Characterization of the liquid endosperm attributes in young coconut fruit during storage

Kanlayanarat S., . and Changprasert S., . and Bodhipadma K., . and Noichinda S., . and Jirapong C., . and Wongs-Aree C., . and Uthairatanakij A., . Characterization of the liquid endosperm attributes in young coconut fruit during storage. pp. 2650-2656. ISSN 2231-7546

Fresh coconut water is consumed as a refreshing soft drink but the quality in young coconut fruit is rapidly changed during storage. Although low temperature is generally applied to most fresh produce for extending the storage life improper low temperature could accelerate the quality losses. Thus in the present study attributes of the liquid endosperm of young green coconut cv. Nam Wan were investigated during storage as whole fruit at 4C 13C and 25C. Fruit stored at 4C showed various chilling injury disorders including skin (exocarp) browning and solid endosperm (kernel) splitting from the hard shell (endocarp) whereas the liquid endosperm expressed increasing turbidity and off flavour. The storage life of fruit stored at 25C could be terminated by day 16 due to dehydrated skin and low quality of the water whereas storage at 13C maintained fruit quality throughout 28 days. Lipoxygenase (LOX) activity in the liquid endosperm of fruit stored at 4C and 25C immediately increased after storage related directly to generation of the off flavour. The liquid endosperm comprised high amounts of aliphatic alkanes. When nonane sharply increased long chain aliphatic alkanes in contrast significantly decreased during storage at all temperatures. Interestingly the liquid endosperm in coconut fruit acquired a pressure of 0.75 Kpa at harvest. The pressure sharply increased in fruit stored at 25C consisting with a sharp incline of the dissolving CO2 concentrations. Furthermore thickness of the solid endosperm of fruit continued to develop during storage

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(55).p...

Abstract

Fresh coconut water is consumed as a refreshing soft drink but the quality in young coconut fruit is rapidly changed during storage. Although low temperature is generally applied to most fresh produce for extending the storage life improper low temperature could accelerate the quality losses. Thus in the present study attributes of the liquid endosperm of young green coconut cv. Nam Wan were investigated during storage as whole fruit at 4C 13C and 25C. Fruit stored at 4C showed various chilling injury disorders including skin (exocarp) browning and solid endosperm (kernel) splitting from the hard shell (endocarp) whereas the liquid endosperm expressed increasing turbidity and off flavour. The storage life of fruit stored at 25C could be terminated by day 16 due to dehydrated skin and low quality of the water whereas storage at 13C maintained fruit quality throughout 28 days. Lipoxygenase (LOX) activity in the liquid endosperm of fruit stored at 4C and 25C immediately increased after storage related directly to generation of the off flavour. The liquid endosperm comprised high amounts of aliphatic alkanes. When nonane sharply increased long chain aliphatic alkanes in contrast significantly decreased during storage at all temperatures. Interestingly the liquid endosperm in coconut fruit acquired a pressure of 0.75 Kpa at harvest. The pressure sharply increased in fruit stored at 25C consisting with a sharp incline of the dissolving CO2 concentrations. Furthermore thickness of the solid endosperm of fruit continued to develop during storage

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Item Type:	Article
AGROVOC Term:	Coconuts
AGROVOC Term:	Fruit crops
AGROVOC Term:	Storage
AGROVOC Term:	Endosperm
AGROVOC Term:	Soft drinks
AGROVOC Term:	Quality
AGROVOC Term:	Low temperature
AGROVOC Term:	Storage life
AGROVOC Term:	Storage losses
AGROVOC Term:	Chilling
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24966

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