Reaction of commercial clones of cashew to powdery mildew in northeastern Brazil

Pinto, Olienaide R.O.; Cardoso, J. E.; Maia, Aline H. N.; Pinto, Ciro de Miranda; Lima, Joílson Silva; Viana, F. M. P.; Martins, M. V. V.

doi:10.1016/j.cropro.2018.06.016

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…Brazil is the only country with the technology for the commercialization of fresh cashew peduncles and for juice processing, both integral and clarified (Moura et al., 2013). For this reason, the Brazilian cashew tree's genetic breeding program has increased, not only the productivity of cashew nut and the resistance to diseases, but also the quality and the variability of peduncles, maximizing their use and preventing their destination as agricultural waste (Pinto et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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

Freitas

Magalhães

Filho

et al. 2021

Journal of Food Science

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Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses. In this study, the volatile compound profiles of peduncles of seven cashew clones and their relation to the aroma and flavor differences were investigated. Nine trained panelists evaluated the cashew apples by descriptive analysis. After the standardization of headspace solid‐phase microextraction (HS‐SPME) extraction and chromatographic conditions, the volatile organic compounds were analyzed by gas chromatography–mass spectrometry (GC‐MS). A total of 48 compounds were identified with esters being the major chemical class, both in number of compounds and chromatographic peak area. The targeted and untargeted principal component analysis (PCA) analyses showed complementary and corroborative results from the cashew apple volatile composition based on genotype. The partial least squares (PLS) modeling revealed the high correlation of the unpleasant sensory attributes with the PRO805 and CAPI17 clones; sweet taste and sweet odor with the CCP76 clone; and cashew aroma/cashew flavor with the EMBRAPA51, HAC276, PRO555, and SLC12.20 clones. The correlation between the most relevant volatile organic compounds (VOC) for cashew apples and the sensory descriptors showed that the compounds methyl butanoate, methyl 3‐methylbutanoate, ethyl 2‐methylbutanoate, methyl 2‐butenoate, methyl 3‐methylpentanoate, 3‐carene, methyl (E)‐2‐methyl‐2‐butenoate, ethyl 4‐methylpentanoate, 2‐hexenal, butyl 3‐methylbutanoate, butyl pentanoate, and 3‐methyl butanoic acid were important to explain differences in the characteristic fruit aroma and flavor of cashew apples among the studied clones. Practical Application Cashew crops have been developed by using improved clones with increased nut productivity and resistance to diseases. The Brazilian genetic improvement program is also seeking to improve the quality of peduncles to maximize their use and prevent their destination as agricultural waste. In this study, the volatile profile of peduncles of seven cashew clones was determined and its correlation with the differences in their aroma and flavor attributes established. The results will provide important information about the potential of the new materials for fresh consumption and for the manufacturing of cashew juices, in addition to be used by breeders interested in improving the aroma of the fruit.

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Section: Introductionmentioning

confidence: 99%

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

Freitas

Magalhães

Filho

et al. 2021

Journal of Food Science

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Efeitos de diferentes adoçantes na elaboração de bebidas compostas de caju (Anarcadium occidentale) e soro de leite

Holanda

Rocha

Silva

et al. 2020

RSD

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The compound juices are increasingly sought after by the consumer due to the high nutritional and functional values added, and can be developed with a diverse range of regional foods. Thus, the objective was to evaluate the effects of different sweeteners in the preparation of drinks composed of cashew and whey, in order to provide a healthy and differentiated product in the food market. Six formulations of compound drinks were prepared, of which three were sweetened with the use of bee honey and three with commercial sugar, in different concentrations of whey and water. Drinks and raw materials were evaluated for physical-chemical parameters and beverages were evaluated sensorially for sensory acceptance and purchase intention. The data obtained were analyzed through the Analysis of Variance, in a completely randomized experimental design, comparing the averages by the Tukey test at a level of 5% of significance. The raw material used is within the standards required by current legislation, except for the whey pH. The physico-chemical constitution of honey added value to the formulations in which honey was used. The acceptance of the juices did not differ significantly and showed that the formulations were well accepted. The purchase intention of formulations A and B was superior, demonstrating that the developed drinks can be a viable alternative for the diversification of the food market.

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Disease-Causing Agents in Cashew: A Review in a Tropical Cash Crop

Monteiro

Romeiras²,

Barnabé³

et al. 2022

Agronomy

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Due to the high market value of cashew nut, cashew became a significantly important cash crop in many countries. Originating from Brazil, the plant was introduced into Africa, India, and Southeast Asia and is nowadays found across most of the tropical regions. However, the diseases that threaten and compromise crop production have not yet been comprehensively documented. The aim of this study was to examine the published scientific data on cashew diseases, to identify current knowledge gaps, and to present a review of the most important diseases and pathogens affecting cashew productivity. The most described diseases are caused by fungi genera—mainly Colletotrichum, Lasiodiplodia, and Erysiphe (worldwide); Cryptosporiopsis (East Africa); and recently Fusarium in Tanzania. Other fungal genera (e.g., Septoria, Pilgeriella, and Pestalotia) may correspond to emerging local cashew diseases that have not yet expanded to other geographic regions or for which records are lacking. Gummosis (Lasiodiplodia spp.), which is considered the most prevalent and damaging disease of cashew, has a pantropical distribution. There is large discrepancy concerning the causal agents of cashew diseases that might be explained by the lack of proper species identification through morpho-cultural and molecular approaches. This, in turn, can easily lead to misdiagnoses that have serious negative consequences for the implementation of specific control actions. It is important to establish a standardized identification workflow that will allow a reliable identification of the disease-causing agent and to determine the occurrence and/or expansion of a given pathogen across cashew-producing regions.

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Reaction of commercial clones of cashew to powdery mildew in northeastern Brazil

Cited by 3 publications

References 15 publications

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

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

Efeitos de diferentes adoçantes na elaboração de bebidas compostas de caju (Anarcadium occidentale) e soro de leite

Disease-Causing Agents in Cashew: A Review in a Tropical Cash Crop

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