Cultivation of Wild Rose
Posted by Danis on Friday, April 23, 2010
With it is possible to prepare a rich jelly, plus soups, jellies, beverages, dyes, medicines and other products that take advantage of its excellent properties. A very important quality is its high content of vitamin C, fifteen times higher than orange, so consumed in large quantities in many countries. Also used in pharmacopoeia for its diuretic conditions, ability to dissolve gallstones and kidney in the control of whooping cough and inflammation of the intestinal mucosa and as an anthelmintic. The rose hip is also the main ingredient of healing creams are particularly used in skin wounds and burns, and rapidly regenerating tissues. It is therefore fairly widespread use in cosmetic mutilation.
The core product is the dried fruit husks, covering the container in the dry, shredded and seeded. As a byproduct we obtain the "concho" or scale very ground, the remains of seeds and hairs on the pistils, which is used in the manufacture of animal feed concentrates.
Plant FertilityThe rose hip is a shrub of arching branches and thorny from 0.5 to 1.2 m in R. rubiginosa and from 1.9 to 3.5 m in R, canine. Both with tap root (ie, growing perpendicular to the ground), 1 to 1.5 m deep with a shallow root mass that emits shoots or "suckers" long straight stems.
These suckers live only three or four years and usually flowers emit only the second year. His death starts from the third terminal, while the tips of the lower two thirds are still able to form flowers.
The inflorescence is complex, as it takes place at the end of the branches of two years and its lateral branches, while the stems of three or four years only have a few side twigs inflorescence. The number of flowers that emit depends on nutritional status and age of the branch, so that in a sturdy stem first two years as a central flower stalk shorter stems surrounded by three longer, which in turn carry one to three flowers each. In the yolk immediately under this cluster presents a new solitary flower, while groups of flowers from the side branches bearing clusters are simpler to deliver a single flower.
Plant RequirementsIn terms of climate, Rosa rubiginosa occurs in areas of relatively mild climate, with extremes of 3 and 27 degrees, sunny and rainfall 500-1500 mm. Excessive moisture affects the plant, reducing the number of flowers, which usually occur when the plant lives associated with trees or shrubs that compete with them in height, favoring vegetative growth at the expense of flowers.
He lives very well in shallow soils 30 cm deep, but permeable, where the tap root: extended horizontally. Land is developed well in quite poor, with a pH of 6 to 6.5, while production and fruit quality significantly improved if there is enough soil organic matter, nitrogen and phosphorus.
CultureThe simplest way to spread the hip pin is by cuttings or rooted ornamentals like roses, with the only problem that commercial exploitation is very difficult to obtain a very homogeneous population.
Are planted at a distance of 4 m on the row and 5 m between rows, with room for about 500 plants per hectare. Planting enters production in the third year, with an average yield of 800 to 1,500 grams per plant.
The soil should weed two or three times a year and pruning cuts are reduced to cleaning to remove old branches, diseased or misplaced.
As for fertilization, the species responds well to applications of nitrogen, potassium and phosphorus, but reacts better to the use of guano; reinforced every two years with phosphorus and potassium.
The vitamin C content of rosehip is fifteen times higher than the orange, and its medicinal uses are recognized.
HarvestA well-made collection of the fruit is very important because it determines the quality of product, especially if intended for export. In this case requires uniformity of color quality and optimal maturity.
During the maturation process changes are recorded in the chemical composition of the fruit, decreasing protein from 8.58 to 2.64 percent and ascorbic acid (Vit. C) 1870-958 mg per 100 grams of fruit. When overripe, fermented rapidly.
The color is a good index of maturity, depending on the variety and the use for its intended product. Importing countries such as Sweden prefer light red, while Germany, dark red, to make tea. In Chile it is recommended that red and firm texture for jams.
The species of orange and red should be harvested separately, if intended for export, but such uniformity is not required if used for jams, jellies and tea.
The fruit is ripening stages, and harvesting are done manually, with or without attachments. The right tool for less experienced harvesters is a small rake, even though he is affected with some degree of quality.
The technical process for preparing the chaff consisting of sorting and compression, partial drying air and sun, dehydrated in camera, ginning and cleaning. At the conclusion of all these stages, 1,000 kilos of hulls give a final product of 280 kilos with 10% humidity, missing the rest of the volume of waste materials, water, seeds and dust.
The compression between rollers is optional, as pre-drying. It is carried into the air in very thick layers of fruit not arranged on polyethylene at ground level. Then target the hot air dryers at 50 degrees C, where moisture is reduced to 10%. After drying is passed by Arner to size and remove the seeds, also obtained in this step with a very fine which is the "shell." The lint is removed by blowers.
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