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P. Rethinam
V. Krishnakumar
Coconut Water
A Promising Natural Health Drink-
Distribution, Processing and Nutritional Benefits
Coconut Water
P. Rethinam • V. Krishnakumar
Coconut Water
A Promising Natural Health Drink-
Distribution, Processing and Nutritional Benefits
P. Rethinam V. Krishnakumar
Former Executive Director Former Principal Scientist
Asian and Pacific Coconut Community (Agronomy) & Head
Jakarta, Indonesia ICAR-Central Plantation Crops
Research Institute
Krishnapuram, Kerala, India
ISBN 978-3-031-10712-2 ISBN 978-3-031-10713-9 (eBook)

https://doi.org/10.1007/978-3-031-10713-9
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature
Switzerland AG 2022
This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether
the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of
illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and
transmission or information storage and retrieval, electronic adaptation, computer software, or by similar
or dissimilar methodology now known or hereafter developed.
The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication
does not imply, even in the absence of a specific statement, that such names are exempt from the relevant
protective laws and regulations and therefore free for general use.
The publisher, the authors, and the editors are safe to assume that the advice and information in this book
are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the
editors give a warranty, expressed or implied, with respect to the material contained herein or for any
errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional
claims in published maps and institutional affiliations.
This Springer imprint is published by the registered company Springer Nature Switzerland AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Foreword
In Sanskrit, coconut palm (Cocos nucifera L.) is called

‘Kalpavriksha’, meaning that the palm is a panacea for
human life. Tender coconut water is one of the world’s
most versatile natural drinks supporting human health
and providing nutrition, and is holistic in medici-
nal value.
In Ayurveda, the use of tender coconut water is doc-
umented for over 4000 years about various medicinal
uses as an hepatoprotective, anti-inflammatory, and
antipyretic, for wound healing, as an antithrombic, anti-
oxidant, hypolipidemic, antihypertensive, diuretic, and hypoglycaemic, and for its
renal regenerative actions, to mention just a few. A glimpse of the classical Ayurvedic
texts enlightens us on the phyto-pharmaceutical properties of coconut. Treatment
with coconut water is not only natural, it is inexpensive and without any side effects.
Coconut and its by-products are utilized as a low-calorie source to enrich human
nutritional functions. In addition, the electrolytes, vitamins and carbohydrates con-
tained in coconut water can serve as an isotonic drink, usually used for treating
dehydration resulting from diarrhoea and cholera.
Information on these aspects has been exhaustively collected, compiled and pre-
sented in the book Coconut Water, a Promising Natural Health Drink: Distribution,
Processing and Nutritional Benefits elaborated in 12 chapters for the benefit of the
layperson, students of science and various sections of people across the globe. The
authors of this book, Dr. P. Rethinam, former Executive Director, Asian and Pacific
Coconut Community, Jakarta and former Chairman, Coconut Development Board,
Government of India, and Dr. V. Krishnakumar, former Principal Scientist
(Agronomy) & Head, Indian Council of Agricultural Research (ICAR)-Central
Plantation Crops Research Institute, Regional Station, Kayamkulam, Kerala, India,
are well known among scientific professionals, coconut growers, and the student
community concerned with coconut and palms.
v
vi Foreword
This is the right book at the right time to benefit those interested in human health
care, wellness and related professions. My congratulations and best wishes to the
authors on this valuable achievement.
Dr. M.S. Swaminathan

Ex-Member, Parliament (Rajya Sabha), Government of India, Founder Chairman,
M.S. Swaminathan Research Foundation, Chennai, India
Preface
Coconut water (specifically from tender fruits) has emerged as an all-natural func-
tional drink in the global market in spite of the fact that an abundance of coconut-
based products is available in the export basket from various coconut-producing
countries due to its wide acceptability as a natural health drink. It is closely associ-
ated with human life either religiously or ritually besides being used as a drink. ‘It
is unctuous sweet, increasing semen, promoting digestion and cleaning urinary
path’ says the Ayurveda text on tender coconut water. Tender coconut water or
young coconut water is the water collected from fruits of seven to nine months’
maturity, while the water obtained from a fruit that is 10–13 months old is the
mature coconut water, referred to as coconut water.
Coconut water (the liquid endosperm), often referred to as ‘fluid of life’, or
‘coconut juice’, is one of the most universally appealing drinks for proper health
and metabolism due to the presence of bioactive enzymes. Health-conscious people,
all over the world, are now focusing their attention on fitness and have shifted pref-
erence from caffeinated and sugar-based energy drinks towards coconut water,
which is being marketed as a dehydrator, natural diuretic, digestive soother, and
cholesterol-lowering product. Thus, naturally occurring and rich in various electro-
lytes (especially K, Na) and low in sugar (bottled coconut water provides around 46
calories per cup), coconut water is a healthy alternative to sodas, juices and most of
the sports drinks available in the market. Reports from surveys conducted by vari-
ous agencies have indicated that the world market for tender coconut water is
expected to grow at a rapid pace over the next few years.
Having realized the importance of and need for promoting coconut water among
consumers, it is felt that a book covering information right from the formation of
water inside the fruit, to its composition, its properties and reactions, to processing
(thermal, non-thermal and others) and extending shelf life without losing its intrin-
sic quality, to packing, storage and transport, to value addition (traditional and inno-
vative products), to the A to Z of its health benefits, to possibilities of contamination
and adulteration should be made available. We have collected voluminous research
findings on these aspects, in addition to the present and future global scenario of
coconut water; popular tender coconut varieties being grown in different countries;
vii
viii Preface
standards of coconut water being followed in major coconut-producing countries;

as well as patents granted on coconut water and related topics and presented in this
book in various chapters in a comprehensive manner.
This book will be very useful to health-conscious consumers and promoters,
coconut growers and processors, as well as those interested in the well-being of the
farming community. The scientific information made available will also guide
researchers in identifying more thrust areas of innovative research.
Coimbatore, India P. Rethinam

Kayamkulam, India V. Krishnakumar
May 2022
Acknowledgements
We, the authors, wish to express our sincere and respectful gratitude to Professor
M.S. Swaminathan, Founder, M.S. Swaminathan Research Foundation, Chennai,
for providing the foreword for this book and being an inspirational figure in all our
endeavours.
We gratefully acknowledge the significant contributions made by various scien-
tists and researchers around the world who have provided us with their research
publications, which enabled us to have a clear understanding of the importance of
coconut water, its innumerable health benefits and other value added products.
A compilation of scientific information of this nature would not have been pos-
sible without the effort and timely help of many individuals, who it is not possible
to mention individually here. We obtained permission from publishers, editors,
researchers and others for use of tables and flow diagrams from published research
papers based on a simple request. Special thanks are due to M/s Elsevier Ltd. in this
regard. Similarly, many researchers, relatives and friends from India and abroad
have provided useful photographs of coconut varieties and various brands of coco-
nut water for inclusion in our book. We appreciate their professional approach and
encouragement in making this book a reality. We are filled with gratitude to all of
them and thank each one profusely for their constant support.
Dr. Vijay Mohan K. Namboodiri, Nam Lab, UCSF, US, deserves special thanks
for making available a large amount of recent literature on coconut water to have
first-hand knowledge and in-depth understanding of research results from across the
world. We sincerely acknowledge the help rendered by Dr. Vasuki Rethinam and
Mr. John Whiton from the US in helping us to collect necessary information. We are
grateful to Mr. Shyama Prasad, Chief Technical Officer, ICAR-Central Plantation
Crops Research Institute, Kasaragod, Kerala, for his timely help in making some of
the photos available to us. We thank all our friends and colleagues who have helped
us directly or indirectly in the preparation of this important book.
ix
x Acknowledgements
Any mistakes that have crept in have occurred inadvertently and are regretted. It
is our pleasure to thank M/s Springer Nature, the publishers, for the wonderful
printing and timely publication of an important book of this nature in a befit-
ting manner.
We are personally indebted to our family members, who have constantly encour-
aged us. Without their support, it would not have been possible to bring out this
publication in time.
P. Rethinam
V. Krishnakumar
About the Book
Coconut water (specifically from tender fruits), has gained a prime position as an
all-natural functional drink in the International food/beverage market in spite of the
fact that abundance of coconut-based products is available in the export basket from
various coconut producing countries due to its wider acceptability as a natural
health drink. It is closely associated with human life either religiously or ritually
besides being used as drink. Health-conscious people, across the globe, are now
focusing their attention for fitness and have shifted preference from caffeinated and
sugar-based energy drinks towards coconut water, which is being marketed as a
dehydrator, a natural diuretic, digestive soother, and cholesterol-lowering product.
This detailed and comprehensive book covers all necessary information right
from the formation of water inside the fruit; its composition, properties and reac-
tions; processing technologies for extending shelf life without losing its intrinsic
quality; packing, storage and transport; value addition (traditional and innovative
products); A to Z of health benefits; possibilities of contamination and adulteration
etc. The present and future global scenario of coconut water; popular tender coconut
varieties being grown in different countries; standards of coconut water; as well as
patents granted on coconut water and related topics are also presented in this book
in various chapters in a very lucid manner.
This book will be very much useful to the ‘Health-Conscious Consumers and
Promoters’, coconut growers and processors, as well as those interested in the well-
being of the farming community. The scientific information made available will also
be guiding the researchers to identify more thrust areas of innovative research.
xi
About the Authors
P. Rethinam Born on 1 July, 1942, in Madurai, Tamil

Nadu, India, P. Rethinam earned his graduation and
post-graduation in agriculture from the Agricultural
College and Research Institute and Doctorate in
Agronomy from Tamil Nadu Agricultural University
(TNAU). He started his career as Research Assistant in
1963, became Assistant Professor at TNAU Coimbatore
and then joined the Agricultural Research Service in
1976. He became Project Coordinator (Palms) in 1982
and Assistant Director General, Plantation Crops,
ICAR, New Delhi. Dr. Rethinam was selected as the
Chairman, Coconut Development Board, Kochi,
Ministry of Agriculture, Government of India, in the year 2001, and subsequently
served as Executive Director of the Asian and Pacific Coconut Community, Jakarta,
Indonesia, from January 2002 to June 2006.
Achievements: As Project Coordinator (Palms), Dr. Rethinam was responsible
for research coordination and management of Palms. He paved the way for release
of coconut varieties and hybrids for the first time in India. He widened the scope of
the project by including oil palm and palmyrah. He established the National
Research Centre for Oil Palm at Pedavegi, Andhra Pradesh, India, with all infra-
structural facilities in a short time. He was instrumental in setting up three oil palm
seed gardens in the country under Technology Mission on Oilseeds and Pulses
(TMOP) in three states. He also imported Dura mother palm seeds from ASD Costa
Rica and established a seed garden at Pedavegi. Under the UNDP and TMOP train-
ing programmes, farmers and officers at various levels were trained and set up front-
line demonstrations. His contribution to bringing up the irrigated oil palm
successfully as a smallholders’ crop is greatly recognized by the oil palm growers
and processors in the country. Under the National Agricultural Technology Program
(NATP), as the Coastal Ecosystem Director, he coordinated, formulated, imple-
mented and monitored various research programmes in agriculture, horticulture,
animal science, fisheries and so on. His contribution to the value addition of
xiii
xiv About the Authors
coconut, such as promoting tender coconut water, virgin coconut oil, coconut bio
diesel and by-product utilization, is well known in the Asian and Pacific Coconut
Community.
Awards, Honours and Recognitions: Konda Reddy Gold medal and Rolling
Shield; Dr. Nathanael Gold Medal and Lifetime Achievement Award in Plantation
Crops; Kalpa Vriksha Award; Dr. M H Marigowda National Award, 2008; Udyan
Ratan Award, 2009, by Lt. Amit Singh Memorial Foundation; HSI-Sivashakti
Lifetime Achievement Award, 2010, and Achievers Award, 2010, AIPU; and
CHAI – Lifetime Achievement Award 2018.
The International Coconut Community, earlier known as the Asian and Pacific
Coconut Community (APCC), Jakarta, honoured Dr. Rethinam for his contribution
to coconut research at the 50th Anniversary Celebrations held at Manila, the
Philippines, on 26 August 2019. AICRP Spices honoured him for his outstanding
contribution to the Research and Development of Spices and Plantation Crops in
India at the 30th Annual Workshop held at TNAU, Coimbatore from 14 to 16
November 2019.
Fellowships awarded: the Indian Society for Plantation Crops, Horticulture
Society of India, the Association for Improvement and Production of Banana, Indian
Society for Plant Genetics Resources, Indian Society for Vegetable Science,
Honorary Fellow of Confederation of Horticultural Associations of India in 2012,
and AABS Honorary Fellowship by the Association for the Advancement of
Biodiversity Science 2013, among other recognitions. Honorary Fellow (2012);
President, CHAI, South India, 2014 to date; and Member, Executive Council-2016
to date.
Research Publications: Dr. Rethinam has published 215 articles; co-edited 2 vol-
umes of the books Recent Advances in Plantation Crops; edited 39 books and many
technical bulletins, APCC Proceedings, COCOTECH Proceedings and Noni Search
Proceedings; and has developed many reports, DVDs and CDs for the APCC intel-
lectual database.
Address: Plantation Crops Management Specialist, 18, Lakshmi Nagar,
S. N. Palayam, Sugarcane Breeding Institute P.O., Coimbatore-641007, Tamil
Nadu, India.
Phone: 91-422-4218373 (home) Mob: 91-9443751386; Jio+91 6379389028
Email: palms02@hotmail.com; palms002@yahoo.com; dr.rethinam@gmail.com
About the Authors xv
V. Krishnakumar Born on 6 September, 1957, in

