CASHEW APPLE FOR FRESH CONSUMPTION: RESEARCH ON HARVEST AND POSTHARVEST TECHNOLOGY IN BRAZIL
| Autor: | R. E. Alves, H. A. C. Filgueiras, J. B. Menezes, J. L. Mosca |
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| Rok vydání: | 1999 |
| Předmět: | |
| Zdroj: | Acta Horticulturae. :155-160 |
| ISSN: | 2406-6168 0567-7572 |
| DOI: | 10.17660/actahortic.1999.485.20 |
| Popis: | The pseudo-fruit or apple represents nearly 90% of the cashew (nut + apple). It is almost entirely edible, with pleasant flavour and aroma and high nutritive value, which is due mainly to high vitamin C and sugar contents. Despite these attributes, cashew apple is a clear example of food wastage in the producing countries, losses being as high as 90%. Ripe cashew apple is highly metabolically active and for a long time has been considered too tender and perishable for international trade. Research conducted in Brazil recently demonstrated that if properly harvested and handled, cashew apples can be kept in good condition for up to fifteen days after harvest. The purpose of this paper is to discuss both the physiological aspects of cashew apple that affects its perishability and the handling techniques that are currently recommended to achieve an extension of postharvest life. |
| Databáze: | OpenAIRE |
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