2023
DOI: 10.1111/1750-3841.16577
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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 tetraace… Show more

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Cited by 1 publication
(2 citation statements)
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“…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.…”
Section: Formulations Of Edible Coating Gel Solutionsmentioning
confidence: 99%
See 1 more Smart Citation
“…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.…”
Section: Formulations Of Edible Coating Gel Solutionsmentioning
confidence: 99%
“…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.…”
Section: Introductionmentioning
confidence: 99%