Tender Coconut

Perishability of tender coconut is relatively high and once the tender coconuts are detached from the bunches its natural freshness will get lost within 24 to 36 hours even under refrigerated conditions unless treated scientifically. The bulkiness of tender coconut is due to the husk which accounts for two-third of the volume of tender nut. The Coconut Development Board in collaboration with Defence Food Research Laboratory, Mysore has developed the technology for packing tender coconut water in pouches/ aluminium cans with shelf life of more than six months under normal ambience condition and 12 months under refrigerated condition. Sugars in the forms of glucose and fructose form an important constituent of the tender nut water. Tender coconut water contains most of the minerals such as potassium, sodium, calcium, phosphorous, iron, copper, sulphur and chlorides. Among the minerals more than half is potassium the concentration of which is markedly influenced by potash manuring. Coconut water contains small amounts of protein. The percentage of arginine, alanine, cystine and serene in the protein of tender coconut water are higher than those in cow’s milk.

Analysis of Tender Coconut

Total solids	6.5
Reducing sugars	4.4
Minerals	0.6
Protein	0.01
Fat	0.01
Acidity mg	120.0
pH	4.5
Potassium mg	290.0
Sodium mg	42.0
Calcium mg	44.0
Magnesium mg	10.0
Phosphorous mg	9.2
Iron mg	106.0
Copper mg	26.0