| 词条 | Eleocharis dulcis |
| 释义 |
|name = Chinese water chestnut |image = Eleocharis dulcis Blanco1.15.jpg |image_caption= illustration circa 1880[1] |genus = Eleocharis |species = dulcis |authority = (Burm.f.) Trin. ex Hensch. |synonyms_ref = |synonyms =
}}{{nutritional value | name=Water chestnuts, chinese, (matai), raw | kJ=406 | water=73.5 g | protein=1.4 g | fat=0.1 g | carbs=23.94 g | fiber=3 g | sugars=4.8 g | calcium_mg=11 | iron_mg=0.06 | magnesium_mg=22 | phosphorus_mg=63 | potassium_mg=584 | zinc_mg=0.5 | manganese_mg=0.331 | vitC_mg=4 | thiamin_mg=0.14 | riboflavin_mg=0.2 | niacin_mg=1 | pantothenic_mg=0.479 | vitB6_mg=0.328 | folate_ug=16 | vitE_mg=1.2 | source_usda = 1 | note=Link to USDA Database entry }}Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia (China, Japan, India, Philippines, etc.), Australia, tropical Africa, and various islands of the Pacific and Indian Oceans.[2] It is grown in many countries for its edible corms.[3] The water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes, under water, in the mud. It has stem-like, tubular green leaves that grow to about 1.5 m. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut. The small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled, or grilled, and often are pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They also may be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, such as oligomers of ferulic acid.[4] This property is shared by other vegetables that remain crisp in this manner, including the tiger nut, lotus root and spurge nettle root.[5] The corms contain the antibiotic agent puchiin,[6][6] which is stable to high temperature.[7] Apart from the edible corms, the leaves can be used for cattlefeed, mulch or compost.[9] If eaten uncooked, the surface of the plants may transmit fasciolopsiasis.[8] EcologyIn the dry season in the Northern Territory of Australia, Magpie geese eat the bulbs of water chestnuts, allowing them to put on fat for the wet season, ensuring they are ready for breeding, while in the wet season, water chestnut leaves are used for the building of floating nests.[9] NutritionRaw water chestnuts are 74% water, 24% carbohydrates, 1% protein, and contain very little fat. In a 100 gram reference amount, raw water chestnuts supply 97 calories, are rich (20% or more of the Daily Value, DV) in vitamin B6 (25% DV), and contain moderate amounts of other B vitamins, manganese, and potassium (10% to 17% DV, table). TasteRaw water chestnuts are slightly sweet and crunchy. Boiled water chestnuts have a firm and slightly crunchy texture, with a mild and slightly nutty flavor that may easily be overpowered by seasonings or sauces with which the water chestnut is served or cooked. They may be combined with bamboo shoots, coriander, ginger, sesame oil, and snow peas. Steamed or sauteed vegetable dishes may contain water chestnuts, such as noodle or rice recipes.[10] Agronomic propertiesCultivationThe crop can be cultivated in paddies (2-7.5m wide by up to 100m long to allow for mechanization)[13] or in a hydroponic culture.[11] As it is an aquatic plant, it should always be submerged in approx. 10 cm of water.[6] The crop needs continuously high soil temperatures, ideally 14-15.5 °C.[6] At 13.6 °C, the corms begin to sprout.[13] Soil is ideally a sandy loam with pH 6.5 to 7.2.[12] The plant produces two types of subterranean rhizomes. Under long-daylength conditions, rhizomes grow horizontally and then turn upwards forming daughter plants. Under short-daylength conditions, the rhizomes grow downward and produce a corm at the tip.