كمثرى

الكمثرى
كمثرى أوروبية.
قطاع مستعرض لثمرة كمثرى.
التصنيف العلمي
أصنوفة غير معروفة (أصلحها):	الحياة
مملكة:	النبات
Clade:	كاسيات البذور
Clade:	ثنائيات الفلقة الحقيقية
الفرع الحيوي:	ورديات (صُفيف)
تحت فصيلة:	لوزاوات
القبيلة:	تفاحاوية
تحت قبيلة:	تفاحينة
الجنس:	كمثرى ل.
الأنواع
حوالي 30 نوع؛ انظر النص

الكمثرى أو الإجاص (إنگليزية: Pears)، هي نوع من الفواكه يُزرع ويستهلك في جميع أنحاء العالم، وتُزرع أشجار الكمثرى في نصف الكرة الشمالي في أواخر الصيف حتى شهر أكتوبر. تنتمي الكمثرى إلى جنس يحمل نفس الاسم، ضمن فصيلة الوردية. تؤكل ثمار الكمثرى كفاكهة، أو كعصير، كما تستخدم في بعض الوصفات كأنواع من الحلوى أو كأطباق مالحة، أو كمربى.

شجرة الكمثرى متوسطة الجم وموطنها الأصلي المناطق الساحلية ذات المناخ المعتدل في أوروپا وشمال أفريقيا وآسيا. وهناك حوالي 3000 صنف معروف من الكمثرى في جميع أنحاء العالم، والتي تختلف في شكلها ومذاقها. يعتبر خشب الكمثرى من المواد المفضلة في صناعة آلات النفخ عالية الجودة والأثاث.

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 التسمية

الاسم العربي لها هو الإجاص، والاسم الشائع هو كمثري، عرموط، وانجاص

أما جذر الكلمة فهو [كمثر]:

• مُثْرٍ: (اسم)
• مُثْرٍ: فاعل من أَثْرَى
• مُثْرٍ، الْمُثْرِيٌ
• جمع: ـون، ـات (فاعل مِنْ أَثْرَى) رَجُلٌ مُثْرٍ: غَنِيٌّ، أَيْ مَنْ يَمْلِكُ ثَرْوَةً كَبِيرَةً
• مثريّ: (اسم)
• مثريّ: اسم المفعول من ثَريَ

والكُمَّثْرَى: معروف من الفواكه هذا الذي تسميه العامة الإِجَّاصَ، مؤنث لا ينصرف؛ قال ابن مَيَّادَةَ: أَكُمَّثْرَى، يَزِيدُ الحَلْقَ ضِيقاً،أَحَبُّ إِليكَ أَم تِينٌ نَضِيجُ؟ واحدته كُمَّثْراة، وتصغيرها كُمَيْمِثْرةٌ، وحكى ثعلب في تصغير الواحدة: كُمَيْمِثْراة؛ قال ابن سيده: والأَقيس كُمَيْمِثْرة كما قدّمنا. الأَزهري: سأَلت جماعة من الأَعراب عن الكُمَّثْرى فلم يعرفوها.

ابن دريد: الكَمْثَرة تداخلُ الشيء بعضه في بعض واجْتِماعُه، قال: فإِن يكن الكُمَّثْرَى عربيّاً فمنه اشتقاقه؛ التهذيب: وتصغيرها كُمَيْمِثْرَى وكُمَيْثِرَةٌ وكُمَيْمِثْراة، وأَنشد بيت ابن ميادة: كُمَيْمِثْرَى يزيدُ الحَلْقَ ضِيقاً"

 الوصف

ازهار الكمثرى.

The pear is native to coastal and mildly temperate regions of the Old World, from Western Europe and North Africa east across Asia. It is a medium-sized tree, reaching 10–17 m (33–56 ft) tall, often with a tall, narrow crown; a few species are shrubby.

The leaves are alternately arranged, simple, 2–12 cm (1–4+1⁄2 in) long, glossy green on some species, densely silvery-hairy in some others; leaf shape varies from broad oval to narrow lanceolate. Most pears are deciduous, but one or two species in Southeast Asia are evergreen. Most are cold-hardy, withstanding temperatures as low as −25 to −40 °C (−13 to −40 °F) in winter, except for the evergreen species, which only tolerate temperatures down to about −15 °C (5 °F).

