Cucurbita: A plant genus of the family CUCURBITACEAE, order Violales, subclass Dilleniidae, which includes pumpkin, gourd and squash.Cucurbitaceae: The gourd plant family of the order Violales, subclass Dilleniidae, class Magnoliopsida. It is sometimes placed in its own order, Cucurbitales. 'Melon' generally refers to CUCUMIS; CITRULLUS; or MOMORDICA.Books, Illustrated: Books containing photographs, prints, drawings, portraits, plates, diagrams, facsimiles, maps, tables, or other representations or systematic arrangement of data designed to elucidate or decorate its contents. (From The ALA Glossary of Library and Information Science, 1983, p114)Ascorbate Oxidase: An enzyme that converts ascorbic acid to dehydroascorbic acid. EC 126.96.36.199.Archaeology: The scientific study of past societies through artifacts, fossils, etc.Citrullus: A plant genus of the family CUCURBITACEAE known for the edible fruit.PaintingsBotany: The study of the origin, structure, development, growth, function, genetics, and reproduction of plants.Phloem: Plant tissue that carries nutrients, especially sucrose, by turgor pressure. Movement is bidirectional, in contrast to XYLEM where it is only upward. Phloem originates and grows outwards from meristematic cells (MERISTEM) in the vascular cambium. P-proteins, a type of LECTINS, are characteristically found in phloem.Hemagglutinin Glycoproteins, Influenza Virus: Membrane glycoproteins from influenza viruses which are involved in hemagglutination, virus attachment, and envelope fusion. Fourteen distinct subtypes of HA glycoproteins and nine of NA glycoproteins have been identified from INFLUENZA A VIRUS; no subtypes have been identified for Influenza B or Influenza C viruses.History, 16th Century: Time period from 1501 through 1600 of the common era.Cucumis sativus: A creeping annual plant species of the CUCURBITACEAE family. It has a rough succulent, trailing stem and hairy leaves with three to five pointed lobes.Plants, Edible: An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.Plant Nectar: Sugar-rich liquid produced in plant glands called nectaries. It is either produced in flowers or other plant structures, providing a source of attraction for pollinating insects and animals, as well as being a nutrient source to animal mutualists which provide protection of plants against herbivores.Plant Proteins: Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which VEGETABLE PROTEINS is available.Plants: Multicellular, eukaryotic life forms of kingdom Plantae (sensu lato), comprising the VIRIDIPLANTAE; RHODOPHYTA; and GLAUCOPHYTA; all of which acquired chloroplasts by direct endosymbiosis of CYANOBACTERIA. They are characterized by a mainly photosynthetic mode of nutrition; essentially unlimited growth at localized regions of cell divisions (MERISTEMS); cellulose within cells providing rigidity; the absence of organs of locomotion; absence of nervous and sensory systems; and an alternation of haploid and diploid generations.Agrobacterium: A genus of gram negative, aerobic, rod-shaped bacteria found in soil, plants, and marine mud.Seeds: The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.