Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter discussed the body of knowledge of the impact of Dragon fruit as a

processing wine and the level of satisfaction among selected Adults. It includes the

variables of the study and justification, literature that presents the ideas, concepts and

generalizations, the study which contained findings and recommendation of finished

study, research gap and conceptual framework which identifies the dependent and

independent variables of the study.

A. Related Literature

For several, the deep pink, almost bright red skin of the dragon fruit may be a

little bit off-putting. The green parts of its skin may look like thorns from afar, but the

dragon fruit could easily be mistaken as poisonous and inedible. Studies from all over

the world, however, have shown that the dragon fruit is more than a cactus ornamental

tree. When explored, this stunning, enigmatic fruit provides a wide variety of health and

economic benefits (Agribusiness, 2019).

On the Appearance. According to Also known elsewhere in Asia as Pitaya, the

dragon fruit is truly distinctive in taste. Its specific taste is often difficult to pin down or

thoroughly explain. Some equate its earthy sweetness to a cross between a pear and a

strawberry, while others identify it as something like a kiwi. The incredible properties of

dragon fruit apply to its flowers and roots, too, and it's not just the fruit pulp or flesh

that's filled with good things. Vegan, organic products such as dragon fruit soap or

medications that enhance blood circulation can be made using these parts of the

dragon fruit.
 Also, Hylocereus undatus is a vine-like cactus that is sometimes cultivated as an

ornamental plant that flowers at night and as a fruit crop. With a bright red shell,

studded with green scales, the fruit is highly decorative. The flesh, with tiny black seeds,

is white, juicy and delectable in taste. Its exact native range is unknown, but in Central

America it is known to be. It has been widely planted as a fruit crop on a commercial

scale since the late twentieth century in many tropical regions, particularly in Vietnam

and other South-East Asian countries, and has largely escaped cultivation, become

naturalized and, in many instances, become an invasive weed, often threatening native

plants and habitats (Cab Organization).

On the Texture. Schmidt (2020), statedt that the Dragon fruit is a lovely tropical

fruit that is sweet and crunchy, also known as pitaya or the strawberry pear. Actually,

the plant from which the fruit comes is a type of cactus of the Hylocereus genus, which

includes around 20 different species. While its pinkish red skin and light green scales

can look daunting, it is simple to prepare this unusual fruit. You can enjoy eating it in

fruit salads, it can be used to make delicious drinks and desserts, and on its own, it's a

perfect, balanced snack.

Similarly, although dragon fruit is a cactus pear relative, there are main

distinctions between the two fruits: first, pitaya seeds are edible, just like kiwifruit;

second, the fruit usually does not have spines, but instead has different colored

protective shoots covering the baseball-sized fruit. From white (with pink or yellow skin)

to hot pink or deep red with tiny black seeds, dragon fruit flesh can vary. Flavor is

associated with the color of the flesh: although darker, redder flesh may be sweeter and

juicier, whiteish dragon fruit also has a mild taste (Blue Book Services “Dragon Fruit).
 On the Flavor. The oval fruit can be up to six inches long, its size is usually

weighty and comes in beautiful pink or more golden/yellow hues in either dragon. The

pulp is a juicy white variety of kiwi fruit with a high water content, with hundreds or

thousands of small black seeds spread in the pulp. It has no kiwi tartness or sharpness,

but a more subtle, fun and thirst-quenching, melon, vitamin C- taste (Market Manila,

2007).

On the Aroma. The dragonfruit is also called green dragon, dragon pearl fruit, or

dragon crystal fruit, in colloquial terms. Its fragrant flowers, which bloom only at night,

are given the peculiar names of 'night blooming cereuses,' moonflower' and 'night

queen'. The red-fleshed, sweet fruit of many varieties of cactus. Pitahaya, pitaya or

strawberry pears are often referred to (Alli, 2015).

Satisfaction on Adults. According to the blog of The Green Gocer, a perfect

source of monounsaturated fats, Dragon Fruit helps the heart remain in excellent

condition. Digestion helps. Dragon fruit assists in the digestion of food and constipation

due to its abundance of fibers. Eating healthy protein-containing flesh and seeds will

keep your body strengthened and happy. Studies also indicate that Dragon Fruit

stimulates the production of probiotics. Digestion helps. Dragon fruit assists in the

digestion of food and constipation due to its abundance of fibers. Eating healthy protein-

containing flesh and seeds will keep your body strengthened and happy. Studies also

indicate that Dragon Fruit stimulates the production of probiotics.

Likewise, according to the Medical News Today (2020), a positive correlation

between moderate consumption of red wine and good health of the heart over the
years. The study, however, is limited, and before knowing the true effects of red wine on

gut health, doctors need more data. The researchers conclude that ethanol in wine

plays a key role in glucose metabolization and that it can also lead to non-alcoholic

ingredients. To validate the results, they call for further studies. However, it is important

to remember that drinking too much alcohol can lead to high blood pressure and

arrhythmias, or irregular rhythms of the heart. This is partially because it produces body

contaminants, destroys the tissues of the body, and causes oxidation.

Lastly, According to Sobel (2019), there are many foods and drinks which are

rich in antioxidants, and wine is one of them. Compounds that avoid cellular damage

caused by inflammation and oxidative stress are antioxidants. Oxidative stress is a

disease caused by a cell-damaging mismatch between antioxidants and reactive

molecules called free radicals.

