Processing and preservation of green coconut water

Abstract

The experiment was conducted at Horticulture processing laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur during the year 2017-18 to study the processing techniques of green coconut water for its preservation. For the study, seven treatments (T0 = Control, T1 = Storage at refrigerated temperature, T2 = Storage below 0 oC temperature, T3 = Heating at 60 oC for 10 minutes, T4 = Heating at 70 oC for 10 minutes, T5 = Heating at 80 oC for 10 minutes, T6 = Heating at 90 oC for 10 minutes, T7 = Heating at 100 oC for 10 minutes) were selected. Heating at 100 oC for 10 minutes of preserved coconut water was stored in glass bottle at room temperature preformed the best quality up to 3 month of storage according to the taste testing panel.