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Calcium application via hydrocooling and edible coating for the conservation and quality of cashew apples

2019; Elsevier BV; Volume: 256; Linguagem: Inglês

10.1016/j.scienta.2019.05.058

1879-1018

Edinaldo de Oliveira Alves Sena, Paulo Silas Oliveira da Silva, Mayra Crystiane de Aragão Batista, Steven A. Sargent, Luiz Fernando Ganassali de Oliveira Júnior, Alessandra Almeida Castro Pagani, Marcelo Augusto Gutiérrez Carnelossi,

Plant Physiology and Cultivation Studies

This study’s main goal is to use hydrocooling and edible coating, associated with calcium, to preserve commercial fresh fruit quality, and extend the shelf life of cashew apples (Anacardium occidentale L.). The Cashews were subjected to four treatments: hydrocooling at 5 °C (HY), hydrocooling at 5 °C combined with calcium chloride application (HYCa), edible corn starch-based coating (EC), and edible corn starch-based coating enriched with calcium (ECCa). All treatments maintained under refrigeration for 25 days at 5 °C. The calcium application resulted in a firmer fruit, in lower pectin methylesterase and polyphenol oxidase activity, and the increase of soluble solids content. Hydrocooling was effective in reducing the peroxidase activity, in weight loss delay, in greater conservation of vitamin C, color, carotenoids and anthocyanins content, and, as consequence, in delaying the loss of visual quality. Corn starch-based coating 4% was not effective in maintaining the cashew apples quality, independently of the Ca presence.