B. Related Studies

As a tropical country, there is a wide variety of fruits manufactured in the

Philippines, the bulk of which are seasonal, resulting in oversupply and under-use of the

peak season. At a time of abundance, the prices for the specific fruit are low; indicating

timely prices the fruit is processed and stored. When processed, it is possible to make

fruit available even during the off-season; in particular, in places where supply may be

restricted or where supply may be limited, the fruits are by no means available. Peel

processing—processing damaged dragon fruits also transform raw fruits from non-

marketable High-value products, such as wine.

pitaya, was successfully grown in the Philippines and has an annual production average

of 25 Tons per hectare. The fruiting seasonality and elevated rate of fruiting the primary

loss due to peel damage in the dragon fruit is factors that can impede and increase its

development in the nation, popularity. The Philippines has had its own tradition for

centuries of fermenting and drinking wines made in different parts of the world. Since

there is an abundance of a range of tropical fruits readily available throughout the year,

a variety of fruit wines produced either for home or commercial consumption can be

found everywhere, indicating that the Philippine fruit wine industry is highly viable.

Furthermore, Filipinos have studied and learned, in particular, to establish the culture of

wine drinking for high-end members of society.

Similarly, processing is important for the production of value-added items from

the edible and non-edible parts of the fruit and plant, while minimizing the perish ability

and waste disposal problems of the fruit. To optimize the production of fruit pulp wine,

betacyanine and fruit peel jelly, soft drink from plant stems, and tea from flowers, a

number of studies have been performed (Dam, “Development Of Different Processed

Products From The Edible And Inedible Parts Of The Dragon Fruit (Hylocereus

Undatus”). This is relevant to the current study since it discusses the things that made

the dragon fruit as availability for wine.

In addition, a study of Tepora (2019) stated that the fruit of the dragon is among

the world's most nutritious and wonderful tropical foods. The cultivation of dragon fruit is

a lucrative enterprise and a promising means of raising farmers' incomes in the

Philippines. Since its introduction, since its introduction, research and development
activities have continued to brighten the dragon fruit horizon in the Philippines, the

continuously growing land area planted by the dragon fruit indicates its great potential

as a commercial crop era. Support from government departments such as the DOST

Department of Science and Technology, the DA Department of Agriculture and local

government units that support local agricultural communities.

Likwise, in the region, dragon fruit is an introduced crop. In the early 1990s,

cultivation in the Philippines began on a small scale. It has grown over the years in

areas that have expanded and production has increased tremendously. This is due to

the introduction of many technology promotion campaigns through the continued efforts

of different organizations and individuals in most parts of the archipelago to hit the

grassroots (Pascua et al., 2014). Also, Dragon fruit features a light sweet taste, an

intense shape and color, watering the mouth, not forgetting its excellent flowers. This

beautiful fruit boasts a lot of water and other essential minerals with different nutritious

ingredients, in addition to being delicious and refreshing. Dragon Fruit Processed in

markets, goods are rarely available and there has been very little work done on the

processing of dragon fruit in our region (Islam et al., 2012).

Furthermore, there is a need for more concerted efforts among supply chain

players, as the production volume for fresh and processed goods will increase and more

players will be involved in the chain. A Dragon in order to have greater bargaining

power in the supply chain, fruit growers should further strengthen their cooperatives and

alliances (Tagay, 2017). A newly formed red-fleshed dragon fruit (Hylocereus polyrhizus

Britton and Rose) is species of cactus crops were introduced in Claveria, Misamis

Oriental; Northern Mindanao has a lot of potential for new, refined, industrial and
medicinal uses. In the local agro ecosystem, crop agronomy, including its nutrient

management, is still not very well known. The objective of this study was to determine

the growth, quality of fruit and economic efficiency of red-fleshed dragon growth

(Gonzaga et al., 2017).

Moreover, Rodeo (2018), stated that the locally known as "saniata," because of

its health and nutritional benefits, the fruit has gained popularity in the region. Over the

years, growing demand for pitaya and its reputation for profitability have prompted more

farmers to venture into its production. The crop is adaptable to local conditions and will

bear fruit after planting within two years. The fruiting season begins in early May, with a

peak from July to October. Up until November, the crop will bear fruit.

In the same way, according to Department of the Agriculture (2017), by spooning

out the flesh, or in slices, fruits with red or pink, leathery skin are eaten. It is possible to

turn the fruits into juice, ice cream or wine. For tea or scent therapy, beautiful flowers,

which only bloom at night, are used. Fruits are safe and nutritious (high in vitamin C,

fibers, anti-oxidants). It improves the human immune system and is used in diabetes

care. Crop and stem medicines encourage blood circulation. Dragon Fruit can also be

sold as a prestigious 'health food'.

Hence, dragon fruits are typically directly eaten by individuals or transformed into

juice. The main by-product of dragon fruits, therefore, is the peel. Dragon fruit peels

have higher antioxidant levels as a by-product than pulp, especially for White Dragon

Fruits (Hylocereus undatus). This research is carried out to determine the amount and
sensory antioxidant of the dragon fruit peel tea that has been produced by a partially

fermented process (Sari and Hardiyante, 2013).

C. Conceptual Framework

The impact of Dragon fruit as a processing wine in terms of appearance, texture,

flavor and aroma was the independent variable because the researchers will collect and

gather the data from the respondents without any support from the other variable and

because impact of dragon fruit is the main focused of this study.

However, any attempt to study the level of satisfaction among selected adults will

consider as the dependent variable since the researchers cannot proceed with the study

by simply searching for the students’ satisfaction itself.

Therefore, impact of Dragon fruit as a processing wine can stand independently

unlike the level of satisfaction among selected adults which need a support from the

other variable. These variables were closely related to each other to complete the study.
 Independent Variable Dependent Variable

Impact of Dragon fruit wine

 Appearance
 Texture
Level of Satisfaction
 Flavour
 Aroma among Adults

Figure 1. Conceptual Framework of the Study