Researchers studied what actually happens as noni fruits ripen and then age in sealed containers — the traditional Polynesian method still used today. In the first two weeks, natural fermentation briefly increases yeasts, molds and bacteria, but by the third week this activity levels off and then declines. Despite this early microbial burst, the key qualities of the fruit remain stable. Measurements of pH, sugars, ethanol, lactic acid and moisture showed only small shifts after the initial ripening phase, suggesting that the aging period does not significantly change the basic chemistry of the fruit. Vitamins and antioxidants held steady as well, with vitamin C levels remaining high and antioxidant capacity staying comparable to fruits like apple, grape and kiwi.
The study also found that noni’s signature health-related compounds — particularly scopoletin and rutin — stay remarkably consistent throughout aging. Scopoletin rises during ripening, while rutin decreases slightly, but both remain stable for the full eight-week aging period. Total phenolic content stays in the same range too. The researchers concluded that traditional aging doesn’t degrade noni’s nutritional or antioxidant value. Most of the changes happen upfront during ripening, then the fruit remains chemically steady, confirming that aged noni juice retains the beneficial qualities prized in traditional use. The_ripening_and_aging_of_noni_…
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