EFFECT OF POSTHARVEST TREATMENTS OF CALCIUM ON CASHEW APPLE (ANACARDIUM OCCIDENTALE L. 'ULLAL-2') DURING STORAGE

Based on investigation it was observed that postharvest treatment of calcium on cashew apple stored in open condition brought significant changes on the cashew apple with seed during storages. It was noted that during storage physiological loss of weight, total soluble solid, total sugar, reducing sugar, calcium content, tannin content, total acidity and ascorbic acid content changed and decreased significantly among treatments and control. The cashew apple treated with 0.5% calcium chloride as calcium recorded minimum percent (5.62%) of physiological loss in weight and less rotting (10%) during the 4th day of storage. The calcium treated cashew apple maintained a higher level of chemical compound and fruits have good shelf-life of 2-4 days compared to the control. For the cashew apple with seed, treatments imposed with 0.5% calcium chloride as calcium was on par with 0.25% treated calcium chloride as calcium treatment having a shelf life of 4 days. Organoleptic evaluation of cashew apple, among the postharvest treatments of calcium, 0.5% calcium chloride treated cashew apples recorded maximum organoleptic scores with respect to colour, firmness and texture, taste and flavour and 8.50 (out of 10.00) for overall acceptability.