Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice

Abstract

Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.