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Abstract
Cashew apples, tropical pseudo fruit, are rich in bioactive compounds. It is still underutilized due to its high perishability and its astringent flavor. This study aims to extend its shelf life by chemical dip and dry method at the rural level. Inhibition of fruit‐spoiling enzymes, such as polyphenol oxidase (PPO), peroxidase (POD), amylase, and cellulase, was a significant response in...
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