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--- persea_americana_mill [2015/01/09 08:48] – andreas
+++ persea_americana_mill [2016/09/25 10:50] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Persea americana Mill. - Lauraceae - avocado, aguacate (span.), **Avocado**, Butterbirne
+Persea americana Mill. - syn. Laurus persea L. - Lauraceae - avocado, alligator-pear , aguacate (span.), **Avocado**, Butterbirne
-Evergreen tree, native to Central America, naturalized and cultivated elsewhere; leaves alternate, glaucous abaxially, green adaxially, narrowly elliptic, elliptic, ovate, or obovate, leathery; flowers tiny (5-6mm), greenish-yellow; fruit pear-shaped, yellow-green or reddish brown, 8-18cm long. \\
+Evergreen tree, native to Central America, naturalized and cultivated elsewhere; leaves alternate, glaucous abaxially, green adaxially, narrowly elliptic, elliptic, ovate, or obovate, leathery; flowers tiny (5-6mm), greenish-yellow; fruit pear-shaped, yellow-green, dark green or reddish brown, 8-18cm long. \\
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200009046]]
+Persea drymifolia Schltdl. & Cham. = Persea americana Mexican race \\
+Persea gratissima C. F. Gaertn. = Persea americana West Indian race \\
+Persea americana var. guatemalensis [nom. inval.] = Persea americana Guatemalan race \\
+[[http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?27393]]
+"The majority of the avocados grown in the West Indies, Bahamas and Bermuda and the tropics of the Old World are still of the West Indian race. The skin is leathery, pliable, non-granular, and the flesh low in oil. The leaves are not aromatic." \\
+[Morton, J. 1987. Avocado. p. 91–102. In: Fruits of warm climates. Julia F. Morton, Miami, FL.] [[https://hort.purdue.edu/newcrop/morton/avocado_ars.html]]
+"Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars; the flesh of some avocados may be rendered inedible by heat." [[https://en.wikipedia.org/wiki/Avocado]]
+Heating of avocado pulp may result in bitterness via synthesis of 1,2,4-trihydroxy-n-heptadeca-16-ene and 1-acetoxy-2,4-dihydroxy-n-heptadeca-16-ene. \\
+[Compounds contributing to heat-induced bitter off-flavor in avocado., Ben‐Et, G., Dolev, A., Tatarsky, D., Journal of Food Science, 38(3), 1973, 546-547]
 "Volatile constituents of avocado mesocarp were isolated by concurrent steam distillation/solvent extraction in the Likens-Nickerson apparatus using pentaneether as solvent. The extracts which resulted were concentrated in a Kuderna-Danish concentrator and analysed using gas chromatography and linked gas chromatography-mass spectroscopy (GC-MS) employing capillary columns of contrasting polarity. Hydrocarbons (mainly sesquiterpenes) and alkanals were the predominant constituents present. In the immediate extract of the avocado mesocarp, β-caryophyllene (60%) was the main sesquiterpene, followed by α-humulene (5.9%), caryophyllene oxide (4.8%), α-copaene (4.5%) and α-cubebene as the main hydrocarbons; alkanals were present, but only in low concentrations. In the extract prepared following storage (2h) of the mesocarp at room temperature, β-caryophylene (28.8%) was the main sesquiterpene, followed by β-copaene (10.7%), a cadinene isomer (8.5%), α- and β-cubebene (7.7%), α-farnesene (5.3%) and octane (4.8%) as principal hydrocarbons; decenal (6.3%) and heptenal (3.2%) were the main aldehydes." \\
 [ Volatiles of avocado fruit. Food chemistry, Sinyinda, S. G., Gramshaw, J. W., Vol.62(4), 1998, 483-487]
-"A total of 43 components were identified in avocado aroma including; terpenes (15), esters (8), aldehydes (8), alcohols (6), ketones (2), thiazoles (1), pyridines (1), toluene and acetic acid,... Ethanol (Z)-3-hexenol and (E)-2-hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. Over ripe avocado fruits had the highest content of esters (ethyl ethanoate, ethyl acetate and methyl propanoate) and terpenoides especially D-limonene and (Z)-nerolidol." \\
+"A total of 43 components were identified in avocado aroma including; terpenes (15), esters (8), aldehydes (8), alcohols (6), ketones (2), thiazoles (1), pyridines (1), toluene and acetic acid,... Ethanol, (Z)-3-hexenol and (E)-2-hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. Over ripe avocado fruits had the highest content of esters (ethyl ethanoate, ethyl acetate and methyl propanoate) and terpenoides especially D-limonene and (Z)-nerolidol." \\
 [Development of volatile compounds of avocado and casimiroa during fruit maturation., El-Mageed, M. A. A., Arab Universities Journal of Agricultural Sciences, Vol.15(1), 2007, 89-100]
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 [Influence of maturity and ripening on aroma volatiles and flavor in ‘Hass’ avocado., Obenland, D., Collin, S., Sievert, J., Negm, F., Arpaia, M. L., Postharvest Biology and Technology, Vol.71, 2012, 41-50]
-{{http://flora.huh.harvard.edu/FloraIllustration/foc07/FOCI-07_Page_248.jpg}} \\
+{{:persea_americana.jpg?500}} \\
-//Picture source: [[http://www.efloras.org/object_page.aspx?object_id=112521&flora_id=2|Flora of China @ www.efloras.org]]//
+Curtis’s Botanical Magazine, vol.77 [ser.3, vol.7] t.4580 (1851) [W.H.Fitch] \\
+[[http://plantgenera.org/species.php?id_species=770243]]
+{{:dsc03647k.jpg?800}} \\
+Avocado tree, Author: Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]