Prunus scoparia
Species of plant
| Prunus scoparia | |
|---|---|
 | |
| Prunus scoparia fruit on a tree in the Gilazard valley | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Rosales |
| Family: | Rosaceae |
| Genus: | Prunus |
| Species: | P. scoparia |
| Binomial name | |
| Prunus scoparia (Spach) C.K.Schneid. | |
| Synonyms | |
| Amygdalus scoparia Spach | |
Prunus scoparia is a wild almond primarily found in the Zagros forests of Iran[1] but also distributed across Turkey, Turkmenistan, and Afghanistan.[citation needed] It is a xerophytic shrub and it has been used as a grafting stock for domesticated almonds to provide drought resistance.[2][3]
Its seeds are consumed by rural Iranians as a cheap source of high-quality protein.[1] Its leaves are the primary food of the larvae of Parornix turcmeniella moths. In recent scholarship, it is sometimes referenced as Persian gum after the model of gum arabic,[4] although this name is also used for the commercially unimportant P. lycioides[1] and for the resin of the unrelated Astragalus sarcocolla.
References
Citations
- ^ a b c Abbasi & al. (2018).
- ^ Hanelt, Peter; Institute of Plant Genetics and Crop Plant Research (2001). Mansfeld's Encyclopedia of Agricultural and Horticultural Crops: (Except Ornamentals). Springer. p. 532. ISBN 978-3-540-41017-1.
- ^ Khadivi-Khub, Abdollah; Anjam, Karim (October 2016). "Prunus Scoparia, a Suitable Rootstock for Almond (Prunus Dulcis) under Drought Condition Based on Vegetative and Fruit Characteristics". Scientia Horticulturae. 210: 220–226. doi:10.1016/j.scienta.2016.07.028.
- ^ Abbasi (2017).
Bibliography
- Abbasi, Soleiman (Spring 2017), "Persian Gum: A Novel Natural Hydrocolloid", Nutrition and Food Sciences Research, vol. 4, pp. 1–2.
- Abbasi, Soleiman; et al. (May 2018), "Persian Gum: A Comprehensive Review on Its Physicochemical and Functional Properties", Food Hydrocolloids, vol. 78, pp. 92–99, doi:10.1016/j.foodhyd.2017.06.006.
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