STUDY ON PACKAGING AND STORAGE OF TENDER COCONUT WATER 3778
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Date
2023-10
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Publisher
JAU JUNAGADH
Abstract
Tender coconut water (TCW) is incredible healthy drink and the best one to
hydrate the body. The sweet, clear, aqueous part inside the immature green coconut is
referred as tender coconut water (TCW). TCW starts to deteriorate once it is exposed to
the air and stored at ambient temperature due to microbial contamination as well as
oxidation reactions, which cause changes in its sensory properties. Preserving the TCW
with its wholesome natural property remains a challenge. Therefore nonthermal
processing techniques treated tender coconut water (ozonation and ultrasonication) and
packed in 200ml glass and PET bottles under refrigerated condition (4±2℃) , and
withdrawn a weekly interval to checked the quality and stability of TCW.
The effect of ozonation treatment time (10,20,30 min), ultrasonication treatment
time (10,20,30 min), combination treatment time (ozonation and ultrasonication) and
packaging materials (glass bottle, PET bottle) on different characteristics of tender
coconut water viz. biochemical, enzyme activities and sensory characteristics of tender
coconut water were studied. The Factorial Completely Randomized Design (FCRD) was
used in designing the experiment and analyzing the results.
From the study, ozonation treated TCW was found at 20min treatment time and
packed in glass bottle under refrigerated condition, which gave the experimental values of
TSS 4.89⁰Brix, TA 0.08%, pH 4.94, EC 5.10 mS/cm, TDS 4.14ppm, TS 4.13 %, TPC
2.37 (mg GAE/ml), Total plate count 2.485log (CFU/ml), Yeast and Mould count,
ii
2.253log (CFU/ml), POD and PPO 0.038 and 0.020 (∆ O.D./min/ml) and Overall
acceptability 6.70 for after 4th week of storage period.
Ultrasonication treated TCW was found at 20min treatment time and packed in
glass and PET bottle under refrigerated condition, which gave the experimental values of
TSS 5.17 and 4.93⁰Brix, TA 0.08 and 0.10 %, pH 4.87 and 4.68, EC 5.24 and 5.15
mS/cm, TDS 4.03 and 4.62 ppm, TS 4.37 and 4.63 %, TPC 2.43 and 1.77 (mg GAE/ml),
Total plate count 1.718 and 2.418log (CFU/ml), Yeast and Mould count 2.579 and
1.384log (CFU/ml), POD 0.014 and 0.021, PPO 0.017 and 0.021(∆ O.D./min/ml) and
Overall acceptability 8.13 for after 4th week of storage period.
Ozonation and Ultrasonication treated TCW was found at 20min treatment time
and packed in glass and PET bottle under refrigerated condition, which gave the
experimental values of TSS 5.17 and 5.01⁰Brix, TA 0.08 and 0.09 %, pH 4.75 and 4.72,
EC 5.82 and 5.93 mS/cm, TDS 4.60 and 4.68 ppm, TS 3.55 and 3.60 %, TPC 1.80 and
2.07 (mg GAE/ml), Total plate count 2.472 and 1.681log (CFU/ml), Yeast and Mould
count 2.019 and 1.726log (CFU/ml), POD 0.014 and 0.016, PPO 0.010 and 0.014 (∆
O.D./min/ml) and Overall acceptability 7.33 and 7.50 for after 4th week of storage period.
It was recommended to tender coconut water treated with 20min ozonation
treatment stored in glass bottle upto 4th week of storage period and 20min ultrasonication
treatment stored in glass and PET bottle at 4±2℃ upto 4th week of storage period.
Combination treatment 20min ozonation and 20 min ultrasonication treatment stored in
glass bottle and PET bottle at 4±2℃ upto 4th week of storage period.