Suitability of peduncles of new cashew tree clones for commercial purposes

Abstract

Due to its richness in bioactive compounds, exotic flavor, fleshy pulp, soft skin, and high sugar content, the
cashew apple is consumed as fresh fruit and intended for industrialization in the form of juices and derivatives. The objective
of this study is to evaluate the chemical and sensory qualities of peduncles of five new cashew tree clones and compare them
with two commercial clones, thus assisting the selection of new materials that are suitable for commercialization either as fresh
fruit or for processing. Titratable acidity, pH, soluble solids, brix/acid ratio, ascorbic acid, and total polyphenols were evaluated.
The sensory profile was determined by classical quantitative descriptive analysis. The results were submitted to Anova, Tukey
test, Hierarchical Cluster Analysis (HCA), Principal Component Analysis (PCA), and Pearson correlation. The new clones
have different chemical and sensory characteristics, which allow the selection of cultivars according to commercial purposes.
Clone PRO 555/2 has chemical and sensory characteristics similar to CCP 76 (quality reference) and may be suitable for table
consumption. The HAC 276/1 and SLC 12-20 clones have high astringency; and clones CAPI 17 and PRO 805/4 stand out for
their high fibrosity, low softness, and juiciness. Therefore, these materials are most suitable for juice processing.