The flowers are white, rarely tinted yellow or pink, 2–4 centimetres (1–1+1⁄2 in) diameter, and have five petals. Like that of the related apple, the pear fruit is a pome, in most wild species 1–4 cm (1⁄2–1+1⁄2 in) diameter, but in some cultivated forms up to 18 cm (7 in) long and 8 cm (3 in) broad; the shape varies in most species from oblate or globose, to the classic pyriform "pear shape" of the European pear with an elongated basal portion and a bulbous end.

The fruit is composed of the receptacle or upper end of the flower stalk (the so-called calyx tube) greatly dilated. Enclosed within its cellular flesh is the true fruit: five 'cartilaginous' carpels, known colloquially as the "core". From the upper rim of the receptacle are given off the five sepals, the five petals, and the very numerous stamens.

Pears and apples cannot always be distinguished by the form of the fruit; some pears look very much like some apples, e.g. the nashi pear. One major difference is that the flesh of pear fruit contains stone cells.

 التاريخ

كمثرى كاليريانا في مرحلة الإزهار.

Pear cultivation in cool, temperate climates extends to the remotest antiquity, and evidence exists of its use as a food since prehistoric times. Many traces have been found in prehistoric pile dwellings around Lake Zurich. Pears were cultivated in China as early as 2000 BC. An article on Pear tree cultivation in Spain is brought down in Ibn al-'Awwam's 12th-century agricultural work, Book on Agriculture.

The word pear, or its equivalent, occurs in all the Celtic languages, while in Slavic and other dialects, differing appellations, still referring to the same thing, are found—a diversity and multiplicity of nomenclature, which led Alphonse Pyramus de Candolle to infer a very ancient cultivation of the tree from the shores of the Caspian to those of the Atlantic.

The pear was also cultivated by the Romans, who ate the fruits raw or cooked, just like apples. Pliny's Natural History recommended stewing them with honey and noted three dozen varieties. The Roman cookbook De re coquinaria has a recipe for a spiced, stewed-pear patina, or soufflé. Romans also introduced the fruit to Britain.

A certain race of pears, with white down on the undersurface of their leaves, is supposed to have originated from P. nivalis, and their fruit is chiefly used in France in the manufacture of perry (see also cider). Other small-fruited pears, distinguished by their early ripening and apple-like fruit, may be referred to as P. cordata, a species found wild in western France and southwestern England.

The genus is thought to have originated in present-day Western China in the foothills of the Tian Shan, a mountain range of Central Asia, and to have spread to the north and south along mountain chains, evolving into a diverse group of over 20 widely recognized primary species. The enormous number of varieties of the cultivated European pear (Pyrus communis subsp. communis), are without doubt derived from one or two wild subspecies (P. c. subsp. pyraster and P. c. subsp. caucasica), widely distributed throughout Europe, and sometimes forming part of the natural vegetation of the forests. Court accounts of Henry III of England record pears shipped from La Rochelle-Normande and presented to the king by the sheriffs of the City of London. The French names of pears grown in English medieval gardens suggest that their reputation, at the least, was French; a favoured variety in the accounts was named for Saint Rieul of Senlis, Bishop of Senlis in northern France.

Asian species with medium to large edible fruit include P. pyrifolia, P. ussuriensis, P. × bretschneideri, P. × sinkiangensis, and P. pashia. Other small-fruited species are frequently used as rootstocks for the cultivated forms.

 الأنواع الرئيسية المعروفة

(Left to right, top to bottom) Korean pear, Bosc pear, Forelle pear, red D'Anjou pear, Bartlett pear, green D'Anjou pear, Seckel pear, Comice pear

Many varieties, such as the Nashi pear, are not "pear-shaped".

