Shelf‐life modelling of ready‐to‐eat coconut

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Abstract
Summary: In this research the possible use of coconut as raw material to produce ready‐to‐eat fruit was investigated. The development of spoilage micro‐organisms in packaged cut coconut stored at 4, 12, 21 and 24 °C was monitored. Spoilage of minimally processed coconut was correlated with high levels of mesophilic bacteria and was strongly dependent on temperature; however the modified atmosphere, created by respiration of the fruit when contained under a film barrier, could be fundamental to the determination of the product's shelf‐life. The shelf‐life of the product was kinetically modelled in order to check the effects of storage temperature and to assess the microbial indices most relevant for hygiene and quality of the product. Our results suggest that mathematical modelling could allow manufactures to rely on more objective parameters to determine the shelf‐life of their products.

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