The study has shown that coconutwater can be sterilized by non
thermal microfiltration technique and can be stored for 46 days in
glass and plastic bottles in refrigerated condition with acceptable
sensory results on addition of L-ascorbic acid, citric acid and Lcysteine.
While the tender coconut water remained sterile for
180 days in glass bottles, the sensory qualities were found to
remain stable up to 46 days. The pH and total soluble solids did not
change significantly but there was an increase in total titratable
acidity and simple sugars. Statistical analysis has shown that the
changes in the sensory parameters depended significantly upon the
storage period rather than the packaging material used. It can