[13][14] The photoperiod also significantly influences how fast the corms grow. Corms begin to develop much more slowly if the photoperiod exceeds 12 hours.[15] The corms are also the propagating material.[14] Alternatively, transplants can be used.[11] Machinery such as tractor-mounted vegetable planters can be used for plantation.[14] Plant nutritionNitrogen addition is beneficial for corm production, applying a dose before planting and another dose when corms begin to enlarge.[14] To further improve nutrient levels, potassium and phosphorus mineral fertilizers can be used before planting, where the N:P:K uptake ratio is 1.00:0.50:1.75.[14] Also organic mulch, especially mushroom compost, shows good results.[14] HarvestOnce the corms turn dark brown, they should be harvested.[14] If left in the soil after this point in time, corms will get sweeter, however shelf life will decline.[14] The corms can be harvested using a modified gladioli corm harvester once the paddy is drained.[11] Alternatively, a "water-suction harvester" can be used without the need to drain the paddy.[14] The corms have to be washed after harvest and brushed once they are dry.[11] YieldThe per plant yield was described at 2.3 kg/season (fresh matter).[16] In China, yields are reported between 20-40t/ha,[13] while in the United States a range between 47-85t/ha has been mentioned.[16] StorageThe harvested corms are best stored at 4 °C. At this temperature, transpiration and thus weight loss are minimized.[14] This will also delay sprouting and minimize deterioration resulting from small injuries.[14] Corms should not be stored at temperatures above 13.6 °C as otherwise the corms will begin to sprout.[14] If the corms need to be stored longer term, they can also be kept in a solution of 1000 ppm sodium hypochlorite.[17] PestsChinese water chestnut is usually not very prone to pests;[11] nevertheless, some animals and fungi may attack the plant: Water fowl may damage the stems and corms, especially when plants are young.[14] Similarly, rodents and grazing animals pose a threat to the Chinese water chestnut, which may be discouraged by keeping the paddy inundated.[14] Fly larvae (Trichoptera sp.) and other leaf-eating caterpillars also feed on the stems. However, unless complete defoliation below the waterline occurs, the plants can normally tolerate this damage.[14] Plant hoppers (Fulgoridae) and scale insects feed on plant sap and may cause subsequent death.[14] Other pests represent nematodes Ditylenchus spp. and Dolichodorus heterocephalus.[13] Fungal species can also attack the Chinese water chestnut. In warmer climates, a rust is caused by Uromyces[14] and Cylindrosporium eleocharidis is causing stem blight.[18] References1. ^Flora de Filipinas [...] Gran edicion [...] [Atlas I]. Date=1880-1883? Author=Francisco Manuel Blanco (O.S.A.) 2. ^Kew World Checklist of Selected Plant Families. apps.kew.org 3. ^Flora of China, Vol. 23 Page 191, 荸荠 bi qi, Eleocharis dulcis (N. L. Burman) Trinius ex Henschel, Vita Rumphii. 186. 1833. efloras.org 4. ^Phenolics and phenolic-polysaccharide linkages in Chinese water chestnut (Eleocharis dulcis) cell walls. Grassby Terri, Doctoral thesis, 2008, University of East Anglia ([https://ueaeprints.uea.ac.uk/33057/1/Thesis_-_TGrassby.pdf link]) 5. ^{{cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | isbn=978-0-684-80001-1 | page= 308}} 6. ^{{cite journal|date=January 1956|title=Chinese water chestnut or matai—A Paddy Crop of China|journal=Economic Botany|volume=10|issue=1|pages=49–65|doi=10.1007/BF02985317|last1=Hodge|first1=W. H.