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Somborka hot bell pepper seeds

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These peppers came all the way from eastern Europe and took a while at no f...

Fitim Berani on 21/09/2023

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How to Grow Strawberries from Seed 0 - 1

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> Strawberries are hardy perennials, but the plants become less robust after about three years. Start your strawberries from seed, and then propagate by cuttings and runners. Follow along with this handy How to Grow Strawberries from Seeds guide and grow some sweetness.! Latin Fragaria vesca Family: Rosaceae Difficulty Challenging Season & Zone Exposure: Full sun Zone: 5-9 Timing Sow indoors in the winter. An earlier start may result in berries the first year. Start any time between December and the beginning of February. After that time, they will still work, but you will not harvest berries during the first season. Transplant out at least 3 weeks after last frost. Starting Germination is the trickiest aspect to growing strawberries. Be patient, and try the tricks below. Tuck your strawberry seed packet inside a sealed plastic bag or airtight container and place in your freezer for 3-4 weeks. When you remove the bag or container, do not break the seal until it (and its living contents) have reached room temperature. This may take several hours. Err on the side of caution. Opening the package too quickly may result in water condensing on the cold seeds, and this will reduce your chances of success. Once the sealed package has “thawed” to room temperature, you’re ready to plant. Sow the seeds on the surface of pre-moistened, sterilized seed starting mix in trays or small containers. Place these on a piece of felt or other thick cloth that has its end sitting in water. The idea is to wick up water from below so that the seedling medium stays constantly and evenly damp until germination. Keep your seeded trays under bright fluorescent lights at a constant temperature of 18-24°C (65-75°F). Germination may take anywhere from 7 days to 6 weeks. Be patient. Once germination occurs, increase ventilation around your plants to prevent damping off. Once your seedlings have their third true leaf, they can be transplanted into their own pots. Be sure to harden your seedlings off carefully and gradually before transplanting outside. Growing Space transplants 60cm (24″) apart in rows 90-120cm (36-48″) apart. Everbearing varieties (such as ours) tend to produce fewer runners, and will produce more fruit if the runners are removed. In the first year of growth, it may be preferable to encourage runners, and let them fill in the spaces between transplants with new offspring plants. Grow strawberries in a well-drained, sandy loam that has been generously dug with organic matter such as finished compost or well-rotted manure. Dig ¼ cup complete organic fertilizer into the soil beneath each transplant. Keep soil moist, but not soggy. A mulch of straw around plants may help prevent the soil from drying out. Companion Planting These little plants respond strongly to nearby plants. Couple them with beans, borage, garlic, lettuce, onions, peas, spinach, and thyme. Avoid Brassicas and fennel. </body> </html>

