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Quality, spoilage and preservation of cashew apple juice: A review

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Abstract

Cashew tree cultivation is done primarily aiming cashew nut production. The large amounts of cashew apples are considered as agricultural waste and the by-product of cashew nut production. The cashew apple is a nutritious fruit available in abundance during the summer in almost all parts of the world and is reported to possess high therapeutic and medicinal properties. It is also useful as raw material for many industrial applications. However high perishability, astringency and short shelf life prevents the effective utilization of cashew apples and research was focussed mainly on the production of value-added products. In order to realise the full potential of cashew apples and its juice, knowledge of processing and preservation methods and mechanisms underlying spoilage is needed. In the present paper, the authors made an attempt to review the literature on nutritional and medicinal values, factors for spoilage and preservation methods for cashew apple juice.

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Acknowledgements

This paper is a reflection of the research work financed by Department of Science and Technology, Government of India under “Women Scientist Scholarship Scheme for Societal Programmes (WOS-B)”. The authors also acknowledge Management of GITAM University for their support.

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  1. Department of Biotechnology, GITAM Institute of Technology, GITAM University, Gandhinagar, Visakhapatnam, 530 045, AP, India

    Uma Talasila & Khasim Beebi Shaik

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  1. Uma Talasila
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  2. Khasim Beebi Shaik
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Correspondence to Uma Talasila.

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Talasila, U., Shaik, K.B. Quality, spoilage and preservation of cashew apple juice: A review. J Food Sci Technol 52, 54–62 (2015). https://doi.org/10.1007/s13197-013-0931-0

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