Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- physalis_peruviana_l [2018/10/04 20:22] – andreas
+++ physalis_peruviana_l [2018/10/04 20:28] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 [The flavour of cape gooseberry (Physalis peruviana L.), Berger, R. G., Drawert, F., Kollmannsberger, H. Zeitschrift für Lebensmittel-Untersuchung und Forschung, Vol.188(2), 1989, 122-126]
-Major volatile components of ripe cape gooseberry fruit pulp (headspace SPME) were hexanol (6.8%), 1,8-cineole (6.6%), ethyl butanoate (6.4%), ethyl octanoate (4.0%), ethyl decanoate (3.3%), 4-terpineol (3.2%), 2-methyl butanol (3.1%), benzaldehyde (2.9%), butanol (2.5%), dimethylvinylcarbinol (2.2%), 2-methylbutyl acetate (2.1%), butyl butanoate (2.1%), and benzyl alcohol (2.0%). Among the minor components were e.g. rose oxide (0.13%), δ-octalactone (0.59%), and β-ionone (0.19%).\\
+"Cape gooseberry (Physalis peruviana L.) is a cherry-sized, yellow-fleshed intriguing berry which was originally cultivated in the Andes. The round orange fruit is loosely enclosed in a papery husk which provides a natural wrapper for storing the fruit, as long as it is kept dry... In addition to being
+canned whole and preserved as jam, the Cape gooseberry is made into sauce, used in pies, puddings, chutneys, and ice cream, and eaten fresh in fruit salads and fruit cocktails. In Colombia, the fruits are stewed with honey and eaten as dessert." \\
+Major volatile components of ripe cape gooseberry fruit pulp (HS-SPME) were hexanol (6.8%), 1,8-cineole (6.6%), ethyl butanoate (6.4%), ethyl octanoate (4.0%), ethyl decanoate (3.3%), 4-terpineol (3.2%), 2-methyl butanol (3.1%), benzaldehyde (2.9%), butanol (2.5%), dimethylvinylcarbinol (2.2%), 2-methylbutyl acetate (2.1%), butyl butanoate (2.1%), and benzyl alcohol (2.0%). Among the minor components were e.g. rose oxide (0.13%), δ-octalactone (0.59%), and β-ionone (0.19%).\\
 [Yilmaztekin, Murat. "Analysis of volatile components of cape gooseberry (Physalis peruviana L.) grown in Turkey by HS-SPME and GC-MS." The Scientific World Journal 2014 (2014)] [[http://downloads.hindawi.com/journals/tswj/2014/796097.pdf]]
@@ Zeile 14: / Zeile 16: @@
-{{https://upload.wikimedia.org/wikipedia/commons/2/2a/Physalis_Nahaufnahme.JPG}} \\
+{{https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Physalis_Nahaufnahme.JPG/1280px-Physalis_Nahaufnahme.JPG}} \\
-Physalis peruviana fruits close up \\
+Physalis peruviana fruits close up
 [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], author 3268zauber [[https://commons.wikimedia.org/wiki/File:Physalis_Nahaufnahme.JPG|Wikimedia Commons]]