Pepino

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Pepino
Inflorescence of a pepino

Inflorescence of a pepino

Systematics
Euasterids I
Order : Nightshade (Solanales)
Family : Nightshade family (Solanaceae)
Subfamily : Solanoideae
Genre : Nightshade ( solanum )
Type : Pepino
Scientific name
Solanum muricatum
Aiton
Habit of a plant with fruit set
Pepino fruit
Pepino cut open

The pepino or melon pear ( Solanum muricatum , Spanish pepino dulce, pepino melón, pera melón, pepino de fruta, melón de árbol ) is a species of the nightshade family (Solanaceae). Their original home is South America . It is grown today in Colombia , Peru , Chile , California , Florida , Switzerland and southern Spain .

description

The Pepino is an herbaceous, about 1.5 meters high, strongly branching, annual or perennial herbaceous plant or a subshrub . The plant is only slightly frost-resistant, but survives short-term frost.

The simple, whole-edged leaves are ovate to eilanzettlich and rounded or pointed to acuminate. The long-stemmed leaves are slightly hairy. The veins are pinnate and raised on the underside.

The hermaphrodite, stalked flowers are five-fold with a double flower envelope. The small, green-reddish cup has five lanceolate tips. The funnel-shaped fused petals with pointed and spreading lobes are purple-white or purple-red in color. The color of the flowers depends not only on the variety but also on the temperature, is white at over 27 ° C and turns into very dark blue-violet colors at lower temperatures of 10 to 20 ° C. The stamens are shorter than the petals, the pressed, elongated anthers are yellow and form a tube through which the stylus leads, the heady, green stigma protrudes slightly over the anthers. The ovary is on top.

The fertilization takes place by self- or cross-pollination. Depending on the origin and breeding line, the plant develops more or less parthenocarpic fruits. From a botanical point of view, the fruit shape is a berry with one to two chambers. The mostly egg-shaped to ellipsoidal fruits are 10 to 20 cm in size and 150 to 400 g in weight. Their thin, smooth skin changes in color from greenish to yellowish with purple stripes until ripe. The flesh is yellowish orange to golden yellow and very soft. It contains two cavities with a few seeds. The fruit takes around 80 to 105 days from flowering to maturity.

Origin and history

The origin of the Pepino are the Andes . In northern Peru, indications have been found that they existed as early as the Moche and Solenar cultures from 600 to 800 BC. Was used. Ceramic sculptures representing them were deposited in graves. A wild form of the species is not known. It is assumed that one of the species Solanum caripense , Solanum tabanoense or Solanum basendopogon are ancestors of the Pepinos. Various studies at the molecular level show that Solanum basendopogon is more distantly related than the other two species, making these more likely candidates for direct ancestors of the Pepino. 85% of the South American specimens examined showed a closer relationship to Solanum caripense , while the remaining specimens are closer to Solanum tabanoense . This suggests either two different origins or a hybridization according to the actual origin of the species. Solanum perlongistylum and Solanum catilliflorum are also closely related to Pepino .

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 . Pepino was brought to France in 1785, and in 1882 it was advertised as a cultivated plant in California, USA.

use

Cultivation and harvest

The cultivation is mostly done by seeds. Pepinos can also be easily propagated vegetatively by cuttings . In Central Europe, this plant is usually traded in pots for the house and garden. However, seeds are also available. Plants propagated from cuttings have the advantage of being more even in growth and fruit shape than propagated by seeds. The cuttings are best cut after harvest. The approx. 20 cm long, slightly woody cuttings should have at least 2 to 3 leaves and 3 to 5 buds. After 2 to 3 weeks they are well rooted. These fruit set faster than plants grown from seeds.

Soil with a pH of 6.5 to 7.5 is best. It should be humic and permeable. It is important to ensure good drainage, as Pepino does not tolerate waterlogging. Pepino is a little more sensitive to soil salinity than tomatoes. It must be supplied with liquid fertilizer once a week and must be kept evenly moist. Foliar fertilizers, sprayed on the leaves, are also possible and can increase the fruit yield. However, they cannot replace normal fertilization. Foliar fertilization also increases fruit set. The fruits then remain smaller, because if the assimilates remain the same, more fruits have to be supplied. In commercial cultivation in Europe, like cucumbers, tomatoes, peppers or aubergines, they are strung with one to three shoots. The population density, proven in Holland, is 2 plants per m². Tests have shown that with stand densities of 2.5 plants per m², two-shoots in the summer half-year and single-shoots in the winter half-year are best. The temperatures should not be below 10 ° C and above 30 ° C, otherwise less fruit will be formed. From Eisheiligen , for example , when the night temperatures no longer drop below 10 ° C, the plant can be placed outside in the house and garden in a sunny to partially shaded place or hung as a traffic light plant. Safe cultivation with consistently even yields is best done in a greenhouse. Excessive fertilization with simultaneously low humidity and high temperatures lead to less fruit set. In professional cultivation, the number of set fruits is strongly promoted by pollination with bumblebees. But then fruit thinning is necessary so that there are not too many and then too small fruits. The trilling of the flowers also promotes fertilization. The enrichment of the greenhouse air with CO 2 to 700 to 1000 ppm compared to 350 ppm normal content increases the yield . The yield varies depending on the variety and the weather in different years. In commercial cultivation in a greenhouse, yields of 12 to 16 kg / m² can be expected. Yields of 9 kg / m² are known from field trials. Like the tomato, the fruits of Pepino also react to the use of ethene by accelerating ripening.

