Assessment of Maturity and Storage Quality of Coconut by Dielectric Relaxation Spectroscopy

doi:10.7506/spkx1002-6630-201614041

Abstract

Abstract:

The maturity, storage temperature and time of coconut water were investigated by dielectric relaxation
spectroscopy. The sucrose concentration in coconut water was found to be related to its maturity, allowing the determination
of the relative maturity of coconut water. The conductivity of coconut water decreased when the storage time was extended,
and declined faster at room temperature, indicating that low temperature is favorable for the storage of coconut water.
Besides, both free and bound water contributed to the relaxation of coconut water at microwave frequencies. The change
in relaxation strength of bound water reflected the quality change of coconut water. The color change of coconut water
indicated that coconut water could be stored for one day at room temperature and for three days in refrigerator.

Key words: dielectric relaxation spectroscopy, coconut water, maturity, storage, quality

CLC Number:

O645.16
O487

LIU Yuan, GAO Yanyan, YANG Man, FAN Xiaoqing, ZHAO Kongshuang, ZHAO Shaojie. Assessment of Maturity and Storage Quality of Coconut by Dielectric Relaxation Spectroscopy[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614041.

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