Pistacia chinensis Bunge, perennial deciduous fruit tree, small tree. pistacia vera

Wild species originated in the mountainous areas of Central Asia and West Asia, and were first cultivated in West Asia (3500), Central Asia (2000) and Europe (1500). At present, the main producers in the world are Turkey, Iran, Afghanistan, Greece, Syria and other countries.

Pistacia vera in Tang Dynasty in China was introduced from Persia (Iran) and cultivated for about 1300 years. Xinjiang Kashi area has cultivation.

The tree is 3-6 meters high. This kind of tree is open with a crown diameter of 3-6 meters. The bark is dark gray and rough. Branchlets smooth, reddish brown. Odd pinnate compound leaves with 3-5 leaflets; Leaflets ovate, 5- 10 cm long, thick, entire, hairless, dioecious; The male flower has 1-2 sepals and 3-5 stamens; The female flower ovary has 2-5 sepals, 1 ovule, the nut is ovoid or oblong, and the seed is light green or milky yellow, which is an edible part.

The taproot is 4m below the soil layer, and the horizontal root often exceeds the crown. There is an obvious trunk, without central leadership, which is very happy to do, divided into main branches and lateral branches, fruit trees. Longevity, there are 700-year-old trees in Iran, which can live for 350-400 years.

In Kashgar, Xinjiang, it germinates in early April, blooms in mid-April and matures in early August. It takes about 1 10 days for early-maturing varieties and 130 days for late-maturing varieties. The growth period is about 180-2 10 days.

Pistacia vera is an arid subtropical tree species, which can grow well in areas with annual precipitation of 200-400mm and air relative humidity of 50%. The growth period requires an average temperature of 24-26℃ and can tolerate high temperature of 43.8℃. In winter, it can tolerate the low temperature of -30℃, and the Mediterranean population has weak cold tolerance, and freezing injury occurs at -9℃. It has strong adaptability and likes light, and is suitable for growing in Xiangyang mountain area at an altitude of 600- 1200m. Its roots are not resistant to moisture, afraid of stagnant water and resistant to 0.2% soil salt.

There are about 30 species of pistachio, and 2 species originated in China, namely pistachio and pistachio, which can be used as rootstocks of pistachio. There are only 1 species of edible pistachios. There are two main types of pistachios in Xinjiang. ① Round fruit type, ② Long fruit type.

Pistacia vera is not easy to survive after transplanting, so it is planted by direct seeding or seedling raising in nutrient pots. Before sowing, seeds need to be soaked and layered, and the treatment temperature is 4℃, which takes 6 weeks. After the sowing garden is deeply ploughed and leveled, the ridge spacing is 4-5 meters and the ridge height is 30 cm. Dig holes on the ridge slope for sowing, with the hole spacing of 3 meters, and sow 2-3 seeds in each hole, and the soil is 5 cm. It can be grafted and propagated. In addition to Pistacia chinensis and Liquidambar formosana, the rootstock can also have the fragrance of Pistacia chinensis and Pleurotus eryngii, which is more resistant to nematodes, but this rootstock is not resistant to nematodes.

To rationally allocate male and female trees, the appropriate ratio is 10: 1. After flowering and fruiting, the redundant male plants are grafted and replaced with plants in proportion. There are two grafting methods: spring grafting and summer T-bud grafting.

Pistachio grows many lateral branches from seedling stage, which extend laterally to form low bushes. Plastic surgery starts from young trees, and branches in different directions around the trunk are selected as main branches, and twigs and bent branches are cut short to fill the gap between main branches. Retraction and pruning are carried out in the full fruit period.

Pistachio nuts contain 54-68% oil, 90% unsaturated fatty acids, 9- 13% carbohydrates, 20-25% protein, 2.5-3.3% inorganic salts, vitamins A and B, etc. Nuts can be eaten fresh, fried and sweetened, and are also excellent ingredients for making cakes and refreshing drinks. Peels and seeds can be used as medicine.