SENSORY ATTRIBUTES AND MICROBIAL SPOILAGE OF CASHEW APPLE JAM AND NECTAR IN DIFFERENT CASHEW VARIETIES DURING STORAGE

摘要

The study was undertaken during the year 2014-15 at Regional Fruit Research Station, Vengurle (MS) to evaluate the sensory attributes and microbial spoilage of cashew apple jam and nectar in cashew varieties Vengurla-1 to Vengurla-8. The results revealedthat overall acceptability was found maximum (3.11) in treatment T8 (Vengurla-8) variety at 120 days of storage period for jam while, overall acceptability was found maximum at initial and 60 days while, decreased at 120 days of storage period for nectar. Among the different cashew varieties, Vengurla-8 variety was found best for the preparation of cashew apple jam and nectar. The microorganisms isolated during the storage period were Aspergillus niger and Rhizopus stolonifer. The microbial count of 7.6 x 104cfu/g was observed highest in cashew apple jam of Vengurla-1 variety while Vengurla-8 variety had highest count 5.1 x 104 cfu/ml for cashew apple nectar. The microbial growth was not seen in cashew apple jam of variety Vengurla-4 even at 120 daysof storage period. Hence, Vengurla-4 variety was found most suitable for cashew apple jam and Vengurla-7 for cashew apple nectar.