Results 151 to 160 of about 611,354 (190)

Bioactive Products From Fruit of the Feijoa (Feijoa sellowiana, Myrtaceae): A Review

Food Chemistry, 2010
The feijoa plant (Feijoa sellowiana, family Myrtaceae, synonym, Acca sellowiana) produces fruit similar to that of the guava. It is native to Brazil but is grown in many countries as a food crop, especially New Zealand, where it is valued for its highly aromatic fruit.
Roderick J Weston
exaly   +2 more sources

Volatile components of feijoa fruits

Phytochemistry, 1970
Abstract Methyl benzoate and ethyl benzoate together made up over 90 per cent of the total volatile oil of Feijoa fruits. Other compounds identified were 3-octanone, ethyl butanoate, ethyl cinnamate, ethyl acetate, hexenyl acetate, 2-hexenal, 2-heptanone, 2-nonanone, 2-undecanone, methyl p -anisate, and ethyl p -anisate.
P.J. Hardy, B.J. Michael
openaire   +1 more source

Lipids of the fruit of Feijoa sellowiana

Chemistry of Natural Compounds, 1991
The composition and amounts of liposoluble substances in the flesh and peel of feijoa fruit has been investigated. About 30 groups of lipid substances have been identified. The main groups of lipids in the flesh were triacylglycerols, sterols, cerebrosides, ceramide phosphate inositol oligosides, sulfoquinovosyldiacylglycerols, phosphatidic acids ...
A. A. Kolesnik, V. N. Golubev, A. A. Gadzhieva   +2 more
openaire   +1 more source

Aromatic profile of Feijoa (Feijoa sellowiana) fruit in protected cultivation, at harvest and after cold storage

Scientia Horticulturae, 2022
Abstract This study aimed to characterize the aromatic profile of the flesh and peel (periderm/epidermis) of feijoa fruit, of cultivars Alcântara and Nonante, in response to Protected Environment Cultivation with plastic cover (PEC) and cold storage. A completely randomized design was used for each cultivar, with a two-factor scheme consisting of two
Marcos Vinícius Hendges, Marcelo Alves Moreira, Cristiano André Steffens, Cassandro Vidal Talamini do Amarante   +3 more
openaire   +1 more source

Antimicrobial and antioxidant activities of Feijoa sellowiana fruit

International Journal of Antimicrobial Agents, 2000
The present study was designed to evaluate the antibacterial and antioxidant activities of an aqueous extract from the tropical Feijoa sellowiana Berg. fruit which is widely used for human food. The extract was tested against gram-positive and gram-negative bacteria by a broth dilution test and on human whole blood leukocytes, as well as isolated ...
VUOTTO ML, BASILE, ADRIANA, MOSCATIELLO V, DE SOLE P, CASTALDO COBIANCHI R, LAGHI E, IELPO MTL   +6 more
openaire   +3 more sources

Volatile flavour constituents of feijoa (Feijoa sellowiana)—analysis of fruit flesh

Journal of the Science of Food and Agriculture, 1990
AbstractThe volatile flavour fraction from the flesh of ripe feijoa fruit (Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid‐liquid extraction of the volatiles. Analysis by capillary GC and GC‐MS led to the identification of 15 constituents of which (Z)‐hex‐3‐enal and isopropyl benzoate are ...
G John Shaw, John M Allen, Martin K Yates, Robert A Franich   +3 more
openaire   +1 more source

Feijoas: Post‐harvest handling and storage of fruit

New Zealand Journal of Crop and Horticultural Science, 1987
Abstract Feijoas ( Feijoa sellowiana Berg.; ‘Apollo’, ‘Gemini’, and ‘Triumph’) have a commercial storage life of c. 4 weeks at 4°C, with 5 days subsequent shelf‐life at 20°C. Fruit stored for 3–8 weeks developed chilling injury (CI) at 0°C but not at 4°C.
J. D. Klein, T. G. Thorp
openaire   +1 more source

Volatile constituents of feijoa—headspace analysis of intact fruit

Journal of the Science of Food and Agriculture, 1983
AbstractThe volatile constituents emanating from intact feijoa fruit during storage were concentrated on to Tenax GC using a headspace trapping technique. Analysis by gas chromatography and gas chromatography‐mass spectrometry led to the identification of 11 components of which myrcene, ethyl hexanoate, trans β‐ocimene, 2‐heptyl butanoate, cis hex‐3 ...
G. John Shaw, Peter J. Ellingham, Edward J. Birch   +2 more
openaire   +1 more source

RESPONSES OF FEIJOA FRUIT 'UNIQUE' TO CONTROLLED ATMOSPHERE STORAGE

Acta Horticulturae, 2010
The effects of controlled atmosphere (CA) on fruit quality of a commercially important cultivar of feijoa fruit, 'Unique', were studied during storage in five atmospheres containing: 0 kPa CO 2 , 2 kPa O 2 ; 3 kPa CO 2 , 2 kPa O 2 ; 0 kPa CO 2 , 5 kPa O 2 ; 3 kPa CO 2 , 5 kPa O 2 ; and air at 4°C.
A.S. Al-Harthy, A.R. East, E.W. Hewett, J.A. Heyes, A.J. Mawson   +4 more
openaire   +1 more source

Utilisation Potential of Feijoa Fruit Wastes as Ingredients for Functional Foods

Food and Bioprocess Technology, 2012
Feijoa fruits have high antioxidant activity as they contain significant concentrations of polyphenols (PPs), carotenoids and vitamins. This study evaluates the colour, pH, total soluble solids (TSS), pectin fibre content, total extractable PP content (TEPC) and total antioxidant activity of the extracts generated from the fruit wastes (primarily skin ...
Dongxiao Sun-Waterhouse, Wei Wang, Geoffrey I. N. Waterhouse, Sandhya S. Wadhwa   +3 more
openaire   +1 more source