费约果的食用价值及加工研究进展  

Edible Value and Processing Research Progress of Feijoa

作　　者：陈楠[1] 向欣[1] 吴正云[1] 吴剑 CHEN Nan;XIANG Xin;WU Zhengyun;WU Jian(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065;Sichuan Da Nonghe Agricultural Development Co.,Ltd.,Zigong 634100)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]四川大农和农业开发有限公司,自贡643100

出　　处：《食品工业》2022年第11期271-274,共4页The Food Industry

基　　金：四川大学-自贡市校地科技合作专项(2020CDZG-20)。

摘　　要：费约果是近年来兴起的兼具观赏性和食用价值的新型树种,起源于南美洲一带,近年来在我国形成了较大的种植规模。费约果风味独特,富含多酚、黄酮等成分,具有抗氧化、抗菌等生物活性功效,且加工方式多样,市场发展潜力较大。文章综述了费约果的食用价值和加工研究进展,包括费约果肉和果皮等的营养、活性成分和加工方式等,为费约果的进一步开发利用提供参考。Feijoa as an ornamental tree with edible fruit has become popular in recent years, originating in South America,and has been planted on a large scale in China in recent years. Feijoa fruit has a unique flavor, rich in polyphenols, flavonoids and other components, has biological activities such as antioxidant and antibacterial, and has various processing methods, with great market development potential. In this paper, the edible value and processing research progress of Feijoa, including the nutrition, active ingredients and processing methods of Feijoa pulp and peel, are reviewed to provide reference for the further development, utilization and industrial development of Feijoa.

关 键 词：费约果 食用价值 活性成分 食品加工 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]