Kayamkulam, Kerala, India, Dr. V. Krishnakumar
earned his graduation and post-Graduation in
Agriculture from the College of Agriculture, Vellayani,
Thiruvananthapuram, under the Kerala Agricultural
University (KAU) and Doctoral Degree in Agronomy
from the Tamil Nadu Agricultural University,
Coimbatore, India. He started his career as Assistant
Professor at KAU in 1982. He has worked both in the
State and Central Government service as Assistant
Agronomist at the Rubber Research Institute of India
(Rubber Board), Kottayam (Ministry of Commerce,
Govt. of India) and Senior Scientist (Transfer of Technology & Agronomy and Soil
Science) at the Indian Cardamom Research Institute (Spices Board), Myladumpara,
Idukki, Kerala (Ministry of Commerce, Govt. of India). He joined the ICAR service
as Senior Scientist (Agronomy) at ICAR-Central Plantation Crops Research
Institute, Kasaragod, in December 2001 and later served as Principal Scientist
(Agronomy) & Head, ICAR-CPCRI Regional Station, Kayamkulam (from April
2005 to September 2019).
The Dr. V. Krishnakumar’s career highlights include undertaking Field Research
Programmes on cropping systems for resource use efficiency; organic farming in
plantation and spice crops; Farmer-Community Oriented Technology Dissemination
Programmes; and Administration and Manpower Management Programmes. As a
member of his team, he received the prestigious Outstanding Interdisciplinary Team
Research in Agriculture and Allied Sciences for the Biennium 2005-06 award from
the Indian Council of Agricultural Research. He is a recipient of the RL Narasimha
Swamy Award and Fellow of the Indian Society for Plantation Crops. He has func-
tioned as the Principal Investigator/Co-Investigator for various externally funded
projects of the Department of Biotechnology and Department of Science and
Technology, Government of India; Coconut Development Board, Government of
India; Kerala State Planning Board, National Agricultural Technology Project-
NATP and National Agricultural Innovation Project-NAIP, Government of India;
and International Fund for Agriculture Development-IFAD/COGENT.
He was previously Assistant Editor, Journal of Natural Rubber Research of the
Rubber Research Institute of India (1987–1989), Editor, Journal of Plantation
Crops (Indian Society for Plantation Crops) during 2006–2011, and served as a
member of the Editorial Board of the Annual Reports of ICAR-CPCRI and AICRP
on Plantation Crops for several years. He has edited 12 books and published more
than 100 research and technical articles, as well as contributing chapters to various
books, and writing technical bulletins, popular articles and so on. He currently func-
tions as a member of the Editorial Board of Current Science, a fortnightly research
journal, published by the Current Science Association, Bengaluru, India, in collabo-
ration with the Indian Academy of Sciences.
Address for correspondence: Kaleeckal Madhom, Palace Ward, Krishnapuram
(P.O)-690 533, Alappuzha Dist. Kerala, India.
Contact No.: 91-9447364877 E mail: dr.krishnavkumar@gmail.com
Contents
1 Introduction�� 1
1.1 Introduction�� 1
1.2 Stages of Development of Coconut Fruit�� 5
1.3 Harvesting and Handling of Coconut Fruit�� 8
References�� 11
2
Global Scenario of Coconut and Coconut Water�� 17
2.1 Global Scenario of Coconut�� 17
2.2 Global Market of Coconut Water�� 18
2.3 Global Market for Coconut Water Concentrate�� 21
2.4 Global Market for Packaged Coconut Water�� 22
2.5 Global Market for Organic Coconut Water�� 25
2.6 Country-wise Trend in Coconut Water Use�� 26
2.6.1 Brazil�� 26
2.6.2 United States of America�� 27
2.6.3 Europe �� 29
References�� 35
Web Links �� 35
3 Tender Coconut Varieties�� 37
3.1 The Philippines �� 37
3.1.1 Makapuno Coconut�� 37
3.2 Thailand�� 42
3.2.1 The Aromatic Coconut/Nam Hom Coconut �� 43
3.2.2 Kelapa Pandan Wangi �� 47
3.3 Sri Lanka�� 48
3.3.1 The King Coconut�� 48
3.4 Indonesia �� 51
3.4.1 Wulung Coconut �� 52
3.4.2 Kebumen Entog Dwarf Coconut�� 54
xvii
xviii Contents
3.5 India�� 54

3.5.1 Gangabondam Green Dwarf (GBGD)�� 55
3.5.2 Chowghat Orange Dwarf (COD)�� 56
3.5.3 Chowghat Green Dwarf (CGD)�� 56
3.5.4 Kalparaksha�� 57
3.5.5 Gudanjali Green Dwarf�� 58
3.6 Malaysia�� 59
3.6.1 Malayan Dwarf Coconuts �� 59
3.7 Vietnam �� 60
3.7.1 Green Xiem Coconut�� 61
3.7.2 Sap Coconut�� 62
3.8 Brazil�� 63
3.8.1 Brazilian Green �� 63
3.9 Cameroon�� 64
3.9.1 Cameroon Red Dwarf �� 64
3.10 Other Special Varieties/Preparations�� 66
3.10.1 Curd Coconut (CC) �� 66
3.10.2 Burnt Fruit/Roasted Coconut�� 67
3.10.3 Coconut in Bali �� 70
References�� 70
Web Links �� 76
4
Composition, Properties and Reactions of Coconut Water�� 77
4.1 Composition�� 77
4.1.1 Amino Acids �� 77
4.1.2 Antimicrobial Peptides�� 78
4.1.3 Aromatic Compounds �� 79
4.1.4 Carbohydrates �� 80
4.1.5 Enzymes�� 81
4.1.6 Fat �� 81
4.1.7 Ketones �� 81
4.1.8 Electrolytes �� 82
4.1.9 Fluoride �� 89
4.1.10 Phytohormones �� 90
4.1.11 Polyphenols�� 95
4.1.12 Proteins �� 99
4.1.13 Sugars�� 101
4.1.14 Vitamins�� 105
4.1.15 Sulfites�� 108
4.1.16 Total Soluble Solids (TSS)�� 109
4.1.17 Factors Influencing Composition�� 111
4.2 Properties and Reactions of Coconut Water�� 111
4.2.1 Flavour�� 111
4.2.2 Rancidity �� 112
4.2.3 Turbidity�� 113
Contents xix
4.2.4 Appearance/Colour �� 114

4.2.5 pH and Acidity�� 115
4.2.6 Nucleic Acids, RNA�� 118
4.2.7 Instrumental Methods of Analysis�� 119
References�� 123
Web Links �� 138
5 Processing of Coconut Water�� 139
5.2 Thermal Processing of Coconut Water �� 141
5.2.1 Microwave Processing of Coconut Water �� 145
5.2.2 Ohmic Heating�� 148
5.2.3 Pressure-Assisted Thermal Processing of Coconut Water�� 149
5.2.4 Spray Drying of Coconut Water�� 150
5.2.5 German Technology for Coconut Water Concentrate �� 151
5.2.6 Ultra-High Temperature Processing�� 151
5.2.7 Pasteurization of Coconut Water�� 152
5.3 Non-thermal Methods of Processing�� 154
5.3.1 Membrane Techniques in Coconut Water Processing�� 156
5.3.2 High Pressure Processing�� 162
5.3.3 Plasma Processing or Cold Plasma Processing�� 166
5.3.4 High Voltage Atmospheric Pressure Cold Plasma�� 167
5.3.5 Ultra Violet Irradiation�� 168
5.3.6 Ultrasound Processing�� 173
5.3.7 Ozonation�� 175
5.3.8 Pulsed Electric Field (Electroporation)�� 176
5.3.9 Pulsed Light Treatment of Coconut Water�� 178
5.3.10 High Pressure Carbon Dioxide Processing �� 179
5.4 Other Methods of Processing�� 193
5.4.1 Freeze Drying of Coconut Water�� 193
5.4.2 Freeze Concentration of Coconut Water �� 195
5.4.3 Hurdle Technology�� 199
5.4.4 Reverse Osmosis Processing�� 201
5.4.5 Carbonation of Coconut Water�� 202
5.4.6 Cold Sterilisation of Coconut Water �� 203
5.4.7 High Current Impulse Generator Treatment �� 203
5.4.8 Irradiation�� 203
5.4.9 Upgradation and Preservation of Mature Coconut
Water (RRL Technology)�� 204
5.5 Minimal Processing of Tender Coconuts�� 204
5.5.1 Harvesting �� 207
5.5.2 Surface Sterilization�� 207
5.5.3 Trimming�� 207
5.5.4 Dipping in Chemical Solution�� 208
5.5.5 Surface Drying�� 209
5.5.6 Shrink Wrapping �� 209
xx Contents
5.5.7 Storage�� 209

5.5.8 Transportation �� 210
5.6 Machineries Used in Coconut Water Industry�� 210
5.6.1 Tender Nut Punch Cum Splitter�� 211
5.6.2 Tender Nut Trimming Machines�� 212
5.6.3 Cut Opening of Coconuts�� 216
5.6.4 De-Husking Machines for Mature Nuts�� 217
5.7 Thermophysical Properties of Coconut Water in Relation to
Processing �� 217
6
Packing, Storage and Transport of Coconut Water�� 241
6.2 Packaging/Bottling of Coconut Water�� 242
6.3 Packaged Tender Coconut Water�� 244
6.4 Storing of Fruits for Tender Coconut Water�� 245
6.4.1 Storing Coconut Fruits�� 245
6.4.2 Storage of Coconut Water �� 250
6.4.3 Use of Additives and Shelf- Life�� 256
6.4.4 Pink Discolouration of Coconut Water �� 262
6.5 Transporting Coconut Water �� 264
6.6 Trading of Tender Coconut Water�� 264
7 Standards for Coconut Water �� 275
7.1 The Codex Alimentarius Standard�� 275
7.2 Guyana National Bureau of Standards�� 277
7.3 European Fruit Juice Association�� 278
7.4 Jamaican Standard�� 278
7.5 Indian Standard �� 279
7.6 Philippine National Standard (PNS) �� 279
7.7 The CARICOM Regional Code of Practice for Packaged
Natural Coconut Water�� 282
7.8 Thailand Standard �� 282
8 Value Addition in Coconut Water�� 287
8.1 Value Added Products from Coconut Water �� 287
8.1.1 Coconut Water Beverages �� 287
8.1.2 Blended Beverages�� 288
8.1.3 Coconut Water as Rehydration Drink �� 301
8.1.4 Coconut Water as Sports Drink�� 304
8.1.5 Use of Coconut Water in Plant Biotechnology �� 308
Contents xxi
8.1.6 Use of Coconut Water in Animal Biotechnology�� 310

8.1.7 Use of Powdered Coconut Water�� 313
8.1.8 Use of Coconut Water as a Biocatalyst �� 314
8.1.9 Use of Coconut Water to Reduce Sugar in Fruit Juices�� 315
8.1.10 Coconut Water and Bio Products�� 316
8.1.11 Nata de coco from Mature Coconut Water �� 317
8.1.12 Coconut Water Vinegar �� 325
8.2 Innovative Valued Added Products of Coconut Water�� 334
8.2.1 Coconut Lassi (Tender Coconut Beverage)�� 334
8.2.2 Coconut Honey (MCW Concentrate) �� 335
8.2.3 Coconut Spread from MCW Concentrate�� 335
8.2.4 Coconut Soufflé�� 336
8.2.5 Coconut Water Concentrate Powder �� 336
8.2.6 Freeze-Concentrated CW�� 337
8.2.7 Coconut Water Yoghurt �� 340
8.2.8 Coconut Sugar�� 341
8.2.9 Coconut Wine�� 341
8.2.10 Exopolysaccharides�� 342
8.2.11 Docosahexaenoic Acid�� 343
8.2.12 Probiotics and Coconut Water�� 343
8.2.13 Coconut Water Kefir �� 346
8.2.14 Coconut Water and Gama-Aminobutyric Acid �� 347
8.2.15 Microencapsulation of Coconut Water�� 348
8.2.16 Succinic Acid�� 349
8.2.17 Bacterial Cellulose�� 349
8.2.18 Carbon Dots�� 350
8.2.19 Mannosylerythritol Lipids�� 350
8.2.20 Dihydropyrimidinone�� 351
8.2.21 Use of Coconut Water in Nanotechnology�� 351
8.2.22 Coconut Water and Protein Foods�� 356
8.2.23 Endophytic Bacteria�� 356
8.2.24 Protein �� 357
8.2.25 Coconut Water Solids�� 357
8.2.26 Coconut Water Squash�� 357
8.2.27 Snow Ball Tender Nut�� 358
8.2.28 Miscellaneous Uses of Coconut Water �� 358
9
Health Benefits of Coconut Water�� 385
9.2 Diabetes and Coconut Water�� 387
9.3 Glycemic Index of Coconut Sugar�� 390
9.4 Cardioprotective Activity of Coconut Water�� 391
9.5 Alzheimer’s Disease�� 393
9.6 Coconut Water and Antioxidant Property �� 395
xxii Contents
9.7 Anti-microbial Property of Coconut Water�� 401

9.8 Anticancer Effect of Coconut Water �� 402
9.9 Anti-inflammatory Effect of Coconut Water�� 403
9.10 Anti-depressant Effect of Coconut Water �� 404
9.11 Blood Pressure and Coconut Water�� 404
9.12 Anti-hypertensive Effect of Coconut Water�� 406
9.13 Hepatoprotective Effect of Coconut Water �� 406
9.14 Coconut Water for Treating Glaucoma and Cataract�� 408
9.15 Renal Protective Activity of Coconut Water �� 409
9.16 Osteoporosis and Coconut Water�� 410
9.17 Coconut Water and Reproductive Functions�� 411
9.18 Diarrhea and Coconut Water�� 414
9.19 Drug Toxicity and Coconut Water�� 415
9.20 Nicotine Toxicity and Coconut Water�� 417
9.21 Skin Care and Coconut Water �� 418
9.22 Coconut Water and Heavy Metal Toxicity Management�� 419
9.23 Hyperprolactinemia and Coconut Water�� 421
9.24 Hypoglycaemic Effect of Coconut Water �� 422
9.25 Wound Healing and Coconut Water�� 422
9.26 Hypovolemic Shock and Coconut Water�� 424
9.27 Sickle Cell Disease and Coconut Water�� 425
9.28 Peritoneal Lavage and Coconut Water�� 426
9.29 Intra Venous Use of Coconut Water�� 427
9.30 Hypokalemia, Hyperkalemia and Coconut Water�� 428
9.31 Management of Cholera Using Coconut Water�� 430
9.32 Dengue Fever and Coconut Water�� 430
9.33 Coconut Water in Dental Care�� 431
9.34 Other Health Benefits of Coconut Water�� 433
10
Contamination and Adulteration of Coconut Water�� 457
10.1 Contamination of Coconut Water�� 457
10.1.1 Microbial Contamination �� 459
10.1.2 Heavy Metal Contamination�� 462
10.1.3 Contamination by Pesticides�� 463
10.2 Adulteration of Coconut Water �� 466
11 Patents Granted for Coconut Water, Coconut Water Vinegar
and Machineries in Coconut Water Industry�� 475
11.1 Coconut Water�� 475
11.2 Nata de coco�� 491
11.3 Coconut Water Vinegar �� 493
11.4 Machineries in Coconut Water Industry �� 494
Contents xxiii
12
Coconut Water: The Way Forward�� 499
Web Link�� 504
Index�� 505
Abbreviations
2-AP 2-acetyl-1-pyrroline
AA Ascorbic acid
AAB Acetic acid bacteria
ABTS 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid
AChE Acetylcholinesterase
ALP Alkaline phosphatase
ALT Alanine aminotransferase
ANN Artificial neural network
APCC Asian and Pacific Coconut Community
AROD Aromatic Green Dwarf Coconut
AST Aspartate aminotransferase
BC Bacterial cellulose
BNC Bacterial nanocellulose
CAGR Compound annual growth rate
CC Curd coconut
CE Capillary electrophoresis
cfu Colony forming unit
CGD Chowghat Green Dwarf
CMC Carboxymethyl bacterial cellulose
COD Chowghat Orange Dwarf
CRD Cameroon Red Dwarf
CSIR-CFTRI Council for Scientific and Industrial Research – Central Food
Technological Research Institute
CUPRAC Cupric ion reducing antioxidant capacity
CW Coconut water
CWK Coconut water kefir
CWW Coconut water waste
CZE Capillary zone electrophoresis
DAP Diammonium phosphate
DBD Dielectric barrier discharge
DFRL Defence Food Research Laboratory
xxv
xxvi Abbreviations
DHA Docosahexaenoic acid

