Vitamin C and Other Chemical Substances in Cashew Apple
- 1 January 1981
- journal article
- research article
- Published by Taylor & Francis in The Journal of Horticultural Science and Biotechnology
- Vol. 56 (2) , 177-179
- https://doi.org/10.1080/00221589.1981.11514985
Abstract
Juices of apples of four types of cashew were analysed for their vitamin C and other chemical contents. There was considerable variability within but not between types. The apples had low levels of pectin, carbohydrate, free amino acids and crude protein, moderate levels of major cations, S, P and Fe, and high sugar and vitamin C. Sugar content was 8.4% to 21.0% and vitamin C 156 to 455 mg/100 ml of juice. Red apples contained more vitamin C than the yellow ones; elongated apples slightly more than round ones.This publication has 0 references indexed in Scilit: