Table 3.
Physico-chemical characteristics of tender coconut water during storage (S) of minimally processed nuts under room and refrigerated (Refrg) conditions (T)
| Storage Period, days | Taste, score of nut water | Volume, ml | pH | Total sugars,g/100 ml | Free amino acids, mg/100 ml | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Room | Refrg | Room | Refrg | Room | Refrg | Room | Refrg | Room | Refrg | |
| 1 | 1 | 1 | 247.5 | 247.5 | 5.2 | 5.2 | 4.6 | 4.6 | 2.9 | 2.9 |
| 4 | 3 | 2 | 350 | 342.5 | 5.1 | 5.6 | 4.2 | 3.7 | 3.6 | 6.6 |
| 8 | 5 | 3 | 305 | 295 | 5.4 | 5.5 | 5.4 | 4.2 | 3.8 | 6.9 |
| 11 | 5 | 4 | 260 | 290 | 5.2 | 5.6 | 4 | 4.1 | 3.7 | 6.2 |
| 14 | 5 | 285 | 5.8 | 4.5 | 4.2 | 3.5 | 5.6 | |||
| 16 | 5 | 245 | 6.1 | |||||||
| 17 | 5 | 290 | 6.8 | |||||||
| 20 | 5 | 260 | 6.1 | |||||||
| CD | NS | NS | NS | S = 0.319**,T = 0.225** | S = 0.938**, T = 0.663**, | |||||
| S × T = 0.451** | S × T = 1.327** | |||||||||
**p ≤ 0.01, NS not significant