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Relationship between color and physico-chemical properties of cashew apple (Anacardium occidentale L.) at different days of storage
Relación entre color y propiedades fisico-químicas del pseudofruto de caujil (Anacardium occidentale L.) en diferentes días de almacenamiento
DOI:
https://doi.org/10.15446/rfnam.v74n2.90073Keywords:
caujil, pseudo-fruit, physicochemical, polyphenols, ascorbic acid, color analysis (en)caujil, pseudofruto, fisicoquimico, polifenoles, ácido ascórbico, análisis de color (es)
Cashew is a fruiting specimen exported from different countries, including Venezuela, due to its high nutritional value and unique taste. However, only the fruit (cashew nut) is considered the most used part for consumption while the pseudo-fruit (cashew apple) is discarded due to its strong taste and smell. This study is based on the changes that occur in the physical and chemical composition of the pseudo-fruit of cashew (Anacardium occidentale L.) in different days of storage (0, 3, 6, 9, 12) related to the color analysis of the pseudo-fruit. Image analysis was performed using the CIELab color space, which revealed different maturity stages for samples from day 0 to day 12. Nevertheless, antioxidant activity refers to ascorbic acid, and polyphenols content showed a degradation before day 6 of storage. These results prove that cashew apples can be stored for long-term at room temperature (25 °C), but the color and physico-chemical properties suffer some changes decreasing their nutritional value after day 6 of storage. A correlation between image analysis and chemical parameters can be used to evaluate the optimal maturity stage in samples.
El caujil o marañón es un espécimen fructífero exportado desde diferentes países, entre ellos Venezuela, debido a su alto valor nutricional y sabor único. Sin embargo, solo el fruto del caujil (nuez o semilla) se considera la parte más usada para consumo, mientras que el pseudo-fruto se desecha debido a su fuerte sabor y olor. Este estudio se basa en los cambios que se producen en la composición física y química del pseudo-fruto de caujil (Anacardium occidentale L.) en diferentes días de almacenamiento (0, 3, 6, 9, 12) relacionada con el análisis de color del pseudo-fruto. El análisis de imagen se realizó utilizando el espacio de color CIELab que reveló diferentes etapas de madurez para las muestras desde el día 0 al día 12. Sin embargo, la actividad antioxidante, que se refiere al ácido ascórbico y el contenido de polifenoles, mostró una degradación antes del día 6 de almacenamiento. Estos resultados prueban que los pseudo-frutos de caujil pueden almacenarse a largo plazo a temperatura ambiente (25 °C), pero el color y los cambios fisico-químicos provocan una disminución en el valor nutricional del pseudo-fruto después del día 6 de almacenamiento. Se puede utilizar una correlación entre el análisis de imágenes y los parámetros químicos para evaluar la etapa de madurez óptima en las muestras.
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