Postharvest quality of cashew apple after hydrocooling and coold room

Edinaldo de Oliveira Alves Sena,Paulo Silas Oliveira da Silva,Hyrla Grazielle Silva de Araujo, Mayra Crystiane de Aragão Batista,Patricia Nogueira Matos,Steven Alonso Sargent,Luiz Fernando Ganassali de Oliveira Junior,Marcelo Augusto Gutierrez Carnelossi

Postharvest Biology and Technology（2019）

Cited 11|Views5

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Abstract

•Cashew apples fruit were cooled and stored at 5 °C for up to 25 days.•Temperature and time of hydrocooling in cashew apples fruit are proposed.•Hydrocooling combined with chlorine added to the water reduced contamination.•Hydrocooling delays cashews apples softening.•Activity of POD and PPO enzymes was lower in hydrocooled fruit.

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Key words

Anacardium occidentale L.,Cooling method,Oxidative enzymes,PPO,POD

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