DHPM Dihydropyrimidinone
DMSO Dimethylsulfoxide
DPCD Dense pressure carbon dioxide
DPPH 1,1-diphenyl-2-picrylhydrazyl
DR Diabetic retinopathy
ECF Extracellular fluids
EGD Equatorial Guinea Green Dwarf
ELISA Enzyme-linked immunosorbent assays
EPS Exopolysaccharides
ESI Electrospray ionisation
FC Freeze concentration
FFA Free fatty acid
FNA Free nucleic acids
FRAP Ferric reducing antioxidant power
FSH Follicle stimulating hormones
FT-ICR MS Fourier transform ion cyclotron resonance mass spectrometry
GABA γ-aminobutyric acid
GC–MS Gas chromatography coupled to mass spectrometry
GDM Gestational diabetes mellitus
GI Glycemic index
GR Glutathione reductase
GRAS Generally recognised as safe
GSH-Px Glutathione peroxidase
HBSS Hank’s Balanced Salt Solution
HDL High density lipoprotein
HFCS High-fructose corn syrup
HFD High fat diet
HPCD High-pressure carbon dioxide
HPG Hypothalamo-pituitary-gonadal axis
HPL Hydroperoxide lyase
HPLC High performance liquid chromatography
HPP High-pressure processing
HPU Higher power ultrasounds
HRT Hormone replacement therapy
HS Haemorrhagic shock
HS-SPME-GC Headspace solid phase microextraction gas chromatography
HTST High temperature short time
HVACP High voltage atmospheric pressure cold plasma
ICC International Coconut Community
ICP OES Inductively coupled plasma optical emission spectrometry
IIFT Indian Institute of Food Processing Technology
IIT Indian Institute of Technology
IV Intravenous
LACT Lecithin–cholesterol acyl transferase
Abbreviations xxvii
LCT Laccadive Ordinary Tall

LDH Lactate dehydrogenase
LDL Low density lipoprotein
LDPE Low-density polyethylene
LH Luteinizing hormone
LOD Limit of detection
LOQ Limit of quantification
LOX Lipoxygenase
LPL Lipoprotein lipase
MAA Months after anthesis
MAO Monoamine oxidase
MAP Modified atmosphere packaging
MCH Mean corpuscular haemoglobin
MCHC Mean corpuscular haemoglobin concentration
MCV Mean corpuscular volume
MCW Mature coconut water
MD Maltodextrin
MDA Malondialdehyde
MECC Micellar electrokinetic capillary chromatography
MEL Mannosylerythritol lipids
MEM Minimal essential medium
MGD Malayan Green Dwarf
MIF Migration inhibitory factor
MOD Malayan Orange Dwarf
MRL Maximum residual limit
MS Mass spectrometry
MSG Monosodium glutamate
MYD Malayan Yellow Dwarf
NFTs Neurofibrillary tangles
NMR Nuclear magnetic resonance
NTU Nephelometric turbidity units
ORS Oral rehydration solution
OTR Oxygen transmission rate
PATS Pressure-assisted thermal sterilization
PCW Powdered coconut water
PDL Periodontal ligament
PDLF Periodontal ligament fibroblasts
PE Phytoestrogen
PEF Pulsed electrical field
PET Polyethylene terephthalate
PFC Progressive freeze concentration
PKO Palm kernel oil
PL Pulsed light
POD Peroxidase
PPO Polyphenol oxidase
xxviii Abbreviations
PSA Potentiometric stripping analysis

PUFA Polyunsaturated fatty acid
PVC Polyvinyl chloride
RAS Renin angiotensin system
RBC Red blood cells
RDA Recommended daily allowance
RDI Reference daily intake
RF Radio frequency
RIA Radio immuno assays
RO Reverse osmosis
RTD Ready to drink
RTS Ready to serve
SBTN Snow ball tender nut
SFC Suspension freeze concentration
SGOT Serum glutamate oxaloacetate transaminase
SGPT Serum glutamate pyruvate transaminase
SMB Sodium metabisulphite
SOD Superoxide dismutase
SRT San Ramon Tall
TC Total cholesterol
TCW Tender coconut water
TFP Thermal flash pasteurisation
THD Thailand Aromatic Green Dwarf
TNAU Tamil Nadu Agricultural University
TPC Total phenolic content
UHT Ultra-high temperature
US FDA United States Food and Drug Administration
US Ultrasound
WAT West African Tall
WCT West Coast Tall
WHO World Health Organization
WSCE Water soluble coconut extract
List of Figures
Figure 2.1 Coconut water market value worldwide from 2017 to 2023
(in billion US$) https://www.statista.com/statistics/673554/
coconut-water-market-value-worldwide/�� 19
Figure 2.2 Tender coconut water brands available in Canadian
supermarkets. (Photos Courtesy: Vishnu Sankar) �� 21
Figure 2.3 Tender coconut water brands available in Indian supermarkets.
(Photos Courtesy: V. Krishnakumar)�� 24
Figure 2.4 Tender coconut water brands available in Indian supermarkets.
(Photos Courtesy: V. Krishnakumar and P. Rethinam) �� 24
Figure 2.5 Organic tender coconut water. (Photo Courtesy:
V. Sreekumar)�� 26
Figure 2.6 Tender coconut water brands available in Australian
supermarkets. (Photos Courtesy: Vishnu Subramanian) �� 27
Figure 2.7 Tender coconut water brands available in US supermarkets.
(Photos Courtesy: V. Sreekumar)�� 28
Figure 2.8 Tender coconut water brands available in US super markets.
(Photos Courtesy: Devika Krishnakumar)�� 28
Figure 2.9 European consumption of coconut water, by country, share
of consumed quantity, 2019�� 29
Figure 2.10 Tender coconut water brands in London supermarkets.
(Photos Courtesy: K. Muralidharan) �� 30
Figure 2.11 Tender coconut water brands available in Qatar super
markets. (Photos Courtesy: S. Krishnan)�� 34
Figure 2.12 Tender coconut water brands available in Sharjah super
markets. (Photos Courtesy: Jamluddin)�� 34
Figure 3.1 (a) Makapuno coconut palm and (b) Makapuno fruit.
(Photo Courtesy: (a) Quang Thien Nguyen and
(b) International Coconut Community)�� 38
Figure 3.2 Tender coconut water from normal fruit and makapuno fruit.
(Photo Courtesy: BA Jerard) �� 39
xxix
xxx List of Figures
Figure 3.3 (a) A bunch of aromatic coconut and (b) Nam Hom coconut
water. (Photo Courtesy: (a) Wachiraya Imsabai and
(b) International Coconut Community)�� 43
Figure 3.4 Nam Hom coconut palm. (Photo Courtesy: Jingtair
Siriphanich) �� 45
Figure 3.5 Tender coconut of Kelapa Pandan Wangi. (Photo Courtesy:
International Coconut Community)�� 48
Figure 3.6 (a) King coconut bearing palm and (b) a bunch of fruits.
(Photo Courtesy: (a) International Coconut Community and
(b) Lalith Perera)�� 49
Figure 3.7 A bearing palm of Wulung Coconut and pink coloured fruit.
(Photo Courtesy: International Coconut Community)�� 53
Figure 3.8 Cungap red coconut bearing palm. (Photo Courtesy:
Steive Karouv)�� 54
Figure 3.9 Entog Dwarf coconut bearing palm. (Photo Courtesy:
Steive Karouv and International Coconut Community)�� 55
Figure 3.10 A bunch of Gangabondam Green Dwarf. (Photo Courtesy:
BA Jerard) �� 56
Figure 3.11 Chowghat Orange Dwarf bearing palm. (Photo Courtesy:
Figure 3.12 Chowghat Green Dwarf bearing palm. (Photo Courtesy:
Figure 3.13 Young bearing palm of Kalparaksha variety and bunch
of fruits. (Photo Courtesy: V. Krishnakumar) �� 58
Figure 3.14 Young bearing palm of Gudanjali Green Dwarf and
fruit bunch. (Photo Courtesy: V. Niral) �� 59
Figure 3.15 Malayan Yellow Dwarf palm. (Photo Courtesy: BA Jerard)�� 60
Figure 3.16 Malayan Orange Dwarf palm. (Photo Courtesy: BA Jerard)�� 61
Figure 3.17 Green-Xiem bearing palm of Vietnam. (Photo Courtesy:
V. Lingaiah and International Coconut Community)�� 62
Figure 3.18 Bearing palm of Sap Coconut and opened fruits.
(Photo Courtesy: V. Lingaiah)�� 63
Figure 3.19 Bearing palm of Brazilian Green Dwarf. (Photo Courtesy:
Figure 3.20 Bearing Cameroon Red Dwarf coconut palm. (Photo Courtesy:
V. Niral)�� 65
Figure 3.21 Fruit bunch of Cameroon Red Dwarf. (Photo Courtesy:
Ronald Bourdeix)�� 66
Figure 3.22 Curd coconut. (Photo Courtesy: BA Jerard and International
Coconut Community)�� 67
Figure 3.23 Preparation of burnt/roasted coconut. (Photo Courtesy:
V. Krishnakumar)�� 69
Figure 5.1 Untrimmed and trimmed tender coconut fruits. (Photo
Courtesy: V. Krishnakumar)�� 208
List of Figures xxxi
Figure 5.2 Mr. Sijoy, Thrissur, Kerala, India with his ‘Koocos Industries
Machine’ and trimmed tender coconut �� 214
Figure 8.1 Flow chart for the preparation of spiced tender coconut
water RTS beverage. (Sindumathi and Amutha 2015)�� 296
Figure 8.2 Different Brands of Nata de Coco. (Photos Courtesy:
Figure 8.3 Different Brands of Coconut Vinegar. (Photos Courtesy:
Figure 8.4 Flow diagram of coconut water vinegar production �� 328
Figure 8.5 Tender Coconut Water Powder Mix. (Photo Courtesy:
Shameena Beegum)�� 336
Figure 8.6 Flow diagram of preparation of Coconut Water Concentrate
Powder. (Barlina and Karouw 2005)�� 338
Figure 8.7 Coconut Water Kefir. (Photo Courtesy: Vishnu Sankar) �� 346
Figures 8.8 and 8.9 Coconut Water Squash. (Photos Courtesy: Shameena
Beegum and Jissy George)�� 358
Figure 8.10 Snow Ball Tender Nut. (Photo Courtesy: Shyama Prasad) �� 359
List of Tables
Table 2.1 Area, production and productivity of coconut in the world

and ICC countries �� 18
Table 4.1 Electrolyte contents of ripe and unripe coconut water �� 85
Table 4.2 Minerals/trace metals in the coconut water (mg l−1)�� 85
Table 4.3 Mineral composition (ppm) of tender nut water of different
dwarf varieties of coconut�� 86
Table 4.4 Mineral content (mg 100 ml−1) of CW from Malayan
Tall variety�� 86
Table 4.5 Electrolyte content (mg kg−1) of coconut water from dwarf,
tall and hybrid �� 87
Table 4.6 Mineral content (mg 100 ml−1) of coconut water from
different types of coconut �� 87
Table 4.7 Concentrations of various trace elements (mg l−1) in
coconut water�� 88
Table 4.8 The levels of phytohormones in coconut water as determined
by capillary electrophoresis-tandem mass spectrometry
(CE-MS/MS) with multiple reaction monitoring (MRM)
experiments�� 90
Table 4.9 Cytokinin compounds identified in young coconut water�� 93
Table 4.10 Enzyme activity of coconut water at different maturity stages
before thermal treatments �� 98
Table 4.11 Total phenolic content and enzyme of tender coconut water�� 98
Table 4.12 Protein content of fresh and dried coconut water �� 100
Table 4.13 Sugar content of coconut water of Malayan Tall variety
of coconut �� 104
Table 4.14 Sugar content (mg ml−1) of natural and freeze-concentrated
Table 4.15 Sugar content of coconut water of different maturity and
from different locations�� 105
Table 4.16 Vitamin content of coconut water as per USDA�� 106
xxxiii
xxxiv List of Tables
Table 4.17 Vitamin content of coconut water (mg 100 ml−1) of dwarf,
tall and hybrid varieties�� 107
Table 4.18 TSS of tender nut water of different coconut hybrids of
different maturity (6–8 months)�� 109
Table 4.19 Tender nut characters of dwarf varieties of coconut�� 110
Table 4.20 Colour composition of coconut water and coconut pulp�� 114
Table 4.21 pH and titratable acidity of coconut water based on maturity
of nuts �� 117
Table 4.22 Chemical composition of coconut water and coconut pulp�� 117
Table 4.23 RNA-P to DNA-P ratio of coconut water �� 119
Table 5.1 The physico-chemical properties of TCW and spray-dried
TCW powder�� 150
Table 5.2 The characteristics of cold-sterilized coconut water
compared with fresh coconut water�� 160
Table 5.3 Advantages and disadvantages of different non-thermal
technologies associated with tender coconut water
processing �� 182
Table 5.4 Summary of operating conditions, observations/findings of
various non-thermal techniques of processing tender
Table 5.5 Effect of variety and maturity age of coconut on sensory
acceptance of fresh and powdered coconut drinks
(mean ± SD)�� 196
Table 5.6 Summary of treatment condition, observations/results of
other preservation methods of tender coconut water�� 205
Table 5.7 Comparison between prototype of coconut trimming
machine and manual method adopted by unskilled worker�� 214
Table 6.1 Coconut water brands available in Australia�� 244
Table 6.2 Changes in physico-chemical characteristics of tender
coconut with husk and nut water during storage in room
condition (27 ± 2 °C, 70 ± 5% RH)�� 248
Table 6.3 Physico-chemical properties of coconut water during
different periods of storage �� 255
Table 7.1 CODEX STAN 247-2005 (Annex minimum brix level for
reconstituted juice and reconstituted purée and minimum
juice and/or purée content for fruit nectars (% v/v) at
20 °C, p 16)�� 276
Table 7.2 Jamaican standard for packaged natural coconut water
(p 3 of caricom regional standard specification for
packaged natural coconut water CRS 3: 2010)�� 279
Table 7.3 Quality parameters for coconut water beverages in India�� 280
Table 7.4 Physico-chemical properties of buko juice and buko juice
drink (Chilled young coconut water/drink – specification:
PNS/BAFPS 28:2006 ICS 67.160.20, p2)�� 281
List of Tables xxxv
Table 7.5 The characteristics of the young coconut water. (Annex B of

