Effectiveness of sodium chlorite and acidified sodium chlorite to inhibit mesocarp browning of trimmed aromatic coconut

The effectiveness of sodium chlorite (SC) and acidified sodium chlorite (ASC) in inhibiting mesocarp browning and fungal growth of trimmed aromatic coconut was investigated. Pieces of coconut mesocarp were dipped in water (control), 3% sodium metabisulfite (SMS), 250-1000 mg L^-1 SC or ASC for 5 min and kept at 4°C for 10 days. Dipping in 250 mg L^-1 SC and ASC showed great inhibition of browning but did not inhibit fungal growth. Fruit were dipped in water (control) and 3% SMS, 250 mg L^-1 SC or ASC for 5 min, and kept at 4°C for 20 days. SC delayed browning compared with the control, though its effectiveness was less than SMS. The SC-treated fruit showed low color difference value (ΔE), percentage of browning inhibition, and polyphenol oxidase activity, whereas total soluble solids content and the percent transmittance was higher than the control. However, there was no significant difference in percent of fungal growth on the fruit mesocarp between the treatments. This result indicates that SC might be an alternative substance for delaying the mesocarp browning of trimmed coconuts.