Gumamela Perfume

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  • Topic: Tomato, Fruit, Solanaceae
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  • Published : March 4, 2013
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MULTIPLE GRAFTING OF EGGPLANT, TOMATO,AND WILD EGG PLANT

EVER LYN G. BINOBO
NICOLE NHEIL MARIE A. LOZADA
ARVEN T. LABISCASE

DUJALI NATIONAL HIGH SCHOOL
BRAULIO E. DUJALI, DAVAO DEL NORTE

JANUARY 2O12

CHAPTER 1
THE PROBLEM AND ITS SCOPE

Rationale of the study
Grafting is a science as well as art of the plant propagation. Multiple grafting was a novel in olden days in Philippines, especially o plants. We tried various experiments on multiple grafting of eggplant, tomato, and wild eggplant. One of the most amusing experiments we tried was a multiple grafting technique. As far as the success rate is concerned, it is less than the normal grafting. It is remarkable to study different kind of vegetables like eggplant, tomato and wild eggplant conjoint with each other and grown on a single stock, hence getting nutrition from the stalk as well as from each other. It is yet to determine which of the different kind of vegetables are compatible, and comply with each other. The growth rates of different kind of vegetables should also be taken into consideration in this type of grafting. The eggplant is a plant of the family Solanaceae which is also known as the nightshades and genus solanum.The scientific name solanum melongena is derived from a 16th century Arabic term of one variety. It bears a fruit of the same name, commonly use in cooking. As a nightshade, it is a delicate perennial often cultivated as an annual. It grows 40 to 150cm tall, with large coarsely lobed leaves that are 10 to 20cm long and 5 to 10 cm broad. Semi wild types can grow much larger, to 225cm with large leaves over 30cm long and 15cm broad. The stem is often spiny .The flower are white to purple, with a five lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture, and is less than 3cm in diameter on wide plants, but much larger in cultivate forms. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but...
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