Elain Apshara, S.Arunachalam, V.Jayabose, C.Kumaran, P.M.2015-02-102015-02-102007-09Indian J. Hort. 64(3), September 2007: 320-323http://hdl.handle.net/123456789/6198Evaluation of coconut hybrids for their suitability as tender nut was undertaken. Physical, bio-chemical, organoleptic characters and mineral composition of tender coconuts of six released hybrids COD x WCT (Chandrasankara), LCT x COD (Chandralaksha), LCT x GBGD (Lakshaganga), WCT x COD (Kerasankara), WCT x GBGD (Keraganga), WCT x MYD (Kerasree) were studied with COD (Chowghat Orange Dwarf) as control. Fruits were harvested at three different stages of maturity. Quantity and quality of tender nut water and meat differed significantly among the hybrids and between the stages of maturity. The tender nuts of hybrids COD x WCT and LCT x COD weighed less but have more volume of water. TSS and pH were the maximum in the same hybrids. Total sugars, reducing sugars and amino acid contents were more in COD x WCT and LCT x COD. Minerals, such as potassium and sodium were at optimal levels in the same hybrids. Organoleptic evaluation showed that the hybrids Chandrasankara and Chandralaksha were the best for tender nut purpose as both of them ranked good for taste of water and meat at the age of 7 months during summer season.enCoconuttender nut waterbiochemical constituentsArticle