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| Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
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mespilus_germanica_l [2017/07/15 10:11] andreas |
mespilus_germanica_l [2018/08/19 10:52] (aktuell) andreas |
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| "The apple-like fruits develope their very special, tart-aromatic taste, by staying on the tree or after prolonged storage. Because jam or jelly can be made of, the fruit tree was previously widely used in Europe. By storing, tannins and fruit acids are broken down, sugar content increases and the fruits become soft, otherwise they are hard and astringent. Today, the medlar is rarely in culture." | "The apple-like fruits develope their very special, tart-aromatic taste, by staying on the tree or after prolonged storage. Because jam or jelly can be made of, the fruit tree was previously widely used in Europe. By storing, tannins and fruit acids are broken down, sugar content increases and the fruits become soft, otherwise they are hard and astringent. Today, the medlar is rarely in culture." | ||
| - | "The most common use of medlar fruits is for raw consumption after bletting. The harvest of fruit bletted on the plant in late autumn or the harvest of fruits at physiological ripening and their storage in straw until over-ripening are well known traditions, still alive today. The bletted fruits (bletting: the ripening of fruit, especially of fruit stored until the desired degree of decay and softness is attained) have a sweet and slightly acid flesh. Jams and jellies can be obtained. In cookery, a surprisingly long list of recipes can be found. The astringency of the fruits has been well known since ancient times. Medlar bletted pulp or syrup was a popular remedy against enteritis ( Bignami, 2000) and modern medicine has recognized (in the 1920s) its healing properties, to treat constipation, | + | "The most common use of medlar fruits is for raw consumption after bletting. The harvest of fruit bletted on the plant in late autumn or the harvest of fruits at physiological ripening and their storage in straw until over-ripening are well known traditions, still alive today. The bletted fruits (bletting: the ripening of fruit, especially of fruit stored until the desired degree of decay and softness is attained) have a sweet and slightly acid flesh. Jams and jellies can be obtained. In cookery, a surprisingly long list of recipes can be found. The astringency of the fruits has been well known since ancient times. Medlar bletted pulp or syrup was a popular remedy against enteritis (Bignami, 2000) and modern medicine has recognized (in the 1920s) its healing properties, to treat constipation, |
| Fructose (1200mg/ | Fructose (1200mg/ | ||
| [Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation., | [Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation., | ||
| Zeile 19: | Zeile 19: | ||
| [[http:// | [[http:// | ||
| - | {{: | + | {{: |
| Mespilus germanica, [[https:// | Mespilus germanica, [[https:// | ||
mespilus_germanica_l.1500106294.txt.gz · Zuletzt geändert: 2017/07/15 10:11 von andreas
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