Skip to main content
SpringerLink
Log in

Packing, Storage and Transport of Coconut Water

  • Chapter
  • First Online:
Coconut Water

  • 343 Accesses

Abstract

The demand for high-value coconut products in domestic and global markets is on the increase. Fresh coconut water is ideally consumed as a refreshing soft drink, however, processing without loss of quality attributes, appropriate packing, and storage of both harvested fruits as such and extracted coconut water and their transportation becomes necessary from the producing centres to the point of consumption. Packaged tender coconut water has become financially attractive industry, competing with other carbonated drinks and has attracted large beverage manufacturers to get market share in this product. Short shelf life of coconut water is a major problem faced by the industry and use of chemical preservatives is one of the alternatives used to prolong the shelf life of processed coconut water. This chapter provides details emanated from research studies on packaging/bottling of coconut water, storing both fruits and water, use of additives in improving shelf life, reasons for pink discolouration and remedial measures, transporting and trading of coconut water.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abreu LF, Faria JAF (2007) Influencia da temperatura e do acido ascorbico sobre a esta-bilidade fisico-quimica e atividade enzima-tica da agua de coco (Cocos nucifera L.) acondicionada assepticamente, Cienc (Temperature and ascorbic acid effects in physico-chemical stability and enzymatic activity of coconut water (Cocos nucifera L.) aseptic filled). Food Sci Technol (Campinas) 27(2):226–232. https://doi.org/10.1590/S0101-20612007000200003

    Article  CAS  Google Scholar 

  • Abreu LF, Araujo AV, Araujo EAF, El-Ouar AA, Neumann D, Morais MM, Silva MAAP (2005) Perfil sensorial e aceitabilidade de amostras de agua-de-coco obtidas por diferentes processos de fabricacao (Sensory profile and acceptance of coconut water samples obtained by different manufacturing processes). Bol Cent Pesqui Process Aliment 23(2):397–412. https://doi.org/10.5380/cep.v23i2.4477

    Article  Google Scholar 

  • Ahmad V, Khan MS, Jamal QMS, Alzohairy MA, Al Karaawi MA, Siddiqui MU (2017) Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. Int J Antimicrob Agents 49(1):1–11. https://doi.org/10.1016/j.ijantimicag.2016.08.016

    Article  CAS  PubMed  Google Scholar 

  • Appaiah P, Sunil L, Prasanth Kumar PK, Gopala Krishna AG (2015) Physicochemical characteristics and stability aspects of coconut water and kernel at different stages of maturity. J Food Sci Technol 52(8):5196–5203. https://doi.org/10.1007/s13197-014-1559-4

    Article  CAS  PubMed  Google Scholar 

  • Araujo MV (2003) Harvest point and refrigerated storage of green dwarf coconut (Cocos nucífera L.) under modified atmosphere. Dissertation - Master in Agro. School of Agriculture of Mossoró, Rio Grande do Norte, Brazil (English), p 62

    Google Scholar 

  • Arora SK, Chauhan OP (2019) High-pressure processing. principles and engineering aspects. In: Chauhan OP (ed) Non-thermal processing of foods, 1st ed. CRC Press, Chapter 1, 9th ed. https://doi.org/10.1201/b22017, p 476

  • Aroucha EMM, Queiroz RF, Nunes GHS, Tomaz HVQ (2006) Qualidade pós-colheita do coco anão verde submetido ao recobrimento com parafina, durante armazenamento refrigerado (Post-harvest quality of coconut green dwarf submitted to paraffin coating, during cold storage). Revistade Biologiae Ciênciasda Terra 6(2):1–8

    Google Scholar 

  • Awua AK, Doe ED, Agyare R (2011) Exploring the influence of sterilisation and storage on some physicochemical properties of coconut (Cocos nucifera L.) water. Bio Med Central Res Notes 4:451–454. http://www.biomedcentral.com/1756-0500/4/451, 9 pages

    Google Scholar 

  • Brasil (2007) Agência Nacional de Vigilância Sanitária. Resolução RDC no. 5, de 15 de janeiro de 2007. Aprova o regulamento técnico sobre uso de aditivos em bebidas não alcoólicas carbonatadas e não carbonatadas. Diário Oficial da República Federativa do Brasil, Brasília, DF, 21 ago. 2007

    Google Scholar 

  • Brasil (2009) Ministério da Agrigultura, Pecuária e Abastecimento. Instrução Normativa n° 27, de 22 de julho de 2009. Estabelece os procedimentos mínimos de controle higiênico-sanitário, padrões de identidade e características mínimas de qualidade gerais para a água de coco. Alterada pela Instrução Normativa no. 31 de 13 de agosto de 2009. Diário Oficial da República Federativa do Brasil, Brasília, DF, 23 jul. 2009. Disponível em

