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Cited by 21Coconut Research and ApplicationsPostharvest Quality and Shelf Life ManagementProbiotics and Fermented Foods

Dynamic Changes in Physicochemical and Microbiological Qualities of Coconut Water during Postharvest Storage under Different Conditions

Open access
Detudom, Rachatida, Deetae, Pawinee, Wei, Hu, Boran, Hu, Chen, Shiguo, Siriamornpun, Sirithon, Prakitchaiwattana, Cheunjit·2023·Horticulturae
DOI 10.3390/horticulturae9121284
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Abstract

Coconut is naturally sealed with coconut water inside. Microbial contamination occurs only after the seal is broken during extraction. This study evaluated changes in the microbiological, physicochemical, and chemical properties of coconut water during postharvest storage at ambient and refrigerated temperatures. Initial microbial counts ranged from 2 to 5 log CFU/mL, while physicochemical factors, including total soluble solids (TSSs), pH, and sugar content (4–7 °Brix, 5.0–5.5, 4–6% g/100 mL), were consistent. The dynamic changes in the physicochemical properties of coconut water stored under both conditions exhibited a clear correlation with the increased microbial populations. Fructose was the primary sugar, with citric and malic acids as major acids, while the predominant volatile compounds were ethanol, ethyl acetate, ethyl ester, acetic acid and octanoic acid. Storage conditions led to similar microbial and physicochemical changes, but ambient temperature accelerated spoilage 10 times faster than refrigeration. Sucrose decreased steadily, whereas fructose and glucose remained stable until a precipitous decline coincided with lactic acid bacteria (LAB) reaching >6 log CFU/mL on the final day of storage. Weissella cibaria and Leuconostoc spp. are the main species in coconut water. The presence of specific volatile compounds, including octanoic acid, acetic acid, ethyl acetate, and butyl phenol, is associated with the activities of Lactobacillus, particularly Weissella. There was a clear relationship among microbial groups and populations, total titratable acidity (TTA), and sensory criteria. Remarkably, TTA was closely correlated with total plate count (TPC) (>5 log CFU/mL) and an unacceptable sensory rating.

AI snapshot

Written from the paper’s full text.

TL;DR

This study tracked physicochemical, microbiological, and volatile changes in fresh coconut water stored at 4 °C and ambient 25–32 °C, showing spoilage linked mainly to lactic acid bacteria, especially *Weissella cibaria* and *Leuconostoc* spp. Ambient storage accelerated spoilage about 10 times faster than refrigeration, and total titratable acidity (TTA) correlated with total plate count (TPC) >5 log CFU/mL and unacceptable sensory ratings.

Key findings

  • Initial microbial counts were 2–5 log CFU/mL, except industrial sample F1 with up to 8 log CFU/mL; initial TSS, pH, and sugar content were 4–7 °Brix, 5.0–5.5, and 4–6% g/100 mL, with TTA near 0.00. Under refrigeration, no significant change occurred in the first 3 days; by day 4, pH was <5, TTA was higher, and LAB increased from 2–5 to 6–9 log CFU/mL. Under ambient conditions, LAB reached >6 log CFU/mL by 5 h, with growth rates of 0.025 vs. 0.251 log CFU/hour at 4 °C vs. room temperature, indicating up to 10× faster growth at ambient temperature.
  • *Weissella cibaria* and *Leuconostoc* spp. were the predominant microbes associated with spoilage. Sucrose decreased steadily, while fructose and glucose remained stable until day 3 and then declined sharply when LAB reached >6 log CFU/mL. Lactic and acetic acids increased during storage, with lactic acid significantly responsible for TTA changes. Major volatiles included ethanol, ethyl acetate, ethyl ester, acetic acid, and octanoic acid; octanoic acid, acetic acid, ethyl acetate, and butyl phenol were associated with *Lactobacillus*, particularly *Weissella*.
  • TTA reached >0.1% when TPC was >5 log CFU/mL. Samples with TPC close to 5 log CFU/mL were graded level 2, while TPC >5 log CFU/mL was consistently graded level 0 or unacceptable. TTA changed statistically when TPC, LAB, and YM increased to 5–6, 7–8, and >4 log CFU/mL, respectively. PCA showed PC1 and PC2 explaining 68.3% and 14.5% variance, cumulative 82.8%; sensory criteria appeared as outliers and were highly related to pH.

