Fig. 2 shows the production of cashew apples from the main country producers. The major cashew producing countries are India (0.774 million tonnes), Cote d'lvoire (0.480 million tonnes), Vietnam (0.267 million tonnes), Indonesia (0.134 million tonnes) and Brazil (0.134 million tons) (FAOSTAT, 2013). West Africa contributed nearly one-third (36%) while Latin America and East Africa contributed about 11 and 8%, respectively (Global Cashew Market, A Snapshot Overview 2014). Half of this production was contributed by Asian countries. The global cashew production during 2013–14 was nearly 2.67 million tons from an area of 5.31 million hectares (Cashew Handbook, 2014). The difference in compositions of the cashew apple is attributed mainly to the type of soil, climatic conditions, stage of maturation and cultivar (Naka et al., 2015). However, this trend is reverse in case of tannins and amino acids. For any particular ecological zone, ascorbic acid content in yellow cashew apple juice is higher than that of red cashew apple juice. Table 3 shows the composition of red and yellow variety apples grown in different geographical regions of the world. Tannins are primarily concentrated in the waxy layer of the skin, which is estimated to be about 8 times more than that in the flesh (Michodjehoun-Mestres et al., 2009). Total polyphenols and tannin content vary between 120-304 and 108–266 mg/100 ml, respectively. Ascorbic acid (Vitamin C), total soluble solids and titratable acidity (% citric acid) have been reported to be 112.0–493.0 mg/ml 5.5–14.5☋rix and 0.28–1.0%, respectively. Table 2 presents the composition of cashew apple juice. About 65–80% of the juice can be recovered from the fruits depending upon maturity, variety and process of extraction. The presence of sulphur, silicon, chlorine, aluminum and bromine in the juice has also been reported (Marc et al., 2011). Cashew apple also contains thiamine, niacin and riboflavin in addition to significant amount of minerals, such as copper, zinc, sodium, potassium, calcium, iron, phosphorous and magnesium (Lowor and Agyente-Badu, 2009). It is also rich in Vitamin C which is three to six times higher than that of orange juice and about ten times more than that in pineapple juice (Michodjehoun-Mestres et al., 2009, Adou et al., 2011). Researchers have reported that cashew apple juice contains significant amount of polyphenols (primarily flavonoids, carotenoids, anacardic acid and tannins), organic acids and vitamins (da Silva et al., 2000, Campos et al., 2002, Azevedo and Rodrigues, 2005, Cavalcante et al., 2005, Trevisan et al., 2006, de Carvalho et al., 2007, Honorato and Rodrigues, 2010). A fully developed/ripened cashew apple is firm and juicy with high sugar concentration, strong exotic flavour, low acidity and high astringency (Figueiredo et al., 2002). Table 1 gives the average values for width, length and weight of these three varieties of cashew apples. yellow, orange and bright red weighing between 40 and 80 g and 60–100 mm in length (Maciel et al., 1986). These are elongated, round or pear-shaped fibrous fruits and are found in three colours, viz. About 10–15 tons of cashew apples are obtained as a by-product for every ton of cashew nuts produced (Talasila and Shaik, 2015). Cashew apple is a thick receptacle or pseudo fruit of the cashew tree ( Anacardium Occidentale L.), to which the cashew nut is attached (Fig. 1). It is native to tropical America, and is widely available in several countries of Asia, Africa and Central America as an economically important agricultural crop (Daramola, 2013). This paper presents a comprehensive review of various aspects on processing, preservation and value addition to the cashew apple.Ĭashew ( Anacardium Occidentale L.) fruit belongs to the Anacardiaceae family. It is also crucial to create awareness and confidence among farmers about cashew apple processing for better economic returns. However, extensive studies considering the effects of each process on the shelf life and sensory characteristics are still needed. Physical, bio-chemical, chemical and hybrid methods have also been used to improve organoleptic properties of the juice. A wide variety of methods ranging from chemical preservatives to high pressure processing have been evaluated for the improvement of shelf life. Various methods have been developed to improve the shelf life and sensory properties of whole cashew apple and its juice. Despite being highly nutritious, utilization of cashew apple has been very limited due to certain disadvantages, such as high perishability and its astringent taste. It is rich in vitamins, polyphenols, sugars, minerals, amino acids and dietary fibre and can be considered as a functional food. Cashew apple is a tropical fruit which is an important byproduct of the cashew nut processing industry.
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