Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage

This study investigated the effects of three coconut varieties—Malayan Yellow Dwarf (MYD), Malayan Orange Dwarf (MOD), and Chowghat Orange Dwarf (COD)—harvested at 6‐, 7‐, and 8‐month maturity on the physicochemical, nutritional, enzymatic, and sensory properties of tender coconut water (TCW). The yield ranged between 148 ± 8 to 395 ± 6 mL in which COD consistently yielded the highest volume of TCW across all stages. Maturity significantly influenced quality attributes: glucose concentration declined, whereas pH and turbidity increased. The POD activity ranged from 2520 ± 118 to 5400 ± 318 U/mL/h and PPO ranged from 1080 ± 45 to 5410 ± 250 U/mL/h. Enzymatic analysis revealed that peroxidase (POD) activity increased, whereas polyphenol oxidase (PPO) activity decreased with maturity, influencing discoloration and flavor stability. Mineral analysis showed high levels of potassium, calcium, magnesium, and sodium, with COD (seventh month) recording superior balance of electrolytes. Flavor profiling demonstrated that COD at seventh month maturity possessed desirable volatile compounds without the rancid or pungent notes observed in MOD and MYD. Integrating enzymatic stability, mineral composition, and flavor quality, COD harvested at the seventh month was identified as the optimal variety and maturity stage for fresh consumption and processing.