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Abstract
The effect of storage temperature and time on physicochemical (total soluble solids, pH, titratable acidity, and optical density) and microbiological (total plate count and yeast and mould count) properties of green (GC) and mature coconut (MC) water were determined between 4 and 35 °C for up to 24 h. When held at temperatures above 25 °C, total soluble solids of coconut water reduced slightly, whereas pH decreased concomitantly with the increase in titratable acidity. These changes correlate positively with storage temperature and occurred at a faster rate in MC water than in GC. Both GC and MC could be held at temperatures between 25 and 35 °C for up to 12 and 6 h, respectively, after which the samples could become acidified and microbiologically unsafe to be consumed. At 4 °C, both GC and MC could be held for 24 h with acceptable microbiological counts.