Qualitative and organoleptic evaluation of immature cashew kernels under storage

Abstract

Cashew cultivars, based on flowering behaviour, are categorized into three types, viz., early season, mid-season and late season. In late season type, the harvesting of cashew nuts coincides with the rainy season during which the quality of matured nuts are affected by increased pest and disease attack. This loss can be reduced if the nuts are harvested before it reaches its complete maturity. In this context, present study was conducted in immature cashew kernel to find out suitable storage treatments to enhance the shelf life. Immature cashew kernels were stored in different concentrations of brine solution (5%, 10% and 15%), sugar syrup (50°B, 60°B and 70°B) and by drying in hot air oven until the moisture content of kernel reaches 2-3 per cent. Storage period was for four months and the observations like tannin content, microbial content and organoleptic qualities of kernels stored in each treatment were analysed at the beginning and at the end of the storage. The treatment with 10% brine and 70°B sugar syrup for four months were found as best for storing immature cashew kernels.

Keywords

• cashew
• immature kernels
• organoleptic qualities
• storage