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Web Links [Tag : oleracea]


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The most common diseases of broccoli (Brassica oleracea L.) include black leg, black rot, downy mildew and soft rot. Black leg is mainly associated with the early stages of the plant development, while black rot and downy mildew are common when the plant matures.
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Tan, D. K. Y. and Birch, C. J. and Wearing, A. H. and Rickert, K. G. (2004) Conference Paper Broccoli is a vegetable crop of increasing importance in Australia, particularly in south-east Queensland and farmers need to maintain a regular supply of good quality broccoli to meet the expanding market.
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Discover Life's encyclopedia page about the biology, natural history, ecology, identification and distribution of Discover Life -- Broccoli Brassica oleracea image
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FAMILY CHARACTERISTICS Many plants in the Brassicaceae family are important vegetables worldwide. Plants from the Brassicaceae family are mostly native to Europe, the Middle East, and Asia. All are similar in their cultural requirements and taxonomic relationships.
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Transmitted by a vector; an insect; Brevicoryne brassicae (Tomlinson, Webb and Faithfull, 1972); Aphididae. Virus transmitted by mechanical inoculation; not transmitted by seed.
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This site has thumbnail images of Brassica oleracea var. botrytis - Broccoli (Brassicaceae), with links to larger images.
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Originates from the Atlantic seaboard of Europe and the Mediterranean. It has been used as a vegetable for more than 2500 years and through selective breeding for particular characteristics of the plant, six main vegetables have been produced from this one species.
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SUOMEKSI PÅ SVENSKA IN ENGLISH Homepage Food Foods In alphabetical order By ingredient class By food usage class Special diets Most popular Foodbasket Components In alphabetical order Most and least By food usage class Information FAQ Help Links References For companies National Public Health
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bstract Broccoli (Brassica oleracea L.) floral tissues rapidly differentiate and grow before harvest and then senesce rapidly after harvest. The factors regulating this rapid postharvest senescence are currently under investigation.
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Broccoli, Raw Scientific Name: Brassica oleracea (Botrytis Group) Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com Nutrient Units 1 cup, chopped 88.000 g Proximates Water g 79.807 Energy kcal 24.640 Energy kj 102.960 Protein g 2.622 Total lipid (fat) g 0.308 Carbohydrate, by
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Definition broccoli branched green undeveloped flower heads 2 senses of broccoli Sense 1 broccoli, Brassica oleracea italica -- (plant with dense clusters of tight green flower buds) -> crucifer, cruciferous plant -- (any of various plants
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Copyright ©2007 Spectrum Chemicals & Laboratory Products, a division of Spectrum Chemical Mfg. Corp. All rights reserved.
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{| border="1" cellspacing="0" style="float:right;margin-left:0.5em" ! align="center" bgcolor="#FFFFFF" | Broccoli |- | align="center" | [[Bild:Broccoli.jpg|none|300px|Broccoli]] Broccoli |- !
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saccharata), fruits of the genus Capsicum (peppers) or of the genus Pimenta (e.g., allspice), fennel, parsley, chervil, tarragon, cress and sweet marjoram (Marjorana hortensis or Origanum marjorana). 3.
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By transgenic one means an organism in which a gene has been changed or added from another organism. More generally, one could argue that crops created 8,000 years ago from common grasses were the first modified organisms.
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gemmifera cv. De La Halle) in terms of their response to temperature. +5°C was considered as critical temperature (base temperature) to calculate thermal time. Total yield per plant was found 307.9 and 308.5 g plant-1 for first and second planting times, respectively.
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Plants as food: Brassica CC Chuuken Hachigou, Flickr.com Bigger roots = more food. How can we select for bigger roots? Bigger roots = more food. How can we select for bigger roots? We could cross-pollinate the biggest plants and use those seeds Bigger roots = more food.
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Georgia Agriculture Education Curriculum Course: 01.461 General Horticulture Unit 20, Lesson 1 Revised August 2002 Course: 01.461 General Horticulture Unit 20: Olericulture Lesson 1: Importance of Vegetables and their Classifications QCC: 430, 502 Objectives: 1.
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BRASSICACEAE (CRUCIFERAE): Mustard Family Description of the Family: Habit mostly herbs with mustard-oils (spicy or peppery) Leaves: alternate, simple or pinnate, estipulate Inflorescence bractless racemes Flowers: perfect, regular Sepals: 4, distinct Petals 4, distinct alternate family
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