Methods

  • Six fresh coconut water samples (5 L each) were used: three manually/aseptically cut-open samples (L1 young; L2 and L3 mature) and three industrially supplied samples (F1–F3). Aliquots of 150 mL were stored in 250 mL aseptic flasks at 4 °C or ambient 25–32 °C. Refrigerated samples were analyzed on days 0, 1, 2, 3, and 4; ambient samples after 0, 2, and 5 h.
  • Microbial analysis used plating for total viable count, yeast/mold, and LAB on MRS agar, with representative isolates identified by 16S rRNA V3 and 26S rDNA D1/D2 sequencing; culture-independent profiling used nested PCR-DGGE. Physicochemical and chemical analyses included TSS, pH, TTA, CIELAB color, turbidity at 610 nm, Kjeldahl nitrogen, Nelson-Somogyi reducing sugar, HPLC for ethanol/sugars/organic acids, and headspace SPME-GC/MS for volatiles. Sensory grading used manufacturer criteria from 0 to 5.
  • Statistical analysis used triplicate measurements, one-way ANOVA with Tukey’s test at p < 0.05, and PCA via ClustVis.

Limitations

  • The paper states that advanced analytical techniques such as microbiological tests, volatile metabolite profiling, and HPLC may not be practical for routine industrial use due to cost, time, and required technical expertise, though they are valuable for validation. It also states that sensory grading by trained personnel may not fully reflect microbiological or physicochemical quality because sensory evaluation can be masked by pH effects.
  • Evident from the text: the sample size was small (six samples: three manual and three industrial), ambient storage was sampled only at 0, 2, and 5 h, and one industrial sample (F1) was already spoiled at the start with up to 8 log CFU/mL, which may affect generalizability. Several detailed datasets are in supplementary figures/tables rather than fully reported in the main text.

Model-written summary. Check it against the paper before relying on it.

Integrity signals

Registry

Crossref · 10.3390/horticulturae9121284

Cites

39 of 39 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

2 of 37 cited sources checked · 1 supported · 0 flagged · accuracy not yet measured

  • Interpretationcitation

    The change in acetic acid and ethanol could be a result of dynamic balance between utilization and reproduction schemes in the tricarboxylic acid cycle of microorganisms in the system.

    “In association with the growth in LAB and yeast in the matrix, the change in acetic acid and ethanol could be a result of dynamic balance between utilization and reproduction schemes in the tricarboxylic acid cycle of microorganisms in the system [27,30].”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [27] Giri, S.S., Sukumaran, V., Sen, S.S., and Park, S.C. (2018). Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage. Front. Microbiol., 9. source

      In Results and Discussion, under “Sugar and Organic Acid Production” (page unavailable), the paper reports increased acetic acid and suggests that the observed organic-acid changes may reflect a balance between consumption and generation in the tricarboxylic acid cycle. It does not make that explanation for ethanol; its fermentation used L. casei L4 rather than a LAB-and-yeast culture. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
    • cites [30] Zhang, 2018, Improving the Quality of Matured Coconut (Cocos Nucifera Linn.) Water by Low Alcoholic Fermentation with Saccharomyces cerevisiae: Antioxidant and Volatile Profiles, J. Food Sci. Technol. source
  • Findingown data

    The dynamic changes in the physicochemical properties of coconut water stored under both conditions exhibited a clear correlation with the increased microbial populations.

    “The dynamic changes in the physicochemical properties of coconut water stored under both conditions exhibited a clear correlation with the increased microbial populations.”
    Quote in the paperSubstantial claim
  • Findingown data

    Initially, TTA of all samples was close to 0.00.

    “while TTA was close to 0.00 (Figures 1 and 2).”
    Quote in the paperNot a substantial claim
  • Findingown data

    Fructose was the primary sugar in coconut water.

    “Fructose was the primary sugar, with citric and malic acids as major acids”
    Quote in the paperNot a substantial claim
  • Findingown data

    Citric and malic acids were major acids in coconut water.

    “with citric and malic acids as major acids”
    Quote in the paperNot a substantial claim
  • Classified as probably not a substantial claim. 21
  • May combine two claims. 27
  • The quote only partly states this claim. 1

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    2-heptanol was reported as one of volatile alcohols naturally found in coconut water and related products.

