Physicochemical Characteristics of Coconut Water from “in vitro Culture” (Cocos nucifera L.) According to Fruit Maturation Stage and Storage Period

Aims: To reduce expenses and losses related to the dissemination of the coconut, PB121 hybrids were developed using “in vitro culture” technique. But this type of coconut hybrid planted in 1984 is not yet fully investigated. The aim of this study was to assess the physical and chemical characteristics of water from mature coconuts of this type of PB121 hybrid according to nut maturation stage and storage period.
Methodology: The ordinary (in situ) PB121 was used as control material.
Results: The results showed a decrease of the coconuts weight (1276.26 g to 876.08 g) and coconuts water weight (163.19 g to 140.66 g) from the 1st to 4th week of storage regardless of their ripeness stage. Water chemical parameters such as sugar content (27.66 mg/ml to 17.03 mg/ml), acidity (270 meq/100 g to 70 meq/100 g) and dry matter (5.06 % to 3.79 %) also declined during this period. On the other hand, the ash content and pH increased first and then decreased from the second week of storage.
Conclusion: The results show an overall similarity between the two types of hybrids. However, water of “in vitro culture” PB121 hybrid is more acidic than that of ordinary PB121. It can therefore be used for drinking or be used to make vinegar.