Reduction of browning reaction in aromatic coconut by using melatonin and citronella

Thailand is an agricultural country where agricultural and food products are exported to different parts of the country and the world continuously. This is in line with the government's policy of many generations that want to make Thailand to be the kitchen of the world. In addition, the current government has given importance to the development of the national economy by using the BCG model. All of them are initiated according to the diversity of bio-based resources in Thailand. In 2021, Thailand is the 8^th largest exporter of agricultural products in the world, although in 2020, Thailand faced an outbreak of the novel coronavirus disease (COVID-19), but in 2021, during the first quarter saw an increase in agricultural exports by 13%. It can be seen that the world's population still needs food as one of the four factors for livelihood. FTA is one of a tool to increase competitiveness of Thai products to 18 partner countries. Thailand has exported about 30 percent of its agricultural products to China compared to other trading partners. It is interesting that the outbreak of the novel coronavirus disease (COVID-19) has no impact on the export of aromatic coconuts of Thailand, but on the other hand, the export volume increased which is contrary to other economic plant products. Therefore, the aromatic coconut is a potential plant which should focused on quality of product and standard of production. For the export of aromatic coconuts in Thailand, there are many forms of exports such as whole coconuts, coconut without green mesocarp and coconut with scrubbed shell. As for the export volume, it was found that most of the coconuts were exported in the second form, leaving the white mesocarp wrap over the fruit. However, coconut prepared with this method often experiences a change in the color of the coconut shell from white to brown caused by the activity of the enzyme involved in the browning reaction within a relatively short period of time. This affects consumers' rejection of purchases and causes economic losses due to increased food waste resulting from loss of quality. In the past guidelines for the control of browning of agricultural products, sodium metabisulfite was widely used, with a lack of understanding of its correct use and do not know the danger that may occur to the operator directly. However, due to trade partners' concerns, the use of sodium metabisulfite may affect consumers' allergic. This makes Thailand need to review the use of this substance and find new substances that are more friendly to workers and the environment. For the previous study of my research group, there have been attempts to use substitutes to control the decolorization of aromatic coconuts by using the amino acids and organic acids which found to be effective in reducing the occurrence of browning in coconut. But there are still issues to consider including the cost of the chemical and the corrosion on the containers and equipment in packing house. Therefore, the use of other substitutes to control browning of aromatic coconuts is imperative. This research is interested in using melatonin and citronella at various concentrations to control the browning of aromatic coconuts and to study the contributory factor between anti-browning agent and packaging on the quality during transportation and distribution of aromatic coconuts storage at low temperature. Changes in the color of coconuts were monitored by appearance and biochemical changes associated with browning reactions in plants were monitored. In addition, changing of the quality in coconut water will also evaluated. The coconuts used in this research will be obtained from farmers who produce a high quality coconuts in Samut Sakhon province. The results of the research will be beneficial to the academic community, coconut producers in Samut Sakhon Province and entrepreneurs who export aromatic coconuts.