}} 7. ^{{cite journal|last1=Hao|first1=Shu-xian|last2=Liu|first2=Xin|last3=Zhao|first3=Li-chao|last4=Chen|first4=Yong-quan|title=Study on the Effects of Puchiin Extract Antimicrobial Roperties|journal=Food Science|date=2005|url=http://en.cnki.com.cn/Article_en/CJFDTOTAL-SPKX200502013.htm}} 8. ^{{Cite journal | pmid = 12583425| year = 2000| author1 = Bhatti| first1 = H. S.| title = Fasciolopslasis--a re-emerging infection in Azamgarh (Uttar Pradesh)| journal = Indian Journal of Pathology & Microbiology| volume = 43| issue = 1| pages = 73–6| last2 = Malla| first2 = N| last3 = Mahajan| first3 = R. C.| last4 = Sehgal| first4 = R}} 9. ^[https://blogs.csiro.au/ecos/magpie-geese/ ECOS: Indigenous icon at risk from sea level rise.] Blogs, CSIRO. Retrieved 30 November 2011. 10. ^{{cite book|title=Field Guide to Produce|publisher=Quirk Productions|isbn=978-1-931686-80-8|year=2004|last=Green|first=Aliza|page=284}} 11. ^1 2 3 4 {{cite web|title=Chinese water chestnuts in Western Australia|url=https://www.agric.wa.gov.au/chinese-water-chestnuts/chinese-water-chestnuts-western-australia|website=Department of Agriculture and Food|accessdate=16 November 2016}} 12. ^{{cite web|title=Waterchestnuts Growing Information|url=https://www.greenharvest.com.au/Plants/Information/Waterchestnuts.html|website=greenharvest.com.au/|publisher=greenharvest.com.au/|accessdate=16 November 2016}} 13. ^1 2 3 4 5 {{cite book|url=http://www.nzdl.org/gsdlmod?e=d-00000-00---off-0hdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&a=d&c=hdl&cl=CL2.15.5&d=HASH017e5342c4df6794537cc5ed.13|title=Crop and Product Digest N°2 - Root Crops, 2nd Edition|first=Daisy E.|last2=Gooding|first2=E. G. B.|publisher=Trop.Dev. Res. Inst.|year=1987|isbn=|location=London|pages=|quote=|via=|last1=Kay}} 14. ^1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 {{cite web|last1=Kleinhenz|first1=Volker|last2=Lodge|first2=Geoff|last3=Midmore|first3=David|title=A Grower's Guide to Cultivating Chinese Waterchestnut in Australia|url=https://rirdc.infoservices.com.au/downloads/00-166|date=2001|publisher=Rural Industries Research and Development Corporation|accessdate=15 November 2016}} 15. ^{{cite journal|last1=Li|first1=Mei|last2=Kleinhenz|first2=V.|last3=Lyall|first3=T.|last4=Midmore|first4=D.J.|title=Response of Chinese water chestnut ( (Burm. f.) Hensch) to photoperiod|journal=The Journal of Horticultural Science and Biotechnology|date=7 November 2015|volume=75|issue=1|pages=72–78|doi=10.1080/14620316.2000.11511203|url=http://www.volkerkleinhenz.com/publications/response-of-chinese-waterchestnut-to-photoperiod/}} 16. ^1 2 {{cite journal|last1=Morton|first1=J.F.|last2=Sanchez|first2=C.A.|last3=Snyder|first3=G.H.|title=Chinese waterchestnut in florida - past, present, and future|journal=Proc. Fla. State Hort. Soc|date=1988|issue=101|pages=139–144|url=http://fshs.org/proceedings-o/1988-vol-101/139-144%20(MORTON).pdf|accessdate=15 November 2016}} 17. ^{{cite journal|last1=Kanes|first1=C.A.|last2=Vines|first2=H.M.|title=STORAGE CONDITIONS FOR CHINESE WATER CHESTNUTS, ELEOCHARIS DULCIS (BURM F.) TRIN.|journal=Acta Horticulturae|date=June 1977|issue=62|pages=151–160|doi=10.17660/ActaHortic.1977.62.15}} 18. ^{{cite book|last1=Pandey|first1=A.K.|title=Aquatic vegetables|date=2011|publisher=Agrotech Pub. Academy|location=Udaipur|isbn=9788183211970|edition=1st}} External links{{Commons|Eleocharis dulcis|Eleocharis dulcis}}
8 : Eleocharis|Root vegetables|Plants described in 1833|Flora of Asia|Flora of Africa|Flora of Australia|Freshwater plants|Cormous plants |
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