    Google Scholar 

  • Brasil (2013) Ministério da Saúde, ANVISA, RDC 8/2013, Dispõe sobre a aprovação de uso de aditivos alimentares para produtos de frutas e de vegetais e geleia de mocotó. Diário Oficial da União Seção 1, 08/03/2013, pp. 68–75 (in Portuguese)

    Google Scholar 

  • Buchner N (1993) Aseptic processing and packaging of food particulates. In: Willhoft EM (ed) Aseptic processing and packaging of particulates foods. Blackie Academic & Professional, Chap. 1, Glasgow, pp 1–22

    Google Scholar 

  • Cabral LMC (2002) Estabilização da água de coco verde por meio de filtração com membranas. In: Aragao WM (ed) Coco Pós-colheita. Embrapa, Brasília. Cap. 7, (Informação Tecnológica), pp 54–57

    Google Scholar 

  • Campos CF, Souza PE, Coelho JV, Gloria MBA (1996) Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water. J Food Process Preserv 20(6):487–500. https://doi.org/10.1111/j.1745-4549.1996.tb00761.x

    Article  CAS  Google Scholar 

  • Carlos LAJ, Cynthia TC, Misael RC (2019) Evaluation of postharvest behavior of coconut. Carpathian J Food Sci Technol 11(3):80–85. https://doi.org/10.1016/j.anireprosci.2005.05.028

    Article  Google Scholar 

  • Carvalho JM, Maia GA, Brito ES, Crisostomo LA, Rodrigues S (2006) Composicao mineral de bebida mista a base de agua–de– coco e suco de caju clarificado. Bol Cent Pesqui Process Aliment 24:1–12

    Google Scholar 

  • Carvalho JM, Maia GA, Figueiredo RW, Brito ES, Rodrigues S (2007a) Storage stability of a stimulant coconut water-cashew apple juice beverage. J Food Process Preserv 31:178–189

    Article  Google Scholar 

  • Carvalho JM, Maia GA, Figueiredo RW, Brito ES, Rodrigues S (2007b) Development of a blended beverage consisting of coconut water and cashew apple juice containing caffeine. Int J Food Sci Technol 42:1195–1200

    Article  Google Scholar 

  • Chen W, Zhang G, Chen W, Zhongand Q, Chen H (2018) Metabolomic profiling of matured coconut water during post-harvest storage revealed discrimination and distinct changes in metabolites. RSC Adv 8:31396–31405. https://doi.org/10.1039/c8ra04213f

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Choeisunthon R, Tongchitpakdee S (2011) Effect of maturation on quality changes of pasteurized aromatic coconut water. In: Proceedings of the 49th Kasetsart University annual conference, Kasetsart University, Thailand, 1–4 February 2011, vol 7. Subject: Agro-Industry, pp 658–664

    Google Scholar 

  • Chowdhury MM, Aziz MG, Uddin MB (2005) Development of shelf-stable ready-to-serve green coconut water. Biotechnology 4(2):121–125. https://doi.org/10.3923/biotech.2005.121.125

    Article  Google Scholar 

  • Chowdhury MGF, Rahman MM, Islam AFM, Islam MS, Islam MS (2009) Processing and preservation of green coconut water. J Innov Dev Strategy 3(1):1–5

    Google Scholar 

  • Consignado TO, Tabora PC, Creencia RP (1976) Physio-chemicals changes in stored young coconut. Philipp Agric Sci 60(5–6):256–270

    CAS  Google Scholar 

  • Costa HB, Souza LM, Soprani LC, Oliveira BG, Ogawa EM, Korres AMN, Ventura JA, Romão W (2015) Monitoring the physicochemical degradation of coconut water using ESI-FT-ICR MS. Food Chem 174:39–146. https://doi.org/10.1016/j.foodchem.2014.10.154

    Article  CAS  Google Scholar 

  • Cunha AG, Filho EAG, Silva LMA, Ribeiro PRV, Rodrigues THS, de Brito ES, de Miranda MRA (2020) Chemical composition of thermally processed coconut water evaluated by GC-MS, UPLC-HRMS, and NMR. Food Chem 15(324):126874. https://doi.org/10.1016/j.foodchem.2020.126874

    Article  CAS  Google Scholar 

  • da Fonseca AM, Monte FJQ, de Oliveira MCF, de Mattos MC, Cordell R, Braz-Fliho GA, Lemos TLG (2009) Coconut water (Cocos nucifera L.) – a new biocatalyst system for organic synthesis. J Mol Catal B Enzym 57(1–4):78–82. https://doi.org/10.1016/j.molcatb.2008.06.022