    “A metabolite presenting a pleasant and overripe aroma, 2-heptanol was reported as one of volatile alcohols naturally found in coconut water [4] and related products, including coconut meat [34,35] and coconut milk [36,37].”
    Quote in the paperNot a substantial claim1 of 5 sources checked
    • cites [4] Prades, 2012, Coconut Water Uses, Composition and Properties: A Review, Fruits source
    • cites [34] Kinderlerer, 1988, Essential Oil Produced by Chrysosporium xerophilum in Coconut, Phytochemistry source
    • cites [35] Lin, 2006, Volatile Flavor Components of Coconut Meat, J. Food Sci. source
    • cites [36] Jirapakkul, 2018, Effect of Heat Treatment and Storage on Volatile Compounds of Coconut Milk, Ital. J. Food Sci.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [37] Tinchan, 2015, Changes in the Profile of Volatiles of Canned Coconut Milk During Storage, J. Food Sci. source

  • May combine two claims.

    Findingown data

    Initial microbial populations of fresh coconut water samples, including TPC, LAB and YM, ranged from 2 to 5 log CFU/mL, except F1 from an industrial manufacturer had initial populations up to 8 log CFU/mL.

    “initial microbial populations of samples including TPC, LAB and YM ranged from 2 to 5 log CFU/mL, except for F1 from an industrial manufacturer containing initial populations up to 8 log CFU/mL.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Initially, TSSs, pH, and sugar content of all samples were 4-7 Brix, 5.0-5.5, and 4-6% g/100 mL, except F1 contained 3% g/100 mL.

    “Initially, TSSs, pH, and sugar content of all samples were 4-7 • Brix, 5.0-5.5, and 4-6% g/100 mL (HPLC analysis, except for F1, containing 3% g/100 mL; Figure 3), respectively”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    TTA and turbidity were significantly changed and were able to be quantified when the LAB population reached >6 log CFU/mL.

    “The TTA and turbidity were significantly changed and were able to be quantified when the LAB population reached >6 log CFU/mL.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Changes in physicochemical properties at ambient temperature were similar to samples stored at low temperature, but occurred at a much faster rate.

    “Changes in physicochemical properties were also similar to samples stored at low temperature, but the changes occurred at a much faster rate.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Depending on maturity, turbidity of mature samples significantly rose when LAB population reached >6 log CFU/mL, while in young samples this relation was not observed.

    “Depending on the stage of maturity, the turbidity of mature samples significantly rose when the LAB population reached >6 log CFU/mL, while in young samples, this relation was not observed.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    On the fourth day of refrigerated storage, pH was lower than 5 and TTA of all samples was relatively higher.

    “However, pH was lower than 5 and the TTA of all samples was relatively higher on the fourth day of storage.”
    Quote in the paperSubstantial claim

  • The quote only partly states this claim.

    Findingown data

    Inconsistency in browning index data was observed among samples under both storage conditions.

    “Unlike the other physicochemical properties, inconsistency in browning index data was observed among samples.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    Fructose and glucose did not show any significant change until day 3, but drastically reduced on the last day of storage, where LAB reached >6 log CFU/mL.

    “Fructose and glucose did not show any significant change until day 3, but drastically reduced on the last day of storage, where LAB reached >6 log CFU/mL.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim.

    Findingnone given

    The parameters used to test the microbiological quality of coconut water were TPC (4.98-6.00 log CFU/mL) and YM (2.45-4.06 log CFU/mL).

    “The parameters used to test the microbiological quality of coconut water were TPC (4.98-6.00log CFU/mL) and YM (2.45-4.06log CFU/mL).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Under ambient temperatures, changes in microbial and physicochemical profiles were relatively similar to the refrigerated condition, but deteriorations were observed in a much shorter time span.

    “According to Figure 2, the changes in microbial and physicochemical profiles were relatively similar to the refrigerated condition, but deteriorations were observed in a much shorter time span.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    During the first two hours at ambient temperature, no significant change was observed in LAB, TPC or YM, but rapid growth was observed after two hours.

    “During the first two hours, significant change was not observed in LAB, TPC or YM, but rapid growth was observed after two hours.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    TTA was closely correlated with TPC (>5 log CFU/mL) and an unacceptable sensory rating.

