The processing of Trimmed tender coconut line

 The Elixir of Freshness-Trimmed Tender Coconut Line

Tender Coconut or adolescents Coconut is the green color sibling of the matured coconut. The coconut tree is through a indigenous of Indian sub-continent, but it is widely grown all along the tropics. The coconut water contained in the young or tender or green coconut is called the tender Coconut Water processing line

Coconut water is naturally formed inside the nut which is predominantly made up of water. Further, there is no fat in this natural drink. The matured coconut needs to be trimmed with a knife and opened gently to drink the water inside. An average green coconut contains about 500 ml of coconut water. This coconut water is mild to medium sweet in taste.

 

Now let us get down to the health benefits of Coconut water!

Standard tender coconut water processing plant coconut water is a rich source of fibers and essential minerals apart from having good amount of vitamin c. Coconut water contains anti-oxidants that have the ability to contain or control the free radicals in human body. Some researchers have suggested that there being the possibility that Coconut water can be effective against diabetics. This is also supplemented by the fact that it has very low amount of digestive carbs and high magnesium which is suitable for a typical meal of a diabetic person.

 

It is commonly agreed that Coconut water is diuretic and is even better than plain water. This is also useful against kidney related ailments.  It also hydrates the body.

Coconut water may help lower blood pressure and potentially decrease the risk of blood clots forming in your arteries.

The following procedures are generally followed to preserve the trimmed tender coconut.

1. Harvesting

For shaping/trimming the nuts, it is important to ensure that the maturity of tender coconut is greater than or equal to 6 months. Proper care must be taken while harvesting the tendercoconuts to prevent them falling to the ground. Presence of cracks on the surface of tender coconut husk will enhance the enzymatic activity. Also, there is a possibility of development of cracks on the tender coconut during handling and storage due to high pressure of the water inside.

2. Surface sterilization

Coconuts have a high microbial load on its surface, especially those left on the ground after harvesting and transported over long distances. FAO (2007) recommends that the whole tender coconuts are washed in potable water to remove dirt and soil. Sanitizing the nut in a dilute bleach solution further reduces the number of microorganisms and postharvest diseases on the surface of the processing of tender coconut line.

3. Trimming

Shaping of the tender coconut has been done by using either a semi-automatic mechanical trimming machine or fully automatic air compressor-based trimming machine. The capacity of the fully automatic trimming machines varies from 4-6 nuts/min, whereas semiautomatic the machine has the capacity of about 1 to 2 nuts/min.

In some places, a lathe machine has been used for trimming the tender coconut. But the capacity of the lathe based trimming was only 21nuts/h, which is lower than manual trimming (40 nuts/h). The trimmed tender coconut has a flat bottom, cylindrical body, and conical top. Care must be taken to avoid over-trimming around the eyes, as the tender nut has internal water pressure causing the eyes to burst.

4. Dipping in chemical solution

.The trimmed tender coconuts pocessing line must be treated with anti-browning solution to control the activity of enzymes such as Polyphenol Oxidase (PPO) and Peroxidase (POD).

•A technology for preservation of trimmed tender coconuts and the technology have been commercialized to two entrepreneurs. Application of combination of organic acids, chelating agents and resorcinol’s were found to be more effective in preventing the browning of trimmed tender coconuts.

• Trimmed tender coconuts are treated with the solutions of 0.5% potassium met bisulphite (KMS) and 0.5% citric acid for three minutes.

• In Thailand – The trimmed tender nuts are dipped in 1 to 3% sodium met bisulphite (SMS) solution for 2 to 5 min and then wrapped in plastic film to prevent the enzymatic browning.

5. Surface drying

It is recommended to follow the shade drying immediately after dipping the nuts in anti-browning solutions to avoid the superficial mold growth on the surface of the trimmed wet coconuts.

6. Shrink wrapping

The trimmed nuts are packed in either 0.025 mm thick LDPP or 0.023 mm thick LDPE covers having 40 ventilation holes. In Thailand, the trimmed nuts are wrapped with polyvinylchloride (PVC) film

7. Storage

Trimmed tender coconut treated with 2% SMS has been stored for 3 to 4 weeks under refrigerated storage (3 to 6°C with 90 to 95% RH) and can be stored for 2 to 7 days at ambient temperature. The concentration of 0.5 to 1.0% SMS will extend the shelf life of trimmed nut up to 2 days under ambient temperature. 

The nuts treated with 0.5% KMS and 0.5% citric acid can be stored for 26 days under refrigerator condition (5±7 °C). The CPCRI developed solution will enhance the shelf life of trimmed tender coconut 4 to 6 weeks under refrigerator condition. In general, the refrigerated condition would be safe for the storage of trimmed nuts.

8. Transportation:

The trimmed nuts are packed in single-piece cartons containing 6 to 16 each and transported to the desired places. Also, the product can be packed in plastic crates and insulated chill boxes for transporting and storage.