Table 2.

Changes in quality parameters in intact and infected coconuts

Parameters	Good nut	Infected nut	C.D (p = 0.05)
Nut water vol, ml	231.7	211.7	NS
pH	4.9	5.2	NS
Total sugars, g/100 ml	3.5	2.8	0.54*
Free amino acids, mg/100 ml	1.9	3.6	1.1**
Na, mg/100 ml	44.3	41.8	NS
K, mg/100 ml	325.9	274.5	17.6**

* p ≤ 0.05, ** p ≤ 0.01, NS Not significant