This study compared the shelf life and quality of high-pressure processing (HPP) and high-temperature short time (HTST)-treated coconut water at 4°C. HPP of 500 MPa (5 min) and HTST of 72°C (15 s) treatments could ensure microbial safety of coconut water during refrigerated storage of 25 and 15 days, respectively. At the end of 15 days of storage, loss of 51.54% amino acids and 32.37% protein, and retention of 65.0% total sugars, 64.51% ascorbic acid, and 74.34% total phenols were found in HTST group. More nutrient contents, 76.85% amino acids, 76.76% total protein, and 93.17% total phenols, were retained in HPP groups at the end of 25 days of storage. HPP-treated fresh-like product could provide an effective approach of extending shelf life of coconut water.
Keywords: coconut water; high‐pressure processing; high‐temperature short time; quality.