) in the Naxi and Tibetan Highlands of NW Yunnan, China

    Chaenomeles Speciosa) in the Naxi and Tibetan Highlands of NW Yunnan, China

    Cultural and Ecosystem Services of Flowering Quince (Chaenomeles speciosa) in the Naxi and Tibetan Highlands of NW Yunnan, China. Authors: Lixin Yang, Selena Ahmed, John Richard Stepp, Yanqinag Zhao, Ma Jun Zeng, Shengji Pei, Dayuan Xue, and Gang Xu The final publication is available at Springer via https://dx.doi.org/10.1007/s12231-015-9318-7. Yang, Lixin, Selena Ahmed, John Richard Stepp, Yanqinag Zhao, Ma Jun Zeng, Shengji Pei, Dayuan Xue, and Gang Xu. “Cultural Uses, Ecosystem Services, and Nutrient Profile of Flowering Quince (Chaenomeles Speciosa) in the Highlands of Western Yunnan, China.” Economic Botany 69, no. 3 (September 2015): 273–283. doi:10.1007/s12231-015-9318-7. Made available through Montana State University’s ScholarWorks scholarworks.montana.edu Cultural Uses, Ecosystem Services, and Nutrient Profile Chaenomeles speciosa of Flowering Quince ( ) in the Highlands 1 of Western Yunnan, China 2,3 3,4 ,3,5 6 LIXIN YANG ,SELENA AHMED ,JOHN RICHARD STEPP* ,YANQINAG ZHAO , 7 2 ,3 2 MA JUN ZENG ,SHENGJI PEI ,DAYUAN XUE* , AND GANG XU 2State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institutes of Botany, Chinese Academy of Sciences, Kunming, China 3College of Life and Environmental Science, Minzu University of China, Beijing, China 4Department of Health and Human Development, Montana State University, Bozeman, MT, USA 5Department of Anthropology, University of Florida, Gainesville, FL, USA 6College of Forestry and Vocational Technology in Yunnan, Kunming, China 7Southwest Forestry University, Bailongshi, Kunming, China *Corresponding author; e-mail: [email protected]; [email protected] Introduction ample light but is tolerant of partial shade.
  • Original Research Article

    Original Research Article

    1 Original Research Article 2 3 THE MALOIDEAE (ROSACEAE) STRUCTURAL AND FUNCTIONAL FEATURES 4 DETERMINING PASSIVE IMMUNITY TO MYCOSIS 5 6 7 With the help of microscopic methods the leaves and fruits surface tissues of plants of four 8 genera of the Maloideae subfamily were screened: Malus Mill., Pyrus L., Cydonia Mill., 9 Mespilus L., as model objects, and attempts were made to explain the dependence of mycosis 10 damage on microstructural features. The species composition of fungi that cause damage to the 11 Maloideae leaves and fruits in the Russia southern regions is analyzed. It is established that 12 among pathogens with different types of parasitism there are common excitants, as well as 13 highly specialized, more represented on Mespilus germanica. Higher resistance to the complex 14 of fungal diseases, in comparison with apple and pear, was found in quince and medlar. This 15 stability at the initial stage of the pathological process is associated with structural features such 16 as micromorphology of the fruits and stomata cuticle in the abaxial leaves epidermis. The leaves 17 stomatal cracks of the medlar are narrow with raised outgrowths, on the surface of the fruit – the 18 layered structure of the cuticular layer. Quince has a powerful continuous cuticular cover. 19 Compared with Malus and Pyrus, Cydonia and Mespilus also have a large (30 % or more) 20 polyphenol content in the pericarp outer layer cells. In addition to the gender-specific differences 21 in the microstructure of the integumentary tissues and the content of polyphenols affecting the 22 resistance to pathogens at the stage of their penetration, general patterns of leaf surface 23 formation, such as hypostomacy, anomocytic stomata, folded microrelief of the cuticular surface, 24 and the presence of single and multicellular trichomes are noted.
  • May Hawthorn Plant Fact Sheet

