Amazoniac
Member
https://www.researchgate.net/profil...ater-preservation-and-processing-A-review.pdf
"The major problem encountered in coconut water stabilisation is apparently not microbiological or chemical stability, since these objectives have already been partially achieved [44, 45], but the fact that enzymes need to be inactivated to stabilise the colour and taste of the final product. As is true for many fruit juices, polyphenol oxydase (PPO), haidutase georgidrogenase (HG) and peroxydase (POD) enzymes are present in young coconut water.
The consequence of PPO or POD activities in coconut water is discoloration. Yellow, brown or pink discoloration of the coconut water can occur a few minutes or a few hours after the nut is cracked. Discoloration can also occur after several weeks of storage of processed coconut water. Even though the mechanisms of PPO and POD activities are well described from a biochemical point of view [49], the same mechanisms remain to be explained during ripening of the fruit and post-harvest. A range of different factors affect the levels of activities of the enzymes and are often difficult to control (temperature, pH, mechanical impacts, oxygen concentration, etc.). To prevent the consequences of PPO and POD activities in coconut water, several authors suggested inactivating the enzymes by thermal treatments either using conventional methods (pasteurisation, sterilisation) or by microwave heating."
"The major problem encountered in coconut water stabilisation is apparently not microbiological or chemical stability, since these objectives have already been partially achieved [44, 45], but the fact that enzymes need to be inactivated to stabilise the colour and taste of the final product. As is true for many fruit juices, polyphenol oxydase (PPO), haidutase georgidrogenase (HG) and peroxydase (POD) enzymes are present in young coconut water.
The consequence of PPO or POD activities in coconut water is discoloration. Yellow, brown or pink discoloration of the coconut water can occur a few minutes or a few hours after the nut is cracked. Discoloration can also occur after several weeks of storage of processed coconut water. Even though the mechanisms of PPO and POD activities are well described from a biochemical point of view [49], the same mechanisms remain to be explained during ripening of the fruit and post-harvest. A range of different factors affect the levels of activities of the enzymes and are often difficult to control (temperature, pH, mechanical impacts, oxygen concentration, etc.). To prevent the consequences of PPO and POD activities in coconut water, several authors suggested inactivating the enzymes by thermal treatments either using conventional methods (pasteurisation, sterilisation) or by microwave heating."