- Minimal
processing of tender nuts is prepared by trimming off the husk to
the maximum possible level, without exposing the shell
- This results in
considerable reduction in weight and volume of the nut
- Tender coconuts were
then dipped in solutions of potassium metabisulphite (KMS) and
citric acid (0.5% and 0.5% levels and 0.5% and 1.0% levels
respectively) for three minutes and packed in either LDPP or LDPE
covers having 40 ventilation holes and stored in ventilated room or
in refrigerator (5±2°C).
- Dipping nuts in the
solution and packaging in LDPP/LDPE and storing in refrigerator
resulted in storage life of 26 days. These nuts were also found
superior in terms of physical, biochemical, microbial and sensory
quality of tender coconut water compared to other treatments. By
adopting minimal processing technique, marketing of tender coconuts
as a chilled beverage could be made a reality
- The partially
de-husked and thus treated coconuts canbe stored up to 24 days in
refrigerated condition at 50C to 70C temperature without loss of
white colour of the minimally processed outer most covering of the
tender coconut, natural taste and
flavour of tender nut water Partially Dehusked Tender Coconutinside
- Young
coconuts are hand harvested
Special care is needed with young coconuts to prevent them falling
to the ground.
- Trimmed
aromatic young coconut fruits are to be blanched to reduce mesocrap
browning and postharvest diseases during transportation
- Investment of
about INR 5 millions is required to set up a plant to produce about
5000 coconuts to produce one metric ton of finished product
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Basics
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About
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Product
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Product profile -
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Tender
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Coconut
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Coconut Processing
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Machine
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List of
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Coconut Peeling
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Company Products
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Product of
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Product of
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Product of India
Quality
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Standards - Thailand
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Export
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Colour
prservation
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Postharvest
Quality-Maintenance
Applications , Suppliers & Market
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Marketing Coconuts
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Exporter from India
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Dubai Importer
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Vietnam
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Trader
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