A study on the development of edible components of the coconut fruit
2010
Au, Wai Fong
The development of the edible component of the coconut fruit in relation to age of the nut was studied. Nut samples 6 to 12 months old from variety Aromatic Green Dwarf or AROD (Pandan), Sabah Tall (SBT) and MAWA were assessed. The parameters evaluated were the coconut meat, moisture content, dry matter and oil content as well as the coconut water, water sugar content. The coconut meat, dry matter and oil content increase with fruit age but the moisture content of the meat decreases as fruits matured. Cultivar SBT has more meat per nut at all stages of development compared to AROD and MAWA. It also has more water as well as oil per nut because of its larger fruit size. MAWA has the lowest meat content among the cultivars. Ranking based on oil production per nut was SBTMA>MAWA>AROD. The coconut water in general, was lower at the age of 12 months compared that from 6 months old nut. The sugar content of the water increases from 6 months onwards, reaching the maximum level when the nut is between 7 and 8 months old. After that the sugar level declines but it remains constant from 9 months onwards. Coconut at the age of 7 months is the most suitable stage for fresh nut consumption as the water has the highest sugar content (% Brix).
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