Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit

摘要: Changes in chemical composition of coconut (Cocos nucifera) water, including total and soluble solids, titratable acidity (as citric acid), turbidity, ash, lipids sugars, were investigated four varieties coconuts at stages maturity the fruit. The most significant change was observed volume nut which increased during development from 233 to 504 ml, with greatest quantity found 9 months. Fat, protein, turbidity also steadily maturity, while pH ash showed variation throughout maturation. interaction variety stage fruit appeared have a effect on water.