TY  - BOOK
AU  - Divya Raman S 
AU  - Pushpalatha P B (Guide)
TI  - Processing Qualities of Cashewnut in Relation to Agroecological and Phenological Factors
U1  - 631.56 
PY  - 2001///
CY  - Vellanikkara 
PB  - Department of Processing Technology, College of Horticulture 
N2  - The project entitled 'Processing qualities of cashewnuts in relation to 
agroecological and phenological factors' was carried out in the-Department of 
Processing Technology, College of Horticulture, Vellanikkara during 1999-2000. 
( 
The study revealed that the variation in agroecological factors modify 
the processing qualities of cashew nuts. The nuts from southern region were 
observed to be much bolder and found to possess high shelling percentage, kernel 
size and kernel grade compared to nuts from northern and central regions. In terms of 
biochemical constituents of kernels, the nuts of northern region excel than the nuts 
of southern and central regions. When the processing characters of the nuts of 
selected cashew varieties collected from four different locations were compared, the 
variety Madakkathra-I, was observed to be a stable variety. It's nut characters 
remained almost same in all the agroecological regions. The nuts of varieties Kanaka 
and Dhana were better when they were grown is southern region where as for the 
variety K-22-1, northern region was found better. 
The physical characters of nuts from Alappuzha and Wyanad regions 
did not vary significantly from that of the nuts from other regions, where as the 
biochemical constituents, sugars and proteins were very low in them. The kernels 
of nuts from Alappuzha region registered comparatively low fat content.. 
 
Regarding the influence of phases of harvest on processing qualities, 
the nuts of early and mid phases can be considered as superior. The nuts of the same 
variety, collected during these two phases were observed to be bolder and kernels in 
them recorded comparatively high amounts of carbohydrates and proteins and low 
fat. 
Analysis of cashew nuts at different maturity levels revealed that all 
favourable processing .qualities are assembled only in fully matured nuts and nuts at 
lower maturity levels are significantly inferior. 
The nut quality was found to differ with size of nuts. The big and 
medium sized nuts were found to possess good kernel size with high protein and 
carbohydrate content compared to nuts of smaller size. So varieties with bolder nut 
size are to be promoted for cultivation. The time of market arrival was found to have 
negligible influence on quality of nuts. 
The pest infected nuts were considerably inferior to the non infected 
nuts. They had lost all the favourable processing qualities. Apart from visual 
distorti-ons and malformations of such nuts, the kernels in them were found shrunken 
and discoloured. The important biochemical constituents carbohydrates and proteins 
were significantly low in them. 
A spoiled nut can never be improved by processing. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810104984
ER  -