Vol. 9, Special Issue 9, Part R (2025)

A study was conducted during 2021-2023 at the Post Harvest Technology Laboratory, College of Horticulture, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, to explore value addition in coconut by developing a carbonated ready-to-serve (RTS) beverage using tender coconut water. The experiment followed a factorial completely randomized design (F.C.R.D) with 18 treatment combinations, involving six carbonation pressures as 10, 15, 20, 25, 30 and 35 psi and three juice levels as 30, 40 and 50 percent. Key chemical changes were observed during six months of storage. Total soluble solids (TSS), total sugars, and pH increased during the initial two months and declined thereafter, while titratable acidity exhibited the inverse trend. Reducing sugars showed a steady increase, whereas protein, potassium, and calcium contents gradually decreased over time. The results indicate that storage significantly influenced the chemical quality of the carbonated RTS beverage, with noticeable changes after two months of storage.