Effect of controlled atmospheric conditions combined with salt acid immersion on trimmed young coconut qualities during cold storage

Abstract

Trimmed young coconut (TYC) contributes to global economic trade but is impacted by microbial and browning spoilage during the cold chain operation. TYCs were dipped in salt/acid solution (SA; 10% sodium chloride and 10% citric acid) and stored at 2 °C for 8 weeks in three different controlled atmosphere (CA) conditions with normal atmospheric condition as the control. Qualities and bacterial profiles of TYCs were determined. TYC treated with SA+CA (5% O2 + 7.5% CO2) showed the lowest average browning index of 29.13. Titratable acidity, total soluble solid content and pH ranged 0.026–0.071%, 6.86–8.96 °Brix and 5.38–6.51, respectively. Aerobic plate count and total yeast and mold counts were less than 4 log CFU/area of each shoulder, body and bottom area of TYCs. Leuconostoc mesenteroides and Pseudomonas sp. were undetected by PCR-DGGE analysis. Results suggested that SA+CA (5% O2 + 7.5% CO2) offered a non-allergenic hurdle technology to prolong the shelf life of TYC.