Research opportunities on the coconut (Cocos nucifera L.) using new technologies

A member of the Arecaceae family, coconut Cocos nucifera L. is cultivated in tropical regions worldwide. Humans have exploited the different structures of this palm for millennia. Although the trunk and leaves are used, mainly as construction material, by far the most valuable element is the fruit. It is the source of edible components such as coconut water, virgin coconut oil, copra, and coconut milk, as well as natural fiber (husk) and activated charcoal (nutshell). Today, all of them are at high demand in the international markets. Thus represent a commerce valued in ~11.5 billion dollars, and it is expected to reach ~31.1 billion by 2026. The global market of coconut derived products used in food applications must meet an increase stringent food quality and security parameters. Application of new technologies and research strategies such as metabolomics, proteomics, genomics and transcriptomics to coconut fruit is generating exciting data that will help improve management and marketing of this valuable crop. This in turn will lead to progressive genetic improvement of C. nucifera while allowing current producers to meet market demands. This review condenses the most outstanding current research on coconut fruit involving these technologies and approaches.