    Article  CAS  Google Scholar 

  • Damar S, Balaban MO, Sims CA (2009) Continuous dense-phase CO2 processing of a coconut water beverage. Int J Food Sci Technol 44(4):666–673. https://doi.org/10.1111/j.1365-2621.2008.01784.x

    Article  CAS  Google Scholar 

  • Damasceno LF, Fernandes FAN, Magalhães MMA, Brito ES (2008) Evaluation and optimization of non-enzymatic browning of “cajuina” during thermal treatment. Braz J Chem Eng 25:313–320. https://doi.org/10.1590/S0104-66322008000200010

    Article  CAS  Google Scholar 

  • de Marchi F, Aprea E, Endrizzi I, Charles M, Betta E, Corollaro ML, Cappelletti M, Ferrentino G, Spilimbergo S, Gasperi F (2015) Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization. Food Bioprocess Technol 8(7):1393–1404. https://doi.org/10.1007/s11947-015-1501-4

    Article  CAS  Google Scholar 

  • Deepa J, Preetha P, Jeevarathinam G (2020) Evaluating the use of preservatives on the shelf life of tender coconut water. Int J Chem Stud 8(5):1680–1685. https://doi.org/10.22271/chemi.2020.v8.i5w.10540

    Article  CAS  Google Scholar 

  • Delfiya ADS, Thangavel K (2016) Effect of ohmic heating on polyphenol oxidase activity, electrical and physicochemical properties of fresh tender coconut water. Int J Food Eng 12(7):691–700. https://doi.org/10.1515/ijfe-2015-0329

    Article  CAS  Google Scholar 

  • Donsingha S, Assatarakul K (2018) Kinetics model of microbial degradation by UV radiation and shelf life of coconut water. Food Control 92:162–168. https://doi.org/10.1016/j.foodcont.2018.04.030

    Article  CAS  Google Scholar 

  • Duarte ACP, Coelho MAZ, Leite SGF (2002) Identificación de peroxidasa y tirosinasa en jugo de coco verde identificación de peroxidasa e tirosinasa en xugo de coco verde. (Identification of peroxidase and tyrosinase in green coconut water). Cienc Tecnol Aliment 3(5):266–270. https://doi.org/10.1080/11358120209487737

    Article  CAS  Google Scholar 

  • Famiani F, Cultrera NA, Casulli V, Proietti P, Standardi A, Chen ZH, Leegood RC, Walker RP (2005) Phosphoenolpyruvate carboxykinase and its potential role in the catabolism of organic acids in the flesh of soft fruit during ripening. J Exp Bot 56:2959–2969

    Article  CAS  PubMed  Google Scholar 

  • Faria JAF (2003) Aseptic processing and filling. XII Brazilian Packaging Award – Embanews Trophy. Embanews Mag 152(30)

    Google Scholar 

  • Gabriel AA, Pineda JKF (2014) Influences of vanillin and licorice root extract supplementations on the decimal reduction times of Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm. Food Control 38:136–141. https://doi.org/10.1016/j.foodcont.2013.10.011

    Article  CAS  Google Scholar 

  • Gabriel AA, Estilo EC (2015) Influences of malic acid and nisin supplementations on the decimal reduction times of Escherichia coli O157:H7 in mildly-heated young coconut liquid endosperm. Food Control 50:645–651. https://doi.org/10.1016/j.foodcont.2014.10.007

    Article  CAS  Google Scholar 

  • Garcia B, Masa DB, Rodriguez MJ, Rolle R (2007) Control of pinkdiscoloration in coconut water. CORD 23(2):67–83. https://doi.org/10.37833/cord.v23i2.168

    Article  Google Scholar 

  • Garima S, Sunita M, Madhvi D (2017) Nutrial analysis and preservation of tender green coconut water. Asian J Sci Technol 8(12):7126–7128

    CAS  Google Scholar 

  • Gharsallaoui A, Oulahal N, Joly C, Degraeve P (2016) Nisin as a food preservative: part 1: physicochemical properties, antimicrobial activity, and main uses. Crit Rev Food Sci Nutr 56(8):1262–1274. https://doi.org/10.1080/10408398.2013.763765

    Article  CAS  PubMed  Google Scholar 

  • Gobin A, Falade KO, Akingbala JO (2009) Effect of packaging on physical, chemical and sensory attributes of coconut water during storage. J Food Agric Environ 7(1):62–65

