Influence of pretreatments and low temperature condition on postharvest quality characteristics and the shelf life extension of cashew apple with and without nut. [ READ ]
Salman Subiki.C, Ravi R and Kudachikar VB
In the present study, an attempt was made to prolong the shelf life and to maintain the post-harvest quality of cashew apple with and without nut under the influence of surface coating with fruit hardening chemical agents and low temperature (LT) storage condition. Optimally matured (TSS 8-9 ºBrix) cashew apple (cv. Ullal-1) fruits with nuts and without nuts were water washed, sorted and graded for uniform size, colour, texture and hydro cooled in cold water for 10 minutes, followed by the post-harvest dip treatments(T1-untreated control, T2-3.0% calcium chloride, T3-4.5% calcium chloride and T4-1.5% calcium lactate)for 15 minutes. Both control and treated fruits were surface air dried, then packed into CFB boxes with proper cushioning and stored at low temperature(LT) condition(2+10C, 90-95% RH). Results indicated that response of cashew apple with nuts to T2-3.0% calcium chloride, T3-4.5% calcium chloride salts was remarkable, in terms of retention of most of the physico-chemical parameters as compared to cashew apple stored without nut. Among the fruit hardening pretreatments, 4.5% CaCl2 (T3) was most effective in extending shelf-life up to 18 days without fruit spoilage, with retention of colour, texture, fruit weight, ascorbic acid, titrable acidity, tannins content and other fruit quality attributes as against 12 days and 6 days in untreated control fruits stored at LT and at RT conditions respectively.
Salman Subiki.C, Ravi R and Kudachikar VB
In the present study, an attempt was made to prolong the shelf life and to maintain the post-harvest quality of cashew apple with and without nut under the influence of surface coating with fruit hardening chemical agents and low temperature (LT) storage condition. Optimally matured (TSS 8-9 ºBrix) cashew apple (cv. Ullal-1) fruits with nuts and without nuts were water washed, sorted and graded for uniform size, colour, texture and hydro cooled in cold water for 10 minutes, followed by the post-harvest dip treatments(T1-untreated control, T2-3.0% calcium chloride, T3-4.5% calcium chloride and T4-1.5% calcium lactate)for 15 minutes. Both control and treated fruits were surface air dried, then packed into CFB boxes with proper cushioning and stored at low temperature(LT) condition(2+10C, 90-95% RH). Results indicated that response of cashew apple with nuts to T2-3.0% calcium chloride, T3-4.5% calcium chloride salts was remarkable, in terms of retention of most of the physico-chemical parameters as compared to cashew apple stored without nut. Among the fruit hardening pretreatments, 4.5% CaCl2 (T3) was most effective in extending shelf-life up to 18 days without fruit spoilage, with retention of colour, texture, fruit weight, ascorbic acid, titrable acidity, tannins content and other fruit quality attributes as against 12 days and 6 days in untreated control fruits stored at LT and at RT conditions respectively.
