Table 3. Changes of physicochemical properties and plant nutrients in wild forest noni (Morinda coreia Ham) fermentation.

Parameter
mg L^-1*

Fermentation day

0

14

28

42

56

Total sugar (%)

8.0 ± 0.44

1.8 ± 0.25

1.4 ± 0.44

1.2 ± 0.31

0.8 ± 0.41

Acidity (%)

0.22 ± 0.01

0.44 ± 0.03

0.52 ± 0.02

0.70 ± 0.05

0.96 ± 0.03

EC (mS cm^-1)

12.2 ± 0.13

15.39 ± 0.01

15.39 ± 0.1

14.20 ± 0.03

14.47 ± 0.04

pH

4.43 ± 0.01

3.70 ± 0.06

3.73 ± 0.07

3.67 ± 0.06

3.66 ± 0.03

C/N ratio

97

25

25

20

18

Acetic acid (%)

0.03 ± 0.002

0.16 ± 0.002

0.21 ± 0.03

0.28 ± 0.03

0.33 ± 0.02

Lactic acid (%)

0.08 ± 0.01

0.30 ± 0.005

0.23 ± 0.004

0.12 ± 0.001

<LOQ

Ethanol (%)

0.09 ± 0.003

0.30 ± 0.009

0.39 ± 0.008

1.4 ± 0.05

1.7 ± 0.07

N

140 ± 6

513 ± 34

520 ± 87

573 ± 97

633 ± 99

P

270 ± 3.2

1360 ± 45

1086 ± 36

1190 ± 53

1210 ± 64

K

3566 ± 102

3318 ± 149

3796 ± 33

3982 ± 172

4356 ± 333

Ca

605 ± 77

736 ± 89

816 ± 164

819 ± 30

693 ± 219

Mg

399 ± 15

428 ± 52

468 ± 58

490 ± 46

536 ± 80

Mn

0.16 ± 0.01

6.34 ± 0.81

4.85 ± 0.99

5.45 ± 0.84

6.09 ± 0.95

B

0.33 ± 0.01

0.53 ± 0.05

58 ± 7.73

60 ± 4.5

51 ± 4.4

Zn

0.04 ± 0

2.02 ± 0.56

1.32 ± 0.05

1.45 ± 0.05

1.69 ± 0.08