    May Hawthorn Plant Fact Sheet

    Plant Fact Sheet white flowers, attractive foliage and ability to adapt to a MAY HAWTHORN variety of sites. Crataegus aestivalis Walt. Plant Symbol = CRAE Status Please consult the PLANTS Web site and your State Department of Natural Resources for this plant’s current status (e.g., threatened or endangered species, state noxious status, and wetland indicator values). Description and Adaptation Description: A member of the Rosaceae family, the May Hawthorn is a deciduous, small, round- topped tree growing to 30 feet in height. Leaves are dark green, simple, and are alternately arranged.. Flowers are white and produced either singly or in clusters of 2 or 3.The fruit is a fleshy, red pome borne in May, contributing to the common name “Mayhaw”. Twigs are brown to gray Contributed by: East Texas Plant Materials Center and spiny. Alternative Names Eastern May Hawthorn, Apple May Hawthorn, Summer Haw and Mayhaw Uses Food: The fruit is frequently used for preserves and jellies and can also be dried for later use. Erosion control: Can be used in shelter belts and stream- bank stabilization. Wildlife: Provides nesting sites and cover for small birds. Birds and small mammals eat the fruit. Whitetail deer browse the leaves and young stems. May Hawthorn distribution from USDA-NRCS PLANTS Database. Timber: Adaptation: While preferring full sun, Eastern May The wood is heavy and strong but is too small for Hawthorn will tolerate partial shade. Once established it commercial use. Eastern May Hawthorn wood is used will also tolerate wet soils and drought conditions. It will locally for tool handles and mallets.
  • Crataegus Laevigata 'Crimson Cloud' 'Crimson Cloud' English Hawthorn

    Crataegus Laevigata 'Crimson Cloud' 'Crimson Cloud' English Hawthorn

    Fact Sheet ST-211 November 1993 Crataegus laevigata ‘Crimson Cloud’ ‘Crimson Cloud’ English Hawthorn1 Edward F. Gilman and Dennis G. Watson2 INTRODUCTION Crimson Cloud (also known as ‘Superba’) English Hawthorn grows rapidly in a pyramidal form to about 20 feet, then the crown expands to become oval or irregular (Fig. 1). The tree tolerates most soils, growing well in clay, but prefers heavy, dry loam. The main ornamental feature is white and red flowers borne in spring which together give the tree a deep pink color. Fruits are red and quite showy but do not cover the tree. Though quite ornamental, Hawthorns are susceptible to insect and disease problems. Branching habit is decidedly drooping and care should be given when locating this tree near pedestrian or vehicular traffic. GENERAL INFORMATION Figure 1. Middle-aged ‘Crimson Cloud’ English Hawthorn. Scientific name: Crataegus laevigata ‘Crimson Cloud’ Availability: grown in small quantities by a small Pronunciation: kruh-TEE-gus lee-vih-GAY-tuh number of nurseries Common name(s): ‘Crimson Cloud’ English Hawthorn DESCRIPTION Family: Rosaceae USDA hardiness zones: 4B through 8 (Fig. 2) Height: 20 to 25 feet Origin: not native to North America Spread: 15 to 25 feet Uses: Bonsai; espalier; wide tree lawns (>6 feet Crown uniformity: irregular outline or silhouette wide); medium-sized tree lawns (4-6 feet wide); Crown shape: oval; pyramidal recommended for buffer strips around parking lots or Crown density: moderate for median strip plantings in the highway; reclamation Growth rate: medium plant; screen; narrow tree lawns (3-4 feet wide); Texture: fine specimen; sidewalk cutout (tree pit); residential street tree; tree has been successfully grown in urban areas where air pollution, poor drainage, compacted soil, and/or drought are common 1.
  • Flowering Quince, Japonica

