This chapter summarizes current knowledge on wine making from tropical fruits and health aspects mainly, nutritional, therapeutic, immunological and antioxidant properties. Therefore, wine making from such ripe fruits or their juices is considered as an alternative of utilizing surplus and over- ripen fruits for generating additional revenues for the fruit growers as well as preservation. These fruits are mostly consumed fresh, but large quantities of harvested fruits are wasted during peak harvest periods, due to the high temperature and humidity existing in tropical climate, along with poor post-harvest handling, poor storage facilities and microbial spoilage. Most of these fruits ripe within a very short period in a year, usually leading to an over abundance when harvested. ![]() Examples of such edible tropical fruits are jackfruit, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, tendu, jamun and palm. ![]() ![]() These fruits are often very rich in anti-oxidants such as luteins, carotenes, anthocyanins, phenols, tocopherol, etc. Several tropical and subtropical fruits although they differ in shape, colour, taste and nutritive values and provide numerous health benefits.
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