Quality Changes of De-husked Coconut under Different Temperature and Humidity Storage Conditions
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Abstract:
The quality changes of de-husked coconuts were analyzed under three different temperature and humidity storage conditions. The results showed that coconut meat quality remained acceptable after eight weeks of storage at 25 ℃/70% humidity, with some coconut spoiling (spoilage rate was 24.07%), and some losing all of their coconut water or showing shriveled coconut meat. After five weeks of storage at 35 ℃/80% humidity, additional coconuts were spoiled (59.26% spoilage rate). After storing at 45 ℃/90% humidity for four weeks, all fruit spoiled (100% spoilage rate). Conditions such as discoloration and softening appeared on the inner surface of the meat of spoiled coconut. With the increase in storage temperature, humidity, and time, the weight loss rate of de-husked coconuts increased significantly, reaching a maximum of 35.98%. The acid value of coconut oil also increased (from 0.09 mg/g to 0.30 mg/g), reaching up to 0.44 in spoiled coconuts. The total fatty acid, saturated fatty acid, and unsaturated fatty acid all decreased, with the total fatty acid decreasing from 733.66 mg/g to 496.14 mg/g, which was the value after storing at 25 ℃/70% for eight weeks. This decrease was worse in spoiled coconuts (200.08 mg/g). The soluble solids content of coconut water increased with increasing storage time (from 3.70 ºBrix to 7.00 ºBrix). The pH value of coconut water decreased, and turbidity increased in spoiled coconuts. In summary, different temperature and humidity storage conditions resulted in substantial variations in the quality of de-husked coconuts. This study provided a theoretical basis for quality control and screening of spoiled coconut in storage.
