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Canadice is a cultivar of seedless red grape with a bit of a spicy flavor. It is a late season cultivar ripening about mid-September into October and is hardy up to -20 degrees Fahrenheit. It is used as a table grape and is described as productive with a flavor similar to Delaware grapes. Also, these grapes come in large, cylindrical and ...
Phomopsis cane and leaf spot is a disease that causes symptoms in the common grapevine species, Vitis vinifera, in many regions of the world. [2] This disease is mainly caused by the fungal pathogen, Phomopsis viticola, and is known to affect many cultivars of table grapes, such as Thompson Seedless, Red Globe, and Flame Seedless. [3]
Cissus alata, commonly known as grape ivy, grape leaf ivy, oak leaf ivy, or Venezuela treebine, [2] is a species of flowering plant in the family Vitaceae native to the tropical Americas. [3] Under its synonym Cissus rhombifolia, it has gained the Royal Horticultural Society's Award of Garden Merit. [4] [5] The species name 'alata' means winged ...
Seedless grapes are divided into white, red and black types based roughly on fruit color. The most popular seedless grape is known in the United States as 'Thompson Seedless', but was originally known as 'Sultana'. It is believed to be of ancient origin. It is considered a white grape, but is actually a pale green.
The Vitaceae are a family of flowering plants, with 14 genera and around 910 known species, [3] including common plants such as grapevines (Vitis spp.) and Virginia creeper (Parthenocissus quinquefolia). The family name is derived from the genus Vitis.
Sceptridium dissectum leaves are a light green during the spring and early summer, with the leaves becoming deciduous in late summer. The leaves usually turn a bronze color in late fall through winter. The grape like sporangia range from green to yellow. The petiole or stalk of the plant is green from top to bottom and glabrous as is the ...
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Grapes can be eaten fresh or dried to produce raisins, sultanas, and currants. Grape leaves are used in the cuisine of many cultures. The fresh grapes can also be processed into juice that is fermented to make wine and vinegar. Cultivars of Vitis vinifera form the basis of the majority of wines produced around the world.
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