Abstract
Feijoa is mainly cultivated in New Zealand and California, and imported into Japan. The chemical components of feijoa were measured to identify its properties as a food material for possible extended use as an imported fruit. Feijoa contained less moisture and ascorbic acid and more protein, lipid and ash than other tropical fruits. The ratio of reducing sugars to total sugars was about 50%. The main minerals in feijoa were potassium and phosphorus. Feijoa contained more organic acids than other generally cultivated fruits, the main organic acids being citric acid, tartaric acid, propionic acid and succinic acid.
