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Coconut water preservation and processing:a review

Published online by Cambridge University Press:  06 April 2012

Alexia Prades ,
Manuel Dornier ,
Nafissatou Diop  and
Jean-Pierre Pain
Alexia Prades*
Affiliation:
Cirad-Persyst, UMR 95 Qualisud TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier cedex 5, France. [email protected]
Manuel Dornier
Affiliation:
Cirad-Persyst, UMR 95 Qualisud TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier cedex 5, France. [email protected] Montpellier SupAgro, UMR 95 Qualisud, TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier Cedex 5, France; [email protected]
Nafissatou Diop
Affiliation:
Inst. Technol. Aliment. (ITA), route des Pères Maristes, BP 2765, Dakar, Sénégal; [email protected]
Jean-Pierre Pain
Affiliation:
Univ. Montpellier II, UMR 95 Qualisud, Place Eugène Bataillon, F-34090 Montpellier, France; [email protected]
*
Correspondence and reprints
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Abstract

The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. Preservation. This refreshing liquid comes mainly from immature coconuts which are difficult to collect, store and thus to commercialise. Nevertheless, some studies, mostly from Asian countries, tend to prove that the shelf life of immature coconut fruits could be prolonged thanks to post-harvest treatments. Processing. Coconut water itself, extracted from the nut, is obviously easier to handle but is also very sensitive to biological and chemical injuries. Thermal treatment combined with chemical additives are already used by the industry but other technologies such as micro- and ultrafiltration are not yet available on an industrial scale. Whatever the process, taste, aroma and colour (linked to enzymatic activities) are still difficult to control. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice.

Keywords

FranceCocos nuciferacoconutscoconut waterplant developmental stagesmaturationqualitystoragepreservationkeeping qualityprocessingFranceCocos nuciferanoix de cocoeau de cocostade de développement végétalmaturationqualitéstockagepréservationaptitude à la conservationtraitementFranciaCocos nuciferacocoagua de cocoetapas de desarrollo de la plantamaduracióncalidadalmacenamientopreservaciónaptitud para la conservaciónprocesamiento
Type
Review
Information
Fruits , Volume 67 , Issue 3 , May 2012 , pp. 157 - 171
Copyright
© 2012 Cirad/EDP Sciences

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