Как пишется слово питахайя

Русский[править]

Морфологические и синтаксические свойства[править]

падеж	ед. ч.	мн. ч.
Им.	питаха́йя	питаха́йи
Р.	питаха́йи	питаха́й
Д.	питаха́йе	питаха́йям
В.	питаха́йю	питаха́й
Тв.	питаха́йей питаха́йею	питаха́йями
Пр.	питаха́йе	питаха́йях

пи—та—ха́—йя

Существительное, неодушевлённое, женский род, 1-е склонение (тип склонения 6a по классификации А. А. Зализняка).

Корень: -питахай-; окончание: -я.

Произношение[править]

• МФА: ед. ч. [pʲɪtɐˈxaɪ̯ːə], мн. ч. [pʲɪtɐˈxa(ɪ̯)ɪ]

Семантические свойства[править]

Значение[править]

1. ботан. съедобные плоды различных видов американских кактусов (обычно Hylocereus или Stenocereus) с мякотью, по вкусу напоминающею смесь киви и банана ◆ Отсутствует пример употребления (см. рекомендации).

Синонимы[править]

1. питайя, драконов фрукт, колючая груша

Антонимы[править]

Гиперонимы[править]

Гипонимы[править]

Родственные слова[править]

Ближайшее родство

Этимология[править]

Происходит от гаит. pitahaya, далее от ??

Фразеологизмы и устойчивые сочетания[править]

Перевод[править]

Список переводов
Английскийen: pitaya, pitahaya

Библиография[править]

• Шагалова Е. Н. Словарь новейших иностранных слов. — М. : АСТ-Пресс Книга, 2017. — ISBN 978-5-462-01845-9.

Как правильно пишется слово «питахайя»

Нет информации о правописании.

Слово «питахайя»

Слово состоит из 8 букв, начинается на согласную, заканчивается на гласную, первая буква — «п», вторая буква — «и», третья буква — «т», четвёртая буква — «а», пятая буква — «х», шестая буква — «а», седьмая буква — «й», последняя буква — «я».

Синонимы к слову «питахайя»

Какие близкие по смыслу слова и фразы, а также похожие выражения существуют. Как можно написать по-другому или сказать другими словами.

Слова

• + аноним −
• + арендаторша −
• + викарий −
• + газетчик −
• + джентльмен −
• + джоггер −
• + домовладелец −
• + инспектор −
• + клиент −
• + клиентка −
• + книготорговец −
• + констебль −
• + кроппер −
• + кумушка −

Фразы

• + бразильский орех −
• + варёная кукуруза −
• + виноград культурный −
• + вишня войлочная −
• + гигантская тыква −
• + дикий рис −
• + жёлтые плоды −
• + коровий горох −
• + красный апельсин −
• + кресс водяной −
• + куркума длинная −

Ваш синоним добавлен!

Написание слова «питахайя» наоборот

Как это слово пишется в обратной последовательности.

яйахатип 😀

Написание слова «питахайя» в транслите

Как это слово пишется в транслитерации.

в латинской🇬🇧 pitakhayya

Как это слово пишется в пьюникоде — Punycode, ACE-последовательность IDN

xn--80aawg0atw6f

Как это слово пишется в английской Qwerty-раскладке клавиатуры.

gbnf[fqz

Написание слова «питахайя» шрифтом Брайля

Как это слово пишется рельефно-точечным тактильным шрифтом.

⠏⠊⠞⠁⠓⠁⠯⠫

Передача слова «питахайя» на азбуке Морзе

Как это слово передаётся на морзянке.

⋅ – – ⋅ ⋅ ⋅ – ⋅ – ⋅ ⋅ ⋅ ⋅ ⋅ – ⋅ – – – ⋅ – ⋅ –

Произношение слова «питахайя» на дактильной азбуке

Как это слово произносится на ручной азбуке глухонемых (но не на языке жестов).

Передача слова «питахайя» семафорной азбукой

Как это слово передаётся флажковой сигнализацией.

Остальные слова из 8 букв

Какие ещё слова состоят из такого же количества букв.

