Ozone-Ultrafine Bubbles for Reducing Concentration of Citric Acid and Sodium Chloride for Trimmed Young Coconut Preservation

Citric acid (CA) and sodium chloride (NaCl) are used in organically trimmed young aromatic coconuts to prevent microbial growth browning. However, the use of high concentrations these chemicals is considered a waste may elicit allergic reactions operator. This study aimed reduce concentration two substances by using combination ozone-ultrafine bubbles (O3UFBs). The were dipped 20% CA + NaCl (commercial method; C20N20), 10% O3UFBs (C20N10-O3UFBs), 15% (C15N15-O3UFBs) for one minute. All wrapped with PVC film stored at 2–4 °C 30 days then transferred storage 8–10 7 days. quality coconut water meat was evaluated. whiteness, browning index, polyphenol oxidase (PPO) activity, total phenolic content mesocarp investigated. Titratable acidity soluble solid 0.038–0.095% 6.65–7.40 °Brix, respectively, while that 0.044–0.104% 8.00–9.80 respectively. disease score, fruit appearance, PPO did not differ among treatments. C20N10-O3UFBs C15N15-O3UFBs treatments also controlled surface coconuts. In conclusion, decreased least 25% commercial method treating