Cashew apples processed by combined methods were stored at room temperature (28ºC) in order to evaluate the tendency for chemical, microbiological and sensorial changes during 120 days of storage. Results confirmed that the obstacles used (reduction of water activity, mild heat treatment, pH reduction, ascorbic acid addition, 1000ppm sodium benzoate, 600 and 900ppm of SO2) and their intensities were capable to assure the microbiological stability and sensorial acceptance of the product during storage stability at room temperature for 120 days.
stability; cashew apple; combined methods
