Some dried, closed coconuts go through carbonation:

  • The white meat of the coconut becomes disintegrated and smeary

  • The liquid becomes carbonated with a bit sour-salty tasted coconut water (which reminds the taste of a water and baking soda solution) and a grey to blue color

  • If the grey-blue liquid given enough time (inside a dried, closed coconut) it could become yellowish and possibly contaminated (I have no idea if the yellow color is due to further carbonation or bacteria)

Given that a dried, closed coconut is a dry and sealed by hard, fibrous shell,
Why dried, closed coconuts go through carbonation?

  • $\begingroup$ Hello to mods; if you think this is a better fit for biology SE, please don't hesitate to migrate. I assumed here it will be better due to biochemical process. $\endgroup$ – user61828 Dec 23 '19 at 3:21
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    $\begingroup$ I can recall the bad taste of very old coconut water. It does get fermented. Sugars are converted to carbon dioxide and sugars to organic acid. $\endgroup$ – M. Farooq Dec 23 '19 at 3:28
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    $\begingroup$ Hint 1: what causes champagne to become carbonated? Hint 2: What is the etymology of the English word enzyme? $\endgroup$ – DrMoishe Pippik Dec 23 '19 at 4:16
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    $\begingroup$ @DrMoishePippik: Are you 100% sure that yeast causes carbonation of coconut meat and liquid? When I search yeast and coconut, all I find is articles saying that coconut oil can be used as a remedy for yeast infections. There seems to be evidence for destroying yeast, but no evidence for containing yeast. Do you have a source? $\endgroup$ – user1271772 Dec 28 '19 at 20:46
  • $\begingroup$ @user1271772 actually yeast can ferment coconut oil see the link in my comment $\endgroup$ – mohamed Dec 30 '19 at 9:47

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