Coconuts are iconic plants found in the tropical regions of the world. They are called “supermarket of nature” or the “tree of life” in several cultures because each part of the coconut tree is used. Its leaves can be used for straw houses, your heart can be eaten and your roots have medicinal uses.
The refreshing liquid found within a young green coconut is a highly precious component of the coconut palm. Cocos are unique in the world of fruits because they have a great internal cavity full of water. Other fruits generally store water inside individual cells or pulp.
I am a food scientist who has done investigation About the properties of coconuts.
All coconut palm trees produce water, although some, such as high varieties, will produce more than others, such as dwarf varieties. Water comes from immature and immature green coconut of trees. As the mature coconut, white meat in development absorbs water, resulting in less liquid in a completely mature brown coconut.
So how is this water tank created and what factors influence it?
A coconut structure
To better understand how coconut water forms, it is essential to understand its anatomical structure. The coconut fruit is classified as a Drup, which means that it has three layers: the exocarp (the soft and green outer layer seen in the immature coconuts), the mesocarp (a fibrous peel under the exocarp) and the endocarp (the hard and woody internal shell that protects the white meat inside).
Within the endocarp, there are two components: the meat (endosperm, a soft material, similar to the gelatin in the immature coconut that hardens as it matures) and the transparent coconut water that fills the cavity. This water is a nutritious liquid that nourishes the development in development and is naturally formed during the development of coconut fruit.
Water is a filtered sap that is extracted from the roots and is transported through the vascular system of the tree (its water and nutrient transport system), specifically xylem tissue.
The extensive root system of the coconut tree, ranging from 1 to 5 meters Deep, absorbs groundwater, with dissolved nutrients, of the surrounding ground. The absorbed water is transported upwards through the trunk and the branches and finally to the fruit.
The fruit retains this water, stored in the coconut cavity. The accumulated water, with its rich nutrients, provides food to the development endosperm (white meat).
Therefore, coconut water is not rainwater or seawater stored inside, but they are carefully filtered and the clear liquid rich in nutrients formed by the tree itself.
What is coconut water made?
About 95% of coconut water is simply water, which makes it an excellent moisturizing liquid.
The rest of the water is composed of several components, which are also useful for us.
Minerals (such as sodium, potassium, magnesium and calcium) nourish nerves and human muscles; Proteins (amino acids and enzymes) can help in metabolism both in the tree and in humans; The sugars (fructose and glucose) are responsible for the sweetness of light and there are traces of vitamins (vitamin C and B vitamins).
Coconut water levels
Many factors can influence the quantity and quality of water in a coconut.
The age of coconut is a critical determining factor. Immature green coconuts (six to eight months) are usually full of water: between 300 milliliters and 1 liter. Mature coconuts (more than 12 months) have low water levels, since the liquid is partially absorbed by the endosperm.
High rain encourages greater water accumulation, while drought conditions reduce the amount of water that can be transported to the fruit.
Healthy soils full of minerals lead to high quality coconut water and nutrient rich. Poor or salty floors, which lack minerals that can travel through coconut to fruit, will lead to low quality water.
Finally, unhealthy or sick trees produce smaller coconuts with little water.
Cocos protection
Coconuts and coconut water are important for tropical economies in Southeast Asia, Pacific and the territories of the Caribbean Sea, as well as the coasts of Central America and Africa.
Therefore, conserving trees and their surroundings is essential.
Sustainable agricultural practices, such as soil management, including soil tests and organic composting, must be implemented to maintain the appropriate nutrient profile, resulting in high quality coconut water.
In addition, protecting fresh water aquifers from salt water intrusion along the coasts where coconuts grow is crucial to preserve the quality of this refreshing fluid. Drush irrigation and padding can help maintain soil humidity for the required coconut water production.
Pest and disease management techniques (such as coconuts interspersed with bananas or legumes), as well as integrated pest management, can contribute to healthy trees that produce large coconut with wide water.
Gaston AdayoProfessor and researcher, Jomo Kenyatta University University and Technology
This article was republished from The conversation Under a Creative Commons license. Read the Original article.
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