Coconuts, preservation with

Other Perishables In addition to grapes, prepared fresh apples for baker s use (Joslyn and Mrak, 1930) and prepeeled potatoes (Olson and Treadway, 1949) are treated with sulfites or SO2 to prevent discoloration during preparation, storage, and distribution. Small amounts of SO2 are added also to prepared horse-radish to prevent discoloration (Blumenthal, 1937), cut or shredded fresh vegetables for salad use are sulfited in some packs, and coconuts were at one time preserved with SO2 (Dybowski, 1908). 

Many countries located in the temperate zone have turned an envious eye to the tropics as a source of additional food resources. Because of improved transportation and preservation techniques, direct imports are a very convenient procedure for obtaining these food items. A second procedure that has been successfully implemented in a few cases is the transplantation of tropical plants for cultivation in northern regions with subtropical conditions such as Southern California and Florida. The banana and coconut are examples of fruits that have been exploited on a large scale. The avocado is gaining greater recognition as a food crop for export and the plant itself is being introduced into areas with more temperate climates. 

Parfene et al. (2013) also demonstrated the possibility to obtain food biopreservation as an effect of saturated fatty acids released from vegetal fats (coconut, palm and shea), by in situ sohd state cultivation of Yarrowia lypolitica selected strains. There was studied the fatty acids production in restrictive environmental conditions, similarly with those applied for food preservation, i.e., at low temperature (4°C) and reduced level of water activity (a 0.93). The gradual release of fatty acids from lipids was demonstrated in very simple experimental conditions. These results developed new concepts in food preservation as a consequence of using natural preservatives, without influencing the sensorial and nutritive characteristics thus having a great impact on spoilage control and food safety assurance. 

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