• а-а-а-а!
• аароново
• абаданец
• абаданка
• абазинец
• абазинка
• абаканец
• абаканка
• абаковый
• абакумыч
• абатмент
• абашский
• аббасова
• аббатиса
• абджадия
• абдуктор
• абдукция
• абельмош
• абецадло
• абзацный
• абзетцер
• абинская
• абинский
• абиссаль

1

From Wikipedia, the free encyclopedia

For the city in Thailand, see Pattaya. For the Thai weightlifter, see Pitaya Tibnoke.

A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador.^[1][2] Pitaya is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.

Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or dragon fruit refers to fruit of the genus Selenicereus (formerly Hylocereus), both in the family Cactaceae.^[3] The common name in English – dragon fruit – derives from the leather-like skin and scaly spikes on the fruit exterior. Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.

Dragon fruit is cultivated in Peru, Mexico, South Asia, Southeast Asia, East Asia, the United States, the Caribbean, Australia, Mesoamerica and throughout tropical and subtropical regions of the world.

Vernacular names[edit]

These fruits are commonly known in English as «dragon fruit», a name used since 1963, apparently resulting from the leather-like skin and prominent scaly spikes on the fruit exterior.^[4] The fruit may also be known as a strawberry pear.^[2][5]

The names pitahaya and pitaya derive from Mexico, and pitaya roja in Central America and northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.^[2][6]

Geography[edit]

Pitaya or dragon fruit is native to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador.^[1][2] The dragon fruit is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.^[1][2]

Varieties[edit]

Stenocereus[edit]

Stenocereus fruit (sour pitayas) are a variety that is commonly eaten in the arid regions of the Americas. They are more sour and refreshing, with juicier flesh and a stronger taste.

The sour pitaya or pitaya agria (S. gummosus) in the Sonoran Desert has been an important food source for indigenous peoples of the Americas. The Seri people of northwestern Mexico still harvest the fruit, and call the plant ziix is ccapxl «thing whose fruit is sour».

The fruit of related species, such as S. queretaroensis and the dagger cactus or pitaya de mayo (S. griseus),^{[3]: 223–225} are also locally important foods. The fruit of the organ pipe cactus (S. thurberi, called ool by the Seris) is the pitaya dulce «sweet pitaya». It has a more tart taste than Selenicereus fruit, described as somewhat reminiscent of watermelon.^{[citation needed]}

Dragon fruit, Selenicereus[edit]

Sweet pitayas come in three types, all with leathery, slightly leafy skin:^{[3]: 215–216}

• Selenicereus undatus (Pitaya blanca or white-fleshed pitaya, also known as Hylocereus undatus) has pink-skinned fruit with white flesh. This is the most commonly seen «dragon fruit».
• Selenicereus costaricensis (Pitaya roja or red-fleshed pitaya, also known as Hylocereus costaricensis, and possibly incorrectly as Hylocereus polyrhizus) has red-skinned fruit with red flesh.
• Selenicereus megalanthus (Pitaya amarilla or yellow pitaya, also known as Hylocereus megalanthus) has yellow-skinned fruit with white flesh.

The fruit normally weighs from 150 to 600 grams (5+1⁄2 to 21 oz); some may reach 1 kg (2 lb 3 oz).^[7] Early imports from Colombia to Australia were designated «Hylocereus ocampensis» (or «Cereus repandus«, the red fruit) and «Cereus triangularis» (supposedly, the yellow fruit).

Cultivation[edit]

After a thorough cleaning of the seeds from the pulp of the fruit, the seeds may be stored when dried. The ideal fruit is unblemished and overripe.

