Table 1.
Changes in physico-chemical characteristics of tender coconut with husk and nut water during storage in room condition (27 ± 2°C, 70 ± 5% RH)
| Coconut Water | |||||||
|---|---|---|---|---|---|---|---|
| Storage period, day | Physiological loss in weight in nut, % | Volume of water, ml | pH | Total sugars, g/100 ml | Free amino acids, mg/100 ml | Na, mg/100 ml | K, mg/100 ml |
| 1 | – | 231.7 | 4.9 | 3.4 | 2.0 | 44.3 | 325.9 |
| 2 | 2.0 | 196.7 | 5.1 | 3.4 | 1.8 | 37.8 | 291.6 |
| 3 | 3.5 | 256.7 | 5.1 | 4.3 | 1.6 | 35.6 | 297.6 |
| 5 | 6.7 | 225 | 5.3 | 4.7 | 2.3 | 39 | 284.2 |
| 6 | 8.0 | 273.3 | 5.1 | 4.6 | 2.7 | 41.2 | 291.6 |
| 7 | 11.6 | 230 | 5.1 | 4.5 | 3.2 | 44 | 303.6 |
| 9 | 13.9 | 243.3 | 5.2 | 4.3 | 3.2 | 39.7 | 288.7 |
| 11 | 16.5 | 212 | 5.2 | NE | NE | NE | NE |
| 13 | 19.6 | 205 | 5.4 | 4.8 | 2.8 | 38.8 | 283.3 |
| C.D:p ≤ 0.05 | 4.2* | NS | 0.22** | 0.32** | 0.54** | 4.9* | 15.3* |
*p ≤ 0.05, ** p ≤ 0.01, NS not significant, NE not estimated