    CAS  Google Scholar 

  • Gordon A, Jackson J (2017) Case study: application of appropriate technologies to improve the quality and safety of coconut water. In: Gordon A (ed) Food safety and quality systems in developing countries, volume 2, case study of effective implementation. Academic, London, pp 185–216. https://doi.org/10.1016/B978-0-12-801226-0.00007-4

    Chapter  Google Scholar 

  • Guerrero-Beltran JA, Swanson BG, Canovas GVB (2005) Inhibition of polyphenol oxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. LWT – Food Sci Technol 38(6):625–630. https://doi.org/10.1016/j.lwt.2004.08.002

    Article  CAS  Google Scholar 

  • Gunathunga C, Abeywickrema S, Navaratne S (2018) Preservation of tender coconut (Cocos nucifera L.) water by heat and UV-C treatments. Intl J Food Sci Nutr 3(3):15–19

    Google Scholar 

  • Haseena M, Bai KVK, Padmanabhan S (2010) Post-harvest quality and shelf-life of tender coconut. J Food Sci Technol 47(6):686–689. https://doi.org/10.1007/s13197-010-0097-y

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Hoffmann FL, Coelho AR, Mansor AP, Takahashi CM, Vinturim TM (2002) Qualidade microbiológica de amostras de água de coco vendidas por ambulantes na cidade de São José do Rio Preto – SP (Microbiological quality of coconut water samples sold by peddlers in the city of Säo José do Rio Preto – SP). Higiene Alimentar, São Paulo 16(97):87–92

    Google Scholar 

  • Jackson J (2002). Coconut water quality evaluation. Final report submitted to the Food and Agriculture Organization of the United Nations (FAO), Rome

    Google Scholar 

  • Jan A, Sood M, Sofi SA, Norzom T (2017) Non-thermal processing in food applications: a review. Int J Food Sci Nutr 2(6):171–180

    Google Scholar 

  • Jackson JC, Gordon A, Wizzard G, McCook K, Rolle R (2004) Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit. J Sci Food Agric 84(9):1049–1052. https://doi.org/10.1002/jsfa.1783

    Article  CAS  Google Scholar 

  • Jangchud K, Puchakawimol P, Jangchud A (2007) Quality changes of burnt aromatic coconut during 28-day storage in different packages. LWT – Food Sci Technol 40(7):1232–1239. https://doi.org/10.1016/j.lwt.2006.08.014

    Article  CAS  Google Scholar 

  • Jayakody JRUC, Amarasinghe ADUS, Gunawardena S (2011) Effect of evaporation on sugar content of coconut water in desiccated coconut industry. In: Annual transactions of IESL, pp 406–411

    Google Scholar 

  • Jayanti VK, Rai P, Dasgupta S, De S (2010) Quantification of flux decline and design of ultrafiltration system for clarification of tender coconut water. J Food Process Eng 33(1):128–143. https://doi.org/10.1111/j.1745-4530.2008.00264.x

    Article  Google Scholar 

  • Jayasundera M, Dharmasena A (2014) Preservation of tender coconut water of Sri Lankan Tall coconut variety. Ann Food Sci Technol 15(1):111–114

    Google Scholar 

  • Jirapong C, Wongs-Aree C, Noichinda S, Uthairatanakij A, Kanlayanarat S (2015) Assessment of volatile and non-volatile organic compounds in the liquid endosperm of young ‘Nam Hom’ coconut (Cocos nucifera L.) at two stages of maturity. J Pomol Hort Sci 90(5):477–482. https://doi.org/10.1080/14620316.2015.11668703

    Article  CAS  Google Scholar 

  • Jirapong C, Changprasert S, Kanlayanarat S, Uthairatanakij A, Bodhipadma K, Noichinda S, Wongs-Aree C (2018) Characterization of the liquid endosperm attributes in young coconut fruit during storage. Int Food Res J 25:2650–2656

    CAS  Google Scholar 

  • Karmakar S, De S (2017) Cold sterilization and process modeling of tender coconut water by hollow fibers. J Food Eng 200:70–80. https://doi.org/10.1016/j.jfoodeng.2016.12.021

    Article  CAS  Google Scholar 

  • Kathiravan T, Kumar R, Lakshmana JH, Kumaraswamy MR, Nadanasabapathi S (2014) Pulsed electric field processing of functional drink based on tender coconut water (Cocos nucifera L.) – Nannari (Hemidesmus indicus) blended beverage. Croat J Food Sci Technol 6(2):84–96. https://doi.org/10.17508/CJFST.2014.6.2.04

    Article  Google Scholar 

  • Konan BR, Agnememel B, Akely PMT, Assa RR, Konan KJL, Amani NG (2016) Variation des paramètres biochimiques de l’eau de coco (Cocos nucifera L.) issu de la culture in vitro pendant la période de stockage (Variation in biochemical parameters of coconut water (Cocos nucifera L.) from in vitro culture during the storage period). Int J Biol Chem Sci 10(3):957–965

