Cashew apples are being wasted across various parts of the cashew growing countries due to high perishability and short shelf life. The present study aims to preserve and improve shelf life of cashew apple juice using different combinations and concentrations of chemical preservatives. The efficiency of chemical preservatives was tested by analyzing sensory, physicochemical and microbiological qualities of the juice periodically. The results reveal that combination of sodium benzoate and sodium metabisulphite at 0.1 g L-1 each, sodium benzoate and citric acid at 0.1 g L-1 each and sodium metabisulphite and potassium metabisulphite at 0.05 g L-1 each, prolonged shelf life of cashew apple juice upto 20 days. Vitamin C and total sugars of the preserved samples were found to be almost stable. Sensory attributes also revealed good overall acceptability of the juice. Thus, cashew apple juice could be preserved using optimized chemical preservatives at household level.
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机译：由于高易腐性和较短的保质期，腰果在整个腰果种植国的各个地方都被浪费了。本研究旨在使用化学防腐剂的不同组合和浓度来保存和改善腰果苹果汁的保质期。通过定期分析果汁的感官，物理化学和微生物质量来测试化学防腐剂的效率。结果表明，分别以0.1 g L-1的苯甲酸钠和焦亚硫酸钠，分别以0.1 g L-1的苯甲酸钠和柠檬酸以及分别为0.05 g L-1的偏亚硫酸氢钠和偏亚硫酸氢钾的组合，可以延长腰果的货架期。苹果汁长达20天。发现保存样品中的维生素C和总糖几乎稳定。感官特性还显示出果汁的总体可接受性。因此，可以在家庭一级使用优化的化学防腐剂来保存腰果苹果汁。
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