Powdery Mildew and Nutritional Qualities of Cashew Apple and Kernels

Abstract

In this study we quantitatively evaluated the impact of cashew’s powdery mildew on nutritional quality of both apples and nut products. Specifically we assessed pH, Brix, Vitamin C and the concentration of alcohol on juice, fermented juice and distilled spirit. In addition, kernels from diseased nuts were assessed for moisture, ash, lipids, proteins and carbohydrates content. A completely randomized design with at least three replications was followed in each trial and analysis of variance (ANOVA) performed to check the disease severity categories effect, on nutritional qualities of apples drinkables and kernels. Treatment means were separated by Tukey’s test (P<0.01). Apple disease severity significantly increased pH values of apple juice from 5.22 to 5.34 and 5.47 respectively from healthy, infected and severely infected fruits. Similarly, the amount of Vitamin C increased statistically from 158.92 to 169.02 and 182.15 mg/ml. Finally, Juice Total Soluble Solids (TSS) significantly increased from 13.9 to and 15.1 and 18.9 O Brix. In the wine from healthy, infected and severely infected fruits, pH values varied from 4.66 to 4.79 and 5.47 respectively. Similar trends were observed in fermented wine and distilled spirit. However, the effect of powdery mildew nut scarification on kernels content in moisture, ash, lipids, proteins and carbohydrates was not statistically significant (P>0.01). In conclusion, powdery mildew disease improved the nutritional qualities of cashew apples derived drinks but caused no effect on nutritional components of the kernels. Therefore in disease endemic regions apple selection is highly recommended for fresh consumption or preparation of cashew drinkables.