Candied Fruit Research Articles

Aromatic maturity is a cornerstone of terroir expression in red wine

Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and aromatic maturity. Physiological maturity is a biological concept. Technological maturity and phenolic maturity are relatively well documented in the scientific literature, being linked to quantifiable compounds in grape must. Articles on aromatic maturity are scarcer. This is surprising, because aromatic maturity is, probably, the most important of the four in determining wine quality and typicity, including terroir expression, i.e. the identifiable taste of wine in relation to its origin. Optimal terroir expression can be obtained when technological, phenolic, and aromatic maturity are reached at the same time, or within a short time frame. This is more likely to occur when the ripening takes place under mild temperatures, neither too cool, nor too hot.Aromatic expression in wine can be driven, in order from low to high maturity, by green, herbal, spicy, floral, fresh fruit, ripe fruit, jammy fruit, dried fruit, candied, or cooked fruit aromas. Green and cooked fruit aromas are not desirable in red wines, while the levels of other aromatic nuances contribute to the typicity of the wine in relation to its place of origin. Wines produced in cool climates, or on cool soils in temperate climates, are likely to express herbal or fresh fruit aromas, while wines produced under warm climates, or on warm soils in temperate climates, may express ripe fruit, jammy fruit, or candied fruit aromas.This article reviews the state of the art of compounds underpinning the aromas of wines obtained from grapes harvested at different stages of maturity. Advances in the understanding of how aromatic maturity shapes terroir expression and how it can be manipulated by variety choices and management practices, under current and future climatic conditions, are shown. Early ripening varieties perform better in cool climates and late ripening varieties in warm climates. Additionally, maturity can be advanced or delayed by different canopy management practices or training systems. Timing of harvest also impacts aromatic expression of the produced wine. Gaps in the literature are highlighted to guide future directions of research.

ДОСЛІДЖЕННЯ КІНЕТИКИ ТА МЕТОДУ ЕНЕРГОЗБЕРЕЖЕННЯ В ПРОЦЕСІ СУШІННЯ ЦУКАТІВ З ГРУШ

The kinetics of the process of drying hot (80C) and cold (20C) candied pears were studied. The drying coefficient is found and an analytical dependence is derived for the drying time calculation. Experimental data of the change in the temperature of the thermal agent along with the height of the candied fruit layer was obtained. It was proven that stopping the supply of a hot thermal agent at a certain point in time, cooling the upper layers of candied fruit with a cold thermal agent, and simultaneously drying the lower layers of candied fruit will reduce the energy costs of the process by 1135.64 kJ/kgwater.

Teknik Dehidrasi Osmosis Pada Pembuatan Manisan Kulit Jeruk

High consumption of oranges (Citrus sinensis) leads to the increase of orange peel waste, that’s why those orange peel waste needs to be utilized as a value-added product, such as fruit candy. Fruit candy can be produced by a process called osmotic dehydration, which is the process of immersing food material in a hypertonic solution. This research was done with Randomized Block Design to understand the effect of immersion time (2, 4, and 6 hours) and blanching time as the pretreatment (2,5, 5, and 7,5 minutes). This research was done in triplicate. The parameters that were observed are solid gain (SG), water loss (WL), weight reduction (WR), water content, and colors (L*, a*, and b*). The results indicated that the increase in immersion and blanching time causes the value of solid gain (SG) and water loss (WL) to increase, weight reduction to decrease then increase, and water content to decrease. Analysis of Variance test suggests that immersion time has a significant effect on SG, WL, WR, water content, L*, and a*. On the other hand, blanching time only significantly affects SG, WL, WR, and water content. According to Multiple Attribute Utility Theory, the best treatment in this research, regarding the results of SG, WL, WR, and water content, is the treatment with 6 hours immersion time and 7,5 minutes blanching time.

