Effects of osmotic pretreatment in combination with microwave and boiling treatments on the quality parameters of coconut meat (Cocos nucifera) during refrigerated storage

This study aimed to develop processing and preservation techniques of

tender coconut meat using sugar solution with heat treatments (boiling and microwave

methods) in the form of ready-to-eat value added products and assess the aesthetic and

nutritional qualities of the processed coconut meat during storage interval.