Characterization of the liquid endosperm attributes in young coconut fruit during storage

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Jirapong C., Changprasert S., Kanlayanarat S., Uthairatanakij A., Bodhipadma K., Noichinda S., Wongs-Aree C.

ผู้เผยแพร่: Faculty of Food Science and Technology

ปีที่เผยแพร่ (ค.ศ.): 2018

วารสาร: International Food Research Journal (1985-4668)

Volume number: 25

Issue number: 6

หน้าแรก: 2650

หน้าสุดท้าย: 2656

จำนวนหน้า: 7

นอก: 1985-4668

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85059525010&partnerID=40&md5=26ada2a6b5a3687d525200b6b67078f4

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Fresh coconut water is consumed as a refreshing soft drink but the quality in young coconut fruit is rapidly changed during storage. Although low temperature is generally applied to most fresh produce for extending the storage life, improper low temperature could accelerate the quality losses. Thus in the present study, attributes of the liquid endosperm of young green coconut cv. 'Nam Wan' were investigated during storage as whole fruit at 4ฐC, 13ฐC, and 25ฐC. Fruit stored at 4ฐC showed various chilling injury disorders including skin (exocarp) browning and solid endosperm (kernel) splitting from the hard shell (endocarp), whereas the liquid endosperm expressed increasing turbidity and off flavour. The storage life of fruit stored at 25ฐC could be terminated by day 16 due to dehydrated skin and low quality of the water, whereas storage at 13ฐC maintained fruit quality throughout 28 days. Lipoxygenase (LOX) activity in the liquid endosperm of fruit stored at 4ฐC and 25ฐC immediately increased after storage, related directly to generation of the off flavour. The liquid endosperm comprised high amounts of aliphatic alkanes. When nonane sharply increased, long chain aliphatic alkanes, in contrast, significantly decreased during storage at all temperatures. Interestingly, the liquid endosperm in coconut fruit acquired a pressure of 0.75 Kpa at harvest. The pressure sharply increased in fruit stored at 25ฐC, consisting with a sharp incline of the dissolving CO 2 concentrations. Furthermore thickness of the solid endosperm of fruit continued to develop during storage. ฉ All Rights Reserved.

คำสำคัญ

Cocos nucifera L., Liquid endosperm pressure, Off flavour, Whole fruit storage