PNS/BAFPS 65:2008, p 8 and 9)�� 283
Table 8.1 Proximate compositions of fruit blend, coconut and
pineapple fruit juices�� 289
Table 8.2 Quantitative phytochemical compositions, antioxidant and
physical properties as well as overall acceptance of fruit
blend, cocnut and pineapple fruit juices �� 290
Table 8.3 Physico-chemical characterization of fresh prepared blended
beverage composed of coconut water and cajuina�� 292
Table 8.4 Quality control parameters of fermented beverages
produced exclusively from coconut water and a blend of
black grape juice and coconut water�� 294
Table 8.5 Proximate composition of pure and formulated coconut
water drink�� 298
Table 8.6 Physico-chemical and proximate compositions of the tender
coconut beverage�� 300
Table 8.7 Effect of raw materials and period of fermentation on
various parameters of vinegar�� 330
Table 8.8 Overall comparison of vinegar produced from MCW,
coconut inflorescence sap and market available synthetic
vinegar �� 330
Table 8.9 Physico-chemical characteristics of coconut water vinegar �� 331
Table 8.10 Physico-chemical and microbial analysis of Lassi �� 334
Table 8.11 Physicochemical properties and composition of coconut
water from green (GC) and mature coconuts (MC), and
freeze-concentrated coconut water prepared from green
(FGC) and mature coconuts (FMC)�� 339
Table 9.1 Glycemic index of coconut water sugar from different
varieties�� 391
Table 9.2 Comparison of the constituents of four coconut varieties,
industrialized products and lyophilized coconut water�� 399
Chapter 1
Introduction
1.1 Introduction
Cocos nucifera (L.) is an important member of the family Arecaceae (palm family)
popularly known as ‘Tree of Life’, ‘Tree of Heaven’, ‘Tree of Abundance’, ‘Tree of
Virtues’, ‘Kalpavriksha’, ‘King of Palms’, ‘Nature’s Super Market’, ‘Coco-da-
bahia’, or ‘Coconut-of-the-beach’ (Aragao 2002). Coconut provides all the basic
requirements like food, drink, shelter, health and wealth to mankind besides provid-
ing livelihood and social security for millions who are depending on this crop
directly or indirectly. Coconut is also known as ‘Aku-beke’ in Ibo, ‘Mosara’ in
Hausa, ‘Agbon’ in Yoruba, in Nigeria native parlance.
The palm is believed to be originated from Southeast Asia (Malaysia, Indonesia,
and the Philippines) and the islands between the Indian and Pacific Oceans. From
that region, the nut is believed to have been brought to India and then to East Africa.
Soon after the discovery of the Cape of Good Hope, this plant was introduced into
West African region and subsequently got dispersed to the American continent and
to other tropical regions of the globe (Purseglove 1972). Although references to the
coconut palm dates back to 1000 BC (Corner 1966), and according to Beccari
(1917) and Eden (1963), its original habitat remains unclear.
In Sanskrit, the coconut palm is called the ‘Kalpavriksha’ which means the tree
that provides all that is needed for life. Besides use of coconut in culinary purposes,
both coconut kernel and its water are used for medicinal purposes. The Ayurvedic
system of medicine has documented the uses of tender coconut water (TCW)
4000 years ago.
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2022 1

P. Rethinam, V. Krishnakumar, Coconut Water, https://doi.org/10.1007/978-3-031-10713-9_1
2 1 Introduction
Credit: Shyama Prasad

In Ayurvedic system, the coconut water (CW) is said to be Sheetala (cold),
Hridya (cardio-protective), Deepana (digestive stimulant), Shukrala (aphrodisiac),
and Laghu (light). It relieves Pitta, Pipasa (thirst) and is Basti shuddhikara (diuretic).
In India, one of the most common offerings, traditionally followed in temples is
coconut. It is also offered during various occasions such as weddings, festivals etc.
Coconut water (CW) is always closely associated with the human life either reli-
giously or ritually, besides being used as a refreshing drink. The mature coconut is
broken, symbolizing the breaking of the ego. The inner juice, which represents
internal tendencies (vaasanas), is offered with the white grain: the spirit, for the
Lord. The water taken out of tender nut is poured on the God during pooja or at the
time of Abhisshek in most of the Hindu temples. The tender water of coconut is used
in abhisheka rituals because it is thought to give spiritual growth to the seeker.
Hanging a colourful young bunch of coconut fruits at the entrance of function halls,
particularly during marriage and festivals in temples as well as other religious and
social functions, is considered very auspicious by many. Right from the birth to
death and even after death of a human in the final ceremony, the TCW is used in the
rituals in Hindu religion. It is culturally, religiously and socially associated with the
people not only in the Asia and Pacific region but also in all other coconut growing
countries of the world.
CW is sometimes referred to as ‘fluid of life’, ‘coconut juice’ and, erroneously,
as ‘coconut milk’ which is actually the white liquid made from the grated fresh
kernel (Prades et al. 2012). Coconut milk, also called as ‘santan’ in Malaysia and
Indonesia and ‘gata’ in the Philippines, is actually the liquid product obtained by
grating the solid endosperm with or without addition of water, whereas the name
‘coconut water’ should mean 100% CW. If any sugar, acid or sweeteners are added
to fruit juice which is diluted with water, the product must be called as ‘nectar’,
‘soft drink’ or ‘fruit drink’. CW should not be confused with ‘coconut milk’ or
‘coconut cream’, which are made from the grated fresh kernel. CW is known to
Hawaiian’s as ‘Noelani’, meaning ‘Dew from the Heavens’. Some of the names
used to denote CW are: Agua de Coco, Asian Coconut Water, Coconut Drink,
1.1 Introduction 3
Coconut Fruit Water, Coconut H2O, Coconut Juice, Coconut Palm Water, Coconut
Rehydration Solution, Eau de Coco, Eau de Coco Verte, Eau de Jeune Coco, Eau de
Jeunes Noix de Coco, Eau de Noix de Coco, Eau de Noix de Coco d’Asie, Eau du
Fruit du Cocotier, Fresh Young Coconut Water, Green Coconut Water, Kabuaro
Water, and Young Coconut Water.
CW is rich in electrolytes, vitamins, minerals, cytokines, and proteins and has
long been highlighted for its medicinal qualities, including natural hydration, high
fiber content, laxative and diuretic effect, anti-aging impact, antimicrobial proper-
ties, and energy enhancement (Yong et al. 2009). Nutrients from CW are obtained
from the seed apoplasm (surrounding cell wall) and are transported symplasmically
(through plasmodemata, which is the connection between cytoplasms of adjacent
cells) into the endosperm (Patrick and Offler 2001).
CW, if taken from fruits aged 5–6 months, will be very sweet and tasty as the
sugar content reaches a maximum at this stage and gets reduced with maturity of the
nut (Fife 2008; Prades et al. 2012; Priya and Ramaswamy 2014; Shivashankar
1991). The concentration of total solids in CW during the earliest stage of its appear-
ance is about 2%, which increases gradually as the nut ripens, reaching a maximum
at about the 7th month (just before the deposition of solid endosperm) and again
declines. Before the water finally disappears during germination it has been found
to contain about 2% of total solids as seen during the initial phase.
CW is a faintly turbid to clear liquid, colourless, sweet, naturally flavoured and
slightly acidic (Andrade et al. 2004) with reported pH ranging from 4.2 to 6.0
(Pradera et al. 1942; Santoso et al. 1996) and very rich in P and K. The caloric value
of natural CW is 17.0 to 19.0 per 100 g (Cutter and Wilson 1954; Davies et al. 1995;
Salgueiro and Nunes 2008). CW has a sui generis flavor, being sweet and slightly
acidic (Borse et al. 2007). CW is biologically pure with a pleasant sweet taste and
contains important salts which are of immense health benefits to human (Adams
and Bratt 1992; William and Chew 1979). CW has been used as a refreshing drink
since ancient times as mentioned by Kalidasa (380–413 AD) (Aiyer 1956; Banerji
1968). It can be taken directly from the inner part of coconut fruits (Steiner and
Desser 2008; Marikkar and Madhrapperuma 2012) and can be used as a rehydrating
drink after physical exercise (Saat et al. 2002). CW is a perishable product, and
when it comes into contact with the atmospheric oxygen, after opening, it leads to
reduction in enzymes and external microbial contamination. This finally effects and
modifies CW’s typical properties like nutritive value, taste and colour (Duarte
et al. 2002).
The physiological assessment of CW (liquid endosperm) of coconut has com-
menced since mid-forties. CW is not only a tropical beverage (da Fonseca et al.
2009) but also, a traditional medicine (Ediriweera 2003), a microbiological growth
medium (Osazuwa and Ahonkhai 1989) and a ceremonial gift (Rethinam and Kumar
2001) and can be processed into CW vinegar (Sanchez et al. 1985) or wine (Augustine
2007). CW has also been used as a short-term intravenous hydration fluid (Adetayo
et al. 2015; Campbell-Falck et al. 2000). CW provides excellent medical benefit
such as oral rehydration care owing to the presence of its high K content as well as
in controlling hypertension and anxieties (Campbell-Falck et al. 2000). It is also
4 1 Introduction
beneficial in management of diseases like myocardial infarction (Anurag and

Rajamohan 2003). CW has been investigated as a growth medium, and as biocata-
lyst for microorganisms and plants (Reddy and Lakshmi 2014). The contents will be
sterile and the osmolarity similar to that of human plasma, if the shell is not dam-
aged, so it can be directly infused as an intravenous replacement fluid taking due
care of its high K content (Dissanayake 2017). It has strong antioxidant activity
(Shah et al. 2015; Yong et al. 2009). CW is sometimes fermented to increase its
shelf life and probiotic content (Bandalan and Galvez 2016).
Although there is no specific time for consuming the tender coconut water
(TCW), the best time is in the early morning with an empty stomach (Satheesh
2019). TCW contains lauric acid, which helps to boost our immunity and also pro-
mote weight loss, by improving the metabolism. Hence, when if a person is plan-
ning for weight reduction, make sure that TCW is regularly taken in empty stomach.
TCW is very much beneficial for all age group of people ranging from toddlers to
late adulthood. As it is advisable that infants below 6 months must be sustained on
mothers feed only, TCW can be given to babies who are 6 months or above, or when
they generally switch to solids as it is best for keeping them hydrated. A few spoons
are recommended for infants between 6 to 8 months and for toddlers, a cup of
200 ml. The TCW is an excellent drink to boost one’s metabolism. The higher the
metabolic rate, the higher is the weight loss by more fat burn. Usually, drinking
TCW twice or thrice a day may help in losing extra kilos.
CW has emerged as a popular ready-to-drink (RTD) healthy beverage, viewed as
a substitute for carbonated drinks and processed juices, owing to its high nutrition
content. During the last few years, the demand for CW has increased many folds,
especially in North America and Europe. Reports have indicated that CW has now
become the fastest growing new beverage category in the USA and is expected to be
replicated in many other countries.
Credit: Shyama Prasad