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Scoville scale

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Seeds Gallery Com,

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The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is the most practical method for estimating SHU and is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. An alternative method, using high-performance liquid chromatography (HPLC) can be used to analytically quantify the capsaicinoid content as an indicator of pungency. As of 2011, the subjective organoleptic test has been largely superceded by analytical methods such as chromatography. <h2>Scoville organoleptic test</h2> In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water.[3][10][11] Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution.[1][3][10][11] The heat level is based on this dilution, rated in multiples of 100 SHU.[10] Another source using subjective assessment stated: "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville Organoleptic test method). ... Pepper pungency is measured in Scoville Heat Units (SHU). This measurement is the highest dilution of a chili pepper extract at which heat can be detected by a taste panel."[4][12] A weakness of the Scoville organoleptic test is its imprecision due to human subjectivity, depending on the taster's palate and number of mouth heat receptors, which vary widely among people.[1][4] Another weakness is sensory fatigue;[1] the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period.[10] Results vary widely (up to ± 50%) between laboratories.[11] <h2>Pungency units</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Red_savina_cropped.jpg/220px-Red_savina_cropped.jpg" width="220" height="202" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> The Red Savina pepper, a hot chili.[13]</div> </div> </div> Since the 1980s, spice heat has been assessed quantitatively by high-performance liquid chromatography (HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure.[4][5] As stated in one review: "the most reliable, rapid, and efficient method to identify and quantify capsaicinoids is HPLC; the results of which can be converted to Scoville Heat Units by multiplying the parts-per-million by 16."[4] HPLC results permit the measurement of a substance’s capsaicin capacity to produce perceived heat ("pungency"). This method gives results in American Spice Trade Association "pungency units", which are defined as one part capsaicin per million parts dried pepper mass.[5] For parts per million (ppm) measurements, SHU units are calculated from "parts per million of heat" (ppmH), which is found with the following calculation: <img src="https://wikimedia.org/api/rest_v1/media/math/render/svg/851d90fcf2e4f5511e93e76868ab5f72c66e5acf" class="mwe-math-fallback-image-inline" alt="{displaystyle {text{ppmH}}={frac {{text{peak area}}({{text{capsaicin}})}+0.82cdot {text{peak area}}({text{dihydrocapsaicin)}}}{{text{peak area}}({text{standard)}}}}}" /> Peak areas are calculated from HPLC traces of dry samples of the substance to be tested in 1 ml of acetonitrile. The standard used to calibrate the calculation is 1 gram of capsaicin. Scoville heat units are found by multiplying the ppmH value by a factor of 15 or 16. An orally administered capsule of capsaicinoids claiming 100,000 Scoville units will correspond to around 6.6 mg of capsaicinoids. The levels of pungency, in terms of Scoville units are: <table class="wikitable"><caption></caption> <tbody><tr><th>Pungency</th> <th>SHU</th> </tr><tr><td>Very highly pungent</td> <td>Above 80,000</td> </tr><tr><td>Highly pungent</td> <td>25,000 to 70,000</td> </tr><tr><td>Moderately pungent</td> <td>3,000 to 25,000</td> </tr><tr><td>Mildly pungent</td> <td>700 to 3,000</td> </tr><tr><td>Non pungent</td> <td>0 to 700</td> </tr></tbody></table> <h2>Scoville ratings</h2> <h3>Considerations</h3> Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products having different water content can be misleading. For example, typical fresh chili peppers have a water content around 90%, whereas Tabasco sauce has a water content of 95%.[15] For law-enforcement-grade pepper spray, values from 500,000 up to 5 million SHU have been reported,[1][16] but the actual strength of the spray depends on the dilution. Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content.[4] Pungency values for any pepper are variable, owing to expected variation within a species, possibly by a factor of 10 or more, depending on seed lineage, climate and humidity, and soil composition supplying nutrients. The inaccuracies described in the measurement methods also contribute to the imprecision of these values.[4][11] <h3>Capsicum peppers</h3> Capsicum chili peppers are commonly used to add pungency in cuisines worldwide.[3][4] The range of pepper heat reflected by a Scoville score is from 100 or less (sweet peppers) to over 3 million (Pepper X) (table below; Scoville scales for individual chili peppers are in the respective linked article). <table class="wikitable"><tbody><tr><th>Scoville heat units</th> <th>Example peppers</th> </tr><tr><td>800,000 to 3,200,000</td> <td>Pepper X, Carolina Reaper, Dragon's Breath</td> </tr><tr><td>350,000 to 800,000</td> <td>Red savina, Chocolate habanero</td> </tr><tr><td>100,000 to 350,000</td> <td>Habanero, Scotch Bonnet</td> </tr><tr><td>10,000 to 100,000</td> <td>Malagueta pepper, Cayenne pepper</td> </tr><tr><td>1,000 to 10,000</td> <td>Guajillo pepper, Jalapeño</td> </tr><tr><td>100 to 1,000</td> <td>Banana pepper, Cubanelle</td> </tr><tr><td>0 to 100</td> <td>Bell pepper, Pimento</td> </tr></tbody></table><h3>Capsaicinoids</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Capsaicin_pharmacophore.svg/350px-Capsaicin_pharmacophore.svg.png" width="350" height="230" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Capsaicin pharmacophore</div> </div> </div> The class of compounds causing pungency in plants like chili peppers is called capsaicinoids, which display a linear correlation between concentration and Scoville scale, and may vary in content during ripening.[22] Capsaicin is the major capsaicinoid in chili peppers.[5] <table class="wikitable"><tbody><tr><th>Scoville heat units</th> <th>Chemical</th> <th>Ref</th> </tr><tr><td>16,000,000,000</td> <td>Resiniferatoxin</td> <td>[23]</td> </tr><tr><td>5,300,000,000</td> <td>Tinyatoxin</td> <td>[24]</td> </tr><tr><td>15,000,000 to 16,000,000</td> <td>Capsaicin, Dihydrocapsaicin</td> <td>[25][14]</td> </tr><tr><td>9,200,000</td> <td>Nonivamide</td> <td>[25]</td> </tr><tr><td>9,100,000</td> <td>Nordihydrocapsaicin</td> <td>[25][14]</td> </tr><tr><td>8,600,000</td> <td>Homocapsaicin, Homodihydrocapsaicin</td> <td>[25]</td> </tr><tr><td>160,000</td> <td>Shogaol</td> <td>[26]</td> </tr><tr><td>100,000 to 200,000</td> <td>Piperine</td> <td>[27]</td> </tr><tr><td>60,000</td> <td>Gingerol</td> <td>[26]</td> </tr><tr><td>16,000</td> <td>Capsiate</td> <td>[citation needed]</td> </tr></tbody></table>

