Effect of chemical pretreatment on quality attributes of the cashew apple

Abstract

Cashew apples, tropical pseudo fruit, are rich in bioactive compounds. It is still underutilized due to its high perishability and its astringent flavor.This study aims to extend its shelf life by chemical dip and dry method at the rural level. Inhibition of fruit-spoiling enzymes, such as polyphenol oxidase (PPO), peroxidase (POD), amylase, and cellulase, was a significant response in this method. Enzyme inhibition was carried out using chemicals: NaCl (1-10 mM), CaCl 2 (1-10 mM), and ethylenediamine tetraacetic acid (0.1-1 mM).The effect of chemical concentration and dipping time was studied using a full factorial method at three levels (−1, 0, and 1). The dipping time ranged from 60 to 180 min, and chemical concentrations from 1 to 10 mM were studied. Optimal treatment conditions were obtained as follows: NaCl concentration of 9.45 mM, dipping time of 160 min, and CaCl 2 concentration of 7.8 mM, dipping time of 160 min. NaCl pretreatment showed maximum inhibition of PPO (>80%) and POD (>80%), whereas CaCl 2 pretreatment showed maximum inhibition of amylase (60.58%) and cellulase (80.23%). Hence, to avoid postharvest losses, pretreatment with NaCl and CaCl 2 was adequate to preserve the texture and color of cashew apples.

Application of Taro (Colocasia esculenta) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants)

“…Edible coating gel solutions were prepared according to a method described by Moreira et al [28]. Different aqueous solutions of TM (1,2,3,4,5,6, and 7% w/v) were prepared (Table 1) in deionized water with continuous stirring using a magnetic stirrer for 30 min at 70 • C. After cooling the solutions at room temperature (28 • C), the solutions were centrifuged at 6000 rpm for 15 min to obtain a clear solution. The smallest particle-sized solutions were used for further application.…”

“…Moreover, several other foods are often consumed without any processing or cooking treatment. Preservation and maintenance of food quality is crucial to the consumers as well as to food industries, due to the dependency of market demand and acceptance, ultimately affecting the economic value [3,4]. In this context, several innovations in the packaging material, edible packaging, active packaging, controlled atmosphere storage, modified atmosphere packaging, and cold-distribution chain have been employed for the enhancement of the shelf life of food products.…”