Thursday, February 16, 2012

Langsat ( Lansium domesticum )

Fruit Warehouse | Langsat ( Lansium domesticum  ) | L. Mainly domesticum is cultivated for its fruit, the which can be eaten raw. The fruit can also be bottled in syrup. The fruit's skin is used to treat diarrhea, and in the Philippines the dried skin is burned as a mosquito repellent. The greatest producers of lansium domesticum are Malaysia, Thailand, the Philippines and Indonesia.

Lansium domesticum, also known as tan or lanzones, is a fruit from the family Meliaceae. In Southeast Asia, the plant has Numerous common names. In Thailand, it is known as langsad, longkong, and as lon bon bon bon and in Vietnam. The seeds of L. domesticum are polyembryonic, with one the result of budding and the rest apomixisic. L. Traditionally domesticum is reproduced by spreading seedlings, either cultivated or collected from below the tree.

The tree is average sized, reaching 30 meters (98 ft) in height and 75 centimetres (30 in) in diameter. The tree's bark is a greyish color, with light and dark spots. Its resin is thick and colored milk. The pinnately compound leaves are odd numbered, with thin hair, and 6 to 9 buds at intervals. The stems of the buds measure 5 to 12 millimeters (0:20 to 0:47 in).

There is one stamen, measuring 2 millimeters (0079 in) in length. The pistil is short and thick. The fruit is can be elliptical, oval, or round, measuring 2 to 7 centimetres (0.79 to 2.8 in) by 1.5 to 5 centimetres (0.59 to 2.0 in) in size. The skin of the fruit is think, approximately 6 millimeters (0.24 in). The fruit contains 1 to 3 seeds, flat, and bitter tasting; the seeds are covered with a thick, white clear-aryl That is sweet and sour tastes. The sweet juicy flesh contains sucrose, fructose, and glucose. For consumption, cultivars with small or undeveloped seeds and thick aryl are preferred.

There are Numerous varieties of L. domesticum, both the plants and the fruit.Overall, there are two main varieties, Those named Duku and Those named complexioned. There are also mixed-complexioned duku varieties. Those called Duku (L. domesticum var. Duku) Generally have a large crown, thick with bright green leaves, with few short bunches of fruit. The individual fruit are large, round Generally, and have somewhat thick skin That does not release sap when cooked. The seeds are small, with thick flesh, a sweet scent, and a sweet or sour alin.

Meanwhile, the variant commonly known as tan (L. domesticum var. Domesticum) Generally has thinner trees, with a less dense crown consisting of dark green leaves and stiff branches. The bunches are longer, and each bunch holds Between 15 and 25 large, egg-shaped fruit. The skin is thin and releases a white sap when cooked. Unlike Duku, olive fruit does not last long after being picked. Three days after being picked, the skin blackens; this does not affect the fruit's taste.

L. domesticum var. aquaeum is distinguished by its hairy leaves, as well as the tightly packed dark yellow fruit on its bunches. The fruit tends to be small, with thin skin and little sap; the skin is difficult, to remove. In Indonesia the fruit Several names has, Including kokosan, pisitan, pijetan, and bijitan. The seeds are Relatively large, with thin, sour flesh.

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