Le saintpaulia demande un sol acide et aéré. Il prospère à la chaleur (de 18 à 25 °C) en atmosphère humide. Il a besoin de lumière, mais redoute le soleil direct. On arrose avec de l'eau à température ambiante, en évitant de mouiller les feuilles et le centre de la plante. Les potées, posées sur du gravier humide, absorbent l'eau par capillarité. Il faut diminuer les apports hydriques l'hiver. En période de végétation, il est recommandé de fournir des engrais solubles tous les 15 jours environ
Multiplication.
La multiplication du saintpaulia peut s'effectuer par semis entre 16 et 20 °C, mais surtout par bouturage (on enterre les feuilles, munies du pétiole, dans une terre légère). De 3 à 4 mois après le bouturage, on divise la touffe obtenue en 2, 3 ou 4 plantules, que l'on repique, puis que l'on rempote 2 mois plus tard. Actuellement, plus de 50 % des plants sont issus de micropropagation in vitro.
Maladies et parasites.
Les principaux dégâts observés sur le saintpaulia sont dus à une bactérie, Erwinia chrysanthemi, et à deux champignons, Phytophthora nicotianae et Rhizoctonia, agents de l'oïdium et de la pourriture grise. Les anguillules et le tarsonème sont les parasites animaux les plus fréquents.
Production.
4 à 5 millions de plantes sont vendues chaque année.
Dorion
saison de reproduction
Période de l'année pendant laquelle les femelles de certaines espèces présentent des cycles sexuels et peuvent être fécondées.
Sous nos climats, la saison de reproduction correspond au printemps pour la jument et à l'automne pour les petits ruminants. On peut l'allonger par sélection ou par traitement hormonal des animaux, ou encore par manipulation de la photopériode.
Bougler/Gallouin
saisonnée
Se dit d'une femelle qui présente une activité sexuelle différente suivant les saisons.
Une femelle saisonnées se caractérise en particulier par une absence de chaleurs (anœstrus) à certains moments.
Bougler/Gallouin
saisonner
Donner des fruits en plus ou moins grande abondance suivant les années.
Mauget
salade
1. Terme générique donné à certaines plantes légumières à feuilles en rosette, ordinairement consommées crues avec un assaisonnement. 2. Plat composé des feuilles de ces plantes.
Le groupe des salades est formé principalement par la laitue (laitue pommée, laitue romaine, laitue batavia, laitue à couper), les chicorées (frisée, scarole), l'endive, le cresson de fontaine, la mâche, le pissenlit, la roquette
Péron
salage
Imprégnation d'une denrée par le sel (chlorure de sodium) pour sa conservation et l'amélioration de son goût.
En phytotechnie, le salage empêche le développement des moisissures sur le foin demi-sec tout en lui conservant sa valeur nutritive et son appétence.
Dans l'industrie agroalimentaire, les fromages sont salés après l'égouttage ; la charcuterie utilise elle aussi le sel à un moment ou un autre de la fabrication.
Bermond
salaisonnerie
Secteur de l'industrie alimentaire utilisant le sel comme agent de conservation.
Ce terme est souvent confondu avec celui de charcuterie. Dans un sens strict, il s'applique à des produits obtenus par saumurage.
Bermond
salant
Accident qui survient à la vigne dans les sols salés.
Les seuls moyens de lutte sont la submersion des vignes par de l'eau douce (inondation en zones basses près des fleuves) ou le choix de porte-greffe aussi résistants que possible.
Roger-Estrade
salers
Race bovine originaire du Cantal, autrefois exploitée pour le lait, la viande et le travail.
Aujourd'hui, cette race de grand format (vaches de 700 à 750 kg) à robe acajou est principalement exploitée en système allaitant, mais une cinquantaine de troupeaux sont voués encore à la traite en vue de la production de fromages typiques, tel le salers.
Du fait de son origine montagnarde, la race salers (196 000 vaches) est rustique ; elle supporte très bien les écarts de température, d'altitude et d'offre alimentaire, ce qui lui permet de s'adapter à des milieux difficiles. Les vaches ont d'excellentes qualités maternelles : fertilité, facilité de vêlage, production laitière, longévité, ce qui en fait des mères très appréciées ; utilisées en race pure ou en croisement avec des taureaux charolais, elles donnent des veaux déjà lourds lors de leur sevrage à 7 mois. Ces veaux sont très recherchés pour la production de taurillons de 18 à 20 mois ou de génisses grasses de 24 à 30 mois. La viande de ces animaux, très colorée et à grain très fin, jouit d'une réputation importante dans le milieu de la distribution et de la restauration.
La race est implantée dans de nombreux pays européens, en Amérique du Nord, en Océanie et en Afrique.
Bougler/Gallouin
salière
1. Anat. animale. Creux visible au-dessus des arcades sourcilières chez le cheval. 2. Boucherie. Morceau correspondant à la vertèbre atlas du collier chez le bœuf.
Gallouin
salinisation
Processus d'enrichissement de la couverture pédologique par des sels solubles.
Ce processus donne naissance à des horizons saliques Sa dont la structure n'est pas dégradée et qui ont des valeurs assez fortes en conductivité électrique. L'origine des sels responsables de la salinité des sols est diverse : marine (actuelle ou ancienne), ions libérés par l'altération de certaines roches volcaniques, ou hydrothermale. Elle peut également résulter de l'activité humaine : la mise en valeur agricole, ou d'autres aménagements (irrigation, barrages, effluents urbains) peuvent entraîner la salinisation du sol. En général, les sols salés se situent dans les régions côtières ou dans les régions arides ou semi-arides avec une forte évaporation qui conduit à une concentration des sels.
MCGirard
salisol
Sol comportant un horizon salique à moins de 60 cm de profondeur caractérisé par une accumulation marquée de sels solubles (KCl, NaCl, MgCl2, CaCl2, Na2SO4, MgSO4, NaHCO3, NaNO3, etc.).
Le cation le plus fréquent est le sodium Na+. Ces sels sont présents dans la solution du sol ou précipités dans l'horizon, ce qui entraîne un transfert de sodium sur le complexe d'échange. La présence de sels solubles maintient une structure non dégradée, à la différence des sodisols. Ils sont chloruro-sulfatés, avec un pH inférieur à 8,5, ou carbonatés, avec un pH supérieur à 8,5. La végétation naturelle de ces sols (comme celle des sodisols) subissant soit une pression osmotique trop élevée dans la solution du sol, soit une toxicité ionique, soit une ambiance hydrique défavorable, se spécialise fortement : on y trouve des espèces dites halophytes ou xérophytes. Dans certaines régions, le niveau de salinité trop élevé interdit toute végétation.
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