Cucumber ( Cucumis Sativus ) Is Part Of The Cucurbitaceae Family

If I were a farmer, one of my advantages would be cold tolerance. Due to our ever-changing climate it is becoming increasingly hard to produce a consistent and healthy crop. Though scientists have introduced a gene form cold water fish, that helps prevent freezing and makes crops resistant to cold spells. This would be a great advantage for farmers to ensure that they can produce a healthy crop, no matter what climate types may be thrown their way.

This is an example of an Ethos. The vegetables you get from the store have been sitting in a truck getting transferred from place to place. They start losing their color and taste. The famers have to grow what the market say they have to grow. The famers get the seeds from the market place each time they have to grow. Farmers would rather have their plants grown to where they taste amazing to their customers. The more generation of plants the better they taste but marketing places don’t understand that. They could care less what the Fruits and Vegetables taste like as long as they get the money for it. “Many heirlooms have been lost entirely.”(Kingsolver) This means there are barely any plants out there that are pure

Did you know that a light freeze (Cold weather) where the temperature falls below 32 degrees Fahrenheit can actually improve the flavor of your vegetables in your garden? The reason so is because the strength of the freeze does different things to your plant. A light freeze actually has the ability to freeze the flavor within the plant. Freezing the flavor is just the same as cutting up the plant, and throwing it into the freezer. However, letting the frost, freezing the flavor is a more efficient natural way. A strong freeze where the temperature falls below 25 degrees Fahrenheit can nearly destroy your garden. This is because the air can actually freeze the water within the plant. If that happens then almost all living functions that the

in 2012. The examined the potential of ethnocultural vegetables and their impacts on economic development and consumer health benefits. They studied the relationship between the social demographics and demand of ethnic vegetables and potential agricultural and health benefits. The study indicated the perception of South Asian immigrants towards ethnic vegetables. They found that the respondents have certain characteristics which trigger to buy ethnic vegetables from ethnic stores. They also found that the expenditure on ethnic foods depends on the size of the family and the amount of income of the family which indicated the demand of ethnic vegetables will increase in future. They identified it as a niche market that farmers can explore and the government can provide support to increase the production of ethnocultural vegetables by providing sufficient

These foods are grown using fertilizers, herbicides and pesticide use, and may or may not be a genetically altered plant that grows at a rate many times that of a regular plant. The potato is one such example. Because of the fast growing rates and high crop yield due to the use of pesticides and other unnatural components, this allows the firm to sell the plant at low costs to maximize on their marginal cost (the benefit of producing or selling one more unit of output). If a firm in a completely fair competitive market desires to make money, they will sell more units at a lower cost, so long as the number of units doesn't incur a negative marginal cost.

Such conditions for these plants are things such as temperature and distance from a grow light. According to the pamphlet that comes with Wisconsin Fast Plants, the optimum temperature for the plants is twenty-two to twenty-eight degrees centigrade. There

As light intensity increases, the photosynthetic rate of a plant increases as well. However biochemical reaction, in fact, DO have temperature limits because if the temperatures reach a certain degree and overheat, the enzymes will get damaged and/or lost and inevitably die. Therefore, temperatures must be a tolerable limits in order to increase a photosynthetic rate. Photosynthesis at low temperatures actually take CO2

It is important to have a container which accommodates a 16-inches in depth. If you want to double your crop experts say every two inches in depth will do so. A container that is 20 inches in circumference is large enough for four to six cucumber plants.

Warmer temperatures can affect us in a variety of ways. High temperatures can cause illnesses such as hyperthermia (when the body temperature is way above normal. Hyperthermia is when body temperature is extremely high, but hypothermia is when body temperature is extremely low) heat edema, (The swelling of legs and hands when exposed to heat for a long period of time) and a heatstroke. In 2003, a huge heat wave in Europe caused 50000 deaths! Agriculture needs and ideal temperature range. If the climate temperature rises, the crops living there will not adapt well. The heat will be too harsh and the crops will die. This affects the settlements living there because the people will not have enough food to

Due to its biennual life cycle Brassica oleracea is exposed to seasonal changes in temperature that could limit its production. Brassica oleracea are the family of vegetables such as, cabbage, kale, cauliflower, etc. The most predominant types kale and cabbage were the ones used to conduct the experiment. Temperature variations are one of the principal factors that drive plant phenology. In agriculture some stresses can be minimized by using irrigation and fertilization. While others, however, are difficult to overcome due to fluctuations in air temperature. Seasonal changes in temperature limit geographical distribution and productivity of many important crops. The part of plants that are reactive to climate change are the plasma membrane

Lastly, the seasonal changes could affect photosynthesis. For example, if it gets too cold, the rate of photosynthesis will decrease. Proteins are folded into a very particular shape, and this allows them to bind efficiently to the molecules of interest. At low temperatures, between 32 and 50 degrees Fahrenheit – 0 and 10 degrees Celsius – the enzymes that carry out photosynthesis do not work efficiently, and this decreases the photosynthetic rate. Also, at medium temperatures, between 50 and 68 degrees Fahrenheit, or 10 and 20 degrees Celsius, the photosynthetic enzymes work at their optimum levels, so photosynthesis rates gauge high. Farther more, at temperatures above 68 degrees Fahrenheit, or 20 degrees Celsius, the rate of photosynthesis

The production of vegetables is a sustainable and affordable way to distribute food to the poor. The distribution of vegetables would alleviate nutritional deficiencies from lack the of vitamins. Vegetables grow in a shorter period of time, opposite from staple crops. Certain Vegetables don’t require a lot of water because they are deep rooted in the soil and can take moisture from the deep ground. These crops include, tomatoes, squash, and melon. The soil only needs to be sustainability wet in the beginning to tolerate droughts.

Spinach is a cool weather crop which does well growing indoors in containers. However, most varieties of spinach need the cool temperatures of spring and fall, or they bolt and develop a bitter taste. When you grow spinach indoors, keep the containers in an area with mild temperatures, and you will be harvesting tasty and nutritious leafy greens in as little as 40 days.

Five octagon cut cucumbers were next on my list of food. they were a very light green color with several white, almost cream colored seeds inside. From the outside I could see the center of the cucumber which was an even lighter color than the outside and looked wet and mushy. The cucumber had a clean, fresh garden smell. When I took a bite I heard a loud crunch. The taste was very minimal, and almost tasted like water. But for some reason, like water, even though they have no taste, cucumbers are delicious. When I ate a cucumber in the front of my tongue, it was very hard to eat, and the back of my tongue had a very watery taste. But when I ate with the side of my tongue, I found the cucumbers had the most flavor. The inside of the cucumber

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