    “Remarkably, TTA was closely correlated with total plate count (TPC) (>5 log CFU/mL) and an unacceptable sensory rating.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingreasoning

    2-heptanol, decanoic acid and ethyl ester were not detected in any samples from manual and aseptic preparation technique of cutting the fruit open, but they were dominant in those from industrial manufacturers.

    “Interestingly, 2-heptanol, decanoic acid and ethyl ester were not detected in any samples from manual and aseptic preparation technique of cutting the fruit open, but they were dominant in those from industrial manufacturers.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The TSSs, pH, and TTA were 4-7 °Brix, approximately 5, and 0.07-0.09%, respectively.

    “The TSSs, pH, and TTA were 4-7 • Brix, approximately 5, and 0.07-0.09%,respectively.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    PCA analysis output showed the largest variance of 68.3% and 14.5% for PCs 1 and 2, respectively, with a cumulative value of 82.8%.

    “Analysis output using Clustvis revealed a scatterplot with axes corresponding to the principal components (PCs) 1 and 2, and showed the largest variance of 68.3% and 14.5%, respectively, with a relatively high cumulative value of 82.8%.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    The TTA changes corresponded to an increase in total acid and reduction in sugars detected by HPLC.

    “The TTA changes also corresponded to an increase in total acid and reduction in sugars detected by HPLC.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    TTA would be statistically changed when TPC, LAB and YM increased to ranges of 5-6, 7-8 and >4 log CFU/mL, respectively.

    “In summary, TTA would be statistically changed when TPC, LAB and YM increased to ranges of 5-6, 7-8 and >4 log CFU/mL, respectively.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    When spoilage was visually observed, the TPC reached > 5 log CFU/mL, while LAB increased to >9 log CFU/mL.

    “When spoilage was visually observed, the TPC reached > 5 log CFU/mL, while LAB increased to >9 log CFU/mL.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Findingnone given

    The main microbial species obtained from cutting the fruit open and industrial manufacturers were relatively similar.

    “The main microbial species obtained from cutting the fruit open and industrial manufacturers were relatively similar.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingnone given

    The spoilage profiles of fresh coconut water from different conditions observed were relatively similar, as were the main microbial species associated with fresh coconut water.

    “The spoilage profiles of fresh coconut water from different conditions observed were relatively similar, as were the main microbial species associated with fresh coconut water.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Findingown data

    W. cibaria and Leuconostoc spp. were mainly observed.

    “W. cibaria and Leuconostoc spp.were mainly observed.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    The composition of coconut water highly depends on the coconut variety and its maturity stage.

    “The composition highly depends on the coconut variety and its maturity stage [2].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [2] Jackson, 2004, Changes in Chemical Composition of Coconut (Cocos Nucifera) Water During Maturation of the Fruit, J. Sci. Food. Agric. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    Each analysis performed had replicates undertaken.

    “Each new flask was taken to analyze, and each analysis performed had replicates undertaken.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    All statistical analyses were carried out in triplicate.

    “All statistical analyses were carried out in triplicate using the statistical package XLSTAT™ Trial statistical software for Windows.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    The change in sucrose was found in all samples and corresponded with the key metabolic characteristics of W. cibaria, the prevalent bacterium from rRNA results.

    “This change was found in all samples and corresponded with the key metabolic characteristics of W. cibaria, the prevalent bacterium from rRNA results.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    The EPS surface property of W. cibaria, as induced by sucrose, would be more hydrophobic with an inhibitory effect on other bacteria.

    “The EPS surface property of W. cibaria, as induced by sucrose, would be more hydrophobic with an inhibitory effect on the other bacteria.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [24] Yu, 2019, Evaluation of the Probiotic Characteristics and Prophylactic Potential of Weissella cibaria Strains Isolated from Kimchi, LWT source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Titratable acidity is a better predictor than pH of how organic acids in a beverage impact quality and/or flavor.

    “While pH is important to assess the ability of a microorganism to grow in a specific food, titratable acidity is a better predictor than pH of how organic acids in the beverage impact quality and/or flavor [9].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [9] Tyl, C., and Sadler, G.D. (2017). Food Analysis, Springer International Publishing.

      Not checked in the free run.

  • May combine two claims.

    Interpretationown data

    Lactic acid significantly increased and was responsible for changes in TTA in coconut water during storage.

