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Coconut water preservation and processing:a review
Published online by Cambridge University Press: 06 April 2012
Abstract
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The product. Coconut water (Cocosnucifera L.) is an ancient tropical beverage whose originalproperties have drawn the attention of manufacturers as a naturalfunctional drink. Preservation. This refreshing liquidcomes mainly from immature coconuts which are difficult to collect,store and thus to commercialise. Nevertheless, some studies, mostlyfrom Asian countries, tend to prove that the shelf life of immaturecoconut fruits could be prolonged thanks to post-harvest treatments. Processing. Coconut water itself, extracted from thenut, is obviously easier to handle but is also very sensitive tobiological and chemical injuries. Thermal treatment combined withchemical additives are already used by the industry but other technologiessuch as micro-and ultrafiltration are not yet available on anindustrial scale. Whatever the process, taste, aroma and colour(linked to enzymatic activities) are still difficult to control. Discussion. Resultsof former and recent investigations are discussed. Finally, suggestionsare made for further research to increase our knowledge of thisoriginal tropical juice.
Keywords
FranceCocos nuciferacoconutscoconut waterplant developmental stagesmaturationqualitystoragepreservationkeeping qualityprocessingFranceCocos nuciferanoix de cocoeau de cocostade de développement végétalmaturationqualitéstockagepréservationaptitude à la conservationtraitementFranciaCocos nuciferacocoagua de cocoetapas de desarrollo de la plantamaduracióncalidadalmacenamientopreservaciónaptitud para la conservaciónprocesamiento
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