Effect of packaging materials, storage conditions on the vitamin C and pH value of cashew apple (Anacardium occidentale L.) juice

Processing of cashew-apples to produce fruit juice and to preserve it for use at off-season is the objective of the present study. The focus of this work is to evaluate the effect of different coloured packaging materials, storage conditions on the vitamin C retention and pH value in order to know how best and long cashew-apple juice (CAJ) could be stored.