Vol. 10, Issue 11 (2021)

Author(s):
Bhagirathi L, Dr. Jayashree S and Maruthesha AM

Abstract:
Cashew tree (Anacardium occidentale L.) is a cash crop in. The cashew-apples are highly perishable not exceeding four days at room temperature. Cashew-apple juice is a valuable source of water, minerals and rich in vitamin C. It is reported to contain five times as much vitamin C as citrus juice and ten times as pineapple juice. The focus of this work was to evaluate the effect of storage conditions on the vitamin C retention in cashew apple in order to know how best and long cashew-apple juice could be stored. The ascorbic acid content of fresh cashew apple was 245mg/100g on fresh basis (0^th day), which gradually reduced to 238mg/100g at 6^th month of storage, without much difference. However, the ascorbic acid content of the cashew apple extract was 133mg/ml at zero month and 130mg/100ml. A reduction in the Ascorbic acid content of the Cashew apple extract was observed, compared to the fresh Cashew apple, which may be due to the extraction of the juice up to 60% only, in order to extract a cashew apple juice with low Tannin content. Cashew apple on storage had a marginal reduction in the ascorbic acid content.