Coconut kernel or white meat
The preservation and pickling process for coconut involves soaking coconut kernels in a brine solution, which effectively maintains their color, flavor, texture, and taste, closely resembling fresh coconut for up to 90 days. The degree of salt and acid penetration in the pickle is directly influenced by the concentration of these components in the soaking solution.
During a 90-day study period, coconut kernels steeped in this solution showed a significant reduction in reducing sugars, while total sugars and free fatty acid content gradually increased. The moisture content after storage ranged between 38.05% and 38.61%.
For longer-term preservation, fresh coconut kernels can be kept for 3 to 6 months in the form of pieces or scrapings by steeping them in a solution containing 4% salt, acetic acid, sulfur dioxide, and antioxidants. Prior to use, the preserved product requires washing in water to prepare it for consumption.
