Maslinka pear – pear loholistnaya

Oil-leaved pear (Pyrus elaeagrifolia); pear


A small (8-12 m tall) tree or large bush of the rose family. Branches often with thorns, densely pubescent when young. The leaves are obovate, broad-lanceolate or almost blade-shaped, 4-8 cm long and 1.5-4 cm wide, entire or only at the top serrated-toothed on both sides, white-pilose-hairy. The flowers are regular, bisexual, white with a pink tint, collected in multi-flowered corymbose inflorescences. Fruits are not true, spherical to pear-shaped, yellowish-green, pubescent at first, later almost bare. Blooms in April – May, fruits ripen in October – November.


Distribution . It occurs in the Crimea on stony, limestone and clay slopes. It is grown as a phytomelioration plant.

Procurement and storage . For the manufacture of medicines, fruits are used, which are collected after full ripening, when they fall by themselves or are easily crushed. They can be used fresh for 2-3 months, stored in a cool room. As a reserve, the fruits are dried in dryers, first at a temperature of 82-84°, and then at 70°.

The plant is unofficial .

Chemical composition . Fruits contain tannins and pectin substances, 0.1-0.2% organic acids (malic, citric and others), ascorbic acid (12-22 mg%), carotene, vitamins B and PP, sugars, essential oil and mineral salts .

Pharmacological properties and use . In folk medicine, fresh fruits or a tincture made from them are used as an astringent for stomach and intestinal disorders, a decoction of dried fruits is used for cough, diarrhea, as an antipyretic and antipyretic, and pear juice as a diuretic for kidney stone disease. Pear fruits are consumed fresh, dried, baked, boiled and fermented, they are processed into juices, jam and kvass. It is better to use fresh fruits after ripening, because the amount of tannins decreases, the acidity decreases, and the starch partially turns into sugar.

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