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Plant seeds scarification

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Seeds Gallery Com,

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<div id="mntl-sc-block_1-0"> <h2>Plant seeds scarification</h2> Scarification in botany involves weakening, opening, or otherwise altering the coat of a seed to encourage germination. The seeds of many plant species are often impervious to water and gasses, thus preventing or delaying germination. Scarification is often done mechanically, thermally, and chemically. Seed scarification is scarring seeds. A seed's hard outer coat makes it impervious to gasses and moisture that would cause them to germinate. To overcome this you need to scratch, break or nick the seed coat. In nature, this naturally occurs when seeds pass through the digestive tract of some animals, through freezing temperatures or microbial activities that break down the seed coat. Seeds that need to be scarified before sowing are usually large or have thick seed coatings like seeds in the morning glory family, runner beans like purple hyacinth beans vine or canna seeds. The process of seed scarification can be accomplished by rubbing the seed on file or sandpaper. Be careful not to go too deep into the seed itself. Scratch the seeds just enough that you can see a difference is color of the seeds should be enough. Water is easily soaked up through the seed coat after you've done this. <h2>Methods of Scarification of Seeds</h2> Seeds with hard coats may need to be scarified - the process where the seed coat is modified in some way so that moisture can enter and germination occurs. <h2>There are several methods of scarification:</h2> </div> <ol style="list-style-type:upper-alpha;"><li>Soaking the seeds in hot water</li> <li>Damage hard outer seeds coat with Pliers, knife, nail clipper...</li> <li>Using a file or sandpaper (one must be careful to not go too deep and damage the embryo inside)</li> <li>Acid (this can be quite dangerous and you must follow directions carefully!).</li> </ol>The type of scarification will depend on which seeds you are germinating. <h2>Scarification Breaks Dormancy</h2> Physical dormancy is due to structural limitations to germination such as hard impervious seed coats. Under natural conditions weathering for a number of years weakens the seed coat. Certain seeds, such as the sweet pea, have a tough husk that can be artificially worn or weakened to render the seed coat permeable to gasses and water by scarification. In some tree species, dormancy is the result of a thick, hard seed coat that may be broken by scarification. In nature, the seed coat may be broken by microbial action, passage of the seed through the digestive tract of a bird or other animal, exposure to alternate freezing and thawing, or fire. <h2>Seed Stratification</h2> Seed stratification is sometimes better known as the cold stratification. The seed of many tree species will not germinate until they have been exposed to cool temperatures and moist conditions for several weeks or months. Gardeners can accomplish the same results indoors by a process called stratification. Tree seed can be stratified by placing the seed in a moist 50:50 mixture of sand and peat moss. Suitable containers include coffee cans, plastic jars, and cottage cheese containers. (Punch holes in the lid of the container to provide air.) Seed can also be stratified in plastic bags. Stratify the seed in the refrigerator. The seed of some trees, such as redbud, have hard impermeable seed coats and dormant embryos. They require both scarification and stratification for germination. <iframe width="640" height="385" src="https://www.youtube.com/embed/icB9HrqdQqU?rel=0&hd=1" frameborder="0" class="embed-responsive-item"> </iframe>

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Scoville scale

Plant seeds scarification

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