Solanum muricatum
Inflorescence of a Pepino
The pepino or melon pear (Solanum muricatum, Spanish pepino dulce, pepino melón, pera melón, pepino de fruta, melón de árbol ) is a plant of the nightshade family (Solanaceae ). Their original homeland is South America. It is now cultivated in Colombia, Peru, Chile, California, Florida, Switzerland and southern Spain.
- 4.1 Kitchen
- 4.2 Storage
- 4.3 ingredients
Description
The Pepino is a herbaceous, about 1 meter high, strong branching, perennial plant. The bright green leaves are oblong oval, simply pinnate to light. The leaves are slightly hairy. The plant is only slightly resistant to frost, but survived short-term frost.
The petals are are purple and white or colored violet- red. The color is dependent not only on the species and on the temperature, is white at about 27 ° C and goes at lower temperatures of 10 to 20 ° C in to very dark blue - violet colors. The stamens are shorter than the petals, the anthers are yellow. The scar protrudes slightly above the stamens also. The fertilization occurs through self - or cross-pollination. According to the origin and breeding line, the plant produces more or less of parthenocarpic fruits. Botanically speaking, the fruit shape is a berry with one to two chambers. The egg-shaped fruits are usually 10 to 20 cm tall and 150 to 400 g. Their thin, smooth skin turns to mature from greenish to yellowish, with purple stripe. The flesh is yellowish orange to golden yellow and very soft. It contains two cavities with few seeds. The fruit needed for flowering to maturity approximately 80 to 105 days.
Origin and History
The origin of Pepino are the Andes, where it is domesticated for a long time. In northern Peru, evidence was found that it was already used during the Moche and Solenar culture from 600 to 800 BC. Ceramic sculptures that represent them, have been added to graves. A wild form of the species is not known, intensive field studies could not determine the exact origin. It is believed that one of the species Solanum caripense, Solanum Solanum basendopogon tabanoense or represent ancestors of Pepinos. Various studies on the molecular level show that Solanum basendopogon remote is used as the other two types, which makes this appear as likely candidates for direct ancestors of Pepino. 85 % of the studied South American specimens showed a closer relationship to Solanum caripense while the remaining copies closer to Solanum tabanoense are classified. This can either connect to two different origins or on a hybridization according to the actual origin of Art Furthermore, closely related to Pepino are Solanum Solanum perlongistylum and catilliflorum.
Outside the Andes, the Pepino was probably first cultivated in New Zealand and Australia and from there exported to the USA, Israel, Europe and Japan. 1785 Pepino was taken to France, and in 1882 it was advertised in California in the United States as a cultivated plant.
Use
Cultivation and harvesting
Culturing is usually by seed. Pepinos can also be easily propagated vegetatively by cuttings. In Central Europe this plant is usually traded for house and garden in a pot. However, it is also available seeds from which plants can be drawn. Cuttings propagated plants have the advantage of uniform to be in growth and fruit shape than seed propagated. The cuttings are best cut after harvesting. The 20 cm long, slightly woody cuttings should have at least 2-3 leaves and 3-5 buds. After 2-3 weeks, they are well rooted. These have a faster approach than fruit grown from seed plants.
Best is ground with a pH of 6.5 to 7.5. He should be humus and permeable. It is important to ensure good drainage, as Pepino does not tolerate waterlogging. Pepino is slightly more sensitive than tomatoes over soil salinity. You need a week to be supplied with liquid fertilizer and should be kept evenly moist once. Also, foliar fertilizer sprayed on leaf, are possible and can increase the crop yield. However, you can not replace the normal fertilization. Foliar fertilization also increases the fruit set. The fruits remain but then smaller because at constant assimilates more fruit must be supplied. In -commercial cultivation, they will be forwarded in Europe, such as cucumbers, tomatoes, peppers or eggplant on strings one to dreitriebig. The best in Holland stock density is 2 plants per m². Experiments showed that at stocking densities of 2.5 plants per m² zweitriebige in the summer months and during the winter months eintriebige Aufleitung is best. Temperatures should not be otherwise less fruits are formed below 10 ° C and over 30 ° C. From about Eisheiligen when night temperatures no longer drop below 10 ° C, one can place the plant in the house and garden into the open in a sunny to half shady place or hang up as a traffic light plant. The secure attachment with permanently with regular income is best done in the greenhouse. Excessive fertilization with simultaneously low humidity and high temperatures lead to reduced fruit set .. In the professional cultivation, the number being set fruit is heavily promoted by pollination with bumblebees. Then a fruit thinning is necessary so that not too many and too small a Fruits produced. Also trills of the flower is fertilized promoting. Returns are increased by the accumulation of greenhouse air with CO2 at 700 to 1000 ppm compared to 350 ppm normal salary. Depending on the variety and weather conditions in different years varies the yield. It can be expected in the -commercial cultivation in the greenhouse with yields 12-16 kg / m². From field experiments yields of 9 kg / m² are known. As the tomato react the fruits of Pepino on the use of ethene with accelerated maturation.
After the first blue - white flowers have appeared, can be carved flower loose branches from the plant. The cutting out of branches promotes fruiting and their size. You can break out the small leaves at the leaf approaches, as we know it when you remove the side shoots of tomato plants here. The plant is overwinter in a bright place at about 15 ° C; she is going to keep moderately moist. If the pot has become too small, the Pepino is repotted in the spring in a larger pot.
Diseases and Pests
Most common are Alternaria spp., Potato beetle, aphids, leaf miners, Phytophthora infestans, spider mites and whiteflies. As viruses occur mainly tomato spotted wilt virus and Cauchuma mosaic virus.
Use
Kitchen
The Pepino tastes sweet and is reminiscent of a mixture of melon and pear, which is why it is also called melon pear or melon pears. Maturity Pepinos may like apples ( with skin) or eaten as pumpkins are prepared.
Storage
The fruits can best be stored at 5 ° C and high humidity. So they keep best and longest their fruit quality. Temperatures below 5 ° C can cause frostbite. The fruits ripen even then after, but much slower. If the fruit stored at 12 ° C they are under optimal conditions three weeks shelf life. Ripe fruits are best harvested for domestic consumption and marketing.
Ingredients
The fruits of Pepino contain per 100 g fresh weight, on average, 35 mg of Vitamin C, 5-9 grams total sugars, and 0.14 % fruit acids. The total sugar comprises sucrose, glucose and fructose, which accounts for about 50% of sucrose. The content of vitamin C is higher than in most fruits, citrus fruits included. The contents of the ingredients increase with increasing maturity. The fruit also be awarded anticarcinogenic properties.