Industrial applications of Ananas comosus wastes as valuable and utilizable products- A review

Ananas comosus, tropical fruit from Bromeliaceae family, is known for its flavour with major application in a number of industries viz juice, canned pulp, fruit candy, jam, jelly, wine, vinegar, bromelain extraction and many more. Large amounts of by-products are generated from these industries in which peel alone accounts for 34-38%. These by-products are discarded as waste and causes serious environmental pollution. Researchers have investigated that these by-products, mainly peels are potential sources of many nutritional and bioactive compounds which exhibits numerous health benefits. The present application of the waste is to convert it into value added products and currently, it is utilized in many industries such as chemical industry, health sectors, food sector, pharmaceuticals, and nutraceuticals. This article summarizes the major applications of A. comosus peel at industrial level. ‘Industrial applications’ is an umbrella term in which biofuel generation; enzyme production; bromelain extraction; cellulose, bacterial cellulose, nanocellulose and nanocrystalline cellulose; nanoparticles synthesis; biorefinery production; superabsorbent hydrogel formation; oil extraction; wine and vinegar production; supplementation; fortification; enrichment etc. terms are embedded.

Constructing Tanghulu-like Diamond@Silicon carbide nanowires for enhanced thermal conductivity of polymer composite

Polymer composites with high thermal conductivity possess light weight, easy process and high chemical resistance, which has a huge demand in electronic packaging fields. Therefore, the development of new filler for improving the thermal conductivity has attracted lots of attentions in the field of polymer composites. In this work, a new hybrid filler was prepared through depositing nano-crystalline diamonds on SiC nanowires by hot filaments chemical vapor deposition. The results of SEM and TEM characterizations showed that the filler has a novel structure which is similar as a string of “sugar-coated haws on a stick” (a kind of Chinese candied fruit, named Tanghulu). Polymer composites containing the filler with the Tanghulu-like structure presented the high thermal conductivity of 0.57 W m−1 K−1 under 25 wt% filler contents. The excellent thermal conduction performance is attributed to the regional continuous networks formed by filler with the Tanghulu-like structure. Infrared images and a cooling radiator were utilized to further confirm the high thermal transportation performance of the polymer composites. The development of Tanghulu-like diamond@silicon carbide nanowires proposes a new strategy to prepare polymer composites with enhanced thermal conductivity, which will further promote the application in electronic packaging fields.

Comparative analysis production of fruit and sunti acid using the Hayami method

Agroindustry sector has a role important to improve the economic society level of Aceh, Indonesian. The opportunities in business to develop agroindustry from Averrhoa bilimbi L. was a relative major potential included the fruit candy and sunti acid. This study aims to calculated added value of fruit candy and sunti acid using the hayami method. The result was obtained primary and secondary data. The primary data were obtained directly results of interviews with business actors using questionnaires. Furthermore, the secondary data were obtained from literature review studies. The data was collected using the observation, interviews, and documentation. The average added value obtained by fruit candy of each kilogram was found the output value in Rp.150,000 Whereas, the sunti acid was a lower value in Rp. 65,000 This means that a kilogram was used can provide added value of Rp. 11,250 from fruit candy and Rp. 15,625 from sunti acid. The added value ratio was used to quantify the advancement achieved for productivity from A. bilimbi in agroindustry to involve the additional value from local products. Then, the highest profit until 60% in sunti acid product, and 44.44% in fruit candy. The retribution for the owner of the production factor was found the value the entrepreneur profit to 9.76% (Rp. 51,250/kg) for fruit candy and 26.37% (Rp.35,625/kg) for sunti acid. The descriptive data analysis method was expected to suggest the development of agroindustry based on the local commodity product, mainly the fruit candy and sunti acid to supported the food security.

Sensory criteria assessment of fruit from Averrhoa bilimbi L. with comparison of Eckenrode and Fuzzy Eckenrode method

The fruit candy made of processed products made from the natural fruit of Averhoa bilimbi L. whose production was abundant, recently a few to utilization. The main objective of this study was to examine the assessment of sensory criteria fruit candy from A. bilimbi with comparison of eckenrode and fuzzy eckenrode method. The results showed fruit candy contains a higher value of colour (0.239), wherein the aroma (0.169), taste (0.183), texture (0.211), and the overall acceptance (0.197) using the eckenrode method. On the other hand, based on the fuzzy eckenrode method were shown the value of colour (0.224), taste (0.187), aroma (183), texture (0.2110 and overall acceptance (0.195). Although the comparison from eckenrode and fuzzy eckenrode method appear quite stable for criterias of sensory. Finding the optimum value for an aroma in the perception of colour from fruit candy higher to eckenrode than fuzzy method. The eckenrode method provided a dynamic space in a high-level decision-making system to differ significantly. Therefore, the eckenrode method was a quite simple method to establish decisions for weighting a more definite critera in decision making in sensory assessment to develop a natural product from A. bilimbi.

