Orto Botanico di Parma umbellatus", "Caltha palustris", "Cyperus papyrus", "Eichhornia crassipes", "Elodea canadensis", "Iris pseudacorus", "Lemna minor", "Nymphaea alba", "Pistia stratiotes", and "Sagittaria sagittaefolia", as well as mature trees including ginkgo, magnolia, "Pinus nigra subsp. laricio", and "Ulmus campestris". Its glass houses contain a tropical section with "Dracaena fragrans", "Ficus elastica", "F. benjamina", "Monstera deliciosa", "Tamarindus indica", "Theobroma cacao", etc., as well as epiphytes, orchids, and tropical fruits; and a desert house containing a variety of cacti and succulents. Orto Botanico di Parma The Orto Botanico di Parma, also known as the Orto Botanico dell'Università di Parma, is a botanical garden maintained by the
Monstera deliciosa of ripening by its bottommost scales becoming yellowed. As it ripens, the starch that was stored in the green fruit is converted to sugar, giving it its sweet flavor. This mechanism is comparable to how banana fruits ripen. The strong odor the fruit produces becomes noticeable when it is half-ripe. As time passes and the fruit continues to ripen, the odor becomes stronger. After it becomes fully ripe, however, the scent deteriorates quickly. The fruit may be ripened by cutting it when the first scales begin to lift up and it begins to exude a pungent odor. It is wrapped