Pyrus amygdaliformis—Almond-leaved pear Pyrus anatolica Pyrus armeniacifolia—Apricot-leaved pear Pyrus betulifolia—Birchleaf pear Pyrus boissieriana Pyrus bourgaeana—Iberian pear Pyrus × bretschneideri—Chinese white pear; also classified as a subspecies of Pyrus pyrifolia Pyrus calleryana—Callery pear Pyrus communis – European pear Pyrus communis subsp. communis—European pear (cultivars include Beurre d'Anjou, Bartlett and Beurre Bosc) Pyrus communis subsp. caucasica (syn. P. caucasica) Pyrus cordata—Plymouth pear Pyrus elaeagrifolia—Oleaster-leaved pear Pyrus glabra Pyrus hakkiarica Pyrus hondoensis Pyrus hopeiensis Pyrus koehnei—Evergreen pear of southern China and Taiwan Pyrus korshinskyi Pyrus neoserrulata Pyrus nivalis—Snow pear Pyrus oxyprion Pyrus pashia—Afghan pear Pyrus × phaeocarpa Pyrus pseudopashia Pyrus pyraster—Wild European pear (syn. (Pyrus communis subsp. pyraster) Pyrus pyrifolia—Nashi pear, Sha Li; tree species native to China, Japan, and Korea, also known as the Asian pear Pyrus regelii Pyrus salicifolia—Willow-leaved pear Pyrus × sinkiangensis—thought to be an interspecific hybrid between P. ×bretschneideri and Pyrus communis Pyrus spinosa Pyrus syriaca—Syrian pear Pyrus ussuriensis—Siberian pear (also known as the Ussurian pear, Harbin pear, or Manchurian pear) Pyrus xerophila

 الزراعة

شجرة كمثرى.

According to Pear Bureau Northwest, about 3000 known varieties of pears are grown worldwide. The pear is normally propagated by grafting a selected variety onto a rootstock, which may be of a pear or quince variety. Quince rootstocks produce smaller trees, which is often desirable in commercial orchards or domestic gardens. For new varieties the flowers can be cross-bred to preserve or combine desirable traits. The fruit of the pear is produced on spurs, which appear on shoots more than one year old.

Three species account for the vast majority of edible fruit production, the European pear Pyrus communis subsp. communis cultivated mainly in Europe and North America, the Chinese white pear (bai li) Pyrus × bretschneideri, and the Nashi pear Pyrus pyrifolia (also known as Asian pear or apple pear), both grown mainly in eastern Asia. There are thousands of cultivars of these three species. A species grown in western China, P. sinkiangensis, and P. pashia, grown in southern China and south Asia, are also produced to a lesser degree.

Other species are used as rootstocks for European and Asian pears and as ornamental trees. Pear wood is close-grained and at least in the past was used as a specialized timber for fine furniture and making the blocks for woodcuts. The Manchurian or Ussurian Pear, Pyrus ussuriensis (which produces unpalatable fruit) has been crossed with Pyrus communis to breed hardier pear cultivars. The Bradford pear (Pyrus calleryana 'Bradford') in particular has become widespread in North America, and is used only as an ornamental tree, as well as a blight-resistant rootstock for Pyrus communis fruit orchards. The Willow-leaved pear (Pyrus salicifolia) is grown for its attractive, slender, densely silvery-hairy leaves.

 الأصناف

The following cultivars have gained the Royal Horticultural Society's Award of Garden Merit:

• 'Beth'
• ’Beurré Hardy’
• ’Beurré Superfin’
• 'Concorde'
• 'Conference'
• ’Doyenné du Comice’
• 'Joséphine de Malines'

The purely decorative cultivar P. salicifolia ‘Pendula’, with pendulous branches and silvery leaves, has also won the award.

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 الحصاد

Summer and autumn cultivars of Pyrus communis, being climacteric fruits, are gathered before they are fully ripe, while they are still green, but snap off when lifted. In the case of the 'Passe Crassane', long the favored winter pear in France, the crop is traditionally gathered at three different times: the first a fortnight or more before it is ripe, the second a week or ten days after that, and the third when fully ripe. The first gathering will come into eating last, and thus the season of the fruit may be considerably prolonged.

 الإنتاج

المقالة الرئيسية: قائمة البلدان حسب إنتاج الكمثرى

إنتاج الكمثرى– 2020

البلد	(مليون طن)
الصين	16.0
إيطاليا	0.6
الولايات المتحدة	0.6
الأرجنتين	0.6
تركيا	0.5
العالم	23.1
قسم الإحصائيات بمنظمة الغذاء والزراعة التابعة للأمم المتحدة

 التخزين

Pears may be stored at room temperature until ripe. Pears are ripe when the flesh around the stem gives to gentle pressure. Ripe pears are optimally stored refrigerated, uncovered in a single layer, where they have a shelf life of 2 to 3 days.

