Optimizing cashew nut shelf-life and quality through various packaging methods

Journal of Agriculture and Technology
Abstract
This study aims to evaluate the effectiveness of different packaging types in prolonging the shelf-life and maintaining the quality of cashew nuts. By assessing parameters such as pH, moisture content, and sensory properties, optimal packaging solutions that enhance storage stability can be identified. The study was conducted in accordance with a completely randomized design. Cashew nuts were divided into four treatment groups: T0 (Control group), T1 (Zip-lock bag), T2 (Vacuum-sealed bag), and T3 (Plastic jar). Measurements of pH, moisture content, and preference ranking tests were conducted monthly over a three-month period. The results indicate that appropriate packaging can effectively extend the shelf-life and preserve the quality of cashew nuts. Among the tested packaging methods, vacuum-sealed packaging was the most effective at maintaining chemical quality and achieved the highest consumer preference scores. At the end of the experiment, cashew nuts packed in vacuum-sealed bags presented the following results: pH 6.62 ± 0.03; moisture content 3.93 ± 0.06%; and sensory evaluation scores for color (3.85 ± 0.81), aroma (3.75 ± 0.85), flavor (3.75 ± 0.85), crunchiness (3.60 ± 0.99), hardness (3.95 ± 0.69), softness (3.10 ± 0.91), and overall appearance (4.10 ± 0.72). This study was conducted at room temperature, which poses challenges due to favorable conditions for microbial growth. Future research should explore the combined use of vacuum-sealed packaging and low-temperature storage to further increase the shelf-life and quality of cashew nuts. The findings of this study highlight the potential of vacuum-sealed packaging as an effective method to prolong the shelf-life and maintain the quality of cashew nuts without relying on artificial preservatives. This approach offers a sustainable solution that avoids health and environmental concerns associated with chemical additives.