    Article  Google Scholar 

  • Lamdande A, Mittal R, Raghavarao KSMS (2020) Flux evaluation based on fouling mechanism in acoustic field-assisted ultrafiltration for cold sterilization of tender coconut water. Innov Food Sci Emerg Technol. https://doi.org/10.1016/j.ifset.2020.102312

  • Lavanya K, Prasad BVS, Naidu BHM, Kalyani G, Kumar SK (2011) Studies on preservation of tender coconut water. Andhra Agric J 58(2):209–213

    Google Scholar 

  • Leber ASML (2001) Avaliação da estabilidade de agua de coco (Cocus nucifera) em garrafas de polietileno tereftalato (PET) estocadas congelada e refrigerada. Dissertação (mestrado) – Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, p 151

    Google Scholar 

  • Leber ASL, Faria JAF (2004) Alteracoes microbiologicas em agua de coco (Cocos nucifera L) acondicionada em garrafas plasticas (Microbiological changes in coconut water packed in plastic bottles). Higiene Alimentar 18(119):55–58

    Google Scholar 

  • Lima AD, Maia GA, Sousa PHM, Prado GM, Rodrigues S (2009) Storage stability of a stimulant coconut water-acerola fruit juice beverage. Int J Food Sci Technol 44:1445–1451. https://doi.org/10.1111/j.1365-2621.2009.01977.x

    Article  CAS  Google Scholar 

  • Lima SAJ, Machado AV, Cavalcanti MT, de Lisbôa CGC (2015) Análise sensorial da água de coco anão verde processada e comercializada no sertão paraibano e cearense (Sensory analysis of green dwarf coconut water processed and marketed in Paraíba hinterland and Ceará). Revista Verde (Pombal – PB – Brasil) 10(1):165–169. https://doi.org/10.18378/rvads.v10i1.3466

  • Lin FM, Wilkens WF (1970) Volatile flavor components of coconut meat. J Food Sci 35(5):538–539. https://doi.org/10.1111/j.1365-2621.1970.tb04802.x

    Article  CAS  Google Scholar 

  • Luckanatinvong V, Sornkeaw P (2011) Quality of blanched aromatic coconut for export. Agric Sci J 42(1):147–150

    Google Scholar 

  • Luengwilai K, Beckles DM, Pluemjit O, Siriphanich J (2014) Postharvest quality and storage life of ‘Makapuno’ coconut (Cocos nucifera L.). Sci Hortic 175:105–110. https://doi.org/10.1016/j.scienta.2014.06.005

    Article  CAS  Google Scholar 

  • Maciel MI, Oliveira SL, Silva IP (1992) Effects of different storage conditions on preservation of coconut (Cocos nucifera L.) water. J Food Process Preserv 16:13–22

    Article  Google Scholar 

  • Mahnot NK, Kalita D, Mahanta CL, Chaudhuri MK (2014) Effect of additives on the quality of tender coconut water processed by nonthermal two stage microfiltration technique. LWT – Food Sci Technol 59(2):1191–1195. https://doi.org/10.1016/j.lwt.2014.06.040

    Article  CAS  Google Scholar 

  • Martial-Didier AK, Siméon BK, Fatou C, Parfait JKNE, Kablan T (2017) Effects of storage temperature on physicochemical parameters of coconut (Cocos nucifera var. dwarf of Guinea Equatorial) water. Int J Sci Eng Res 8(12):1745–1749

    Google Scholar 

  • Mathew AG, Parpia HAB (1971) Food browning as a polyphenol reaction. Adv Food Res 19:75–145. https://doi.org/10.1016/S0065-2628(08)60031-2

    Article  CAS  Google Scholar 

  • Matsui KN, Granado LM, de Oliveira PV, Tadini CC (2007) Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions. LWT- Food Sci Technol 40(5):852-859. http://dx.doi.org/10.1016/j.lwt.2006.03.019

  • Meethaworn K, Siriphanich J (2015) Postharvest behavior during storage of young coconut (Cocos nucifera L.) at different temperatures. Acta Hortic 1091:125–131. https://doi.org/10.17660/ActaHortic.2015.1091.15

    Article  Google Scholar 

  • Meethaworn K, Luckanatinwong V, Zhang B, Chen K, Siriphanich J (2019) Off-flavor caused by cold storage is related to induced activity of LOX and HPL in young coconut fruit. LWT 114. https://doi.org/10.1016/j.lwt.2019.108329

