Research Journal of Applied Sciences, Engineering and Technology 1(3): 149-153, 2009

ISSN: 2040-7467
© M axwell Scientific Organization, 2009
Submitted Date: August 06, 2009 Accepted Date: August 17, 2009 Published Date: October 20, 2009

Shelf-life of Roasted Cashew Nuts as Affected by Relative Humidity, Thickness of

Polythene Packaging Material and Duration of Storage

S.V. Irtwange and A.O. Oshodi

Department of Agricultural and Environmental Engineering, University of Agriculture, Makurdi

Abstract: The effect of relative humidity, thickness of polythene packaging material and duration of storage
on the shelf life of roasted cashew w as determined to provide inform ation for pack aged roasted cashew nuts
marketers. For this study, split plot in Randomized Complete Block Design was used with a total number of
180 observations (3 relative humidity x 4 polythene thicknesses x 5 duration levels of storage x 3 replications)
each for moisture con tent, microbial coun t and quality index , which w ere measured using standard procedures.
The initial mean m oisture content, total fungal counts and percentage quality index of the nuts w ere fou nd to
be 1.17%db, 30CFU/g and 100% respectively, which were all deemed appropriate in comparison with the set
acceptable storage mo isture co ntent of 5.8%db, tolerable fungal levels of 10 3 and 10 4 /g and acceptable
percentage quality index of 45% for roasted cashew nuts which did not exceed its shelf-life and still deemed
fit for human consumption. The results of the study indicates that relative humidity, polythene thickness and
duration of storage have a highly significant effect (P#0.01) on m oisture content and quality index while for
the microbial count, polythene thickness and duration of storage has significant effect (P#0.05) with relative
hum idity show ing no n-sign ificance. For all levels of relative humidity an d polythen e thickness, m oisture
content and microbial count increased with increase in duration of sto rage w hile quality index decreased with
increase in duration of storage. As the polythene thickness increased at con stant storage duration, the moisture
content decreased. The moisture content of all the samples increased with increase in duration of storage at
constant polythene thickness level. As the thickness of the polythene packaging material increased, the amount
of moisture absorbed over time (in days) decreases; the total fugal grow th decreases, and the percentage qu ality
index increases. It is recommended that for the packaged roasted cashew nuts industry for poverty alleviation,
the most favourable polythene thickness of 0.95mm should be used. The best storage relative humidity was
determined in the study to be 47.2% under which conditions, storage period should not exceed 14 days for best
quality and value for money.

Key w ords: Polythene thickness, packaging material, roasted cashew nuts and shelf-life

INTRODUCTION seeds have no dormancy. They remain viable for one year
if dried to 9% moisture content and stored properly. The
W orldwide, cashew nuts are an esteem ed an d high ly kernels rank third after almonds and hazelnuts in the
priced food delicacy because of their pleasant taste and international trade of tree nuts. The kernels constitute a
flavour. The post-harvest processing, packaging and valua ble expo rt produ ct for confectionery and dessert
marketing have been com mercialized an d mod ern purpose s (Jaffe and M orton, 1995 ).
technology and regulations adopted in major producing Shelf life is that length of time that food, drink,
countries like India and Tanzania. In Nigeria ho wev er, medicine and other perishable items are given before they
despite the cultivation of cashew in plantations and the are considered unsuitable for sale or consump tion. Shelf
establishment of cashew-processing factories (Esuruoso, life is different from expiration date; the form er relates to
1974), peasant pro cessin g and pack aging methods are still food quality, while the latter refers to food safety. A food
com mon ly adop ted. Th e latter predisposes the nuts to that has passed its shelf life is still safe, but optimal
mou ld contamination especially during hawking of the quality is no longer guaranteed. Shelf life is most
product, which usually are packaged in hand-knotted thin influenced by several factors: exposure to light and h eat,
polyethylene bags. There are no labels to indicate vital transmission of gases including humidity, mechanical
information such as the name and address of producer, stresses, and contamination by such things as micro-
nutritional contents, recommendations for storage and the organisms. Product quality is often mathematically
best-before-date for human consumption. H owe ver, modelled around a single parameter (concentration of a
mycotoxicoses are becom ing increasingly implicated in chem ical; comp ound, a m icrobiological index, or a
human and anima l pathology (Bacha et al., 1988). The physical param eter), though this approach can miss
situation is worsened by consume rs’ reluctance to discard relevancy. Preservatives and antioxidants may be
fairly mouldy food samples such as cashew nuts. Cashew incorporated into some food and drug products to extend

