Coconut inflorescence sap, traditionally called as neera, is a natural and healthy drink obtained by tapping the unopened immature spadix of coconut. The sap tapped by using the device coco-sap chiller, developed by ICAR-Central Plantation Crops Research Institute, is called Kalparasa®. The shelf life of the sap after extraction is 2–3 h in atmospheric condition. Farmer producer companies and palm sap processing industries require suitable preservation techniques to maintain the physico-chemical properties of the coconut sap. Hence, the effect of microwave power level (600 and 900 W) and exposure time (30, 60, 90, and 120 s) on the physico-chemical properties of Kalparasa stored under refrigerated conditions was investigated. The physico-chemical properties of microwave-treated Kalparasa including pH, TSS, titratable acidity, ascorbic acid, total sugar, reducing sugar, and polyphenols were analysed at 1, 3, 5, 7, 9, 12, and 16 days after storage. The results reveal that the microwave treatment and storage period had a significant effect (P < 0.001) on the physico-chemical properties of Kalparasa. Furthermore, it was deduced that a combination of high power (900 W) and exposure time (120 s) maintains the physico-chemical quality of Kalparasa up to 16 days of storage under refrigerated conditions.

中文翻译：

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微波处理椰子花序汁液（Kalparasa®）：保留品质属性的灵丹妙药

椰子花序汁液，传统上称为Neera，是通过轻拍未打开的未成熟椰子茎秆获得的天然健康饮品。使用ICAR-中央人工林作物研究所开发的椰树汁冷却器对树液进行分馏。在大气条件下，提取后的汁液的保质期为2-3小时。农民生产公司和棕榈汁加工行业需要合适的保存技术，以保持椰子汁的理化特性。因此，研究了微波功率水平（600和900 W）和暴露时间（30、60、90和120 s）对在冷藏条件下储存的Kalparasa的理化性质的影响。微波处理的Kalparasa的物理化学性质包括pH，TSS，可滴定的酸度，抗坏血酸，总糖，还原糖，储存后第1、3、5、7、9、12和16天分析多酚。结果表明，微波处理和贮藏期效果显着（P  <0.001）对Kalparasa的理化性质的影响。此外，据推断，高功率（900 W）和暴露时间（120 s）的组合可在冷藏条件下将Kalparasa的理化质量保持长达16天。