Effect of microwave heating on physico-chemical characteristics of coconut water

Coconut water (Cococus Nucifera. L) is the clear liquid present inside a coconut endosperm. This subjected to microbial contamination and degrades while exposed ambient air. In general, thermal methods are mostly used in preservation of foods. this study, was collected from 8-10 months old harvested coconut. Microwave power levels 540 W, 720 900 Whavebeen treat with different exposure times. The treated filled PET bottles stored at cool temperature (4 °C) room (27 °C). It observed that microwave W has maintained quality during storage period. physico-chemical properties microwave-treated includecolor, pH, TSS, acidity, reducing sugar on 15days measured as 13.18 15;5.4 4.8; 4.5 6.0;0.07 0.30; 1.8 3.3% respectively.