Wax apple fruit (Syzygium aqueum 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.

中文翻译：

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蜡苹果成熟期对果汁和苹果酒化学成分的影响

蜡苹果果实（Syzygium aqueum阿尔斯顿（Alston）简历。Taaptimjan）是一种热带水果，具有多种营养生物活性化合物，具有很高的经济价值。但是，当完全成熟时，皮薄的水果极易受到物理损坏和微生物变质的影响，从而大大降低其商业价值。本研究旨在在成熟和成熟的蜡苹果果实之间找到合适的成熟阶段，以开发特别是苹果酒的增值饮料。通过测量糖，酸，酒精，矿物质，近邻，抗坏血酸，氨基酸，抗氧化剂和挥发性物质的含量，确定成熟和成熟的蜡苹果汁和苹果酒的化学特性。总体而言，结果显示出显着差异。理化和最近的分析表明，成熟果汁的价值高于未熟果汁和苹果酒样品。发现样品中的氨基酸几乎处于相似水平。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，成熟的苹果酒比成熟的苹果酒和未发酵的果汁具有更多的挥发性化合物。总体而言，过熟的水果适合生产苹果酒，而成熟的水果则更适合于未发酵的饮料。