Despite its cultivation as a source of food, fibre and medicine, and its global status as the most used illicit drug, the genus Cannabis has an inconclusive taxonomic organization and evolutionary history. Drug types of Cannabis (marijuana), which contain high amounts of the psychoactive cannabinoid Δ 9-tetrahydrocannabinol (THC), are used for medical purposes and as a recreational drug. Hemp types are grown for the production of seed and fibre, and contain low amounts of THC. Two species or gene pools (C. sativa and C. indica) are widely used in describing the pedigree or appearance of cultivated Cannabis plants. Using 14,031 single-nucleotide polymorphisms (SNPs) genotyped in 81 marijuana and 43 hemp samples, we show that marijuana and hemp are significantly differentiated at a genome-wide level, demonstrating that the distinction between these populations is not limited to genes underlying THC production. We find a moderate correlation between the genetic structure of marijuana strains and their reported C. sativa and C. indica ancestry and show that marijuana strain names often do not reflect a meaningful genetic identity. We also provide evidence that hemp is genetically more similar to C. indica type marijuana than to C. sativa strains.

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California-grown asparagus purchased from wholesale markets and retail stores in the greater New York area 6 to 9 days afer harvest, and Calijornia asparagus purchased at retail stores in the greater New York area then stored 3 days at 5.5 "C and 90-95% relative humidity to simulate consumer holding were analyzed for total ascorbic acid (AA), L-ascorbic acid, dehydroascorbic acid (DHAA) and riboflavin content. Asparagus from wholesale markets, retail stores and storage averaged 15, 10, and 9mg AA/IOOg freshweight, respectively. The average was 77% less than reported in fieshly harvested California asparagus. Samples of asparagus from wholesale markets contained signijicantly more AA than were found in retail or stored samples. Riboflavin content in asparagus from wholesale, retail and storage levels were .030, .029, and .033 mg/l OOg freshweight, respectively. These values were not statistically direrent, and were on the average 79% less than those reported for fresh California asparagus. DHAA ranged from 1.5 mgll OOg freshweight in asparagus purchased from wholesale markets to 3.0 mg/I OOg freshweight in stored asparagus. Sixteen percent of the total AA in samples of wholesale, retail and stored asparagus was oxidized to DHAA. Thus it is questionable whether or not L-ascorbic acid is a good indication of the total vitamin C in asparagus purchased at terminal markets.

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