    “In particular, lactic acid was significantly increased and responsible for changes in TTA in coconut water during storage.”
    Quote in the paperSubstantial claim

  • Classified as probably not a substantial claim. May combine two claims.

    Premisecitation

    pH and TTA can be used to determine microbial spoilage, and TSS content can be used to determine the sweetness of a juice.

    “pH and TTA that deal with acidity of a fruit juice can be used to determine microbial spoilage, and TSS content can be used to determine the sweetness of a juice [7,8].”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [7] 2017, Alternatives to Conventional Thermal Treatments in Fruit-Juice Processing. Part 2: Effect on Composition, Phytochemical Content, and Physicochemical, Rheological, and Organoleptic Properties of Fruit Juices, Crit. Rev. Food Sci. Nutr. source
    • cites [8] Rydzak, L., Kobus, Z., Nadulski, R., Wilczyński, K., Pecyna, A., Santoro, F., Starek-Wójcicka, A., and Krzywicka, M. (2020). Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes, 8. source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Traditional and manual extraction of coconut water may introduce microbial contamination up to 6.0 log CFU/mL, which may include both spoilage- and disease-causing microorganisms.

    “It was previously reported that traditional and manual extraction of coconut water may introduce microbial contamination up to 6.0 log CFU/mL, which may include both spoilage-and disease-causing microorganisms [21].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [21] Reddy, 2005, Filtration resistances in non-thermal sterilization of green coconut water, J. Food Eng. source

  • May combine two claims.

    Interpretationreasoning

    This evidence supported that W. cibaria could be the key microbe associated with deterioration in fresh coconut water and responsible for increased turbidity, viscosity, and off odors.

    “This evidence supported that W. cibaria could be the key microbe associated with the deterioration in fresh coconut water and responsible for increased turbidity, viscosity, and”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Polyphenol oxidase (PPO) and peroxidase (POD) are responsible for enzymatic browning, which is a common process in fruit juice and can have a significant impact on the quality and visual appeal of the product.

    “Polyphenol oxidase (PPO) and peroxidase (POD) are responsible for enzymatic browning, which is a common process in fruit juice and can have a significant impact on the quality and visual appeal of the product [25,26].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [25] Dong, 2021, Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms, LWT source
    • cites [26] Pipliya, 2022, Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology, Innov. Food Sci. Emerg. Technol. source

  • May combine two claims.

    Interpretationown data

    LAB was the main microbe responsible for deterioration, which was mostly affected by storage temperature and time.

    “LAB was found to be the main microbe responsible for deterioration, which was mostly affected by storage temperature and time.”
    Quote in the paperSubstantial claim

  • Classified as probably not a substantial claim.

    Premisecitation

    W. cibaria and Weissella spp. have been reported as potential probiotics that could produce bacteriocins with inhibitory effects on Staphylococcus aureus, Klebsiella pneumoniae, Salmonella typhimurium, Vibrio cholera, Pseudomonas aeruginosa and Shigella spp.

    “W. cibaria and Weissella spp.have also been reported as potential probiotics that could produce bacteriocins with inhibitory effects on Staphylococcus aureus, Klebsiella pneumoniae, Salmonella typhimurium, Vibrio cholera, Pseudomonas aeruginosa and Shigella spp.[23,24].”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [23] Elavarasi, 2014, Screening and Characterization of Weissella cibaria Isolated from Food Source for Probiotic Properties, Int. J. Comp. Appl.
    • cites [24] Yu, 2019, Evaluation of the Probiotic Characteristics and Prophylactic Potential of Weissella cibaria Strains Isolated from Kimchi, LWT source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    Microbial ecology was determined by both traditional and culture-independent methods.

    “Microbial ecology was determined by both traditional and culture-independent methods.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    For growth of W. cibaria, sucrose was preferred along with activation of exopolysaccharide (EPS) rather than glucose and lactose.

    “For growth of W. cibaria, it was reported that sucrose was preferred along with the activation of exopolysaccharide (EPS) rather than glucose and lactose.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [24] Yu, 2019, Evaluation of the Probiotic Characteristics and Prophylactic Potential of Weissella cibaria Strains Isolated from Kimchi, LWT source

  • Classified as probably not a substantial claim.

