Abstract
Cashew (Annacardium occidentale L.) is a hardy and golden crop of arid regions, and the pseudo fruit, cashew apple is a vital source of sugars and vitamins that is discarded as a waste during cashew nut processing. Cashew apples start fermenting soon after the harvest, and due to the presence of a wide spectrum of polyphenols and tannins, the change of colour of cashew apples leads to an unappealing marketability and storage stability. The present study is aimed to rapid identification of different spoilage yeasts and to identify them using MALDI-TOF Mass Spectroscopy. Spoilage yeasts like Candida krusei, C. tropicalis, Pichia norvegensis, Brettannomyces bruxellensis were the spoilage yeasts found to have high confidence score values of 2.00 - 3.00 with high consistency.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
