Venkatachalam Karthikeyan, Techakanon Chukwan, Thitithanakul Suraphon
Department of Food Technology, Faculty of Science and Industrial Technology, and Department of Agricultural Science and Technology, Faculty of Science and Industrial Technology, Prince of Songkla University, Makhamtia, Muang, Surat Thani 84000, Thailand.
ACS Omega. 2018 Jun 30;3(6):6710-6718. doi: 10.1021/acsomega.8b00680. Epub 2018 Jun 20.
Wax apple fruit ( Alston cv. Taaptimjan) is a tropical fruit with many nutritional bioactive compounds and high economic value. However, when fully ripe, the thin-skinned fruit is highly susceptible to physical damage and microbial spoilage that significantly reduce its commercial value. The present study was aimed to find a suitable ripening stage between the ripe and overripe wax apple fruits for developing a value-added beverage specifically cider. The chemical profiles of ripe and overripe wax apple juice and cider were determined by measuring sugar, acid, alcohol, mineral, proximate, ascorbic acid, amino acid, antioxidant, and volatile levels. Overall, the results showed significant variations. The physicochemical and proximate analysis showed highest values for ripe fruit juice than overripe fruit juice and the cider samples. The amino acids in the samples were found almost at similar levels. Polyphenolic content and antioxidant activities were higher in ciders than in unfermented juices. In addition, the overripe fruit cider had more volatile compounds than ripe fruit cider and unfermented juices. Overall, the overripe fruit is suitable for producing cider, whereas the ripe fruit is more suitable for the unfermented beverages.
莲雾果实（Alston cv. Taaptimjan）是一种热带水果，含有多种具有营养活性的化合物，具有较高的经济价值。然而，当果实完全成熟时，皮薄的莲雾极易受到物理损伤和微生物腐败，这显著降低了其商业价值。本研究旨在找出成熟和过熟莲雾果实之间合适的成熟阶段，以开发一种增值饮料，特别是苹果酒。通过测量糖、酸、酒精、矿物质、常规成分、抗坏血酸、氨基酸、抗氧化剂和挥发性成分的含量，确定了成熟和过熟莲雾果汁及苹果酒的化学特征。总体而言，结果显示出显著差异。物理化学和常规分析表明，成熟果汁的值高于过熟果汁和苹果酒样品。样品中的氨基酸含量几乎处于相似水平。苹果酒中的多酚含量和抗氧化活性高于未发酵的果汁。此外，过熟果实苹果酒比成熟果实苹果酒和未发酵果汁含有更多的挥发性化合物。总体而言,过熟果实适合生产苹果酒，而成熟果实更适合制作未发酵饮料。