    Premisecitation

    Hahn (2012) noted the difficulty of trained panelists in coconut water grading, since differences in key properties such as transparency and freshness were not detected among various stages of coconut samples.

    “He also noted the difficulty of trained panelists in coconut water grading, since the differences in key properties, such as transparency and freshness of coconut water, were not detected among various stages of coconut samples [44].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [44] Hahn, 2012, An on-Line Detector for Efficiently Sorting Coconut Water at Four Stages of Maturity, Biosyst. Eng. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Microorganisms such as LAB and yeast can utilize acid and alcohol as a precursor and produce the fruity and floral-flavor ester compounds in various fermented food.

    “Microorganisms such as LAB and yeast can utilize acid and alcohol as a precursor [39,40] and produce the fruity and floral-flavor ester compounds in various fermented food, such as fermented coconut water [30] and desiccated coconut [34].”
    Quote in the paperNot a substantial claim0 of 4 sources checked
    • cites [39] Gamero, 2016, High-Throughput Screening of a Large Collection of Non-Conventional Yeasts Reveals Their Potential for Aroma Formation in Food Fermentation, Food Microbiol. source
    • cites [40] Hu, Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q., and Kong, B. (2020). The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavour of Traditional Dry Sausages from Northeast China. Food Microbiol., 91. source
    • cites [30] Zhang, 2018, Improving the Quality of Matured Coconut (Cocos Nucifera Linn.) Water by Low Alcoholic Fermentation with Saccharomyces cerevisiae: Antioxidant and Volatile Profiles, J. Food Sci. Technol. source
    • cites [34] Kinderlerer, 1988, Essential Oil Produced by Chrysosporium xerophilum in Coconut, Phytochemistry source

  • Probably not a substantial claim: may not pass S2 (checkable).

    Interpretationreasoning

    This integrated approach provides a comprehensive way to assess and predict the spoilage status of the product.

    “This integrated approach provides a comprehensive way to assess and predict the spoilage status of the product.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Salmerón et al. (2015) indicated the importance of final pH value in the final acceptance of the LAB-fermented cereal beverages.

    “Salmerón et al. (2015) indicated the importance of final pH value in the final acceptance of the LAB-fermented cereal beverages [41].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [41] Thomas, 2015, Effect of Potentially Probiotic Lactic Acid Bacteria on the Physicochemical Composition and Acceptance of Fermented Cereal Beverages, J. Funct. Foods source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Hahn (2012) observed a high correlation of pH value with maturity stage.

    “This matches a previous report of Hahn (2012) in which a high correlation of pH value with maturity stage was observed.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Hahn (2012) source

  • May combine two claims.

    Interpretationown data

    The correlation between TTA and the total plate count (TPC), along with an unacceptable sensory rating, suggests that TTA could serve as an important indicator of spoilage, potentially linked to microbial activity and sensory changes.

    “The correlation between TTA and the total plate count (TPC), along with an unacceptable sensory rating, suggests that TTA could serve as an important indicator of spoilage, potentially linked to microbial activity and sensory changes.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing).

    Interpretationreasoning

    This insight into the metabolites produced by these bacteria highlights their potential significance in the spoilage process.

    “This insight into the metabolites produced by these bacteria highlights their potential significance in the spoilage process.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Interpretationreasoning

    The decrease in TTA when spoilage was visually observed might be a result of other groups of microbes that used organic acids as a carbon source for producing metabolites causing off odors.

    “This might be a result of the other groups of microbes that used organic acids as a carbon source for producing metabolites causing”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Great influence of pH on food flavor was also reported in LAB fermented products such as soy-based yogurt and milk-based yogurt.

    “Great influence of pH on food flavor was also reported in LAB fermented products such as soy-based yogurt [42] and milk-based yogurt [43].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [42] Chun, 2008, Sensory Properties of Soy Yoghurts Prepared from Yellow and Black Soymilk Using Streptococcus Infantarius 12 and Weisellia sp. 4, J. Sci. Food Agric. source
    • cites [43] Bongers, 2005, High-Level Acetaldehyde Production in Lactococcus Lactis by Metabolic Engineering, Appl. Environ. Microbiol. source
46 of 46

  • The paper relies on this without support.

    Microbial contamination of coconut water occurs only after the natural seal is broken during extraction.

    “Microbial contamination occurs only after the natural seal is broken during extraction.”

  • The paper relies on this without support.

