Calcium application via hydrocooling and edible coating for the conservation and quality of cashew apples

Abstract

This study’s main goal is to use hydrocooling and edible coating, associated with calcium, to preserve commercial fresh fruit quality, and extend the shelf life of cashew apples (Anacardium occidentale L.). The Cashews were subjected to four treatments: hydrocooling at 5 °C (HY), hydrocooling at 5 °C combined with calcium chloride application (HYCa), edible corn starch-based coating (EC), and edible corn starch-based coating enriched with calcium (ECCa). All treatments maintained under refrigeration for 25 days at 5 °C. The calcium application resulted in a firmer fruit, in lower pectin methylesterase and polyphenol oxidase activity, and the increase of soluble solids content. Hydrocooling was effective in reducing the peroxidase activity, in weight loss delay, in greater conservation of vitamin C, color, carotenoids and anthocyanins content, and, as consequence, in delaying the loss of visual quality. Corn starch-based coating 4% was not effective in maintaining the cashew apples quality, independently of the Ca presence.