CARACTERÍSTICAS FÍSICAS, FÍSICO-QUÍMICAS E SENSORIAIS DA ÁGUA DE FRUTOS DE COQUEIRO ANÃO VERDE ORIUNDO DE PRODUÇÃO CONVENCIONAL E ORGÂNICA 1 Physical, physical-chemical and sensorial characteristics of coconut water from green-dwarfed coconut palm from conventional and organic production

This work aimed to assess and compare the quality of coconut water produced in two different systems: standard and organic. The physical characteristics of the fruit were described (skin color, weight, water volume, length, and diameter), the physicalchemical characteristics of the water were assessed (total solid content, total titrable acidity, pH, turbidity, reducing and total soluble sugars), the mineral content was checked (Fe, P, K, Na, Ca, Mg, Mn, sulphate, chloride, and C.E.), and the sensory analysis was conducted assessing the following parameters: overall evaluation, turbidity, sweetness, and flavor. The fruits used in this experiment were harvested 210 days after the pollination of the flowers and were from two commercial plantations at the municipality of TrairiCeara.The experience was developed at the Physiology and Technology Post-Harvest Laboratory of Embrapa Tropical Agroindustry, Fortaleza-CE. We observed, from the results of the physical analysis, that the coconut produced in the standard system is better than that produced organically, for all of the studied variables. However, only the measurements of length and weight showed important differences through the Tukey test at the level of 5% probability. The physical-chemical and sensory analysis did not show significant differences between the treatments.