The volatile compounds of immature coconut water from five varieties were characterised for the first time. Volatile profile analysis could be a useful tool for the selection of Dwarf coconut varieties, which are mainly consumed as a beverage.
Several palm plants have social and economic roles worldwide by providing drinks from their sap. In Côte d'Ivoire, management of the coconut sap is not yet practiced. In this study, parameters related to production of sap have been assessed from four coconut cultivars namely PB 113 + and PB 121 + hybrids and WAT and MYD varieties. From all the unopened inflorescences (spathes) studied into the coconut crown, whose ranks varied from 7 to 9, that of rank 8 yielded the highest volume of sap. From this spathe, the PB113 + hybrid provided the best yield of sap (61.81 ± 20.41 l). Most important proportion of that sap volume was recorded at the morning harvesting. The sap production duration of a spathe varied from 24 ± 1.87 days (MYD) to 46.78 ± 1.86 days (PB 113 + ). That duration depended on the length of spathes and regular sap flow allowed by them. Furthermore, the PB 113 + had the highest number of fruits (NBF = 174.33 ± 78.45 fruits). The results showed that volume of sap available is closely related to the length of production (r = 0.78) and the cultivar's nut yield (r = 0.82). The use of PB 113 + hybrid which provided highest quantity of sap is recommended for promoting the production of coconut sap in Côte d'Ivoire in order to improve the benefits derived from this plant.
Les caractéristiques physico-chimiques de l'eau de coco sont étudiées à cinq stades de la maturation des noix de quatre cultivars de cocotier : le Grand Ouest Africain, le Nain Jaune de Malaisie, le Nain Vert de Guinée Equatoriale et l'hybride PB121 amélioré. Les paramètres étudiés sont le poids de l'eau de coco, le degré Brix, le pH, les teneurs en matière sèche et en sucres. Les résultats obtenus montrent des interactions significatives entre les cultivars et les stades de maturité pour tous les paramètres étudiés. Au cours de la maturation des noix, la diminution du poids de l'eau s'accompagne d'importantes modifications physicochimiques. Chez le Nain Jaune de Malaisie, la teneur maximale en sucres totaux de l'eau de coco de 53 mg/ ml, est atteinte lorsque la noix est âgée de 9 mois. L'analyse chromatographique a permis d'identifier les sucres solubles contenus dans l'eau de coco que sont le glycérol, le sorbitol, le glucose, le galactose, le fructose et le saccharose. Mots clés : Cocotiers (Cocos nucifera L), eau de coco, technologie, Côte d'Ivoire.
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