Seeds grow well in a compost or potting soil mix – even as a potted indoor plant. Pitaya cacti usually germinate after between 11 and 14 days after shallow planting. As they are cacti, overwatering is a concern for home growers. As their growth continues, these climbing plants will find something to climb on, which can involve putting aerial roots down from the branches in addition to the basal roots. Once the plant reaches a mature 4.5 kilograms (10 pounds) in weight, the plant may flower.^{[clarification needed]}

Commercial plantings can be done at high density with between 1,100 and 1,350 per hectare (445 and 546/acre). Plants can take up to 60 months/260 weeks to come into full commercial production, at which stage yields of 20 to 30 metric tons (22 to 33 short tons) can be expected.^[8]

Pitaya flowers bloom overnight and usually wilt by the evening.^[9] They rely on nocturnal pollinators such as bats or moths for fertilization. Self-fertilization will not produce fruit in some species and while cross-breeding has resulted in several «self-fertile» varieties, cross-pollinating with a second, genetically distinct plant of the same species generally increases fruit set and quality. This limits the capability of home growers to produce the fruit. However, the plants can flower between three and six times per year depending on growing conditions. Like other cacti, if a healthy piece of the stem is broken off, it may take root in the soil and become its own plant.

The plants can endure temperatures up to 40 °C (104 °F) and short periods of frost, but will not survive long exposure to freezing temperatures. The cacti thrive most in USDA zones 10–11, but may survive outdoors in zone 9a or 9b.^[2][10]

Selenicereus has adapted to live in dry tropical climates with a moderate amount of rain. In numerous regions, it has escaped cultivation to become a weed and is classified as an invasive weed in some countries.^[1]

Pests and diseases[edit]

Stems and fruits are susceptible to several diseases caused by fungi, bacteria, a nematode, and a virus.^[11] Overwatering or excessive rainfall can cause the flowers to drop and fruit to rot.^[12] The bacterium Xanthomonas campestris causes the stems to rot. Dothiorella fungi can cause brown spots on the fruit. Other fungi known to infect pitaya include Botryosphaeria dothidea, Colletotrichum gloeosporioides and Bipolaris cactivora.^[11] Pitayas are common in international trade and so pests are constantly moved with the fruits.^[13] Pitayas are less hospitable to larval development, retarding full size and full visibility to the scanner.^[13]

Dried pitaya product
(manufacturer entry)

Nutritional value per 100 g (3.5 oz)
Energy	1,100 kJ (260 kcal)
Carbohydrates	82.14 g
Sugars	82.14 g
Dietary fiber	1.8 g
Protein	3.57 g
Vitamins	Quantity %DV†
Vitamin C	11% 9.2 mg
Minerals	Quantity %DV†
Calcium	11% 107 mg
Sodium	3% 39 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

As food[edit]

The fruit’s texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The seed oil contains the fatty acids linoleic acid and linolenic acid.^[14] Dragon fruit is used to flavor and color juices and alcoholic beverages, such as «Dragon’s Blood Punch» and the «Dragotini».^[15] The flowers can be eaten or steeped as tea.^[16]

The red and purple colors of some Selenicereus fruits are due to betacyanins, a family of pigments that includes betanin, the same substance that gives beets, Swiss chard, and amaranth their red color.^[17][18]

Nutrients[edit]

As the nutrient content of raw pitaya has not been thoroughly analyzed or published as of 2019, the USDA FoodData Central database reports one limited product label entry from a manufacturer of a branded product, showing that a 100-gram (3+1⁄2-ounce) reference serving of dried pitaya provides 1,100 kilojoules (264 kilocalories) of food energy, 82% carbohydrates, 4% protein, and 11% of the Daily Value each for vitamin C and calcium (see USDA link in table).^{[dubious – discuss]}

Seed oils[edit]

The fatty acid compositions of the seed oils of Selenicereus costaricensis, syn. Hylocereus costaricensis (red-fleshed pitaya) and Selenicereus undatus, syn. Hylocereus undatus (white-fleshed pitaya) were similar: myristic acid (negligible), palmitic acid (17%), stearic acid (5%), palmitoleic acid (about 1%), oleic acid (22%), cis-vaccenic acid (3%), linoleic acid (50%), and α-linolenic acid (1%).^[14]

Gallery[edit]

• 

  Pitaya tree

• 

  Nocturnal flowering

• 

• 

• 

  Red, yellow and white fruits

See also[edit]

• List of culinary fruits
• Opuntia – prickly pear cacti with edible «cactus figs» or tunas fruit

References[edit]

External links[edit]

• Media related to Pitaya at Wikimedia Commons

From Wikipedia, the free encyclopedia

For the city in Thailand, see Pattaya. For the Thai weightlifter, see Pitaya Tibnoke.

