Potential of Sea Water and Lime as Pre-Treatments on the Removal of Testa and Other Postharvest Qualities of Cashew (Anacardium occidentale L.) Nut Kernel

Abstract

The study was conducted to identify the best seawater and lime concentrations on the removal of testa, discoloration, and other post-harvest qualities of cashew nut kernel and to perform the cost analysis of different treatments. Kernels soaked in 60 % seawater significantly absorbed less seawater solution with 22.48 grams compared to other treatments. The use of seawater from 20-100 % concentrations significantly hastened the disintegration of the membranes of the testa, which facilitated easy removal of the testa.

The color quality of the kernels was all ivory-white which exhibited no discoloration on the surface of the kernel after soaking with different concentrations of seawater. Polyphenol content was found to be weak in those kernels treated with seawater. Pure water as pretreatment of whole kernel with testa was observed to be most expensive due to labor incurred in removing the
testa.

Lime treatments ranging from 10-50% significantly enhanced the removal of testa of the whole nut kernel due to lesser number of minutes consumed during the operation. Thirty percent (30%) lime solution showed significant recovery of fresh whole kernels. The highest weight of dried whole kernels was also observed from the 30% lime solution.