After the first blue and white flowers appear, you can cut out blossomless branches from the plant. Cutting out the branches promotes fruit formation and its size. You can also break out the small leaflets at the base of the leaves, as you do when removing the side shoots from tomato plants. The plant is overwintered in a bright place at approx. 15 ° C; it is to be kept moderately moist. If the pot has become too small, the Pepino is repotted in a larger pot in spring.

Diseases and pests

The most common are Alternaria spp., Colorado potato beetles , plant lice , leaf miners , Phytophthora infestans , spider mites and whiteflies . The main viruses that occur are tomato bronze stain 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 known as melon pear or pear melon. Ripe pepinos can be eaten like apples (with the skin on) or cooked like pumpkins.

storage

The fruits can best be stored at 5 ° C and high humidity. This is the best way to keep their fruit quality for a long time. Temperatures below 5 ° C can cause frostbite damage. The fruits will still ripen, but much more slowly. If the fruits are stored at 12 ° C, they can be stored for three weeks under optimal conditions. Fruits harvested ripe are best suited for domestic consumption and marketing.

ingredients

The fruits of Pepino contain an average of 35 mg vitamin C , 5–9 g total sugar, and 0.14% fruit acids per 100 g fresh weight . The total sugar is made up of sucrose , glucose and fructose , with sucrose making up approx. 50%. The content of vitamin C is higher than in most fruits, including citrus fruits. The contents of the ingredients increase with increasing maturity. The fruit is also said to have anti-carcinogenic properties.

See also

Web links

Commons : Pepino ( Solanum muricatum )  - Collection of images, videos and audio files