  • Meethaworn K, Imsabai W, Zhang B, Chen K, Siriphanich J (2021) Off-flavor and loss of aroma in young coconut fruit during cold storage are associated with the expression of genes derived from the LOX pathway and Badh2. Hort J Preview. https://doi.org/10.2503/hortj.UTD-309, 12 pages

  • Mun LK (2013) Global trend and technology of coconut water. Cocoinfo Int 20(1):10–11

    Google Scholar 

  • Muralidharan K, Jayashree A (2011) Value added products from coconut: coconut for health and wealth. Indian Cocon J 54(8):24–28

    Google Scholar 

  • Nagamaniammai G, Arumughan C, Venugopal VV, Gangopadhyay H (2010) Quality optimization for membrane concentrated tender coconut water. J Plant Crops 32(2):111–117

    Google Scholar 

  • Naik M, Sunil CK, Rawson A, Venkatachalapathy N (2020) Tender coconut water: a review on recent advances in processing and preservation. Food Rev Int. https://doi.org/10.1080/87559129.2020.1785489, 22 pages

  • Nokthai P, Lee VS, Shank L (2010) Molecular modeling of peroxidase and polyphenol oxidase: substrate specificity and active site comparison. Int J Mol Sci 11(9):3266–3276. https://doi.org/10.3390/ijms11093266

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Olubunmi AO, Ejiro A, Daniel EA, Efem PR (2020) Antimicrobial activity of coconut water, oil and palm kernel oils extracted from coconut and palm kernel on some plasmid-mediated multi-drug resistant organisms associated with food spoilage. Afr J Microbiol Res 14(7):366–373. https://doi.org/10.5897/AJMR2020.9363

    Article  Google Scholar 

  • Paull RE, Ketsa S (2015) Coconut: post-harvest quality-maintenance guidelines. Fruit, Nut, and Beverage Crops. College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai’i at Manoa, F.N-45, p 5

    Google Scholar 

  • Pereira EPR, Faria JAF (2013) Evaluating the use of preservatives and the effect of carbonation on the physicochemical and microbiological stability on coconut water. J Food Process Beverages 1(2)., 4 pages

    Google Scholar 

  • Pereira EPR, Faria JAF, Pinto UM (2013) Otimizando o uso de sorbato de potássio e metabissufito de sódio para a estabilidade química e microbiológica de água de coco carbonatada (Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water). Braz J Food Technol 16(2):125–132. https://doi.org/10.1590/S1981-67232013005000014

    Article  CAS  Google Scholar 

  • Poduval S (2014) Packaging technologies for coconut water. Indian Cocon J 56(9):27–28

    Google Scholar 

  • Purkayastha M, Kalita D, Das V, Mahanta C, Thakur A, Chaudhuri M (2012a) Effects of L-ascorbic acid addition on micro-filtered coconut water: preliminary quality prediction study using 1H-NMR, FTIR and GC-MS. Innov Food Sci Emerg Technol 13:184–199. https://doi.org/10.1016/j.ifset.2011.11.004

    Article  CAS  Google Scholar 

  • Purkayastha MD, Kalita D, Mahnot NK, Mahanta CL, Mandal M, Chaudhuri MK (2012b) Effect of L-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4°C. Innov Food Sci Emerg Technol 16:69–79. https://doi.org/10.1016/j.ifset.2012.04.007

    Article  CAS  Google Scholar 

  • Queiroz C, Lopes M, Fialho E, Mesquita VLV (2008) Polyphenol oxidase: characteristics and mechanisms of browning control. Food Rev Int 24(4):361–375. https://doi.org/10.1080/87559120802089332

    Article  CAS  Google Scholar 

  • Queiroz RF, Aroucha EMM, Tomaz HVQ, Filho FSTP, Ferreira RMA (2009) Análise sensorial da água-de-coco durante o armazenamento dos frutos da cultivar anão Verde (Sensorial analysis of coconut water during the storage of fruits of the green non-cultivar). Revista Caatinga (Mossoró, Brasil) 22(2):1–4

    Google Scholar 

  • Ranasinghe CS, Wimalasekara R, Jayasekara C (1999) Effect of storage temperature and wrapping treatments on keeping quality of tender king coconut. COCOS 13:1–7. https://doi.org/10.4038/cocos.v13i0.2171

    Article  Google Scholar 

  • Ranasinghe CS, Madurapperuma WS, Nainanayake NPAD, Mendis HC, Fernando WPKK (2009) Tender coconuts for export market: evaluation of cultivars and improved protocol for extended shelf-life. Indian Cocon J 51:18–25