    Flowering Quince, Japonica

    Yard and Garden - 04-23-2016 - Ted Griess / Extension Horticulture Assistant While recently visiting a client’s yard, I was reminded of the expression, tried- and-true. As we gardeners prepare for a new gardening season, the media is constantly showering us with advertisements promoting new plants for 2016. Sometimes the ads boast about older plants being new and improved. I must admit, I do enjoy trying new plants, but I also appreciate those plants that can be described as tried-and-true. Tried-and-true translates to something being worthy of one’s trust. A tried- and-true friend is one who has always been there for you. Other descriptive words could be reliable, steady, and proven. Through the years I’ve grown many reliable plants that have proven themselves to be tried-and-true; however, I’ve also encountered those that have failed miserably. As stated earlier, I recently visited a client’s yard. In our conversation, we both admitted that it is enjoyable to try new plants, but we also agreed that trying new doesn’t always equate to success. Although failure could and should be viewed as a learning experience, it also can be an expensive experience. The client shared with me her latest method of choosing plants that are nearly guaranteed to spell success. She indicated that when she desires to plant something new in her yard, she drives through neighborhoods that have been around for many years. When she sees older, established plants in the landscape, ones that she likes, she stops and asks the homeowner the names.
  • Chaenomeles Spp. - Flowering Quince (Rosaceae) ------Chaenomeles Is a Functional Flowering Hedge, Border, Twigs Or Specimen Shrub That Can Be Used Near Buildings

    Chaenomeles Spp. - Flowering Quince (Rosaceae) ------Chaenomeles Is a Functional Flowering Hedge, Border, Twigs Or Specimen Shrub That Can Be Used Near Buildings

    Chaenomeles spp. - Flowering Quince (Rosaceae) ----------------------------------------------------------------------------------- Chaenomeles is a functional flowering hedge, border, Twigs or specimen shrub that can be used near buildings. -buds small and reddish in color The major appeal of Flowering Quince is its showy -lightly armed (terminal and axillary spines) but brief flowering period. The rest of the year it’s a -young bark is reddish and cherry-like utilitarian thorny shrub with limited aesthetic Trunk attributes. -gray brown -many small diameter stems closely crowded, arising FEATURES from the ground Form -large shrubs USAGE 2-6' tall Function -vased shaped -sun tolerant, long-lived shrub habit with -useful as a hedge or barrier many small Texture diameter -medium in foliage and when bare stems Assets -1:1 height to -urban tolerant width ratio -withstand severe pruning -rapid growth -drought tolerant Culture -early spring flowers -full sun -dense growth and long-lived -adaptable to a wide range of soil conditions -lightly armed for effective "crowd control" -thrives under stressful conditions Liabilities -moderate availability -poor autumn color Foliage -trash can accumulate among its many small diameter -alternate, lanceolate stems (maintenance headache) -serrate margins -prone to cosmetic damage by insects -somewhat leathery -sheds foliage in summer in response to drought or -to 4" long disease pressure -leafy, kidney-shaped stipules (an ID feature) Habitat -summer color is dense medium green and attractive, -Zones 4 to 8, depending on species new growth often bronze -Native to the Orient (China, Japan) -autumn color yellowish green SELECTIONS Alternates -urban tolerant shrub with vase-shaped winter form (e.g. Berberis thunbergii, Berberis x mentorensis, Spiraea nipponica 'Snowmound' etc.) -early spring flowering shrubs (e.g.
  • Management of Japanese Quince (Chaenomeles Japonica) Orchards

    Management of Japanese Quince (Chaenomeles Japonica) Orchards

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Epsilon Open Archive Management of Japanese Quince (Chaenomeles japonica) Orchards Management of Japanese Quince (Chaenomeles japonica) Orchards D. Kviklysa*, S. Ruisab, K. Rumpunenc aLithuanian Institute of Horticulture, Babtai, Lithuania b Dobele Horticultural Plant Breeding Experimental Station, Dobele, Latvia cBalsgård–Department of Horticultural Plant Breeding, Swedish University of Agricultural Sciences, Kristianstad, Sweden *Correspondence to [email protected] SUMMARY In this paper, advice for establishment and management of Japanese quince (Chaenomeles japonica) orchards is summarised. Japanese quince is a minor fruit crop in Latvia and Lithuania, currently being developed by plant breeding research. Preferences for site and soil are discussed and recommendations for planting and field management are proposed. INTRODUCTION Among the four known Chaenomeles species native to China, Tibet and Japan, Japanese quince (Chaenomeles japonica) is the species best adapted to the North European climate and it has been intro- duced as a minor fruit crop in Latvia and Lithuania (Rumpunen 2002, Tiits 1989, Tics 1992). At present, we are aware of only one active plant breeding programme that is aimed at improving Japanese quince as a fruit crop. This programme is being jointly conducted by the Department of Plant Biology, Helsinki University, Finland; Dobele Horticultural Plant Breeding Experimental Station, Latvia; the Lithuanian Institute of Horticulture, Lithuania and Balsgård–Department of Horticultural Plant Breeding, Swedish University of Agricultural Sciences, Sweden (Rumpunen 2002). As a first step to improve Japanese quince, phenotypic selection has taken place in orchards in Latvia and Lithuania. Superior selections have been cloned and planted in comparative field trials in Finland, Italy, Latvia, Lithuania and Sweden.
  • Quince Rootstocks Used for Dwarf Pears, Vol.8, Issue 1

