Articles
POSTHARVEST BEHAVIOR DURING STORAGE OF YOUNG COCONUT (COCOS NUCIFERA L.) AT DIFFERENT TEMPERATURES
Article number
1091_15
Pages
125 – 131
Language
English
Abstract
Trimmed young coconuts wrapped with PVC film have a short storage life.
Current commercial shipments are carried out at 3-6°C without visual chilling symptoms.
Experiments were conducted to study chemical composition and postharvest features of intact and trimmed fruit wrapped with PVC film and stored at 4 and 25°C. After 3 weeks at 25°C, coconut water had a slight off-flavor score while at 4°C a strong off-flavor score was observed.
Similar findings were found in the coconut kernel but the scores were higher.
Trimmed fruit had a much higher respiration and ethylene production rate than intact fruit.
At 4°C, the coconut water had about 100-300 nl L-1 dissolved O2, but at 25°C, O2 could not be detected.
TBA reactive compounds in coconut water at 25°C increased slightly during storage, while at 4°C it was about 50% higher than 25°C after 2 weeks of storage.
TBA reactive compounds in the coconut kernel were 3 times higher than in coconut water, but there was no difference between the two storage temperatures.
Electrical conductivity in coconut water at 4 and 25°C was similar, while the electrolyte leakage from the kernel at 4°C was 20% higher than at 25°C. The data suggested that 4°C was a suboptimal storage temperature for young coconut.
Current commercial shipments are carried out at 3-6°C without visual chilling symptoms.
Experiments were conducted to study chemical composition and postharvest features of intact and trimmed fruit wrapped with PVC film and stored at 4 and 25°C. After 3 weeks at 25°C, coconut water had a slight off-flavor score while at 4°C a strong off-flavor score was observed.
Similar findings were found in the coconut kernel but the scores were higher.
Trimmed fruit had a much higher respiration and ethylene production rate than intact fruit.
At 4°C, the coconut water had about 100-300 nl L-1 dissolved O2, but at 25°C, O2 could not be detected.
TBA reactive compounds in coconut water at 25°C increased slightly during storage, while at 4°C it was about 50% higher than 25°C after 2 weeks of storage.
TBA reactive compounds in the coconut kernel were 3 times higher than in coconut water, but there was no difference between the two storage temperatures.
Electrical conductivity in coconut water at 4 and 25°C was similar, while the electrolyte leakage from the kernel at 4°C was 20% higher than at 25°C. The data suggested that 4°C was a suboptimal storage temperature for young coconut.
Authors
K. Meethaworn, J. Siriphanich
Keywords
chilling injury, electrolyte leakage, fatty acid, off-flavor, TBA
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