1.1 Introduction 5
The enhanced demand in the international market for TCW could be an economic
booster for thousands of Asian small coconut farmers (Jordana 2000). The demand
for TCW is increasing rapidly as consumers are realising the health benefits it offers.
The rise in the number of celebrity endorsements as well as media campaigns that
promote the health benefits of consuming CW are some of the major factors boosting
the market’s growth in the USA. Companies such as Vita Coco®, Zico®, O.N.E.®
and Coca-Cola (ZICO) have greatly benefited from being among the first to market
CW as a natural sports drink in the USA and their sales have increased over 300% to
US $ 30 million during late 2000 (Burkitt 2009).
Coconut Water (CW), Tender Coconut Water (TCW), and Green Coconut Water
(GCW) have been synonymously used by many researchers in various studies to
denote the liquid endosperm of coconut. All these three terms show difference in
some of the aspects, mostly indicating their maturity and variety. TCW is used to
refer to the water collected when the nut reaches 7–9 months of its maturity; the
liquid being the sweetest and is also termed as Young Coconut Water (Tetra Pack
2019). The water obtained from a fruit that is 10–13 months old is the mature coco-
nut water (MCW) or referred to as coconut water (CW), whereas the water collected
from a variety called green dwarf or green coconut is called GCW (Dwiloka et al.
2020; Tetra Pack 2019, pp. 1–183). However, in some cases, it is observed that
TCW and GCW are interchangeably used.
1.2 Stages of Development of Coconut Fruit
According to Janick and Paull (2008), the coconut fruit is a fibrous drupe, with a
hard-shelled ‘nut’. The mature fruit is 20–30 cm long, either ovoid or angular or
spherical, and weighs about 1–2 kg depending on the variety. It consists of a thin
epidermis, covering a thick fibrous mesocarp (coir), within which is a hard lignified
endocarp (shell), which is brown when mature. Inside the endocarp, at the time of
maturity, the endosperm (white flesh of the kernel) is about 12–15 mm thick with a
large central cavity. The embryo, which is pea-nut sized, lies in the flesh under the
‘soft eye’, one of the three generative pores, seen at the basal end of the nut. The
embryo will be about 1/1000 of the total fruit weight. Sometimes two or three viable
embryos could be seen, one under each generative pore.
After the successful completion of pollination, the female flower, which is
around 20–25 mm in diameter (button) grows rapidly to form the full-sized fruit
within 6–7 months. During this stage, the fruit consists of husk comprising of a thin
shiny exocarp and thick fibrous mesocarp enclosing the endocarp or shell of the nut.
This shape of the fruit is either spherical or slightly elongated and contains liquid
endosperm, known as coconut water (CW). From this stage onwards, the endo-
sperm (kernel), being jelly-like at first, gradually hardens until the time when
abscission takes place and once the fruit reaches maturity, the husk begins to dry
out, and eventually the fruit falls naturally, if not harvested manually. CW begins to
form about 3 months after fertilization and reaches a maximum at 8 months after
6 1 Introduction
fertilization and declines thereafter. The CW is of cytoplasmic origin but in mature

coconut there are no free cells.
In the beginning, the endosperm is a liquid, which contains free nuclei generated
by a process wherein the primary endosperm nucleus undergoes several cycles of
division without cytokinesis, the process in which the cytoplasm of a single eukary-
otic cell undergoes division to form two daughter cells. Cytokinesis then com-
mences progressing from the periphery towards the centre, thus causing the
formation of the cellular endosperm layer. The cellular endosperm, which is ini-
tially translucent and very lucid, later on gets hardened or solidified upon complete
development to become white flesh (coconut meat) and the inside is filled with
coconut water (Oliveira et al. 2003). According to Lopes and Larkins (1993), the
endosperm tissues (coconut meat and coconut water) undergo one of the three main
modes of development, such as the nuclear, cellular and helobial modes.
When compared with the development of endosperms of other plants (e.g., wheat
and corn), the process of cellularization mechanism in the coconut fruit is not capa-
ble of filling the entire embryo sac cavity, therefore keeping the cavity solution
filled with nutrients of cytoplasmic origin (Knutzon et al. 1995). The inside portion
of the endosperm is considered to be divided into two succulent portions viz. meat
(fleshy stuff) and a fair mineral water, commonly known as coconut water (CW)
(Abraham and Mathew 1963; Prades et al. 2012).
The shell differentiation occurs before fertilization and further development takes
place after the mesocarp has differentiated, about 4 months after fertilization (Janick
and Paull 2008). The endosperm development is the last stage and begins as a liquid
containing free nuclei and some cells. These cells begin to coalesce towards the
periphery of the embryo sac on the endocarp about 7 months after fertilization.
Additional cells are formed during this period, which adhere to the endocarp, resulting
in the cellular peripheral endosperm that is initially translucent and jelly-like, harden-
ing to a white flesh at 11 months. Oil content in the endosperm parallels its development.
When the nuts grow to the 5th month, the kernel starts to form a thin layer of jelly
around the inside of the endosperm or shell and the shell encloses the tender water.
At this time, the water inside is under some pressure, which is released during the
ripening process, and the water is partially replaced by the soft kernel. The kernel
grows slowly and replaces the water by cells storing lipids and the kernel composi-
tion changes as the nut grows (Jayalekshmy et al. 1986).
At around 7 months, the endosperm develops in the entire inside of the fruit, and
it is more consistent. When the fruits are around 10 months of age, the endosperm
will be completely ripe, and the endocarp or peel is dark and hard (Maia and Castro
1985; Medina et al. 1980). The fruit reaches maturity in around 12 months depend-
ing on cultivar. At this time, the fibrous mesocarp starts to dry, becoming reddish
brown. This drying and reduction in the volume of liquid endosperm reduces the
fruit weight from 3 to 4 kg at 9 months to 1½ to 2 kg at 12 months. About 32% of
the endosperm is deposited during the first 8 months and 94% by the 11th month of
development. When the fruit is young, the mesocarp contributes to the major por-
tion and continues to increase in thickness and number of fibres up to maturity
(Shivashankar 1991).
1.2 Stages of Development of Coconut Fruit 7
When the CW reaches the maximum volume, it corresponds to 25% (Aragao

2005) or 15–30% of the fruit weight (Prades et al. 2012). In this phase, the CW is
tastier and rich in nutrients, with low fat levels, making it an excellent isotonic
drink. The amount of CW that can be collected from each nut is about 300 ml which
depends to a considerable extent on factors such as variety and stage of maturity of
nuts (Prades et al. 2012).
In general, the young fruits (tender nuts) are harvested when they are 6–8 months
old and the fruit approaches full size and the skin is still green or yellow or orange,
depending on the variety (Consignado et al. 1976; Srivichai 1997). During this
period, the short stem (rachilla) on the top of individual fruit (called as ‘rat-tail’ in
Thai) becomes half green and brown. The skin surface around the calyx (cap) on the
top of immature fruits will be creamy white or whitish yellow in colour. The endo-
carp of such nuts is ‘jelly-like’ (Tongdee et al. 1991) and contains maximum vol-
ume of water (Yahya and Zainal 2014).
When the coconut is 10–12 months old, it is regarded as mature and at this stage,
the skin begins to change from green to yellow and then to brown, and the ‘rat-tail’
is entirely brown. A grey skin indicates that the nut is old. Such nuts are often har-
vested for their albumin or flesh (kernel), which is usually further processed into
coconut milk, coconut oil, coconut cake, and coconut flakes etc. (Tan et al. 2014).
Quite often, CW from mature coconuts is underutilized and, in most cases, the
water is discarded or wasted on a large scale in several tropical countries (Brito et al.
2002) leading to cause environmental pollution. Nevertheless, the CW from mature
coconuts is still drinkable and possesses many functional electrolytes and sugars,
which can be beneficial to the consumers (Yong et al. 2009).
Based on the consistency of meat, coconut is sold in three different maturity
stages, viz., ‘mucus-like stage’, ‘cooked-rice stage’ and ‘leather-like stage’
(Gatchalian et al. 1994). Malauhog is a Tagalog term, literally meaning ‘mucos-
like’. The nut is 6–7 months old at this stage, and the meat is very soft and jelly-like
and can easily be removed from the shell using a spoon or a specially designed knife
(Bandian 1989). The coconut is also sold at a mature stage (7–8 months) when the
meat is of the consistency of hard-boiled rice called as ‘mala-kanin’. Nuts at this
stage is traditionally used in salad preparation and in making ‘buko pie’. The third
stage (8–9 months) is when the meat is rather hard but not so hard as that of the
mature nut. This stage is called as ‘mala-katad’, which means ‘leather-like’, and is
usually used for making sweets, although some people prefer the ‘mala-kanin’ stage
(Bandian 1989).
The growth period of ta xanh coconut fruit is 12 months and Bup et al. (2015)
divided it into four stages, commencing from fruit set to harvest. Each stage lasts for
about 3 months: (1) young fruit stage, (2) the growth fruit stage, (3) the growth solid
endosperm stage (coconut meat), and (4) the maturation and ripening stage. The
young fruit period is the slow growth period of the fruit, followed by the second
stage, which is marked by a rapid growth of fruit in crustal and liquid endosperm.
At the end of this stage, the liquid endosperm not only reaches the maximum vol-
ume and weight but also contains the highest level of glucose and starch. During the
third stage, i.e., 7th–9th month), the volume and contents of glucose and starch of
8 1 Introduction
CW remain stable. In this stage, the solid endosperm is formed from the liquid
endosperm. During the final stage, there is reduction in the volume of the liquid
endosperm whereas the embryo and solid endosperm grow significantly. Besides,
maximum lipid accumulation occurs in both liquid and solid endosperms.
According to Paull and Ketsa (2015, 2016), coconut is marketed at two stages of
development: immature and mature. During the immature stage, the fruit (water
coconut) contains mainly juice and a translucent jelly-like meat (endosperm), while
the immature stage is when the coconut reaches full size, about 6–8 months from
flowering, the volume of juice in the nut declines, and the sweetness (measured as
soluble solids), starts to increase to about 6%. Some varieties have up to 9% soluble
solids. Mature coconuts, i.e., 11–13 months old have hard white flesh (meat, endo-
sperm) with lesser volume of water, which is still consumable, but is considered to
be of lower quality. Fruits at both stages are available year-round from most of the
tropical countries where coconut is cultivated.
Three major groups of coconut are available in Thailand (Jirapong et al. 2018),
which are ‘Nam Hom’ (fragrant liquid endosperm), ‘Nam Wan’ (sweet and non-
fragrant liquid endosperm), and a group to be processed for coconut milk. The
immature fruits (at around 6–8 months after anthesis (MAA) of fruit development)
contain large amount of clear liquid and a jelly-like white flesh, which are popular
for fresh consumption. The quantity of liquid endosperm in the fruit begins to grad-
ually reduce during fruit maturation and at the full maturity (9–10 MAA), the
fibrous husk portion is about 31–54% (w/w) by total fruit weight, 12–16% (w/w) of
shell, 28–33% (w/w) of kernel and 6–25% (w/w) of liquid endosperm (Perera
et al. 2014).
1.3 Harvesting and Handling of Coconut Fruit
Any improper harvesting and handling practice will subject the fruits to excessive
impact stress. This leads to mechanical damage resulting in reduction of quality
parameters. Bruising in young coconut happens when fruits are either dropped onto
hard surfaces or collide with each other. Internal bruises become visible only when
fruits are peeled during minimal processing. Bruises are difficult to be identified
initially, as they are not visible immediately, but appear only after enzymatic brown-
ing in the injured tissue has occurred. Even small bruises can reduce the overall
appearance of the fruit and impair its visual quality. This makes it more difficult for
marketing the nuts, since today’s consumers are more particular about quality. Thus,
various factors causing these damages on young coconut are to be properly under-
stood so that problems in handling will be taken care of and recommendations can
be made.
Well experienced coconut growers will be able to determine maturity of the fruit
by judging its physical appearance and mechanical and sound properties. However,
this is a relatively rare skill (Jarimopas and Kuson 2007). As most of the persons
harvesting of coconut fruits being relatively unskilled, it can happen that the
1.3 Harvesting and Handling of Coconut Fruit 9
harvested crop could be a collection of fruits of varying levels of maturity. The ripe-
ness of coconut fruit will have a direct effect on some of the internal parameters
such as the volume of CW, the thickness of coconut flesh, and the wet weight of
coconut flesh (Hahn 2012; Terdwongworakul et al. 2009). Therefore, this calls for
the development of a non-invasive sensing with intelligent modelling systems to
predict the internal conditions of coconut (such as the volume of CW, the thickness
of coconut flesh, and the wet weight of coconut flesh).
Three stages of maturity of coconut fruit such as ‘malauhog’, ‘malakanin’, and
‘malakatad’ are identified based on the color and hardness of its shell, amount and
tenderness of its meat. At the 6th or 7th month’s growth (known as malauhog), it is
a mucus-like stage when the meat is very soft and jelly-like. When the fruits are 7
or 8 months old (termed as malakanin), it is a cooked rice-like stage. During this
stage, the CW volume decreases, while the meat changes from jelly-like to a firm
opaque-white solid mass. The meat at this stage is usually used as pie filling or
salad. At 8–9 months maturity level (known as malakatad), the fruit has leather-like
meat, which is very much firmer and hence, it can only be utilized for cooked sweet-
ened deserts or as bread fillings. To categorize maturity stage, Javel et al. (2018) of
the De La Salle University, Philippines used fuzzy logic with color and sound as
fuzzy inputs. Image color analysis was adopted for determining the percentage
brown in the shell, while sound spectral analysis was chosen for relating the shell
hardness and meat condition. Fuzzy inference system was used for evaluating the
relationship of sound and color with the maturity of a coconut fruit. The results
could be useful to simulate coconut fruit maturity classification system using a
fuzzy logic approach.
Water collected from nuts which had cracked when dropped from a height of 8 m
was cloudy (low % transmittance) as against being clear in appearance and had a
low pH, both of which affected the quality of water (Jackson 2002). Similarly, CW
collected from dropped and cracked coconuts had higher free fatty acid content,
than that collected from coconuts that were dropped and intact and those that were
handpicked. Pascua (2017) from the Marinduque State College, Philippines found
that drop heights ranging from 15 to 120 cm onto ground and concrete surfaces
produced bruises on young coconut. Therefore, it is necessary that the maximum
allowable drop heights must always be observed during harvesting and handling
operations to limit bruise damage below the critical values. Therefore, the nuts
should never be allowed to fall to the ground during harvesting as this could lead to
mechanical injury and facilitate the entry of microorganisms which cause spoilage
of the CW within the nut. As the fruit matures, the amount of water is reduced as the
meat hardens. Fruits being harvested for water should be picked at the appropriate
stage (Jackson 2002; Rolle 2007). In the case of tall palms, the bunch should be
lowered to the ground with the help of a rope and, therefore the service of a skilled
climber is required to harvest the tender nuts.
The cosmetic appearance of nut is also important when served in the natural
form. If the nuts are meant for supplying to star hotels, they are to be free from dirt,
patches or discolouration. Coconuts that are in sound condition (i.e., coconuts that
are intact) are to be harvested during the earlier/cooler part of the day. The maturity
10 1 Introduction
of the bunch to be harvested is to be identified before harvesting. If only water is