    Quince Rootstocks Used for Dwarf Pears, Vol.8, Issue 1

    OREGON M.N. Westwood, A.N. Roberts January 1965 AND Department of Horticulture ORNAMENTAL Vol. 8, Issue 1 Oregon State University NURSERY DIGEST Pages1, 2 Corvallis, OR QUINCE ROOTSTOCK USED FOR DWARF PEARS The quince (Cydonia oblonga) has been used for centuries as a rootstock for pear. Such stocks produce dwarf trees which are earlier bearing (with some varieties) than standard trees. The fruit from dwarf trees may mature a bit early, but it is of good quality. For the past eight years, quince rootstock studies have been carried out at the Oregon Agricultural Experiment Station to determine varietal compatibility, growth control, effect of interstocks, and resistance to decline. Decline East Malling quince A and Lepage Series C Provence quince appear to be resistant to decline. Testing on Provence is limited to four seasons, while that for quince A covers eight years. Some unnamed Angers clones or seedlings are resistant to decline and some are not. Thus nurseries should not propagate unknown clones of quince which have not been tested for decline resistance. Compatibility Some pear varieties are not compatible when worked directly on quince. In such cases, a 6-inch compatibility bridge (interstock) is worked between the quince and the scion variety. For many years, Hardy has been used for this purpose, but Old Home has also been used. Both of these cultivars were compared in our tests to determine which was the best interstock. Our results indicate that Old Home is a far better bridging interstock than Hardy for Bartlett scions. In a high-density hedgerow (720 trees/acre) eight-year-old trees with Hardy interstocks produced only 7.2 tons of fruit per acre, compared with 13.7 tons per acre for trees with Old Home interstocks.
  • Chaenomeles (Flowering Quince)

    Chaenomeles (Flowering Quince)

    EARLY SPRING COLOR TO Chaenomeles speciosa ‘Scarlet Storm’ WARM YOUR SOUL Photo: Kathy Barrowclough John Frett Flowering quince has been cultivated for thousands of years in China, Korea and Japan as a bonsai specimen and for use in flower arrangements. A member of the rose family, it was first introduced into English gardens in the late 1700’s and found its way into gardens in the United States in the early to mid 1800’s. It was a favorite in rural gardens and on farms for its attractive flowers, edible fruit and cover for compact, growing 4–6 feet tall with a slightly wider spread so wildlife. Its popularity is rejuvenative pruning is optional. Stems can be spined or spine- evidenced by the more than less. Fruit is intermediate in size but still bitter/tart if not al- 500 cultivars described. lowed to fully ripen. Breeding has primarily focused on this group, with flower size, number and color range maximized. There are three species commonly grown in gardens: Chinese quince (Pseudocydonia sinensis) is the largest of Chaenomeles speciosa, the plants that we offer. It is a large shrub or small tree common flowering quince; C. growing 10–25 feet tall. The upright growth habit can be easily japonica, Japanese flowering trained into a tree form to display the colorful, exfoliating bark, quince; and the hybrid Chaenomeles speciosa ‘Toyo Nishiki’ which occurs in shades of grey, green and orange brown. species C. × superba, a cross Photo: Rick Darke Stems often exhibit fluted or sinuous growth. Branches lack between the previous two spines.