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EFFECTS of DIFFERENT STORAGE CONDITIONS ON PRESERVATION of COCONUT ( Cocos nucifera ) WATER
Author(s) -
MACIEL M.I.,
OLIVEIRA S.L.,
SILVA I.P.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00189.x
Subject(s) - cocos nucifera , polyethylene , food science , mathematics , chemistry , horticulture , biology , organic chemistry
To determine proper storage conditions for preservation of green coconut ( Cocos nucifera ) water the effects of different temperatures (4, 12, 22 and 28C), time and packing type (with and without polyethylene) on coconuts were investigated for five weeks. A total of 133 dwarf fruits were used. On day 1 (zero time) and on weeks, 2, 3, 4 and 5 of the experiment, the water was taken at random from six wrapped and six unwrapped coconuts for physicochemical (°Brix, total acidity, pH and weight), microbiological and sensory analyses. Treatments were repeated twice for precise data. Statistical differences were determined by the analysis of variance. Our data show that the treatment of choice for a proper storage is: temperature: 12C; packing type: polyethylene; time, four weeks.