l'he physiological consequences of minimal processing are dire. Mechanical injury sets off a complex series of events which result in loss of quality (i. e. color, texture and fiver). Control of this wounding response is a tnqjor obstacle that must be overcome. To prolong postharvest life, respiration must be reduced while producing enough energy to maintain the "energized state". 'Ihe central roles of membranes and calcium in maintaining quality are discussed.

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Changes in chemical composition of coconut (Cocos nucifera) water, including total and soluble solids, titratable acidity (as citric acid), turbidity, ash, lipids and sugars, were investigated in four varieties of coconuts at four stages of maturity of the fruit. The most significant change was observed in the volume of nut water, which increased during development from 233 to 504 ml, with the greatest quantity found at 9 months. Fat, protein, soluble solids, acidity and turbidity also increased steadily with maturity, while pH and ash showed variation throughout maturation. The interaction of variety and stage of maturity of the fruit appeared to have a significant effect on the chemical composition of the coconut water. INTRODUCTIONThe coconut (Cocos nucifera L) is a perennial plant that generally flowers monthly and takes approximately one year for the fruit (nut) to reach full maturity. The plant bears nuts continuously for up to 60-70 years, 12-13 times a year. Apart from fat, coconuts also provide coconut water, which is bottled and sold on the market in Jamaica. Farmers generally harvest the nut at around 9 months when the jelly is less than 0.5 cm thick, soft and translucent; beyond 9-months, the jelly hardens and the volume of water begins to decrease. 1 There has been very little research on coconut water quality from different varieties in the Caribbean. In the present study, the changes in chemical composition of nut water with maturity of Tall and Dwarf varieties in Jamaica were evaluated.

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