Individual evidence

  1. ↑ a b c CRFG Publications: Fruit Facts, Pepino Dulce Solanum muricatum Ait. 1996.
  2. ↑ N. Kita et al .: Physiological and ecological studies on pepino, Solanum muricatum Ait. In: Bulletin Kanagawa Horticultural Experiment Station. Volume 39, 1989, pp. 21-35.
  3. ↑ a b c J. E. Hernándo Bermejo, J. León (editors): Neglected crops: 1492 from a different perspective In: Plant Production an Protection Series. No. 26. FAO, Rom, Italy, pp. 181-191, 1994. ( Online ) ISBN 92-5-103217-3 .
  4. ↑ a b K. Kowalczyk: The kind of pollination and ability to parthenocarpy of pepino (Solanum muricatum Ait.). In: Folia Horticulturae. Volume 20, Number 1, 2008, pp. 23-29.
  5. ↑ a b c G. Vogel: Handbook of special vegetable cultivation - Pepino. 1996, ISBN 3-8001-5285-1 , pp. 927-932.
  6. ^ M. Hermann: Contributions to the ecology of the fruit and yield formation of Solanum muricatum Ait. Dissertation, TU Berlin, No. 186, 1988, limited preview in the Google book search.
  7. ^ A b C. Heiser, G. Anderson: "New" solanums. In: J. Janick (Editor): Perspectives on new crops and new uses. ASHS Press, Alexandria, VA (USA) 1999, pp. 379-384. ( online ).
  8. ↑ GJ Anderson, RK Jansen and Y. Kim: The origin and relationships of the pepino, Solanum muricatum (Solanaceae): DNA restriction fragment evidence. In: Economic Botany. Volume 50, Number 4, 1996, pp. 369-380, ISSN  0013-0001 .
  9. ↑ GJ Anderson et al .: Solanum perlongistylum and S. patilliflorum, New Endemic Peruvian Species of Solanum, Section Basarthrum, Are Close Relatives of the Domesticated Pepino, S. muricatum. In: Novon: A Journal for Botanical Nomenclature. Volume 16, Number 2, 2006. pp. 161-167.
  10. ↑ a b H. Prono-Widayat et al .: Effect of ripening stage and storage temperature on postharvest quality of pepino (Solanum muricatum Ait.) In: Food, Agriculture & Environment. Volume 1, Number 1, 2003, pp. 35-41.
  11. ↑ H. Brücher: Tropical useful plants: origin, evolution and domestication. (Original title: Commercial Tropical Plants: Origin, Evolution and Domestication ), Springer Verlag, Berlin 1977.
  12. ↑ a b c G. Vogel: Vegetable biographies (6) - Pepino. In: Horticultural magazine. Number 12, 1992, pp. 50-51.
  13. ↑ a b S. H. Nemati et al .: Investigation of Some Effective Factors on Yield Traits of Pepino (Solanum muricatum) as a New Vegetable in Iran. In: Pakistan Journal of Biological Sciences. 2009, ISSN  1028-8880 .
  14. ↑ Z. Tomaszewska, Z. Mazur: The Effect of two Multicomponent Fertilizers on Yielding and Content of Organic Compounds in Pepino ( Solanum muricatum ) fruit. In: Sodininkyste ir Darzininkyste. Volume 26, Number 3, 2007.
  15. ↑ K. Kowalczyk, J. Kobryń: Effect of Plant Training Method and Hormone Treatment of Pepino (Solanum muricatum Ait.) On The Fruit Yield. In: ISHS Acta Horticulturae. Volume 614: VI International Symposium on Protected Cultivation in Mild Winter Climate: Product and Process Innovation. ISBN 978-90-66053-00-7 , 2003.
  16. ↑ a b J. Prohens, JJ Ruiz, F. Nuez: Growing Cycles for a new crop, the Pepino, in the Spanish Mediterranean. In: ISHS Acta Horticulturae. Volume 523: XXV International Horticultural Congress, Part 13: New and Specialized Crops and Products, Botanic Gardens and Human-Horticulture Relationship , 2000, ISBN 978-90-66058-73-6 .
  17. ↑ P. Konrad et al .: Pepino - the trendy exotic from Thurgau (Solanum muricatum). Project of the specialist agency for vegetable and berry cultivation, Arenenberg, Switzerland, 2005
  18. ↑ T. Echim, E. Milde: Pepino (Solanum muricatum) an interesting vegetable. Experiments in German horticulture. LVG Kassel, 1991.
  19. ^ GWH Welles: Experiences With Growing and Consumer Appreciation of Pepino Fruits (Solanum muricatium) in The Netherlands. In: ISHS Acta Horticulturae. Volume 318: II International Symposium on Specialty and Exotic Vegetable Crops. 1992, pp. 211-212.
  20. ^ KG Burge: Fruit set in the pepino (Solanum muricatum Ait.) In: Scientia horticulturae. Volume 41, Numbers 1-2, 1989, pp. 63-68, ISSN  0304-4238 .
  21. ↑ K. Chen et al .: Effects of NaCl salinity and CO2 enrichment on pepino (Solanum muricatum Ait.): II. Leaf photosynthetic properties and gas exchange. In: Scientia Horticulturae. Volume 81, Number 1, 1999, pp. 43-56.
  22. ↑ K. Kowalczyk, T. Zielony: Yield and quality of pepino (Solanum muricatum Ait.) Fruits dependent on the clone and growing year. In: Zeszyty Naukowe Akademii Rolniczej we Wrocławiu. Volume 515, Number 86, pp. 279-287, 2005, ISSN  0137-1959 .
  23. ↑ MJJ Janssens, A. Mierowska, H. Hindorf and K. Chen: Field Adaptation of Pepino (Solanum muricatum) and Melon (Cucumis melo) in the Rhinland, Germany. In: ISHS Acta Horticulturae. Volume 531: II ISHS Conference on Fruit Production in the Tropics and Subtropics. 2000, pp. 73-76.
  24. ↑ JV Maroto et al .: Response of Pepino (Solanum muricatum Ait.) To ethephon applications. In: ISHS Acta Horticulturae. Volume 412: I International Symposium on Solanacea for Fresh Market , 1995, pp. 313-320.
  25. ^ NE Adler et al .: The Andean fruit crop, pear melon (Solanum muricatum), is a common host for A1 and A2 strains of Phytophthora infestans in Ecuador. In: New Disease Report. Volume 5, 2002.
  26. ↑ E. Gugenhan: Often something new - niche products for vegetable growing - Pepino . In: Monthly. No. 1, 2008, pp. 24-26.
  27. ↑ S. Huyskens-Keil et al .: Postharvest quality of pepino (Solanum muricatum Ait.) Fruit in controlled atmosphere storage . In: Journal of Food Engineering. Volume 77, Number 3, 2006. pp. 628-634.
  28. ↑ JA Heyes et al .: Textural and physiological changes during pepino ( Solanum muricatum Ait.) Ripening. In: Sci. Hoard. Number 58, 1994, pp. 1-15.
  29. ↑ a b R. J. Redgwell, NA Turner: Pepino (Solanum muricatum): Chemical composition of ripe fruit. In: Journal of the Science of Food and Agriculture . Volume 37, Number 12, 2006, pp. 1217-1222.
  30. ^ W. Ren and DG Tang: Extract of Solanum muricatum (Pepino / CSG) inhibits tumor growth by inducing apoptosis. In: Anticancer Res . Volume 19, Number 1A, 1999, pp. 403-408.