Abstract
Cashew apples are highly perishable fruits and cannot be stored in ambient conditions for more than one day. The study of modified atmospheric packaging of cashew apple was aimed to extend the shelf life. Cashew apple (variety: VRI 3) was subjected to passive MAP of O2 – 21%, CO2- 0.03 %, and N2 78%. PP 60 µm film showed the lowest permeability of O2 and CO2 was 1999 mL/m2/day and 2935 mL/m2/day. The cashew apple packed with PP 60 µm had the lowest mass loss of 1.356 %, maximum retention of color 56.02 (‘L’), 36.96 (‘a’), 41.14(‘b’), firmness of 3.423 N, pH 0.259, and vitamin C of 404.35 mg/100g on the 9th day of storage under refrigerated condition. Fungal growth was also better controlled in PP 60 µm under refrigerated conditions and fungal growth was 9.73 x 104cfu/g on the 9th day. This study revealed that passive MAP of Cashew apple can extend the shelf life up to 9 days of storage.
Highlights
Cashew fruit (Anacardium Occidentale L.) is considered the main crop in America and rare in Asia, Africa and belongs to the Anacardiaceae family (Das and Arora, 2017)
The cashew apple is a pear-shaped fruit that is about 40-80 g obtained as a by-product from cashew nut, which is attached to it (Talasila and Shaik, 2015).The ripened fruit is juicy and rich in Vitamin C, sugar content, flavor, and astringent (Adou et al, 2011)
The total export of cashew kernels from India was 84352 M.T and cashew nut was 8325 M.T according to a report of Cashew Export and Promotion Council of India (CEPCI)
Summary
Cashew fruit (Anacardium Occidentale L.) is considered the main crop in America and rare in Asia, Africa and belongs to the Anacardiaceae family (Das and Arora, 2017). The cashew apple is a pear-shaped fruit that is about 40-80 g obtained as a by-product from cashew nut, which is attached to it (Talasila and Shaik, 2015).The ripened fruit is juicy and rich in Vitamin C, sugar content, flavor, and astringent (Adou et al, 2011). The cashew apple is highly perishable and has a limited shelf life of about 1-2 days. This gets wasted due to improper packaging and handling techniques and lack of awareness about its nutrient content. It is a rich source of total polyphenols, volatile compounds, vitamin C, Minerals, flavonols, sugars, dietary fibre and amino acids (Queiroz et al, 2011)
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