Author(s): Alice Ishwarbhai Kothari, Sumit Kumar, Ishita Auddy and Sahil Shiraj Shaikh

Abstract: Coconut, a highly consumed fruit grown in tropical regions, is known as the "Tree of Life" due to its rich content of carbohydrates, vitamins, minerals, proteins and amino acids. The physico-chemical and microbiological analysis of coconuts at different maturity stages was evaluated which also ensure their quality, safety and potential applications. The tender coconuts are susceptible to microbial contamination upon opening the shell. The quality evaluation of coconut water aimed to extend its shelf life. Therefore, present study examined the physiochemical and microbiological characteristics of coconuts at various maturity stages. Increasing the time, water present in coconuts found to be decreased from 425 to 75 milliliters (mL) whereas for 12^th month it found to be 0 mL. The average of green coconuts was about 2.34 kg whereas for dry coconuts it was found to be 0.36 kg. Tender coconuts had higher levels of antioxidants and phenolic compounds, while mature coconuts had higher sugar content. The microbiological analysis detected total coliforms, molds, and yeasts in all samples within acceptable limits, 20000–30000 CFU/ml while 300 CFU/ml for yeast and mold. The analysis was carried out for 3 days as the colonies were too numerous to count. Mold count in coconut water varied over time, while total coliform counts showed fluctuations with a significant surge in the 11th month. These findings provide insights into the changes in composition, quality, and safety of coconuts as they mature.

DOI: 10.33545/26174693.2024.v8.i3i.852