Effect of Variety/Strain and Stage of Maturity on the Quality of Cashew Apples

Variations in physico-chemical composition of cashew apple as affected by environmental and cultural factors have been studied. The present study pertains to effects of strain/variety, stage of maturity and orchard variability on the chemico-physical characteristics of the fruit. No material differences were noted between the two types of red and yellow cashew apples during their development maturation and ripening, though considerable variation was noted in both of them in respect of several quality attributes like°Brix, acidity, sugar and vitamin C. However, irrespective of the variety or strain, there was a gradual increase in fruit weight, moisture,°Brix,°Brix/acid ratio, true ascorbic acid, total sugars, and glucose during maturation and ripening while, in general, there was a gradual fall in acidity, apparent ascorbic acid, polyphenols (tannins), and nitrogen or protein content. The changes in fructose and total ascorbic acid, were however, not consistent. This is in contradition with an earlier observation made in Brazil. At the initial stages of fruit development, in fruits weighing 1–3 g, there was negligible ascorbic acid, most of it being apparent ascorbic acid (reductones etc.) With the gradual biosynthesis of the true ascorbic acid there appeared to be concurrent oxidation of polyphenols.