A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador.^[1][2] Pitaya is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.

Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or dragon fruit refers to fruit of the genus Selenicereus (formerly Hylocereus), both in the family Cactaceae.^[3] The common name in English – dragon fruit – derives from the leather-like skin and scaly spikes on the fruit exterior. Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.

Dragon fruit is cultivated in Peru, Mexico, South Asia, Southeast Asia, East Asia, the United States, the Caribbean, Australia, Mesoamerica and throughout tropical and subtropical regions of the world.

Vernacular names[edit]

These fruits are commonly known in English as «dragon fruit», a name used since 1963, apparently resulting from the leather-like skin and prominent scaly spikes on the fruit exterior.^[4] The fruit may also be known as a strawberry pear.^[2][5]

The names pitahaya and pitaya derive from Mexico, and pitaya roja in Central America and northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.^[2][6]

Geography[edit]

Pitaya or dragon fruit is native to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador.^[1][2] The dragon fruit is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.^[1][2]

Varieties[edit]

Stenocereus[edit]

Stenocereus fruit (sour pitayas) are a variety that is commonly eaten in the arid regions of the Americas. They are more sour and refreshing, with juicier flesh and a stronger taste.

The sour pitaya or pitaya agria (S. gummosus) in the Sonoran Desert has been an important food source for indigenous peoples of the Americas. The Seri people of northwestern Mexico still harvest the fruit, and call the plant ziix is ccapxl «thing whose fruit is sour».

The fruit of related species, such as S. queretaroensis and the dagger cactus or pitaya de mayo (S. griseus),^{[3]: 223–225} are also locally important foods. The fruit of the organ pipe cactus (S. thurberi, called ool by the Seris) is the pitaya dulce «sweet pitaya». It has a more tart taste than Selenicereus fruit, described as somewhat reminiscent of watermelon.^{[citation needed]}

Dragon fruit, Selenicereus[edit]

Sweet pitayas come in three types, all with leathery, slightly leafy skin:^{[3]: 215–216}

• Selenicereus undatus (Pitaya blanca or white-fleshed pitaya, also known as Hylocereus undatus) has pink-skinned fruit with white flesh. This is the most commonly seen «dragon fruit».
• Selenicereus costaricensis (Pitaya roja or red-fleshed pitaya, also known as Hylocereus costaricensis, and possibly incorrectly as Hylocereus polyrhizus) has red-skinned fruit with red flesh.
• Selenicereus megalanthus (Pitaya amarilla or yellow pitaya, also known as Hylocereus megalanthus) has yellow-skinned fruit with white flesh.

The fruit normally weighs from 150 to 600 grams (5+1⁄2 to 21 oz); some may reach 1 kg (2 lb 3 oz).^[7] Early imports from Colombia to Australia were designated «Hylocereus ocampensis» (or «Cereus repandus«, the red fruit) and «Cereus triangularis» (supposedly, the yellow fruit).

Cultivation[edit]

After a thorough cleaning of the seeds from the pulp of the fruit, the seeds may be stored when dried. The ideal fruit is unblemished and overripe.

Seeds grow well in a compost or potting soil mix – even as a potted indoor plant. Pitaya cacti usually germinate after between 11 and 14 days after shallow planting. As they are cacti, overwatering is a concern for home growers. As their growth continues, these climbing plants will find something to climb on, which can involve putting aerial roots down from the branches in addition to the basal roots. Once the plant reaches a mature 4.5 kilograms (10 pounds) in weight, the plant may flower.^{[clarification needed]}

Commercial plantings can be done at high density with between 1,100 and 1,350 per hectare (445 and 546/acre). Plants can take up to 60 months/260 weeks to come into full commercial production, at which stage yields of 20 to 30 metric tons (22 to 33 short tons) can be expected.^[8]

Pitaya flowers bloom overnight and usually wilt by the evening.^[9] They rely on nocturnal pollinators such as bats or moths for fertilization. Self-fertilization will not produce fruit in some species and while cross-breeding has resulted in several «self-fertile» varieties, cross-pollinating with a second, genetically distinct plant of the same species generally increases fruit set and quality. This limits the capability of home growers to produce the fruit. However, the plants can flower between three and six times per year depending on growing conditions. Like other cacti, if a healthy piece of the stem is broken off, it may take root in the soil and become its own plant.

