Watery Rose Apples as Vinegar

Abstract

The study was done to make use of the waste rose apples. Two kilograms of rose apples were gathered and washed. Then, they were squeezed and the extracted juice was fermented by adding two teaspoons of yeasts. After two weeks, it smelled like vinegar but is tasteless. Five weeks after, the product was already vinegar. It is concluded then that rose apples (or tambis in bisaya) could be processed and make into vinegar.

Background of the study

The tree may reach 10 or even 32 ft (3-10 m); has a short, crooked trunk branching close to the ground, and a nonsymmetrical, open crown.

The opposite leaves, on very short, thick petioles, are obovate- or elliptic-oblong, cordate at the base and clasping the twig; blunt and notched or short-pointed at the apex; 2 to 10 in (5-25 cm) long, 1 to 6 3/8 in (2.5-16 cm) wide; dull, light-green above, yellowish-green beneath; leathery; not aromatic or only slightly so when crushed.

Flowers, faintly fragrant, are home in loose terminal or axillary clusters of 3 to 7, mostly hidden by the foliage.

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The 4-parted calyx and 4 petals are pale-yellow, yellowish-white or pinkish and there are numerous concolorous stamens to 3/4 in (2 cm) long. Thin-skinned and shining, the fruit varies from white, to light-red or red, is pear-shaped with a narrow neck and broad apex; 5/8 to 3/4 in (1.6-2 cm) long, 1 to 1 1/3 in (2.5-3.4 cm) wide. The apex is concave; bears the thick calyx segments and the protruding, slender, bristle-like style. The flesh is white or pink, mildly fragrant, dry or juicy, crisp or spongy, and usually of sweetish but faint flavor.

There may be 3 to 6 small seeds, frequently only 1 or 2, but generally the fruits are seedless. Statement of the Problem

Rose apples are abundant here in the Philippines but are commonly ignored. The researchers chose this study to make use of the waste rose apples and to find out if rose apples could be made into vinegar.

Significance of the study

This study is significant because nowadays, rose apples are commonly ignored and create massive garbages in the society. If it would be proven that rose apples could be made into vinegar, there would be lesser wastes produced by the rose apples in the society Scope and limitations

Only two kilograms of rose apples were gathered and only their extracts were used. Also, only for five weeks the rose apples were fermented. Review of related literature

* Rose apple fruit can help with diabetes, piles, diarrhea, sterility in females, dysentery and liver problems. The fruit can be prepared to help with these health issues by eating it, using the powder from the seeds, eating the leaves or drying the bark.

Read more: What Are the Benefits of Rose Apple Fruit? | eHow.com http://www.ehow.com/facts_5686970_benefits-rose-apple-fruit_.html#ixzz2M4BaH2vq

Rose apple fruit affects the pancreas in diabetics and acts as a block against the conversion of starch into sugar. The seeds have a glucose in them called jamboline that can be dried and turned into a powder; this powder can be added to water three to four times a day to help reduce sugar in the urine. -In the USA in 1986, the Pineapple Research Institute was dissolved and its assets were divided between Del Monte and Maui Land and Pineapple.

Del Monte took 73-114, which it dubbed MD-2, to its plantations in Costa Rica, found it to be well-suited to growing there, and launched it publicly in 1996. (Del Monte also began marketing 73-50, dubbed CO-2, as Del Monte Gold). In 1997, Del Monte began marketing its Gold Extra Sweet pineapple, known internally as MD-2. MD-2 is a hybrid that originated in the breeding program of the now-defunct Pineapple Research Institute in Hawaii, which conducted research on behalf of Del Monte, Maui Land & Pineapple Company, and Dole.