Unterschiede

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--- annona_squamosa_l [2017/01/08 14:22] – andreas
+++ annona_squamosa_l [2026/02/14 12:15] (aktuell) – andreas
@@ Zeile 3: / Zeile 3: @@
 Deciduous tree, up to 8m tall, probably native to northern South America, Central America and the Caribbean, widely cultivated and naturalized in tropics; leaves elliptic-lanceolate, papery thin; flowers green to purple; fruits 5-10cm in diameter, globular or heart-shaped, greenish-yellow outside, pulp white. \\
-"The fruit, sugar-apple or sweetsop, is edible. It contains more than 20% sugar, 2.3% protein, and 0.3% fat. The bast fiber is used for paper making; the roots are used medicinally for dysentery; and the seeds yield up to 20% oil." \\
+"The fruit, sugar-apple or sweetsop, is edible. It contains more than 20% sugar, 2.3% protein, and 0.3% fat. The bast fiber is used for paper making; the roots are used medicinally for dysentery; and the seeds yield up to 20% oil." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008509|efloras.org]]
-[[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008509]]
 Major constituents of the volatile oil of Malaysian A.squamosa fruits were sesquiterpenoids (65%), mainly epi-α-cadinol (37%). \\
@@ Zeile 12: / Zeile 11: @@
 [Chemical Characterization of the Fruit of //Annona squamosa// L. Occurring in the Amazon. Andrade, E.H.A., Maria das Graças, B.Z., Maia, J.G.S., Fabricius, H., Marx, F., Journal of Food Composition and Analysis, Vol.14(2), 2001, 227-232]
-"Terpenes like α-pinene, β-pinene, linalool, germacrene-D and spathulenol, esters like sec-butyl butanoate, and methyl linolenate, along with benzyl alcohol and two oxygenated sesquiterpenes, were found to be the major volatiles of the fresh pulp." \\
+"Terpenes like α-pinene, β-pinene, linalool, germacrene-D and spathulenol, esters like [[https://www.thegoodscentscompany.com/data/rw1039961.html|sec-butyl butanoate]], and methyl linolenate, along with benzyl alcohol and two oxygenated sesquiterpenes, were found to be the major volatiles of the fresh pulp." \\
-[Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)., Shashirekha, M.N., Baskaran, R., Rao, L.J., Vijayalakshmi, M.R., Rajarathnam, S., LWT-Food Science and Technology, 41(2), 2008, 236-243]
+[Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)., Shashirekha, M.N., Baskaran, R., Rao, L.J., Vijayalakshmi, M.R., Rajarathnam, S., LWT-Food Science and Technology, 41(2), 2008, 236-243] [[https://www.academia.edu/download/48763959/Influence_of_processing_conditions_on_fl20160911-21909-yx92ku.pdf|PDF]]
-{{annona_squamosa.jpg?600}} \\
-Curtis’s Botanical Magazine, t.3039-3122, vol.58 [ser.2, vol.5] t.3095 (1831) [L.Guilding] \\
-[[http://plantgenera.org/species.php?id_species=66434]]
+{{annona_squamosa.jpg?700}} \\
+Curtis’s Botanical Magazine, t.3039-3122, vol.58 [ser.2, vol.5] t.3095 (1831) [L.Guilding]
+[[http://plantgenera.org/species.php?id_species=66434|plantgenera.org]]
 {{annona_squamosa_Martinique.jpg}}\\
-Annona squamosa fruit on tree, Author: Fpalli, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] \\
+Annona squamosa fruit © Fpalli [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]
-[[https://commons.wikimedia.org/wiki/File:Annona_squamosa_(Martinique).jpg]]
+[[https://commons.wikimedia.org/wiki/File:Annona_squamosa_(Martinique).jpg|wikimedia]]