Effect of Packaging Materials, Storage Time and Temperature on the Colour and Sensory Characteristics of Cashew (Anacardium occidentale L.) Apple Juice

Abstract

Cashew (Anacardium occidentale L.) apple juice was produced and pasteurized at 80°C 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 (28°C) and refrigeration (4°C) temperatures to study the effect of packaging materials on the colour and sensory qualities of cashew-apple juice (CAJ). There were significant differences (p 0.05) in all the sensory qualities of CAJ between the first two months in all the packaging materials studied. At third and fourth months, samples W and S was significantly affected while there was no significant effect between G and B samples at these months. 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 colour and sensory qualities. 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 and to reduce the 90% wastage of cashew-apples in the orchard.