    Google Scholar 

  • Ranieri M (2000) Coconut water: a growing market. Modern Bottler 74:24–28

    Google Scholar 

  • Reddy KV, Das M, Das SK (2007) Nonthermal sterilization of green coconut water for packaging. J Food Qual 30(4):466–480. https://doi.org/10.1111/j.1745-4557.2007.00136.x

    Article  CAS  Google Scholar 

  • Reineccius G (2005) Flavor chemistry and technology, 2nd edn. CRC Press, Taylor and Francis Group, Boca Raton, p 520

    Book  Google Scholar 

  • Reuter H (1988) Processes for packaging materials sterilization and system requirements. In: Reuter H (ed) Aseptic processing of foods, 1st edn. Technomic, Hamburg, Chap 5, pp 155–165

    Google Scholar 

  • Ricci A, Parpinello GP, Versari A (2017) Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures. Int J Food Sci Technol 52:472–479. https://doi.org/10.1111/ijfs.13303

    Article  CAS  Google Scholar 

  • Richter EM, de Jesus DP, Muñoz RAA, do Lago CL, Angnes L (2005) Determination of anions, cations, and sugars in coconut water by capillary electrophoresis. J Braz Chem Soc 16(6A):1134–1139. https://doi.org/10.1590/S0103-50532005000700008

    Article  CAS  Google Scholar 

  • Rolle R (2007) Good practice for the small–scale production of bottled coconut water. Agricultural and Food Engineering Training and Resource Materials, FAO, Training Guide, Rome, p 35

    Google Scholar 

  • Rosa MF, Abreu FAP (2000) Água de Coco: Métodos de Conservação (Coconut water – conservation methods). EMBRAPA – SPI, Document no 37, Fortaleza, June 2000, p 40

    Google Scholar 

  • Russel NJ, Gould GW (2003) Major preservation technologies. In: Russel NJ, Gould GW (eds) Food preservatives, 2nd edn. Kluwer Academic/Plenum Publishers, New York, pp 14–24

    Chapter  Google Scholar 

  • Sapers GM (1993) Browning of foods: control by sulfites, antioxidants, and other means. Food Technol 47(10):75–84

    Google Scholar 

  • Shachman M (2005) The soft drinks companion: a technical handbook for the beverage industry. CRC Press, Boca Raton, p 284

    Google Scholar 

  • Shamina A, George J (2004) Changes in the composition of coconut kernel (Cocos nucifera L.) with maturity and season of fertilization in selected cultivars/hybrids. J Plantn Crops 32:433–436

    Google Scholar 

  • Shen X, Wang Y, Ran L, Liu R, Sun X, Hu L, Xiao Y, Chen F (2022) Flavor deterioration of liquid endosperm in postharvest tender coconut revealed by LC-MS-based metabolomics, GC-IMS and E-tongue. Postharvest Biol Technol 187. https://doi.org/10.1016/j.postharvbio.2022.111866

  • Silva FVG, Maia G, Sousa PHM, Lima AS, Costa JMC, Figueiredo EAT (2006) Evaluation of the stability of mixed beverage elaborated with coconut water and passion fruit juice. Acta Sci Technol 28:191–197

    Google Scholar 

  • Sindumathi G, Amutha S (2015) Development of spiced tender coconut water ready to serve beverage. Int J Sci Res 4(10):233–236

    Google Scholar 

  • Siriphanich J, Saradhuldhat P, Romphophak T, Krisanapook K, Pathaveerat S, Tongchitpakdee S (2011) Coconut. In: Yahia EM (ed) Postharvest biology and technology of tropical and subtropical fruits: cocona to mango, Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, Cambridge, pp 8–35. https://doi.org/10.1533/9780857092885.8

    Chapter  Google Scholar 

  • Srivatsa AN, Sankaran R (1995) Preservation of tender coconut water in polymeric pouches and metal cans. Indian Cocon J 26(1/2):13–16

    Google Scholar 

  • Srivatsa AN, Nadanasabapathi S, Nataraju S, Visweswariah G, Manja KS (1997) A process for preparation of preservable tender coconut water. Indian Patent No. 186,975

    Google Scholar 

  • Sucupira NR, Filho EGA, Silva LMA, de Brito ES, Wurlitzer NJ, Sousa PHM (2017) NMR spectroscopy and chemometrics to evaluate different processing of coconut water. Food Chem 216:217–224. https://doi.org/10.1016/j.foodchem.2016.08.035

    Article  CAS  PubMed  Google Scholar 

  • Sumonsiri N (2019) Effect of nisin on microbial, physical and sensory qualities of micro-filtered coconut water (Cocos nucifera L.) during refrigerated storage. Curr Res Nutr Food Sci 7(1):236–243. https://doi.org/10.12944/CRNFSJ.7.1.23