Husk Cherry: Nutritional attributes, bioactive compounds and technological applications

Husk cherry ( Physalis pruinosa ; L) is a tropical fruit commonly grown in the Mediterranean region, and widely consumed fresh in most countries of the world. To enhance our knowledge about this promising fruit, the technological, therapeutic, and nutritional quality attributes of the raw fruits were investigated. The fruit had an orange yellowish color and a mild sweetness, with a pulp yield of 93.40 % (w/w) and a juice yield of 64.45 % (v/w). It contains high ratios of total sugar (41.65%), protein (14.56%), crude fibers (11.59 %), ascorbic acid (40.17 mg/100 g), ß-carotene (64.78 μg/g), total phenols (178.53 mg gallic acid 100 g −1 ), anthocyanin (7.01 μg cyaniding-3-glucoside equivalents 100 g −1 ), flavonoids (6.69 mg quercetin g −1 ), and chlorophylls (19.03 μg g −1 ). These fruit showed high antioxidant activities, which were found using DPPH and ABTS assays, and could be considered as a good source of antioxidants. The fruit contained several minerals, including potassium, phosphorus, sodium, and magnesium. The major amino acids in the fruit pulp were glutamic acid, aspartic acid, arginine, phenylalanine, proline, valine and alanine. The main polyphenols detected in the fruits were gallic acid, 4-hydroxybenzoic acid, benzoic acid, catechol, ellagic acid, chlorogenic acid, and epicatechin. Several flavonoids can be obtained in high concentrations, such as naringenin, luteolin, and rutin. Six functional food products (juice, jelly, jam, candied fruits, chocolate--coated dried fruits, and fruit leather) were manufactured using husk cherry fruits. The quality attributes of prepared products were determined. The highest crude fiber, ascorbic acid, β carotene, and total sugar compositions were found in chocolate-coated dry fruit products. All the manufactured products were well palatable amongst 25 trained panelists. The findings of this study confirmed the nutritional and technological potential of husk cherry fruits, which might be used effectively within the development of some functional products for food industries.

The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

The influence of varietal characteristics of plum fruits on the physicochemical parameters of the drying process has been investigated. Revealed significant differences in the content of biologically active compounds on the example of varieties: Stanley, Big Stanley, Grossa di Felisio, President, Blue moon, August Delish, Kabardinskaya early. The consumption rates of raw materials for the production of candied fruits have been determined. The results of laboratory studies on the variation of the content of vitamins (C, P), anthocyanins in plum fruits, taking into account varietal characteristics, are presented. The drying process on a dryer with infrared rays led to a slight decrease in polyphenolic and mineral substances, and higher losses of vitamins in the finished candied fruit. The mathematical processing of the experimental data was carried out by the method of analysis of variance and descriptive statistics using the Microsoft Excel software package. In the production of candied plum fruits, optimal technological modes have been selected that contribute to a high yield of high-quality finished products, taking into account the varietal characteristics of the feedstock. According to biochemical and organoleptic indicators of the quality of candied fruits, Stanley and President varieties were distinguished, the energy value of which is 147.0 kcal with an organoleptic assessment of 4.9 points. The results of experimental biochemical and technological analyzes of fruits at individual technological stages of production made it possible to assess the intensity of complex processes that cause a qualitative transformation of raw materials.

Production of Omega-3 Oil by Aurantiochytrium mangrovei Using Spent Osmotic Solution from Candied Fruit Industry as Sole Organic Carbon Source

Osmotic dehydration is an important phase in the production of dried products, including most fruits and vegetables, in the food industry. The drying process for candied fruit produces a liquid waste called “spent osmotic solution”, which is characterized by a high content of organic compounds, mostly dissolved sugars. The sugar content of this food by-product could be valorized through the growth of biomass with a high added value. In this study, the spent osmotic solution from the candied fruit industry was used as an organic carbon source for the growth and production of docosahexaenoic acid (DHA) in the cultivation of Aurantiochytrium mangrovei RCC893. The carbon content of the standard media was completely replaced by the sugars present in this food by-product. After that, the growth condition of this strain was optimized through response surface methodologies using a central composite design (CCD), and the optimal combination of the spent osmotic solution and nitrogen was established. Moreover, a scale-up trial was performed using the optimal conditions obtained after CCD to evaluate the scalability of the process.

