Qualitative and organoleptic evaluation of immature cashew kernels under storage

Cashew cultivars, based on flowering behaviour, are categorized into three types, viz., early season, mid-season and late season. In season type, the harvesting of cashew nuts coincides with rainy during which quality matured affected by increased pest disease attack. This loss can be reduced if harvested before it reaches its complete maturity. this context, present study was conducted in immature kernel to find out suitable storage treatments enhance shelf life. Immature kernels were stored different concentrations brine solution (5%, 10% 15%), sugar syrup (50°B, 60°B 70°B) drying hot air oven until moisture content 2-3 per cent. Storage period for four months observations like tannin content, microbial organoleptic qualities each treatment analysed at beginning end storage. The 70°B found as best storing kernels.