    Article  Google Scholar 

  • Tan TC, Easa AM (2021) The evolution of physicochemical and microbiological properties of green and mature coconut water (Cocos nucifera) under different storage conditions. Food Measure. https://doi.org/10.1007/s11694-021-00927-5

  • Tan TC, Cheng LH, Bhat R, Rusul G, Easa AM (2015) Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing. Int Food Res J 22(2):631–637

    CAS  Google Scholar 

  • Tongdee SC, Suwanagul A, Neamprem S (1991) Postharvest handling of tender coconut. ASEAN Food J 6(2):74–75

    Google Scholar 

  • Tongdee SC, Suwanagul A, Neamprem S (1992) Control of browning in trimmed green coconuts. In: ACIAR Project 8844, Workshop on post-harvest handling of tropical fruit, Bangkok, Thailand, p 15

    Google Scholar 

  • Toralles RP, Vendruscolo JL, Vendruscolo CT, Del Pino FAB, Antunes PL (2008) Determinação das Constantes Cinéticas de Degradação do Ácido Ascórbico em Purê de Pêssego: Efeito da Temperatura e Concentração (Determination of reaction rate constants for ascorbic acid degradation in peach pureé: effect of temperature and concentration). Ciência e Tecnologia de Alimentos Campinas 28(1):18–23. https://doi.org/10.1590/S0101-20612008000100004

    Article  CAS  Google Scholar 

  • Villamiel M, del Castillo MD, Corzo N (2006) Browning reactions. In: Hui YH, Nip WK, Nollet LML, Paliyath G, Simpson BK (eds) Food biochemistry and food processing. Blackwell Publishing, Ames, pp 71–100

    Chapter  Google Scholar 

  • Walter EHM, Nascimento MS, Kuaye AY (2009) Efficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts. Lett Appl Microbiol 49(3):366–371. https://doi.org/10.1111/j.1472-765X.2009.02670.x

    Article  CAS  PubMed  Google Scholar 

  • Wijeratnam RSW, Jeyachandran V, Karunanithy K, Hewajulige IGN, Perera MGDS (2006) Extending storage life of King Coconut, Cocos nucifera. var. auranta. Acta Hort 712:407–412. https://doi.org/10.17660/ActaHortic.2006.712.47

    Article  Google Scholar 

  • Wills RBH, Golding JB (2016) Postharvest: an introduction to the physiology and handling of fruit, vegetables and ornamentals, 4th edn. UNSW Press, Sydney, pp 1–15. https://doi.org/10.1079/9781786391483.0000

    Book  Google Scholar 

  • Wilson LG, Boyette MD, Estes EA (1995) Post-harvest handling and cooling of fresh fruits, vegetables and flowers for small farms. https://www.foodsafety.org/nc/ncl055.htm

  • Wizzard G, McCook K, Jackson J, Gordon A (2002) Quality of bottled coconut water during storage; pH as a reliable indicator of coconut water spoilage pre-processing. Abstract, Carribbean Academy of Science annual meeting, University of the West Indies, Mona, Jamaica

    Google Scholar 

  • Wurlitzer NJ, Sucupira NR, Sousa PHM, Adriano AF (2021) Effect of UHT processing conditions on color changes in sterilized coconut water. Chem Eng Trans 87:109–114. https://doi.org/10.3303/CET2187019

    Article  Google Scholar 

  • Zhang Y, Chen W, Chen H, Zhong Q, Yun Y, Chen W(2020a) Metabolomics analysis of the deterioration mechanism and storage time limit of tender coconut water during storage. Foods 9(1):46, doi:10.3390/foods9010046, 16 pages

    Google Scholar 

  • Zhang Z, Pang X, Xuewu D, Ji Z, Jiang Y (2005) Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chem 90:47–52. https://doi.org/10.1016/j.foodchem.2004.03.023

    Article  CAS  Google Scholar 

Web Links

Download references

Author information

Authors and Affiliations

  1. Former Executive Director, Asian and Pacific Coconut Community, Jakarta, Indonesia

    P. Rethinam

  2. Former Principal Scientist (Agronomy) & Head, ICAR-Central Plantation Crops Research Institute, Krishnapuram, Kerala, India

    V. Krishnakumar

Authors
  1. P. Rethinam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. V. Krishnakumar
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Rethinam, P., Krishnakumar, V. (2022). Packing, Storage and Transport of Coconut Water. In: Coconut Water. Springer, Cham. https://doi.org/10.1007/978-3-031-10713-9_6

Download citation

Publish with us

Policies and ethics

Search

Navigation