    The screening method used in raw material inspection is based on the experience of personnel and subject to different variables, so results may not represent the quality of the lot and may cause inconsistency in the final product.

    “The screening method used in raw material inspection is based on the experience of personnel and subject to different variables.With several factors involved during the sensory evaluation, the result may not represent the quality of the lot and sometimes causes major inconsistency in the final product.”

  • The paper relies on this without support.

    Ready-to-drink coconut water should not contain more than 1 × 10^4 CFU/mL total viable count, Staphylococcus aureus should not be detected in 1 mL, and Escherichia coli and yeast/mold should not exceed 2.2 MPN/100 mL and 100 CFU/mL, respectively.

    “Ready-to-drink coconut water should not contain more than 1 × 10 4 CFU/mL of total viable count, while Staphylococcus aureus should not be detected in 1 mL.Additionally, Escherichia coli as well as yeast and mold (YM) should not be over 2.2 MPN/100 mL and 100 CFU/mL, respectively.”

  • The paper relies on this without support.

    The normal pH range of the coconut water product is 5.0-5.4.

    “since the normal pH range of the product is 5.0-5.4.”

  • The paper relies on this without support.

    Coconut water contains a low amount of sugar with low acidity, which supports rapid growth of LAB and suppresses growth of yeast and other microorganisms.

    “Coconut water contains a low amount of sugar with low acidity, which supports the rapid growth in LAB and suppresses the growth of yeast and the other microorganisms.”

  • The paper relies on this without support.

    LAB requires only a small amount of sugar to proliferate and dominate the system.

    “In addition, LAB requires a small amount of sugar to proliferate and dominate the system.”

  • The paper relies on this without support.

    LAB grows by converting single sugar molecules to lactic acid and other metabolites.

    “LAB grows by converting single sugar molecules to lactic acid and other metabolites.”
7 of 7

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Fresh-sample sugar range excludes the reported F1 value

    Minor

    The results state that total sugars in all fresh samples were 4%-6%, but an earlier result explicitly gives F1 an initial sugar content of 3%.

  • TTA does not consistently exceed 0.1% when TPC exceeds 5

    Minor

    Table 2 reports mean TPC of 5.09 log CFU/mL with mean TTA of 0.09%, contradicting the stated consistent threshold.

2 of 2

Cites

Flagged first, then by citations

Research works printed but not linked: 3

  1. Tyl, C., and Sadler, G.D. (2017). Food Analysis, Springer International Publishing.
  2. Gordon, A., and Jackson, J. (2017). Food Safety and Quality Systems in Developing Countries, Academic Press.
  3. Jirapakkul, 2018, Effect of Heat Treatment and Storage on Volatile Compounds of Coconut Milk, Ital. J. Food Sci., 5, 62

Cited by

Still being checked.

Related

Authors
Detudom, R., Deetae, P., Wei, H., Boran, H., Chen, S., Siriamornpun, S., & Prakitchaiwattana, C.
Affiliations
  • Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
  • King Mongkut's Institute of Technology Ladkrabang (TH)
  • International Cooperation Department of Lanzhi Education Foundation, Beijing 100075, China
  • Department of Culinary and Food Nutrition, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
  • Zhejiang University (CN)
  • Mahasarakham University (TH)
  • Chulalongkorn University (TH)
Corresponding author
  • Siriamornpun, Sirithon
  • Prakitchaiwattana, Cheunjit
ORCID
Venue
Horticulturae
Publisher
MDPI AG
Published
2023-11-29
Volume
9
Issue
12
Pages
1284
ISSN
2311-7524 (ISSN-L)
DOI
10.3390/horticulturae9121284
OpenAlex
W4389170209
Cited by
21
References
39
Citations by year
2026: 6 · 2025: 10 · 2024: 5
FWCI
1.56
Type
journal article
Language
en
Open access
Licence
Locations
  • Horticulturae (publishedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Malee Applied Sciences Company, Limited
Topics
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
coconut water, postharvest storage, refrigeration, spoilage, lactic acid bacteria, Weissella cibaria, Leuconostoc, volatile compounds, titratable acidity, sugar content, fructose, microbial spoilage, sensory quality, total plate count

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-10.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-10.

Cited sources are checked by gpt-6-sol.

Statistics and arithmetic are recomputed, not judged.

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