Microbiological Quality of Nuts, Dried and Candied Fruits, Including the Prevalence of Cronobacter spp.

Cronobacter genus bacteria are food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or immunocompromised adults. The aim of this study was to determine the microbiological quality of nuts, seeds and dried fruits with special emphasis on the occurrence of Cronobacter spp. Analyses were carried out on 64 samples of commercial nuts (20 samples), dried fruits (24), candied fruits (8), seeds (4), and mixes of seeds, dried fruits and nuts (8). The samples were tested for the total plate count of bacteria (TPC), counts of yeasts and molds, and the occurrence of Cronobacter spp. Cronobacter isolates were identified and differentiated by PCR-RFLP (Polymerase Chain Reaction - Restriction Fragments Length Polymorphism) and RAPD-PCR (Random Amplified Polymorphic DNA by PCR) analysis. TPC, and yeasts and molds were not detected in 0.1 g of 23.4%, 89.1%, and 32.8% of the analyzed samples. In the remaining samples, TPC were in the range of 1.2–5.3 log CFU g−1. The presence/absence of Cronobacter species was detected in 12 (18.8%) samples of: nuts (10 samples), and mixes (2 samples). The 12 strains of Cronobacter spp. included: C. sakazakii (3 strains), C. malonaticus (5), and C. turicensis (4). The results of this study contribute to the determination of the presence and species identification of Cronobacter spp. in products of plant origin intended for direct consumption.

ЕНЕРГЕТИЧНИЙ АНАЛІЗ ТЕХНОЛОГІЧНОЇ ЛІНІЇ ВИРОБНИЦТВА ЦУКАТІВ З МОРКВИ

An energy-saving scheme for the production of candied carrots has been developed. The developed scheme includes: washing of raw materials with 1 % NaHCO3 solution, reduction of water consumption for blanching, reduction of syrup consumption for saturation of raw materials with sugar. A new drying technology is introduced: candied fruits are dried in a variable temperature mode, namely: in the initial stages with a heat agent at a temperature of 70 °C, at the final stage – with a heat agent at a temperature of 20 °C. The process of modeling the traditional and energy-saving scheme of candied carrot production in the universal simulation software ChemCad is carried out. The simulation results are analyzed. It is proved that the total energy efficiency of the implemented technology is 340.4 MJ / h or 354.6 kJ / kg of finished product.

Potential study of Dillenia serrata Thunb. fruit extract from Bali Botanical Garden’s collection

Dillenia serrata Thunb.is a member of the Dillenia clan which is endemic to Sulawesi. D. serrata fruit is a seasonal fruit and can be used as a cooking ingredient as a sour taste, raw material for several food products such as candied fruit and syrup, and has the potential to be processed into chips and jam. Traditionally, the leaves and bark of D. serrata are also used by the local community as a sprue medicine, fever, wound medicine, treating swelling or inflammation and treating vomiting of blood. It is believed that there are still many untapped benefits from this plant. This study was conducted to determine the effectiveness of D. serrata fruit extract as an antimicrobial that causes disease in humans, and to determine its effectiveness as an antioxidant. The antioxidant test was carried out using the DPPH method while the antimicrobial test was carried out by the agar diffusion method (Kirby-Bauer). The ripe Dillenia fruit was extracted using methanol, the extract was then diluted in various concentrations for the DPPH test. The results showed that the D. serrata extract had the ability as an antioxidant. The antioxidant activity of fresh fruit extracts was higher than that of dried fruit extracts. D. serrata extract is effective in inhibiting the growth of Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus mutans bacteria.

Potential study of Dillenia serrata Thunb. fruit extract from Bali Botanical Garden’s collection

Dillenia serrata Thunb.is a member of the Dillenia clan which is endemic to Sulawesi. D. serrata fruit is a seasonal fruit and can be used as a cooking ingredient as a sour taste, raw material for several food products such as candied fruit and syrup, and has the potential to be processed into chips and jam. Traditionally, the leaves and bark of D. serrata are also used by the local community as a sprue medicine, fever, wound medicine, treating swelling or inflammation and treating vomiting of blood. It is believed that there are still many untapped benefits from this plant. This study was conducted to determine the effectiveness of D. serrata fruit extract as an antimicrobial that causes disease in humans, and to determine its effectiveness as an antioxidant. The antioxidant test was carried out using the DPPH method while the antimicrobial test was carried out by the agar diffusion method (Kirby-Bauer). The ripe Dillenia fruit was extracted using methanol, the extract was then diluted in various concentrations for the DPPH test The results showed that the D. serrata extract had the ability as an antioxidant. The antioxidant activity of fresh fruit extracts was higher than that of dried fruit extracts. D. serrata extract is effective in inhibiting the growth of Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus mutans bacteria.

