Chemical composition of fruits of a feijoa (F. sellowiana) in the conditions of subtropics of Russia

Abstract

The feijoa is culture quite widespread on the Black Sea coast of Russia. Difficulties are connected with absence in Russia of grades. All gardens have only the mix of grades, which is grown up from seeds. At institute are going of work on creation of productive varieties, with good quality parameters. Data on chemical and biochemical composition of fruits of highyielding forms of a feijoa are provided in article. After carried-out selection work we selected a large number of perspective forms of a feijoa (more than 50). However not all of them was repeated by the results on productivity and were excluded from works on further studying. For today after rejection there were no more than two tens perspective forms. They differ from each other on productivity, terms of maturing and quality of fruits. On efficiency the D-1 forms (Dagomys), 0-01 (Country) and 10-22 are allocated -productivity of fruits (on the average in 7 years) made respectively 33.3, 20.1 and 12.4 kg from a bush. The plants are sorted out according to the productivity, ripening terms and fruit quality. It is defined that early ripe grades are characterized by higher activity of oxidizing enzymes (263.1 mL.O 2. g -1 ). In a zone of damp subtropics the grades containing increased quantity of carotinoids are steadier (0.31 mg . g -1 ). The contents in fruits of a feijoa of such substances, as vitamin P, Р-active and pectin substances, ascorbic acid, macro and microelements are revealed. Fruits of a feijoa are differed the increased accumulation of sugars, at some forms the content of sucrose prevails over amount of monosaccharide. High accumulation of vitamin C (41.89 -78.68 mg.dL -1 ) is noted. But we don't confirm the high content of iodine in fruits. Fruits of a feijoa can be considered as potential raw materials for production of canned products with a functional purpose.

Fruit quality of Brazilian genotypes of feijoa at harvest and after storage

“…2017 DOI: 10.1590/S0100-204X2017000900005 compared with 'Helena', which had the lowest vitamin C contents. The vitamin C contents for the flesh of the five genotypes studied are higher than those reported by other authors for feijoa fruits produced in: Russia, of 37.1 mg 100 g -1 fresh weight (Belous et al, 2014); in Italy, varying from 25.43 to 39.87 mg 100 g -1 fresh weight, depending on the genotype (Pasquariello et al, 2015); in Spain, of 26.9 mg 100 g -1 fresh weight (Romero-Rodriguez et al, 1994); and in Colombia, of 26.4 mg 100 g -1 fresh weight (Valente et al, 2011).…”

“…Higher vitamin C contents in the skin have also been reported by Belous et al (2014) for feijoa produced in Russia. These authors found average values of 47.2 mg 100 g -1 fresh weight in the skin and 37.1 mg 100 g -1 fresh weight in the flesh.…”

“…Feijoa fruits have antitumor (Bontempo et al, 2007), anti-inflammatory (Rossi et al, 2007), antioxidant (Ömer et al, 2010;Pasquariello et al, 2015), hepatoprotective (El-Shenawi et al, 2008;Karami et al, 2013), and gastroprotective (Monforte et al, 2014) action. These fruits also represent an important source of vitamin C (Belous et al, 2014;Monforte et al, 2014;Pasquariello et al, 2015) and minerals (RomeroRodriguez et al, 1994).…”

Postharvest Quality of Feijoa Flowers Treated With Different Preservative Solutions and 1-Methylcyclopropene

“…Feijoa petals have an intense rose color (BELOUS et al, 2014), which is an important visual characteristic to take in account since vivid and bright colors are preferred by the consumers, and loss of color devaluate the product quality. According to Mlcek and Rop (2011), sensorial attributes such as size, aroma and color are the key quality criteria of edible flowers.…”

“…In addition to the fruits, the petals of the flowers can be consumed (decoration of dishes, salads, sweets) since they have a pleasant taste and intense color. The flowers consist of four to six fleshy petals, rose-colored in the inside and waxy on the outside, with scarlet stamens reaching up to 2 cm above the flower, and slightly thickened stigma (HICKEL; DUCROQUET, 2000;BELOUS et al, 2014).…”