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EFFECT OF STORAGE TEMPERATURE AND WRAPPING TREATMENTS ON THE KEEPING QUALITY OF TENDER KING COCONUT

Authors:

C. S. RANASINGHE ,

COCOS, LK
About C. S.
Coconut Research Institute, Lunuwila, Sri Lanka.
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R. WIMALASEKARA,

About R.
Coconut Research Institute, Lunuwila, Sri Lanka.
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C. JAYASEKARA

About C.
Coconut Research Institute, Lunuwila, Sri Lanka.
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Abstract

King coconut (Cocos nucifera var. aurantiaca) has a good export
market as a natural beverage. However, the quality of the nut has to be
maintained for several weeks to meet export market requirements. Therefore,
the present study was undertaken to develop techniques to improve the
keeping quality of tender king coconuts. Seven-month-old nuts collected from
different locations were given wrapping and waxing treatments and stored at
low temperature to improve the keeping quality up to four weeks. Invert
sugars and total sugars were analyzed. Observations on cosmetic appearance
and organoleptic tests were made at initial stage and after storage. The study
revealed that the quality of tender king coconuts could be maintained for a
period of four weeks when the whole nuts were wrapped with cling film and
stored at 14-15 °C, in order to meet export market requirements.
How to Cite: RANASINGHE, C.S., WIMALASEKARA, R. & JAYASEKARA, C., (2010). EFFECT OF STORAGE TEMPERATURE AND WRAPPING TREATMENTS ON THE KEEPING QUALITY OF TENDER KING COCONUT. COCOS. 13, pp.1–7. DOI: http://doi.org/10.4038/cocos.v13i0.2171
Published on 11 Aug 2010.
Peer Reviewed

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