Development of fruit candies from wood apple (Limonia acidissim) and passion fruit (Passiflora edulis), nutritional and acceptability study during storage

OBJECTIVES:Fruit candies were prepared using Wood apple (Limonia acidissima) and Passion fruit (Passiflora edulis) and evaluated for the proximate composition, antioxidant activity, flavonoids and phenolics contents, sensory attributes, storage stability, and microbial load in the developed products. Wood apple and passion fruit are cheaper, highly nutritious and easily perishable, and seasonally available fruits. This study planned to make these fruits available through the year by preserving them as soft candies.
 MATERIAL AND METHODS:Soft candies were developed stored and quality parameters were assessed for a period of 90 days. The candies were evaluated by a panel for sensory attributes using 9 point hedonic scale.
 RESULTS:The acid content of the preserved products remained the same during the entire storage. The moisture content in both the products was > 12% and the protein content ranged from 1.4% to 2.34%. As expected, the fat and crude fiber contents were low. The total phenolics and flavonoids were present in appreciable amounts. The developed products showed acceptable sensory attributes and were microbiologically safe at the end of the storage period and fit for consumption.
 CONCLUSION:Hence the study concluded that, the developed wood apple jam and fruit bar in this study was safe and fit for consumption. The seasonal fruits can be exploited for preparation of fruit candies.

МАТЕМАТИЧНА ІНТЕРПРЕТАЦІЯ ДИНАМІКИ ЗМІНИ ТЕМПЕРАТУР ПІД ЧАС СУШІННЯ ГАРЯЧОГО МОНОДИСПЕРСНОГО ШАРУ РОСЛИННОЇ СИРОВИНИ

This work is devoted to the study of the heat exchange process of drying and its mathematical interpretation, which is important both from the point of view of the theory of drying and its practical implementation. In this work, the drying process of hot candied fruit in a monodisperse layer was investigated. A technique for studying the filtration drying of a thermal agent through a hot monodisperse layer of rectangular particles was developed. The results of the dependence of the change in the temperature of the thermal agent over time and along the height of the candied fruit layer were obtained. The mechanism of heat and mass transfer in a hot monodisperse layer of rectangular particles was substantiated. It is proved that when drying in a stationary layer, there is simultaneously a dry layer of material with the temperature of a thermal agent, which accumulates thermal energy and a wet layer of material with a lower temperature value. The solution of the mathematical problem of temperature distribution along the height of a monodisperse layer is given. This allows you to: determine the temperature of thermal agent by height and time. There is an established mathematical model of the heat transfer process during drying based on the above solution. The basis of this solution: a heat source is evenly distributed in the material layer. The mathematical description of the temperature field in the layer is in dimensionless criteria and is an exponential dependence. The experimental results and calculation results are shown in the graphs. The calculation model is adequate, the error between the experimental and theoretical data does not exceed 7 %. The adequacy of the model is established for small values of dimensionless heights. Good agreement between the calculated and experimental results allows us to determine the temperature distribution along the height of the monodispersed layer, using various ratios. This is important for predicting the drying process and for calculating new energy-saving drying technologies.

Reuse of the biomasses generated during candied fruit and table olive industrial processing for dog feed production

Organic waste is derived from production processes, the amount of waste generated from two factories participating in this work reaches approximately 2000t / year, directly impacting the environment, making areas conducive to the development of insects and pests attracted by the discarded residual food. The cost used in the correct disposal of this waste, directing it to the local landfill is approximately R $ 150,000.00 / year. Considering the great nutritional value present in biomass, this work aimed to reuse these residues to produce a dog food. For this, a methodology was created to treat these biomasses, transforming them into co-products for commercialization. With this, a formulation was developed incorporating the by-products of olives, papayas and oranges, plus other essential ingredients for dog food, complying with the current legislation, resulting in a product with high added value. The developed feed used 38% of the residual biomass in its composition, and compromised, through the simulated study, all the material generated by the industries, being able to reduce a large part of the disposal expenses to the sanitary landfill. The generation of revenue from the sale of biomasses has subtracted the expenses with landfill disposal, making the process economically viable in addition to proposing a sustainable solution to the manufacturing process.

