Impact of Harvest Stage on Some Physicochemical and Biochemical Parameters of Ripe Cashew Apples (Anacardium occidentale L.) Grown in Côte d’Ivoire

Abstract

Aims: Harvest stage of mature cashew apples is of the significant factors that determines their physicochemical and biochemical properties, those properties have an impact on the quality, the processing potential, and the overall valorization of cashew apples. Objectives: This study aims at identifying an optimal harvest stage for a rational valorization of the cashew apple. Materials and Methods: In terms of methodological approach, 18 samples of 1 to 2 kg cashew apples (red and yellow) at ripening stages 1, 2 and 3 were collected from Yamoussoukro, Katiola and Korhogo. A combined analysis of physicochemical and biochemical parameters was used to determine the contents of pH, titratable acidity, refractometric dry extract, polyphenols, flavonoids, total tannins, reducing and total sugars in the extracted juices. Results: The red and yellow stage 2 juices presented the best PH (3.7 to 5; 3.8 to 3.9) the highest levels of dry extract refractometry (9.6 to 11.34; 9.30 to 10.94) as well as the dry matter (12.464 to 13.907; 12.361 to14) content in the three localities. This same observation was revealed with total sugars 130.66 to 152.23 g/L and 94.01 to 165.24 g/L respectively for cashew apples from the three localities. Furthermore, the contents of flavonoids (986.66 mg/L; 1933.33 mg/L), polyphenols (2156.66 mg/L; 1933.33 mg/L) for the locality of Korhogo, polyphenols (1546.66 mg/L; 1633.33 mg/L) for the locality of Katiola and flavonoids (1800 mg/L; 2280 mg/L) for the locality of Yamoussoukro successively for red and yellow apples. Conclusion: In view of the results obtained, the cashew apples of stage 2 give off the best physicochemical and biochemical profile. The choice of harvest stage 2 for ripe cashew apples therefore appears to be a key factor in optimising their physico-chemical and biochemical characteristics. This could directly influence their quality, nutritional value and economic potential.