The plants can endure temperatures up to 40 °C (104 °F) and short periods of frost, but will not survive long exposure to freezing temperatures. The cacti thrive most in USDA zones 10–11, but may survive outdoors in zone 9a or 9b.^[2][10]

Selenicereus has adapted to live in dry tropical climates with a moderate amount of rain. In numerous regions, it has escaped cultivation to become a weed and is classified as an invasive weed in some countries.^[1]

Pests and diseases[edit]

Stems and fruits are susceptible to several diseases caused by fungi, bacteria, a nematode, and a virus.^[11] Overwatering or excessive rainfall can cause the flowers to drop and fruit to rot.^[12] The bacterium Xanthomonas campestris causes the stems to rot. Dothiorella fungi can cause brown spots on the fruit. Other fungi known to infect pitaya include Botryosphaeria dothidea, Colletotrichum gloeosporioides and Bipolaris cactivora.^[11] Pitayas are common in international trade and so pests are constantly moved with the fruits.^[13] Pitayas are less hospitable to larval development, retarding full size and full visibility to the scanner.^[13]

Dried pitaya product
(manufacturer entry)

Nutritional value per 100 g (3.5 oz)
Energy	1,100 kJ (260 kcal)
Carbohydrates	82.14 g
Sugars	82.14 g
Dietary fiber	1.8 g
Protein	3.57 g
Vitamins	Quantity %DV†
Vitamin C	11% 9.2 mg
Minerals	Quantity %DV†
Calcium	11% 107 mg
Sodium	3% 39 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

As food[edit]

The fruit’s texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The seed oil contains the fatty acids linoleic acid and linolenic acid.^[14] Dragon fruit is used to flavor and color juices and alcoholic beverages, such as «Dragon’s Blood Punch» and the «Dragotini».^[15] The flowers can be eaten or steeped as tea.^[16]

The red and purple colors of some Selenicereus fruits are due to betacyanins, a family of pigments that includes betanin, the same substance that gives beets, Swiss chard, and amaranth their red color.^[17][18]

Nutrients[edit]

As the nutrient content of raw pitaya has not been thoroughly analyzed or published as of 2019, the USDA FoodData Central database reports one limited product label entry from a manufacturer of a branded product, showing that a 100-gram (3+1⁄2-ounce) reference serving of dried pitaya provides 1,100 kilojoules (264 kilocalories) of food energy, 82% carbohydrates, 4% protein, and 11% of the Daily Value each for vitamin C and calcium (see USDA link in table).^{[dubious – discuss]}

Seed oils[edit]

The fatty acid compositions of the seed oils of Selenicereus costaricensis, syn. Hylocereus costaricensis (red-fleshed pitaya) and Selenicereus undatus, syn. Hylocereus undatus (white-fleshed pitaya) were similar: myristic acid (negligible), palmitic acid (17%), stearic acid (5%), palmitoleic acid (about 1%), oleic acid (22%), cis-vaccenic acid (3%), linoleic acid (50%), and α-linolenic acid (1%).^[14]

Gallery[edit]

• 

  Pitaya tree

• 

  Nocturnal flowering

• 

• 

• 

  Red, yellow and white fruits

See also[edit]

• List of culinary fruits
• Opuntia – prickly pear cacti with edible «cactus figs» or tunas fruit

References[edit]

External links[edit]

• Media related to Pitaya at Wikimedia Commons

Что Такое питахайя- Значение Слова питахайя

Склонение слова питахайя по падежам

На этой странице показано слонение слова питахайя по падежам в единственном и множественном числе

Склонение слова питахайя в единственном числе

Склонение слова питахайя в множественном числе