required, bunch with 6 months old nuts may be harvested. If gelatinous kernel is
required along with water, 7 months old nuts may be harvested and if both water and
kernel are required, 8 months old bunch is to be harvested. From another study,
Pascua et al. (2018) found that maturity, time of load application and load affected
bruise area and deformation of young coconut. Larger bruise area was noted for
6–7 month old (young) fruits as compared with 7–8 months old (mature) fruits. On
the contrary, mature fruits had higher deformation than young fruits. They also
found that young fruits were firmer and stiffer than mature fruits.
Maciel et al. (2009) from the Embrapa Agroindustry Tropical harvested coconut
fruits of five different cultivars viz., Green Dwarf from Jequi (GDJ), Yellow Dwarfs
from Gramame (YDG and YDM), Red Dwarfs from Cameroon (RDC and RDM) at
126, 147, 168, 189, 210, 231, and 252 days after the opening of the inflorescences
and found that the best time to harvest the fruit was 168–189 days after the inflores-
cence opening, when the fruits reached the best physical attributes. Maturity of
fruits significantly affected the specific gravity, shell rupture force, shell secant
modulus, flesh penetrating force, flesh firmness, total soluble solids, titratable acid-
ity, natural frequency and flesh thickness (Terdwongworakul et al. 2009). By apply-
ing various physico-chemical properties to the discriminant model, they could
classify maturity of young coconuts with an accuracy of 94.0%.
During harvesting and sorting, chances are that the fruits are frequently dropped
to hard surfaces or collide with each other resulting in impact bruises (Hilton 1993).
Stronger impact of young fruits often causes a deeper bruising and may cause crack-
ing of the shell. A fall of only 5 cm on a hard surface was found to cause a light
brown bruising at a depth of 2 cm, while falling from a greater distance causes more
intense browning (Siriphanich et al. 2011). Overpacking in rigid containers will
lead to compression damage while related damages usually occur during transport,
with the severity being determined by the intensity and duration of vibration.
Therefore, careful handling during harvesting, sorting, storage, and transport etc.,
must be employed to young coconut to minimize bruise damages due to impact,
compression, and vibration.
Traditionally, the farmers and coconut sellers determine the maturity of coconut
fruit by listening intensively from the sound produced by knocking on coconut
husk. According to Nafiah and Mitrayana (2015), the maturity level of the fruit
affects acoustic frequency produced by knocking on coconut husk. This is because
the more mature coconut is, the thicker and harder coconut meat is going to be and
the coconut husk is going to be harder as well. They studied the sound spectrum of
coconut fruit at different level of ripeness using Spectra PLUS-DT Software and
result proved that the frequency average can indicate the volume of CW and flash
thickness of coconut fruit. In coconut, the quality is related with maturity and it
could affect the commercialization of the product. Hendrawan et al. (2019) of the
Brawijaya University, Indonesia identified the coconut fruit ripeness level based on
several parameters of fruit volume, coconut flesh thickness, and coconut flesh
weight by using Artificial Neural Network (ANN) modelling wherein the best ANN
model resulted in 14 inputs consisting of color, texture, shape and size parameters.
1.3 Harvesting and Handling of Coconut Fruit 11
They concluded that the computer vision and ANN models can be utilized to predict
the coconut ripeness level. The level of coconut maturity can be determined by
observing the colour of coconut husk and also by applying audio recognition
approach from knocking on coconut husk. This knocking sound enables to distin-
guish young, fairly mature, and mature fruits. Recognizing the sound characteristic
of knocking on coconut is usually performed by the skilled person who have fairly
good experiences and sound sensitiveness of coconut knocking. In order to substi-
tute the need of a skilled person, Rahmawati et al. (2019) designed a coconut matu-
rity prediction device with acoustic frequency detection. The system success rate
was 80%. Fadchar and Cruz (2020) had proposed a classification to establish a more
scientific method of predicting the maturity stage of young coconut fruit. The clas-
sification system, based on the ANN had an accuracy of 93.3%.
Simple linear regression models were developed by Ruthra et al. (2019) at the
Indian Institute of Food Processing Technology, Thanjavur, India to non-destructively
evaluate the quality of CW using acoustic response of the dehusked coconuts in terms
of coconut’s resonance frequency. This helped in examining the quality and segrega-
tion of coconuts without doing destructive analysis. Acoustic model for predicting
TSS content of CW had good prediction efficiency with R2 = 0.963 and the one for
predicting pH of water had R2 = 0.865. These non-destructive models, therefore,
could replace the destructive analysis in estimating the water quality of coconuts.
The young coconut fruits are to be handled carefully and marketed in fresh or
minimally processed form. Minimally processed nuts may be partially or com-
pletely peeled to expose the softer underlying husk, as well as being carved into an
aesthetic shape to improve appearance. In order to prevent enzymatic discoloration,
trimmed nuts are to be immediately dipped in sodium metabisulfite solution (SMS),
air dried, and wrapped individually in polyethylene plastic bags prior to storage and
shipment abroad. There is no need for locally consumed nuts to be wrapped in plas-
tic sheets. However, sulfite treatment could not eliminate browning of husk when
young coconuts are subjected to impact (Siriphanich et al. 2011).
Most traders prefer handling and shipping of young fresh fruits as whole green
fruit. Any rough handling of young nuts result in impact, compression, and vibra-
tion damages, however, not much consideration is given to any damage that the fruit
may incur during handling. The damage area of nut, when trimmed, turns brown
quickly and becoming unsightly which presents marketing problem (Tongdee et al.
1991). Therefore, maintaining the quality of young fruits through the prevention of
any mechanical damage that can occur during the post-harvest handling chain will
increase the profitability and marketability of the product.
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— Ahaa, sinäkö se olet, vanhus! — sanoi Kuklinowski. — Mistä
nyt on kysymys?
— Kenraali pyytää teitä heti saapumaan luokseen.
— Onko joku ollut kenraalin puheilla?
— Oli ruotsalainen upseeri, mutta hän on jo lähtenyt matkaansa

minkä vain hevosen kaviot kestivät.
— Hyvä on! — sanoi Kuklinowski. Sitten hän kääntyi Kmicicin

puoleen:
— Jäähdyttelehän nyt kuuman päälle, ystäväiseni! Tulen pian

takaisin, ja sitten puhelemme taas!
— Mitä vangille tehdään? — kysyi yksi sotamiehistä.
— Antaa olla noin! Tulen kohta takaisin. Yksi teistä lähtee

mukaani!
Eversti poistui ja hänen jäljessään se sotamies, joka oli istunut

orrella. Kolme jäi jäljelle, mutta kohta tuli kolme muuta riiheen.
— Voitte mennä nukkumaan! — sanoi se, joka oli tuonut

Kuklinowskille
Müllerin käskyn. — Eversti käski meidän vartioida.
Kmicic hätkähti kuullessaan tuon äänen. Se tuntui tutulta.
— Jäämme mieluummin, — sanoi yksi: Kuklinowskin tuomista

sotamiehistä, — katsellaksemme kummaa, sillä semmoista…
Hänen puheensa katkesi äkkiä. Kaamea korahdus kuului hänen
kurkustaan.
Hän ojensi kätensä ja kaatui selälleen kuin ukkosen iskemänä.
Samassa kuului huuto »Pehmittäkää!», ja muut kaksi äsken

saapuneista hyökkäsivät kuin ilvekset kahden aikaisemmin tulleen
kimppuun. Syntyi lyhyt, mutta kamala taistelu palavan tervan liekkien
valossa. Hetken kuluttua kaatui kaksi miestä raskaasti maahan,
sekunnin ajan kuului korinaa, sitten taas kajahti se ääni, joka
Kmicicistä äsken oli tuntunut tutulta:
— Teidän armonne, se olen minä, Kiemlicz, ja minun poikani! Jo

aamusta asti olemme odottaneet tilaisuutta!
Ja poikiinsa kääntyen ukko sanoi:
— No, lurjukset, päästäkää herra eversti irti, pian!
Ennenkuin Kmicic ennätti tointua pökerryksestään, olivat Kosman

ja Damianin pörröiset päät hänen vierellään ja hänet vapautettiin
siteistään. Kmicic seisoi taas omilla jaloillaan, huojui ja sai vaivoin
änkytetyksi:
— Tekö?… Kiitos!
— Me tässä olemme! — vastasi ukko. — Pyhä Jumalan äiti!

Pukeutukaa, teidän armonne!… Pian!
Ja hän alkoi antaa Kmicicille vaatteita.
— Hevoset ovat oven takana! — sanoi hän. — Tie on vapaa.

Siellä on kyllä vahteja, mutta kyllähän ne meidät päästävät, kun
tiedämme tunnussanan. Kuinka teidän armonne voi?
— Kuvettani on poltettu, mutta ei pahasti. Jalkani tuntuvat
heikoilta…
— Juokaa tästä paloviinaa, teidän armonne! Kmicic tarttui

halukkaasti pulloon, jonka ukko hänelle ojensi, ja ryypättyään siitä
sanoi:
— Olen läpivilustunut. Nyt on jo parempi.
— Satulassa teidän armonne lämpenee. Hevoset odottavat.
— Minun on nyt paljon parempi, — toisti Kmicic. — Hiukan polttaa

kuvetta, mutta ei se mitään!.. Paljon parempi on oloni!
Hän istahti viljalaarin reunalle.
Hetkisen kuluttua hän todellakin oli entisissä voimissaan ja katseli

virkeästi kolmen Kiemliczin kasvoihin, joita palavan tervan keltaiset
liekit valaisivat.
Ukko astui hänen eteensä:
— Teidän armonne! Nyt on kiire! Hevoset ovat valmiina.
Mutta Andrzejssa heräsi taas eloon entinen Kmicic.
— Ei! — huudahti hän äkkiä. — Nyt minä odotan tuota petturia!
Kiemliczit katsoivat toisiinsa hämmästyneinä, mutta eivät

puhuneet sanaakaan, niin sokeasti he olivat vanhastaan tottuneet
tottelemaan tätä päällikköä.
Suonet Kmicicin ohimoilla olivat pullistuneet, silmät kiiluivat

pimeässä kuin kaksi tähteä, semmoinen viha ja kostonhimo niissä
hehkui. Se, mitä hän nyt aikoi tehdä, oli mielettömyyttä, jonka hän
ehkä saisi maksaa hengellään. Mutta koko hänen elämänsä oli ollut
sarja tuommoisia mielettömyyksiä. Polte hänen kupeessaan oli niin
kova, että hän vaistomaisesti tavan takaa vei sille kätensä, mutta
ajatuksissa oli Kuklinowski, ja hän oli valmis odottamaan tätä vaikka
aamuun asti.
— Kuulehan! — sanoi hän. — Kutsuttiko Müller todellakin hänet

luokseen?
— Ei, — vastasi ukko. — Sen keksin minä suoriutuaksemme

helpommin näistä. Viittä vastaan olisi meidän kolmen ollut vaikea
taistella, sillä joku olisi huutanut.
— Se on hyvä! Hän tulee tänne takaisin joko yksin tahi miehiä

mukanaan.
Jos hänen kanssaan on muutama mies, niin hyökätkää heti näiden
kimppuun. Hänet itsensä jättäkää minulle. Sitten kiireesti satulaan!…
Onko teillä kellään pistolia?
— Minulla on! — sanoi Kosma.
— Anna tänne! Onko se ladattu?
— On.
— Hyvä! Jos hän tulee yksin, niin heti hänet nähtyänne hyökätkää
hänen päälleen ja tukkikaa hänen suunsa. Voitte työntää hänen
oman lakkinsa hänen suuhunsa.
— Kuten käskette! — sanoi ukko. — Salliiko teidän armonne, että

tutkimme noiden taskut? Olemme köyhiä miehiä…
Näin sanoen hän osoitti oljilla makaavia ruumiita.
— Ei! Olkaa kaiken aikaa valmiina! Mitä löydätte Kuklinowskilta, se

on teidän!
— Jos hän palaa yksin, — sanoi ukko, — niin en pelkää mitään.

Asetun ovelle, ja tulipa leiristä kuka hyvänsä, niin sanon, että eversti
on kieltänyt päästämästä.
— Hyvä niin! Olkaa nyt varuillanne!
Kuului hevosen kavioitten kopina. Kmicic hypähti pystyyn ja asettui

seinän viereen varjoon. Kosma ja Damian asettuivat oven kahden
puolen kuin kaksi kissaa vaaniessaan hiirtä.
— Yksin! — sanoi ukko hieroen käsiään.
— Yksin! — toistivat Kosma ja Damian. Kavioitten kapse läheni ja

loppui äkkiä. Sensijaan kuului oven takaa ääni:
— Tulkoon joku sieltä pitelemään hevosta! Ukko kiiruhti ulos.
Tuli hetken hiljaisuus, jonka jälkeen riihessä olijat kuulivat

seuraavan keskustelun:
— Sinäkö siinä, Kiemlicz? Mitä helvettiä, oletko sinä tullut

hulluksi?… Müller nukkuu, vahti ei tahtonut päästää minua hänen
luokseen ja sanoi, että mitään ruotsalaista upseeria ei siellä ollut
käynytkään!… Mitä tämä on?
— Se upseeri odottaa teidän armoanne täällä riihessä. Tuli heti

teidän armonne lähdettyä… Sanoo, että hänellä on tärkeätä
puhuttavaa ja odottaa parhaillaan.
— Mitä tämä kaikki merkitsee?… Entä vanki?
— Riippuu.
Ovi narisi, ja Kuklinowski tuli sisälle, mutta samassa kaksi

rautaista kouraa puristi hänen kurkkuaan ja tukahdutti hänen
huutonsa. Kosma ja Damian tottuneesti kuin ammattirosvot ainakin
paiskasivat hänet maahan, painoivat polvillaan hänen rintaansa niin
että kylkiluut rutisivat ja tukkivat silmänräpäyksessä hänen suunsa.
Silloin Kmicic tuli esille, valaisi hänen kasvojaan palavalla sudilla

ja sanoi:
— Ahaa, se on herra Kuklinowski!… Nyt on minulla jotakin

puhuttavaa sinulle!
Kuklinowskin kasvot olivat siniset ja suonet niissä niin pullistuneet

kuin olisivat halkeamaisillaan, mutta hänen pullistuneissa ja
verestävissä silmissään kuvastui ainakin yhtä paljon kummastusta
kuin pelkoa.
— Riisukaa hänet ja ripustakaa orteen! — huusi Kmicic.
Kosma ja Damian alkoivat riisua häntä niin innokkaasti kuin

olisivat tahtoneet vaatteitten kera viedä häneltä nahankin.
Neljännestunnin kuluttua Kuklinowski riippui orressa kädet ja jalat

sidottuina.
Kmicic asettui hänen eteensä kädet puuskassa ja alkoi hirveästi

herjata häntä.
— No, herra Kuklinowski, — sanoi hän, — kumpi on parempi,
Kmicic vai
Kuklinowski?
Sitten hän otti taas käteensä palavan sudin ja astui lähemmäksi.
— Sinun leirisi on nuolen kantaman päässä, tuhat sinun kaltaistasi

konnaa valmiina kuulemaan kutsuasi… Sinun ruotsalainen kenraalisi
on lähellä, mutta sinä riiput samassa orressa, missä aioit minut
kärventää… Tunnetko nyt Kmicicin! Sinä tahdoit olla hänen
veroisensa, tarjouduit hänelle toveriksi… Sinä varas, sinä iljetys,
verikoira, kurja akka! Sinä herra Roistonheimo, sinä epäsikiö, sinä
moukka! Voisin antaa paloitella sinut puukolla kuin kukonpojan,
mutta parempi on paistaa sinut elävältä niinkuin aioit tehdä minulle…
Näin sanottuaan hän asetti sudin onnettoman orressa riippujan

kylkeä vasten ja piti sitä siinä niin kauan, että palaneen lihan käry
levisi riiheen.
Kuklinowski vääntelehti niin että heilui nuorassaan. Hänen

silmänsä, jotka olivat luotuina Kmiciciin, ilmaisivat kauheata kipua ja
pyysivät armoa. Hänen tukitusta suustaan lähti tukahdettuja
valitushuutoja. Mutta sodat olivat kovettaneet Andrzejn sydämen,
niin että se ei tuntenut sääliä, varsinkaan pettureita kohtaan.
Otettuaan sudin pois Kuklinowskin kupeesta hän asetti sen

vähäksi aikaa tämän nenän alle, poltti pois hänen viiksensä,
silmäripsensä ja kulmakarvansa ja sanoi sitten:
— Lahjoitan sinulle henkesi, että voisit vielä muistella Kmiciciä.

