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India is one of the largest producers of coconut (Cocos nucifera L.) and widely cultivated in the southern part and coastal areas of the country. Copra and coconut oil are the major commercially potential by-products of the. coconuts (Jasper 1979). Due to their unsteady market potential, efforts are being undertaken in recent years to develop value-added by-products from coconuts (Krishnankutty 1987). Tender coconut water is found to be one of the value added by-products from coconut with vast commercial potential for the reasons that it is a nutritious, sterile, natural drink containing mineral content, well acceptable gentle flavour and taste and consumed by all age groups. The presence of mineral content, gentle flavour and taste make the product well acceptable. Quality changes in tender coconut water and bulkiness of the nuts are found to be limiting factors in preserving tender coconut water and transporting the nuts after harvesting (Maciel et al. 1992). To overcome this problem, a membrane concentration technique was studied to preserve tender coconut water (Das Gupta and Jayaraman 1996). Though the technique is successful in laboratory scale, in large scale of operation it is not economical. Therefore, an another simple processing technique by using combined process technique is developed to preserve tender coconut water both in flexible polymeric pouches and aluminium beverage cans amenable to Indian food industry (Srivatsa and Sankaran 1994). However, both the studies have indicated that the quality and acceptability of the [mal product are mainly dependent upon the initial quality of the tender coconut water. But, the initial …