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Effects of pretreatments on the Microbiological quality, Fruit quality and Storage life of Cashew Apple with nut (Anacardium occidantale L.) stored at low temperature

Sayyed Ahammed, Thangal K.V. (2010) Effects of pretreatments on the Microbiological quality, Fruit quality and Storage life of Cashew Apple with nut (Anacardium occidantale L.) stored at low temperature. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The present investigation has been carried out with an aim of extending the shelf life of cashew apple and maintaining its postharvest quality by improving fruit texture and by controlling fruit spoilages due to yeast and mold during storage. Optimally matured cashew apples with nuts (TSS 8-900Bx) of Ullal-4 variety were harvested from well managed cashew apple fruit orchard of Agricultural Research Station, Ullal, near Mangalore, Karnataka. Then the fruits are sorted, graded for uniform size, colour and texture, hydro cooled and were given the different post harvest dip treatments for 15 minutes with the following calcium salts and warm water treatment and these treatments includes T1-untreated control, T1-untretaed control, T2-warm water washed control, T3-4.5% calcium chloride, T4-0.4% calcium propionate and T5-0.8% calcium propionate. Treated fruits were surface air dried and kept under low temperature (LT) storage condition (7±10C; 90-95%RH). Changes in physiological loss in weight (PLW), physical characteristics such as fruit colour (in terms of chroma value and hue angle) and fruit texture (in terms of penetration force), chemical characteristics (such as Titrable acidity, Ascorbic acid, pH, Total Soluble Solids, Total sugar, Reducing sugar and Non reducing sugar content) and the microbiological quality characteristics (such as Mesophilic aerobes, Coliforms and Yeast & Mold) were recorded periodically on 0th , 6th and 12th day of LT storage period. Thus results of present study revealed that pretreatment of cashew apple with nut with 0.8% calcium propionate was found to be most effective among the treatments that profoundly retained the initial fruit quality attributes (such as fruit texture, high ascorbic acid content, tannin content, acidity and with least TSS, total sugar and reducing sugar content) and with least PLW and maintained the microbiological quality of these fruits during LT storage (7±10C; 90-95%RH) by checking the microbial growth and microbial loads of both yeast and mold. Shelf life of these treated cashew apple fruits with nuts was extended up to 12 days as compared to 6 days in untreated control fruits stored under same storage condition.
Uncontrolled Keywords: cashew apple; shelf life; postharvest quality; storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2010 09:54
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9524

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