Removal of astringency from cashew (Anacardium occidentale L.) receptacle by carbon dioxide application
1999
Dela Cruz, A.Q. | Tipayno, A.C. (State Polytechnic Coll. of Palawan, Aborlan, Palawan (Philippines))
Experiment on carbon dioxide (CO2) application to cashew receptacles was conducted to identify the most appropriate concentration that reduces astringency, determine tannin content, ascorbic acid (Vitamin C), and respiration rates, evaluate some postharvest qualities such as peel color, fruit firmness, sugar content, pH, total soluble solids, weight loss and the incidence of skin browning and tissue discoloration. Carbon dioxide at 40 and 60 percent concentration effectively reduced the degree of astringency and tannin discoloration (light black stains in tannin prints) to moderately astringent. Receptacles treated with CO2 48 hours after exposure were firmer, retained sugar content and total soluble solids, longer shelf-life and had lower weight loss. Ascorbic acid, and titratable acidity were not affected by CO2 treatments. Organoleptic evaluation showed that 40, 60, and 80 percent CO2 reduced the astringency of juice and pulp to slightly astringent or an indication of inconsiderable intensity of astringency
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