Riipu tässä huomiseen ja rukoile Jumalaa, että hän lähettäisi tänne
ihmisiä, ennenkuin palellut kuoliaaksi.
Sitten hän huusi Kosmalle ja Damianille:
— Hevosten selkään!
He lähtivät riihestä.
Puolen tunnin kuluttua levisivät neljän ratsastajan ympärillä tyhjät

ja äänettömät kentät. He hengittivät raikasta ilmaa, jossa ei ollut
ruudin hajua. Kmicic ratsasti edellä, Kiemliczit hänen jäljessään.
Nämä puhelivat hiljaa keskenään, Kmicic rukoili itsekseen
aamurukouksia, sillä kohta alkoi päivä sarastaa.
Väliin pääsi puoleksi tukahdutettu huudahdus hänen huuliltaan,

kun polte kupeessa kävi sietämättömäksi Mutta samalla hän tunsi
olevansa ratsun selässä ja vapaa, ja kun hän ajatteli, että hänen oli
onnistunut räjähdyttää rikki suuri tykki ja pelastua Kuklinowskin
käsistä sekä lisäksi vielä kostaa hänelle, täytti hänen mielensä niin
suuri riemu, että kipu ei hänestä ollut mitään.
Isän ja poikien hiljainen keskustelu oli tällä välin muuttunut

äänekkääksi riidaksi.
— Niin, tässä on kukkaro, — sanoi ukko vihaisesti, — mutta missä

ovat sormukset? Hänellä oli sormuksia sormissa ja yhdessä oli kivi,
joka oli ainakin kahdenkymmenen tshervonetsin arvoinen!
— En muistanut ottaa, — sanoi Kosma.
— Hiisi vieköön! Minä olen vanha, mutta minun on pidettävä huoli

kaikesta, sillä näillä lurjuksilla ei ole hitaistakaan järkeä! Olette
unhottaneet sormukset?… Valehtelette hävyttömästi!
— Menkää katsomaan, jos ette usko, isä! — murahti Damian.

— Valehtelette, lurjukset! Teette vääryyttä vanhalle isällenne!
Semmoisia poikia minulla on! Parempi olisi, että en olisi siittänyt
teitä! Saatte kuolla ilman siunaustani!
Kmicic hiljensi hevosensa vauhtia.
— Kuulkaahan! — sanoi hän. Riita taukosi, Kiemliczit kiiruhtivat

hänen luokseen, ja he jatkoivat matkaa yhdessä joukossa.
— Tunnetteko tien Sleesian rajalle? — kysyi Andrzej.
— Tokihan, Jumalan äidin nimessä, kyllä tunnemme! — vastasi

ukko.
— Eikä tiellä ole ruotsalaista sotaväkeä?
— Ei, ne ovat kaikki Częstochowon luona… Jonkun yksityisen

ruotsalaisen saattaa tavata, mutta sehän ei ole haitaksi.
Seurasi jonkin aikaa kestävä äänettömyys.
— Te olette siis olleet Kuklinowskin palveluksessa, — kysyi sitten

Kmicic.
— Niin… kyllä! Ajattelimme, että pysyttelemällä täällä

läheisyydessä voimme palvella pyhää veljeskuntaa ja teidän
armoanne. Mutta me emme ole taistelleet luostaria vastaan, Jumala
meitä semmoisesta varjelkoon! Emme ole nauttineet mitään
palkkaakaan, sen vain, mitä meidän on onnistunut löytää
ruotsalaisten taskuista.
— Kuinka? Ruotsalaistenko?
— Niin, me tahdoimme vaikkapa muurien ulkopuolella palvella
Pyhää Neitsyttä. Siksi liikuskelimme öisin leirin ympärillä ja joskus
päivälläkin, kun niin sattui, ja kun joku ruotsalainen sattui olemaan
erillään toisista, niin me… tuota noin… me hänet…
— Pehmitimme! — lopettivat lauseen Kosma ja Damian.
Kmicic naurahti.
— Saipa Kuklinowski teistä hyvät palvelijat! — sanoi hän. —

Tiesikö hän siitä?
— Asetettiin tutkimuskomiteoita, toimitettiin kuulusteluja… Hän

tiesi asian ja vaati, senkin roisto, meiltä taalerin jokaisesta päästä…
Uhkasi muussa tapauksessa antaa meidät ilmi… Senkin rosvo, nylki
köyhiä ihmisiä… Siksipä me olimmekin uskollisia teidän armollenne,
sillä teidän armonne on toista maata… Teidän armonne antaa vielä
omistaankin, mutta hän otti taalerin joka päästä, hyötyi meidän
työstämme, meidän vaivannäöstämme… Hiisi hänet vieköön!
— Minä palkitsen teitä runsaasti siitä, mitä olette tehneet! — sanoi

Kmicic. — En odottanut semmoista teiltä.
Kaukainen tykin jyrinä keskeytti hänen puheensa. Nähtävästi

ruotsalaiset alkoivat taas ampua aamun sarastaessa. Kohta jyrinä
tuli kovemmaksi. Kmicic pysähdytti hevosensa. Hän luuli erottavansa
luostarin tykkien äänen ruotsalaisten tykeistä. Heristellen uhkaavasti
nyrkkiään siihen suuntaan, missä vihollisen leiri oli, hän sanoi:
— Ampukaa, ampukaa! Missä on suurin tykkinne?

KAHDEKSASTOISTA LUKU.
Jättiläistykin menetys teki Mülleriin todellakin musertavan

vaikutuksen, koska hänen kaikki toiveensa juuri perustuivat tuohon
tykkiin. Jalkaväki oli jo valmis väkirynnäkköön, portaat ja risukimput
olivat jo varatut, mutta nyt täytyi luopua koko väkirynnäköstä.
Yritys räjähdyttää luostari ilmaan maanalaisten ruutihautojen

avulla epäonnistui kokonaan. Tottuneet kaivantojen laittajat, joita oli
tuotu Olkuszista, kohtasivat luostaria lähestyessään kovan kallion ja
joutuivat kaikista varokeinoista huolimatta luostarin tarkan tykkitulen
uhreiksi. Mieliala sotajoukossa lamautui päivä päivältä yhä
enemmän ja yhä vakuutetumpia oltiin siitä, että luostaria oli
mahdoton valloittaa.
Viimein alkoi itse Müllerkin olla yhä vähemmän toivehikas, ja

kolubriinin menettäminen saattoi hänet aivan epätoivoon. Hänet
valtasi täydellisen voimattomuuden tunne. Seuraavana päivänä
pidettiin sotaneuvottelu. Müllerin tarkoituksena oli vain antaa
upseereille tilaisuus kehoittaa häntä luopumaan koko piirityksestä.
Kokoonnuttiin synkkinä ja alakuloisina. Ei kenenkään silmistä

näkynyt toivoa eikä taisteluintoa. Äänettöminä istuuduttiin pöydän
ympärille suuressa, kylmässä huoneessa, jossa hengitys muuttui
höyryksi, ja kasvot sen sisällä olivat kuin sumussa. Puolalaiset
päälliköt olivat poissa kokouksesta. Ei kukaan puhunut, sillä ei
kukaan tahtonut ensimmäisenä esittää sitä, mikä kuitenkin oli ainoa
mahdollisuus. Kaikki odottivat, mitä Müller sanoisi. Tämä antoi tuoda
pöytään lämmitettyä viiniä toivoen siten saavansa puheen
luistamaan.
Puhe alkoikin kohta luistaa. Ei kukaan vieläkään tahtonut

ensimmäisenä ehdottaa piirityksestä luopumista, mutta sen sijaan
tuotiin esille kaikki kauna ja katkeruus, joka täytti mielet. Äkäisiä
syytöksiä tehtiin Wrzeszczowiczia vastaan, ja Hessenin prinssi pisteli
väliin kärkeviä huomautuksiaan. Sadowski lausui haikailematta
ajatuksensa Wrzeszczowiczin uusimmasta suunnitelmasta, joka oli
se, että oli levitettävä huhu, että kaivantojen laittajat olivat löytäneet
maanalaisen käytävän, joka johti kirkon alle.
— Kun tämä huhu leviää, — sanoi Wrzeszczowicz, — niin

puolalaisetkin rukoilevat munkkeja antautumaan, jotta tämä
taikauskon tyyssija säilyisi paikallaan.
— Jumaliste, tuohan on tarkalleen kuin juttu Troijan piirityksestä,

mutta hän luulee keksineensä jotakin vallan uutta! — sanoi
Sadowski.
Mutta Mülleriä tämä tuuma miellytti. Hän tiesi, että luostarissa oli
eräs, tosin heikko, puolue, joka halusi antautumista, ja saattoihan
pelko levitä varusväen keskuuteen ja vallata nekin, jotka tähän
saakka olivat halunneet taistella viimeiseen asti.
— Koettakaamme, koettakaamme! — sanoi Müller. —

Suostuneekohan Kaliński tahi Zbrozek vielä menemään lähettiläänä
luostariin, ja uskonevatko he tuon käytävän olemassaoloa?
— Joka tapauksessa Kuklinowski suostuu, — vastasi

Wrzeszczowicz. —
Mutta parempi olisi, että hän itsekin uskoisi käytävän olevan
olemassa.
Samassa kuului ulkoa kavioitten kapsetta.
— Jopa saapui myös herra Zbrozek! — sanoi Hessenin prinssi

katsoen ulos ikkunasta.
Kohta sen jälkeen kuului eteisestä kannusten kilinää, ja Zbrozek

astui, tahi paremminkin syöksyi, huoneeseen. Hänen kasvonsa olivat
kalpeat ja kiihtyneet, ja ennenkuin upseerit ennättivät kysyä syytä
hänen mielenliikutukseensa hän huudahti:
— Kuklinowski on kuollut!
— Mitä? Mitä te sanotte? Mitä on tapahtunut? — kysyi Müller.
— Sallikaa minun hiukan hengähtää! — sanoi Zbrozek. — Sitä,

minkä minä olen nähnyt, ei kukaan voi kuvitellakaan.
— Sanokaa pian! Onko hänet murhattu? — huusivat kaikki.
— Kmicic! — vastasi Zbrozek.
Upseerit hyppäsivät kaikki paikoiltaan ja katselivat Zbrozekia kuin

tämä olisi menettänyt järkensä. Hän puhui läähättäen:
— Jos en olisi nähnyt omin silmin, niin en uskoisi, sillä se on aivan

yliluonnollista. Kuklinowski on vainaja, kolme sotamiestä tapettu,
Kmicic kadonnut jäljettömiin. Tiesin, että hän on pelättävä mies.
Hänen maineensa tunnetaan koko maassa… Mutta tämmöistä ei ole
ihminen voinut tehdä, sen on tehnyt piru… Hän on vapautunut
siteistään, tappanut sotamiehet ja kiduttanut Kuklinowskin kuoliaaksi.
— Se on mahdotonta! Sitä ei voi uskoa! — kuiskasi Sadowski.
— Tuo Kmicic näytti, mihin hän pystyy! — sanoi Hessenin prinssi.

