Watery Rose Apples as Vinegar
Project in research 1
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. 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.
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. 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.