Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions

Cashew apple (Anacardium occidentale L.) is a by-product rich in nutrients but faces rapid spoilage due to its high moisture content and susceptibility to microbial contamination. This study investigated the impact of storage conditions on the quality of cashew apple juice, concentrated cashew apple juice, and fresh cashew apples. The effects of storage temperatures for cashew apple juice (5 and −5°C) and concentrated cashew apple juice (5°C and 30°C) were explored. Additionally, fresh cashew apples were stored in sugar syrup at concentrations ranging from 30% to 50% at temperatures between 5°C and 25°C. Changes in bioactive components and vitamins, such as polyphenols and vitamin C, were assessed over storage periods ranging from 1 to 6 months. Furthermore, the tannin content present in cashew apples was evaluated to provide additional information on how tannin components change under various storage conditions. Physicochemical and biological characteristics of the cashew apples were also determined. Key findings revealed relatively high initial antioxidant components, including the total polyphenol content (10.8 ± 0.25 mgGAE/gDW), total vitamin C content (2.90 ± 0.33 mg/gDW), and DPPH antioxidant activity (0.74 mgAA/gDW). Cashew apple juice could be stored for at least 1 month at −5°C while retaining at least 70% of its DPPH antioxidant activity. Similarly, concentrated cashew apple juice could be stored for at least 6 months at 30°C while retaining at least 76% of its total polyphenol content. However, storage in sugar syrup under various conditions significantly affected the appearance of the cashew apples. The results provided a basis for selecting appropriate storage conditions and developing mathematical models to predict product quality and shelf life.