ДОСЛІДЖЕННЯ КІНЕТИЧНИХ ПРОЦЕСІВ НАСИЧЕННЯ ЦУКАТІВ В ПРОМИСЛОВИХ УМОВАХ

The process of saturation of sucrose particles of pumpkin fruits is considered. An experimental setup for saturation of fruit particles with sugar under conditions of intensive pneumatic mixing was developed. The kinetic dependences of the saturation of candied fruits and changes in the concentration of sugar syrup under various temperatures were obtained. The saturation conditions are compared for various ratios of “candied fruit: syrup”. A mathematical generalization confirms the ratio “candied fruit: syrup” selected by the authors of the article. According to the chosen mathematical model, a generalization of the results of studies on the saturation of pumpkin fruit particles with sugar under the conditions of a change in time with concentration of both candied fruit and syrup was made.

Investigation of the Energy-Saving Method during Candied Fruits Filtration Drying

The drying process, which is the limiting and power-consuming stage of candied fruits production, has been considered. The heat-transfer processes during the filtration drying of pumpkin candied fruit have been investigated. The filtration drying of finished candied fruits (80 °C) is the filtration of a hot heat agent (100 °C) in the direction of "candied layers – grate". As a result of experimental studies, the kinetic curves of candied fruits drying, as well as the dependence of temperature on the height of the candied fruit layer, were obtained. The experimental data confirm the zonal mechanism of the filtration drying.It was found that during the filtration drying, the upper layers, which reached their final moisture content, overheat and accumulate a considerable amount of unused energy. It was proved that the accumulated energy can be used for drying the lower layers with simultaneous cooling the upper ones. On the basis of the equation of non-stationary heat-mass transfer, the amount of heat is calculated, which will be sufficient to dry the bottom layer. The stoppage time of hot heat agent supply and start of cold heat agent supply were determined. Filtration of cold heat agent through a layer of candied fruits makes it possible to cool the layer, reduce drying time and energy costs for the process.Dried candied fruits have sufficient shelf life, good taste and organoleptic properties.

A rare case of anaphylaxis to Indian jujube (Ziziphus Mauritiana Lam)

BackgroundIndian jujube (Ziziphus Mauritiana Lam) is a sweet fruit from a tree native to tropical and subtropical regions of Asia and India. A few case reports have implicated Indian jujube to cause latex-fruit syndrome. We present the first case of an anaphylactic reaction to this fruit in a patient with no latex allergy.Case presentationA 55-year-old male was referred to the Outpatient Allergy Clinic at Queen’s University for evaluation of anaphylaxis caused by ingestion of Indian jujube. He presented to the Emergency Department (ED) with scalp pruritus, dyspnea and generalized urticaria, which occurred two hours after he had consumed a homemade candied fruit cocktail consisting of Indian jujube, water, Thai and Indian sweetener. In the ED, he was treated with epinephrine, intravenous diphenhydramine and steroids. He did not have any previous history of environmental or food allergies but had consumed this fruit frequently since childhood. In clinic, he underwent skin-prick testing with a saline slurry of candied jujube, which resulted in a positive wheal and flare response with appropriate controls. On subsequent visit, skin-prick tests were performed with saline slurries of the Thai and Indian sweetener used to make the cocktail. Both tests were negative when applied to a healthy volunteer. Skin-prick testing to latex allergen and latex specific IgE were both negative. He was diagnosed with an IgE-mediated anaphylactic reaction to the Indian jujube fruit. He was advised to avoid consumption of Indian jujubes and carry an epinephrine autoinjector.ConclusionsAnaphylaxis secondary to Indian jujube ingestion is an extremely rare phenomenon in patients without a latex allergy. A possible allergy to Indian jujube should be taken into consideration when working up anaphylaxis, especially in patient of Asian and Indian descent who have ceased regular consumption of the fruit.