Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
physalis_peruviana_l [2015/07/30 15:06] andreas |
physalis_peruviana_l [2018/10/04 22:28] (aktuell) andreas |
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[The flavour of cape gooseberry (Physalis peruviana L.), Berger, R. G., Drawert, F., Kollmannsberger, | [The flavour of cape gooseberry (Physalis peruviana L.), Berger, R. G., Drawert, F., Kollmannsberger, | ||
- | {{http://plantillustrations.org/ILLUSTRATIONS_HD/245965.jpg}} \\ | + | "Cape gooseberry (Physalis peruviana L.) is a cherry-sized, |
- | Barnas-Pomeroy, | + | 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, | ||
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+ | {{physalis_peruviana.jpg?600}} \\ | ||
+ | Barnas-Pomeroy, | ||
[[http:// | [[http:// | ||
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+ | {{https:// | ||
+ | Physalis peruviana fruits close up | ||
+ | [[https:// |