Preharvest treatment with 1-aminoethoxyvinylglycine and gibberellin on the quality and physiology of cashew peduncles

Abstract

The objective of this work was to evaluate the effects of the preharvest treatment with gibberellic acid (GA3) and aminoethoxyvinylglycine (AVG) on the quality and physiological attributes of ripe 'CCP 76' cashew (Anacardium occidentale) peduncles at different developmental stages. Sprays of 180 mg L-1 GA3 and 180 mg L-1 AVG were applied, combined and isolated, at 34, 40, and 44 days after anthesis (DAA), and peduncles were harvested ripe at 46 DAA and evaluated for physical and physiological variables. The treatment with GA3 resulted in firmer peduncles with a greater apical diameter, but did not affect the physiological variables activity of the pectin methylesterase and polygalacturonase cell wall enzymes and degree of lipid peroxidation of the biological membranes, nor the physical attributes total mass (peduncles and nut) and nut size. At early developmental stages (34 DAA), GA3 increased the activity of the antioxidant enzymes superoxide dismutase and catalase, and, at later stages (40 DAA), promoted polyphenol and carotenoid accumulation. The application of AVG at the final stages (44 DAA) provided greater total antioxidant activity, despite the lower ascorbate peroxidase activity. The application of GA3 pre-harvest increases the firmness and diameter of the cashew peduncles, and the treatment with AVG increases the total antioxidant activity of the peduncles.

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

“…Cashew nut, the true fruit, is the main export product, and the hypertrophied peduncle (accessory fruit), also known as cashew apple, is poorly used, less than 20% of the entire production, or totally wasted, depending on the region or country. However, cashew apple is considered as functional food with a high antioxidant power due to its high contents of ascorbic acid, phenolic compounds, carotenoids, and minerals (Cunha et al., 2017; Souza et al., 2018). Adding to these biological activities, the cashew apple presents fleshy pulp, soft peel, no seeds, and pleasing sensory attributes (sweet, acid, and strong exotic flavor), which are good characteristics for juice industrialization and fresh consumption (Andrade et al., 2018; Figueiredo et al., 2002; Garruti et al., 2003; Talasila & Shaik, 2013).…”

Determinação das Temperaturas Cardinais de Frutos de Cajueiros Utilizando um Modelo Não Linear de Desenvolvimento

“…Contudo, a utilização do pedúnculo vem ganhando destaque e pode se tornar uma alternativa, pois além de ser consumido in natura, é uma matériaprima de baixo custo para a indústria de alimentos. Um dos empecilhos para utilização comercial do pedúnculo é a sua elevada perecibilidade, além disso por ser não-climatérico o mesmo só deve ser colhido quando estiver maduro (Souza et al, 2018).…”