Central Food Technological Research Institute, Mysore
Cashew apples were stored at various temperatures ranging from 82°F to room temperature (82–92°F). The following conclusions have been arrived at:-
(1) Generally speaking, the physiological losses in weight were found to be lower, the lower the storage temperature.
(2) Wastage due to fungous diseases was found to be the least at 32–35°F.
(3) Generally speaking, the percentage of the extractable juice was found to be higher, the lower the storage temperature.
(4) Generally speaking, there was found to be an increase in the percentages of total soluble solids and reducing sugars, these increases being greater at the higher storage temperatures.
(5) The total acidity was found to decrease as the fruit ripened at all the temperatures, the acidity again rising with the onset of fermentation of the fruit.
(6) Generally speaking, the ascorbic acid contents in cashew apples decreased at all the storage temperatures.
(7) There was a decrease in the percentage of moisture in juice at all the storage temperatures, the decreases being greater at the higher temperatures.
(8) The optimum conditions for the cold storage of cashew apples are a temperature of 32-3S°F and a R. H. of 85–90%. The approximate storage life is 5 weeks.
