Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit

Abstract

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.

Thermal Treatment of Tender Coconut Water – Enzyme Inactivation and Biochemical Characterization

“…The obtained values of TPC were found to be slightly higher than the values reported by Tan et al, (2014). The slight variation in TPC might be due to the maturity and variety of TCW (Jackson et al, 2004). From ANOVA data it was showing that the thermal treatment conditions had significant (p<0.0001) effect on total phenolic content in TCW.…”

“…The slight variation in AA might be due to the maturity and variety of TCW (Jackson et al, 2004). From ANOVA data it was showing that the thermal treatment conditions had significant (p<0.0001) effect on ascorbic acid content in TCW.…”

“…The compositions of TCW varied from fruit to fruit depending upon variety and maturity of fruit (Jackson et al, 2004 andTan et al, 2014). Although there was important initial difference exist in physicochemical properties of TCW between different verities of fruit.…”

Caractéristiques gustatives de l’eau des fruits de quatre cultivars du cocotier (<i>Cocos nucifera</i> L.)

“…Elle est par ailleurs, la plus appréciée des consommateurs, selon les tests hédoniques. En effet, l'eau de coco immature est davantage consommée grâce à ses vertus et surtout son goût sucré (Jackson et al, 2004).…”

“…Ainsi, l'eau des noix immatures est une délicieuse et nutritive boisson (Jackson et al, 2004). Elle sert également à la fabrication de sirop ou de boisson fermentée.…”