Utilization of cashew apple
1991
Thiphaphon Yuwitthaya (King Mongkut's Institute of Technology, Bangkok (Thailand))
Planting of cashew has been intensively promoted in Thailand, during the past few years both by the private and the government sectors. Presently only the cashew nut is consumed. The cashew apple, which weighs approximately six times of the nut, currently is wasted, mainly due to the astringent and acid flavors. This work is thus intended to review various studies on the processing of cashew apples into valuable products such as fruit juice blends, wine, vinegar and jam, in order to find suitable means to promote the use of the apples. Since the cashew apple is highly susceptible to injury and rapid microbial deterioration, a suitable pretreatment to prevent spoilage during post harvest storage and transportation was reviewed. Removal of astringency, caused by the high content of the tannin was also given. Effective utilization of this resource will lead to substantial additional income for the farmer and the elimination of significant waste product.
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Эту запись предоставил Kasetsart University