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Feijoa

Native to South America and well acclimatized to the Mediterranean, Feijoa sellowiana Berg (Myrtaceae) is an evergreen bushy shrub. These shrubs produce a spherical berry fruit that is edible and consumed as human food. Interestingly, countries that consume this fruit daily have lower cancer incidence. One important component of this fruit is flavone (Fig. 3). [Pg.277]

Cobianchi RC, Schiavone EM, Ferrara F, De Simone M, Vietri MT, Cioffi M, Sica V, Bresciani F, de Lera AR, Altucci L, Molinari AM. (2007) Feijoa sellowiana derived natural flavone exerts anti-cancer action displaying HD AC inhibitory activities. Int J Biochem Cell Biol 39 1902-1914. [Pg.302]

Casuarina (Casuarinaceae), Quercus (Fagacaeae), Syzygium, Feijoa, Psidium, Eucalyptus (Myrtaceae), Fuchsia (Onagraceae), Geum, Rosa, Tellima (Rosaceae), Stachyurus (Stachyuraceae), Camellia (Theaceae) spp. [Pg.143]

Feijoa sp. (pineapple guava) (Myrtaceae) [fruit peel] Rosmarinus officinalis (Lamiaceae)... [Pg.575]

Canhoto, J.M. Cruz, G.S. (1996). Histodifferentiation of somatic embryos in cotyledons of pineapple guava (Feijoa sellowiana Berg). Protoplasma, Vol. 191, Nos. 1-2, (March 1996), pp. 34 5, ISSN 0033-183X... [Pg.324]

Fruit Fermentation basically, almost any limit that is suitable for human consumption can serve as raw material for wine particularly well-known are elderberry, gooseberry, strawberry, feijoa (pineapple guava), plum, and passion ftuit wines. The alcohol content of such Obstweine can be up to 18Vol%. [Pg.185]

Feijoa are very aromatic fruit they have their best aroma and flavour after natural abscission, but during storage they lose their special flavour. Shaw et al. (1983) reported a decrease in several volatiles, mainly ethyl butyrate, and an... [Pg.21]

Fig. 3. Effects of anaerobic conditions and AA (CH3CHO) application for 24 h on sensory quality of feijoa fruits 1 day after treatment at 20 °C. On the ten-point sensory quality scale, 10 = sweetest or sourest... Fig. 3. Effects of anaerobic conditions and AA (CH3CHO) application for 24 h on sensory quality of feijoa fruits 1 day after treatment at 20 °C. On the ten-point sensory quality scale, 10 = sweetest or sourest...
Pesis E, Zauberman G, Avissar I (1991) Induction of certain aroma volatiles in feijoa by postharvest application of acetaldehyde or anaerobic conditions. J Sci Food Agric 54 329-337... [Pg.36]

Shaw GJ, Ellingham PJ, Birch EJ (1983) Volatile constituents of feijoa headspace analysis of intact fruit. J Sci Food Agric 34 743-747... [Pg.36]

Feijoa sellowiana Berg. (Myrtaceae) produces fruits widely used for human consumption, much appreciated for its good nutritional characteristics and for its... [Pg.47]

BasUe A, Conte B, Rigano D et al (2010) Antibacterial and antifungal properties of acetonic extract of Feijoa sellowiana fruits and its effect on Helicobacter pylori growth. J Med Food 13 189-195... [Pg.86]

Feijoa is green outside and white inside, and has a tart sweet flavor somewhat like unsweetened pineapple. As a fresh fruit, it is good in fruit salads or when made into jam. [Pg.856]

See other pages where Feijoa is mentioned: [Pg.152]    [Pg.410]    [Pg.148]    [Pg.185]    [Pg.563]    [Pg.575]    [Pg.2410]    [Pg.309]    [Pg.315]    [Pg.22]    [Pg.25]    [Pg.31]    [Pg.31]    [Pg.48]    [Pg.61]    [Pg.856]   
See also in sourсe #XX -- [ Pg.148 ]

See also in sourсe #XX -- [ Pg.3 , Pg.3 , Pg.3 , Pg.3 , Pg.4 , Pg.4 , Pg.5 , Pg.5 , Pg.5 , Pg.5 , Pg.6 , Pg.7 ]



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Feijoa sellowiana

Pineapple guava, Feijoa

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