Pears ripen at room temperature. Ripening is accelerated by the gas ethylene. If pears are placed next to bananas in a fruit bowl, the ethylene emitted by the banana causes the pears to ripen. Refrigeration will slow further ripening. According to Pear Bureau Northwest, most varieties show little color change as they ripen (though the skin on Bartlett pears changes from green to yellow as they ripen).

 الاستخدامات

 الطهي

پوار وليامز Poire Williams، براندي فاكهة مُنتج من كمثرى وليامز. الزجاجة تـُربط إلى الشجرة وثمرة الكمثرى تنمو داخلها.

Pears are consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits, including berries. Fermented pear juice is called perry or pear cider and is made in a way that is similar to how cider is made from apples. Perry can be distilled to produce an eau de vie de poire, a colorless, unsweetened fruit brandy.

Pear purée is used to manufacture snack foods such as Fruit by the Foot and Fruit Roll-Ups.

The culinary or cooking pear is green but dry and hard, and only edible after several hours of cooking. Two Dutch cultivars are "Gieser Wildeman" (a sweet variety) and "Saint Remy (pear)" (slightly sour).

 صناعة الأخشاب

Pear wood is one of the preferred materials in the manufacture of high-quality woodwind instruments and furniture, and was used for making the carved blocks for woodcuts. It is also used for wood carving, and as a firewood to produce aromatic smoke for smoking meat or tobacco. Pear wood is valued for kitchen spoons, scoops and stirrers, as it does not contaminate food with color, flavor or smell, and resists warping and splintering despite repeated soaking and drying cycles. Lincoln describes it as "a fairly tough, very stable wood... (used for) carving... brushbacks, umbrella handles, measuring instruments such as set squares and T-squares... recorders... violin and guitar fingerboards and piano keys... decorative veneering." Pearwood is the favored wood for architect's rulers because it does not warp. It is similar to the wood of its relative, the apple tree (Malus domestica) and used for many of the same purposes.

 القيمة الغذائية

الكمثرى، النيئة

القيمة الغذائية لكل 100 g (3.5 oz)
الطاقة	239 kJ (57 kcal)
الكربوهيدرات	15.23 g
Sugars	9.75 g
ألياف غذائية	3.1 g
دهون	0.14 g
پروتين	0.36 g
الڤيتامينات
ثيامين (B1)	(1%) 0.012 mg
ريبوفلاڤين (B2)	(2%) 0.026 mg
نياسين (B3)	(1%) 0.161 mg
Pantothenic acid (B5)	(1%) 0.049 mg
ڤيتامين B6	(2%) 0.029 mg
فولات (B9)	(2%) 7 μg
Choline	(1%) 5.1 mg
Vitamin C	(5%) 4.3 mg
ڤيتامين E	(1%) 0.12 mg
ڤيتامين ك	(4%) 4.4 μg
آثار فلزات
كالسيوم	(1%) 9 mg
حديد	(1%) 0.18 mg
الماغنسيوم	(2%) 7 mg
المنگنيز	(2%) 0.048 mg
فوسفور	(2%) 12 mg
پوتاسيوم	(2%) 116 mg
صوديوم	(0%) 1 mg
زنك	(1%) 0.1 mg
مكونات أخرى
ماء	84 g
Link to USDA Database entry
Units μg = ميكروگرامs • mg = مليگرام IU = وحدة دولية
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Raw pear is 84% water, 15% carbohydrates and contains negligible protein and fat (table). In a 100 g (3+1⁄2 oz) reference amount, raw pear supplies 239 kilojoules (57 kilocalories) of food energy, a moderate amount of dietary fiber, and no other essential nutrients in significant amounts (table).

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 مقارنة

1. تحويل قالب:الأغذية الغنية بالألياف

 الأبحاث

Preliminary research is investigating whether there is a correlation between apple/pear consumption and improved cardiovascular health.

 معرض الصور

• 

  Pears simmered in red wine

• 

  Pear in a bottle of pear eau de vie

• 

  Pear blossom in eastern Siberia

 انظر أيضاً

• قائمة أصناف الكمثرى

 قراءات إضافية

• Joan Morgan (2015). The Book of Pears: The Definitive History and Guide to Over 500 Varieties. Chelsea Green Publishing. ISBN 978-1603586665.

 وصلات خارجية

Wikibooks Cookbook has an article on

Pear