— Me emme uskoneet eilen puolalaisia, kun he meille puhuivat,
mikä hän on miehiään. Luulimme heidän liioittelevan tapansa
mukaan.
— Täällä tulee hulluksi! — huudahti Wrzeszczowicz.
Müller piteli käsillään päätään eikä puhunut mitään. Kun hän

viimein nosti silmänsä, säkenöi niistä vihastusta ja epäluuloa.
— Herra Zbrozek! — sanoi hän. — Vaikka se olisi ollut pirukin eikä

ihminen, niin ei hän olisi voinut suorittaa sitä ilman jonkun apua ja
petosta. Kmicicillä oli täällä ihailijansa ja Kuklinowskilla
vihamiehensä, ja te kuuluitte niiden joukkoon!
Zbrozek oli tuittupäinen soturi. Kuultuaan syytöksen, joka kohdistui

häneen, hän tuli vielä kalpeammaksi, nousi paikaltaan, meni Müllerin
eteen ja katsoi häntä suoraan silmiin.
— Epäileekö teidän ylhäisyytenne minua? — kysyi hän.
Syntyi perin kiusallinen äänettömyys. Kaikki läsnäolijat olivat

varmat siitä, että jos Müller vastaa myöntävästi, niin tapahtuu jotakin
kauheata ja sotahistoriassa ennen esiintymätöntä. Jokainen tarttui
miekan kahvaan. Sadowski veti miekkansa tupesta.
Mutta samassa upseerit näkivät ikkunasta, että piha oli täynnä
puolalaisia ratsumiehiä. Luultavasti nekin olivat tulleet tuomaan
tietoa Kuklinowskin kuolemasta. Jos nyt olisi syntynyt kahakka,
olisivat ne aivan varmasti asettuneet Zbrozekin puolelle. Müllerkin
näki ne, ja vaikka hän oli kalpea kiukusta, niin hän kuitenkin hillitsi
itsensä eikä ollut huomaavinaan, että Zbrozekin esiintymisessä oli
uhmailua, vaan sanoi äänellä, jonka hän koetti saada kuulumaan
luonnolliselta:
— Kertokaa meille asia yksityiskohtaisesti! Zbrozek seisoi vielä

jonkin aikaa laajentunein sieraimin, mutta hänkin hillitsi mielensä, ja
sitäpaitsi hänen ajatuksensa kääntyivät toisaalle, kun äsken
saapuneet toverit myös tulivat sisälle.
— Kuklinowski on murhattu! — sanoivat he töinen toisensa

jälkeen.
— Kuklinowski on tapettu!
— Hänen joukkonsa on hajoamassa! Sotamiehet ovat hulluina!
— Antakaa herra Zbrozekin puhua, koska hän ensimmäisenä toi

uutisen! — huusi Müller.
Vähitellen melu asettui, ja Zbrozek alkoi puhua:
— Herroille on tunnettua, että viime neuvottelussa vaadin

Kuklinowskin kaksintaisteluun. Olin Kmicicin ihailija, se on totta,
mutta täytyyhän teidänkin, jotka olette hänen vihollisiaan, myöntää,
ettei kuka tahansa kykene suorittamaan sellaista tekoa kuin tuo tykin
räjähdyttäminen oli. Miehuutta on kunnioitettava vihollisessakin, ja
siksi ojensin hänelle käteni, mutta hän ei antanut minulle omaansa,
vaan nimitti minua petturiksi. Senvuoksi ajattelin: tehköön
Kuklinowski hänelle mitä tahtoo… Tahdoin vain sitä, että jos
Kuklinowski menettelisi vastoin ritarillisuuden vaatimuksia, niin
tuosta teosta ei häpeä lankeaisi kaikkien puolalaisten ja niiden
joukossa minunkin päälle. Senvuoksi tahdoin joka tapauksessa
taistella Kuklinowskin kanssa, ja varhain tänä aamuna minä kahden
toverini kanssa lähdin Kuklinowskin leiriin. Hän ei ollut siellä.
Sanottiin, että hän ei ollut palannut koko yönä, mutta ei oltu
levottomia, koska luultiin hänen jääneen teidän ylhäisyytenne luokse.
Eräältä sotamieheltä sain sitten tietää, että hän oli yöllä vienyt
Kmicicin erääseen riiheen, jossa aikoi hänet paistaa elävänä. Menen
riihen luo, ovet ovat auki. Astun sisälle ja näen alastoman ruumiin
riippuvan orressa… Ajattelin, että se oli Kmicic, mutta kun silmäni
tottuivat pimeään, huomasin, että ruumis oli laiha ja luiseva, kun taas
Kmicic oli kuin Herkules… Ihmettelin, miten hän oli voinut niin
kutistua yhdessä yössä… Menin lähemmäksi — se oli Kuklinowski!
— Orressa? — kysyi Müller.
— Niin! Tein ristinmerkin, sillä luulin, että tämä oli lumousta. Vasta
kun näin kolmen sotamiehen ruumiit, valkeni minulle asian oikea
laita. Tuo hirveä mies oli ne tappanut, ripustanut tämän orteen,
kärventänyt pahasti ja sitten poistunut.
— Sleesian raja on lähellä! — sanoi Sadowski.
Syntyi äänettömyys.
Kaikki epäluulo Zbrozekia kohtaan katosi Müllerin mielestä. Mutta

itse tapaus saattoi hänet ymmälle ja synnytti hänessä epämääräistä
levottomuutta. Hän näki ympärilleen kasaantuneina vaaroja, tahi
oikeastaan niiden uhkaavia varjoja, eikä tietänyt, kuinka niitä vastaan
oli taisteltava. Hän tunsi, että häntä ympäröi jonkinmoinen
vastoinkäymisten ketju. Sen ensimmäiset renkaat olivat hänen
silmiensä edessä, mutta seuraavat tulevaisuuden pimeän peitossa.
Hänet valtasi semmoinen tunne, kuin hän olisi luhistumaisillaan
olevassa talossa, joka saattoi millä hetkellä hyvänsä sortua hänen
päälleen.
Wrzeszczowicz löi äkkiä otsaansa.
— Kautta Jumalan! — sanoi hän. — Kun eilen näin Kmicicin,

tuntui minusta, että olin hänet jossakin tavannut. Olen varmasti ollut
jossakin hänen kanssaan tekemisissä, mutta missä?… missä?
Hän alkoi hieroa otsaansa.
— Mitä se meitä auttaa? — sanoi Müller. — Jos muistattekin,

herra kreivi, niin ette sillä laita tykkiä eheäksi ettekä herätä kuolleista
Kuklinowskia!
Sen jälkeen hän kääntyi upseerien puoleen:
— Kutka teistä, hyvät herrat, haluavat lähteä kanssani

tapahtumapaikalle?
Kaikki olivat valmiit lähtemään, sillä jokainen oli utelias.
Hevoset tuotiin esille ja lähdettiin matkaan kenraali etunenässä.

Kun he lähestyivät riihtä, näkivät he kymmenkunta puolalaista
ratsumiestä rakennuksen luona tiellä ja kedolla.
— Mitä väkeä nuo ovat? — kysyi Müller Zbrozekilta.

— Varmaankin Kuklinowskin miehiä. Zbrozek alkoi viitata yhtä
ratsastajista luokseen:
— Tule tänne! Joudu! Sotamies tuli luo.
— Oletteko Kuklinowskin joukosta?
— Kyllä.
— Missä on muu osa rykmenttiä?
— Ovat menneet tiehensä. Sanoivat, että eivät tahdo enää sotia

Jasna
Góraa vastaan.
— Mitä hän sanoo? — kysyi Müller. Zbrozek käänsi kenraalille

sotamiehen sanat.
— Kysykää häneltä, minne ne ovat menneet, — sanoi kenraali.
Zbrozek toisti kysymyksen.
— Ei sitä kukaan tiedä,-vastasi sotamies. Muutamat menivät

Sleesiaan. Toiset sanoivat tahtovansa palvella Kmiciciä, sillä toista
semmoista päällikköä ei ole puolalaisten eikä ruotsalaisten joukossa.
Kun Zbrozek käänsi Müllerille nämäkin sotamiehen sanat, vaipui

kenraali ajatuksiinsa. Sellaiset miehet kuin Kuklinowskin olivat
todellakin valmiit empimättä siirtymään Kmicicin johtoon. Mutta silloin
he saattoivat olla uhkana, jollei juuri Müllerin armeijalle, niin ainakin
kuormastolle ja kulkuyhteydelle.
Vaarat kasaantuivat yhä.

Samaan suuntaan lienee ajatellut myös Zbrozek, sillä hän sanoi
aivan kuin vastaukseksi noihin Müllerin ajatuksiin:
— Varmaa on, että myrsky on nousemassa koko valtakunnassa.

Kun tuommoinen Kmicic vain huudahtaa, niin sadat ja tuhannet
kerääntyvät hänen ympärilleen, varsinkin sen jälkeen, mitä hän nyt
on tehnyt.
— Ja mitä hän voittaa? — kysyi Müller.
— Teidän ylhäisyytenne muistanee, että tämä mies saattoi

Chowańskin epätoivoon, ja Chowańskilla oli kuusi kertaa niin paljon
miehiä kuin meillä. Ei yksikään kuorma tule meille, jos hän niin
tahtoo, ja koska kaikki maatilat on ryöstetty, voi leirissä syntyä
nälänhätä.
— Luotatteko sotamiehiinne?
— Enemmän kuin itseeni! — sanoi Zbrozek rohkeasti ja

avomielisesti.
— Kuinka? Enemmän kuin itseenne?
— Niin, sillä totta puhuen olemme saaneet tarpeeksemme tästä

piirityksestä.
— Olen varma siitä, että se pian loppuu.
— Kysymys on vain: miten? Muuten linnoituksen valloittaminen

olisi nyt yhtä suuri onnettomuus meille kuin piirityksestä luopuminen.
He olivat saapuneet riihen luo. Müller astui alas hevosen selästä,

toiset upseerit tekivät samoin, ja kaikki menivät sisälle. Sotamiehet
olivat jo ottaneet Kuklinowskin alas, asettaneet oljille ja peittäneet
loimella. Kolmen sotamiehen ruumiit olivat hänen vieressään.
— Ne on surmattu puukoilla, — kuiskasi Zbrozek.
— Entä Kuklinowski?
— Kuklinowskissa ei ole muita haavoja kuin palohaava kupeessa.

Hän on joko paleltunut kuoliaaksi tahi tukehtunut, sillä hänellä on
oma hattunsa suussaan.
— Nostakaa peite!
Sotamies nosti loimen kulmaa. Näkyviin tulivat kauheat, siniset ja

pöhöttyneet kasvot silmät pullollaan. Jäljellejääneet yksityiset
viiksien karvat törröttivät kankeina ja hengityksestä huurteisina.
Kasvot olivat niin kamalan näköiset, että Müller, vaikka olikin tottunut
näkemään monenlaisia kauhuja, peräytyi ja huusi:
— Peittäkää hänet! Tämähän on kauheata! Synkkä äänettömyys

vallitsi riihessä.
— Miksi me tänne tulimme? — kysyi Hessenin prinssi sylkäisten.

— Nyt ei käy syönti koko päivänä.
Äkkiä Müller sai jonkinmoisen raivokohtauksen, joka lähenteli

mielenvikaisuutta. Hänen kasvonsa tulivat sinisiksi, silmät
mulkoilivat, ja hän kiristeli hampaitaan. Villi verenhimo valtasi hänet,
ja hän tahtoi välttämättömästi kostaa jollekulle. Kääntyen Zbrozekin
puoleen hän huudahti:
— Missä on se sotamies, joka tiesi Kuklinowskin olevan riihessä?

Tuokaa hänet tänne! Hän on varmaankin osallinen rikokseen!

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Coconut Water A Promising Natural Health Drink Distribution Processing and Nutritional Benefits P Rethinam Online Ebook Texxtbook Full Chapter PDF

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Copyright:

Available Formats

Coconut Water A Promising Natural

Health Drink Distribution Processing

Algae for Food: Cultivation, Processing and Nutritional

Fruits Grown in Highland Regions of the Himalayas

A Course in Natural Language Processing 1st Edition

Natural Language Processing A Machine Learning

Cereal Processing Technologies Impact on Nutritional

Nutritional Health: Strategies for Disease Prevention

Drinking water distribution sewage and rainfall

The Exploitation of Raw Materials in Prehistory

ISBN 978-3-031-10712-2 ISBN 978-3-031-10713-9 (eBook)

In Sanskrit, coconut palm (Cocos nucifera L.) is called

Dr. M.S. Swaminathan

standards of coconut water being followed in major coconut-producing countries;

Coimbatore, India P. Rethinam

P. Rethinam Born on 1 July, 1942, in Madurai, Tamil

V. Krishnakumar Born on 6 September, 1957, in

4.2.4 Appearance/Colour �������������������������������������������������������������� 114

5.5.7 Storage���������������������������������������������������������������������������������� 209

8.1.6 Use of Coconut Water in Animal Biotechnology������������������ 310

9.7 Anti-microbial Property of Coconut Water�������������������������������������� 401

DHA Docosahexaenoic acid

LCT Laccadive Ordinary Tall

PSA Potentiometric stripping analysis

Table 2.1 Area, production and productivity of coconut in the world

Table 7.5 The characteristics of the young coconut water. (Annex B of

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2022 1

Credit: Shyama Prasad

beneficial in management of diseases like myocardial infarction (Anurag and

Credit: Shyama Prasad

1.2 Stages of Development of Coconut Fruit

fertilization and declines thereafter. The CW is of cytoplasmic origin but in mature

When the CW reaches the maximum volume, it corresponds to 25% (Aragao

1.3 Harvesting and Handling of Coconut Fruit

of the bunch to be harvested is to be identified before harvesting. If only water is

— Kenraali pyytää teitä heti saapumaan luokseen.

— Onko joku ollut kenraalin puheilla?

— Oli ruotsalainen upseeri, mutta hän on jo lähtenyt matkaansa

— Hyvä on! — sanoi Kuklinowski. Sitten hän kääntyi Kmicicin

— Jäähdyttelehän nyt kuuman päälle, ystäväiseni! Tulen pian

— Mitä vangille tehdään? — kysyi yksi sotamiehistä.

— Antaa olla noin! Tulen kohta takaisin. Yksi teistä lähtee

Eversti poistui ja hänen jäljessään se sotamies, joka oli istunut

— Voitte mennä nukkumaan! — sanoi se, joka oli tuonut

Kmicic hätkähti kuullessaan tuon äänen. Se tuntui tutulta.

— Jäämme mieluummin, — sanoi yksi: Kuklinowskin tuomista

Samassa kuului huuto »Pehmittäkää!», ja muut kaksi äsken

— Teidän armonne, se olen minä, Kiemlicz, ja minun poikani! Jo

Ja poikiinsa kääntyen ukko sanoi:

— No, lurjukset, päästäkää herra eversti irti, pian!

Ennenkuin Kmicic ennätti tointua pökerryksestään, olivat Kosman

— Me tässä olemme! — vastasi ukko. — Pyhä Jumalan äiti!

Ja hän alkoi antaa Kmicicille vaatteita.

— Hevoset ovat oven takana! — sanoi hän. — Tie on vapaa.

— Juokaa tästä paloviinaa, teidän armonne! Kmicic tarttui

— Olen läpivilustunut. Nyt on jo parempi.

— Satulassa teidän armonne lämpenee. Hevoset odottavat.

— Minun on nyt paljon parempi, — toisti Kmicic. — Hiukan polttaa

Hän istahti viljalaarin reunalle.

Hetkisen kuluttua hän todellakin oli entisissä voimissaan ja katseli

Ukko astui hänen eteensä:

— Teidän armonne! Nyt on kiire! Hevoset ovat valmiina.

Mutta Andrzejssa heräsi taas eloon entinen Kmicic.

Coimbatore, India P. Rethinam

4.2.4 Appearance/Colour �� 114

5.5.7 Storage�� 209

8.1.6 Use of Coconut Water in Animal Biotechnology�� 310

9.7 Anti-microbial Property of Coconut Water�� 401

Table 2.1 Area, production and productivity of coconut in the world

Table 7.5 The characteristics of the young coconut water. (Annex B of

1.2 Stages of Development of Coconut Fruit

1.3 Harvesting and Handling of Coconut Fruit