DETERMINATION OF CASHEW JUICE SPECIE’S SHELF-LIFE AT NATURAL STORAGE USING MULTIVARIANT REGRESSION MODEL

Abstract

There is an inevitable decline in quality value especially the ascorbic acid in preserving cashew apple juice. The maximum shelf life of red sample of cashew apple juice was estimated and the quality value multivariate regression model was developed. Data were drawn from 3⁴ full factorial experiments conducted in three replicates with the order of the replicates randomized. The model developed for the sample of cashew fruit juice revealed that pH and duration of storage with other interactions were the major parameters that govern the shelf-life and characterization qualities of cashew fruit juice. The coefficient of correlation (R²) of the dependent variable (ascorbic acid) and independent variables (temperature, total soluble solid, pH and duration of storage) in the model was 0.954. The regression model revealed that temperature of 34.4 ^OC, 11.13 ^OBrix value, pH of 3.99, 16 days storage duration of the sample maintained ascorbic acid levels of 239.59 mg/100 ml at maximum shelf life. The sample of the juice had 31 insignificant regression coefficients at 5 percent probability level after checking the adequacy of the predicted model. Equation 34 expresses the fitted model for predicting the shelf life of red sample of cashew fruit juice which recorded 17 experiments that did not meet minimum quality requirement of ascorbic acid level.