The development of 2 acetyl-1-pyrroline (2-AP) in Thai aromatic coconut

Coconut water and coconut meat from 1-9 month-old aromatic coconut fruit were used to monitor the development of the aromatic compound; 2 acetyl-1-pyrroline (2-AP) concomitant with the development of each fruit part. 2-AP was also determined in other parts of fruit as well as in other parts of the tree. The aromatic coconut fruit development represented a double sigmoidal curve. The coconut water and coconut meat were detected when the fruit was two and five months old, respectively. Total soluble solids and titratable acidity increased as the fruit got older and reached the optimum taste when the fruit was 6-7 months old. 2-AP in coconut water and meat was found in fruit of 6 months of age at the earliest, then increased with fruit age, and it was found in all parts of the fruit and other parts of the tree in various amounts

Comparison of RNA extraction methods in Thai aromatic coconut water

Many researches have reported that nucleic acid in coconut water is in free form and at very low yields which makes it difficult to process in molecular studies. Our research attempted to compare two extraction methods to obtain a higher yield of total RNA in aromatic coconut water and monitor its change at various fruit stages. The first method used ethanol and sodium acetate as reagents; the second method used lithium chloride. We found that extraction using only lithium chloride gave a higher total RNA yield than the method using ethanol to precipitate nucleic acid. In addition, the total RNA from both methods could be used in amplification of betaine aldehyde dehydrogenase2 (Badh2) genes, which is involved in coconut aroma biosynthesis, and could be used to perform further study as we expected. From the molecular study, the nucleic acid found in coconut water increased with fruit age

Ozone-Ultrafine Bubbles for Reducing Concentration of Citric Acid and Sodium Chloride for Trimmed Young Coconut Preservation

Citric acid (CA) and sodium chloride (NaCl) are used in organically trimmed young aromatic coconuts to prevent microbial growth and browning. However, the use of high concentrations of these chemicals is considered a waste and may elicit allergic reactions in the operator. This study aimed to reduce the concentration of these two substances by using a combination of ozone-ultrafine bubbles (O3UFBs). The trimmed young coconuts were dipped in 20% CA + 20% NaCl (commercial method; C20N20), 20% CA + 10% NaCl + O3UFBs (C20N10-O3UFBs), and 15% CA + 15% NaCl + O3UFBs (C15N15-O3UFBs) for one minute. All the coconuts were wrapped with PVC film and stored at 2–4 °C for 30 days and then transferred to storage at 8–10 °C for 7 days. The quality of the coconut water and coconut meat was evaluated. The whiteness, browning index, polyphenol oxidase (PPO) activity, and total phenolic content of coconut mesocarp were investigated. Titratable acidity and the total soluble solid content of coconut water were 0.038–0.095% and 6.65–7.40 °Brix, respectively, while that of the coconut meat was 0.044–0.104% and 8.00–9.80 °Brix, respectively. The mesocarp whiteness, browning index, disease score, fruit appearance, PPO activity, and total phenolic content did not differ among the treatments. C20N10-O3UFBs and C15N15-O3UFBs treatments also controlled microbial growth and the surface browning of the trimmed coconuts. In conclusion, the use of O3UFBs decreased the concentration of CA and NaCl by at least 25% of the commercial method used for treating trimmed young coconuts