Corresponding Author: S. V. Irtwange, Department of Agricultural and Environmental Engineering, University of Agriculture,
Makurdi, Tell: +234-803-5885567
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their shelf life. Some companies use induction sealing material. Each of the samples were suspended in the
and vacuum pouches to assist in the extension of the shelf airspace containers co ntaining solution of dilute
life of their products. The principal factors that affect tetraoxosulphate VI acid (sulphuric acid) of different
shelf life are the nature of the food and the mechanisms levels of dilution thus creating three relative hu midity
by which it undergoes deterioration; the size of package environm ents of 47.2% , 70.4% and 8 8.8% in accordance
in relation to volume; the atmosph eric condition which the with W east and Astle (1989). After insertion of the
package is required to withstand during transit and before samples and the solutions, the containers were closed and
use and the overa ll resistance of the package of moisture, exposed to ambient temperature. The set up was
atmosphe ric gases and odours, including the closures and monitored daily for four weeks (28 days). On the first
folded areas (Dwe m, 1997). The shelf life of processed day, i.e. day zero (0), the moisture content, microbial
food is determ ined by the type of food, the degree of count and o rganoleptic tests were carried out. These tests
microbial destruction or inactivation achieved by the were repeated on day 7, day 14, day 21, and day 28. Three
process, control of hygiene during processing and replications were performed for each set up for the
packaging, the barrier properties of the packaging samples.
materials and the temperature during distribution and
packag e (Ade bajo and Diyaolu, 2003). Moisture content: The Gallen K amp vacu um o ven-air
Roasted cashew nut can be consumed either directly, method was used for moisture content test. About 10g of
or used as a raw material. In whichever form, the excess sample was crushed in a mortar and about 5g bits was
has to be preserved for future us e. The greater value of measured into a crucible whose weight had been zeroed.
this product is lost to spoilage after a period of time due The crucible with the samples was then put into the oven
to improper handling an d storage conditions and this and dried at 103ºC for 4.5 hours. The weight of the
result in great loss of product and investment. Roasted sample was taken again after they were cooled in the
cashew nut is vulnerable to deterioration over time and desiccators. The percentage moisture content on dry ba sis
this result from improper packaging to adverse storage was calculated using % moisture content (dry basis) =
conditions. The rate of this spoilag e is dependent on (chan ge in w eight/w eight of dry m atter) x 100.
moisture content of stored nuts; relative humidity of
storage enviro nme nt; perm eability of packaging m aterial; Microbial count: The pour plate techniqu e was use d to
ambient temperature and insect infestation. Based on obtain the microbial count. Nine (9) ml of distilled water
these effects, roasted cashew nuts deteriorate by m ould was measured using a pipette into each of the sterile test-
growth, rancidity and insec t attack (Ayiko ye, 2004 ). tubes and w ere sterilized in an autoclave at 121ºC for 15
Since the society and most importantly investors minutes after which they were brought out and coo led to
suffer great losses as a result of the deterioration of about body temperature. The roasted cashew nuts were
polythene-packaged cashew nuts, it becomes imperative cut into small pieces with a sterile scalpel and 1g was
to study and analyze the effect of the thickness of the mixed with 9 ml of distilled water and then properly
polythene used as the packaging material on the spoilage shaken. The serial dilution was carried out to 10 G4 dilution
rate under enviro nme ntal condition with a view to making i.e. 1ml of the solution was drawn out using a pipette and
recom men dations base d on the resu lt of the ex perim ent. was introduced into a second test-tube containing 9ml of
distilled water and this was done serially until the last
MATERIALS AND METHODS tube was reached. A fresh pipette was used at each stage.
The potato dextrose agar was melted and cooled . Sterile
M aterials: The roasted cashew nuts used for this study petri dishes were set out for each dilution and they w ere
were procured in Obollo-Afor in Enugu State, Nigeria. labelled with the dilution number. 1ml of each dilution
Packaging films (polythene) of three different thicknesses: was pipetted into the centre of the appropriate dishes,
0.91mm, 0.93mm and 0.95mm and m osqu ito net. Plastic using a fresh pipette for each dilution. Potato dextrose
air-tight containers were used as storage containers. agar was pou red into each of the plates, enough to cover
Equipment and machines used include GallenKamp the 1ml solution in them. The medium was allowed to
vacuum oven, desiccators, autoclave, incubator, weighing solidify, then inverted and incubated at 37ºC for 24 hours.
scale, sealing machine, test tubes, petri dishes, pipettes, The numbers of colonies were counted with the use of a
mortar and pestle, crucibles (moisture test cans). colon y cou nter.
Chemicals and reagen ts include diluted tetraoxosulphate
VI acid (sulphuric acid), distilled water, potato dextrose Quality index: Three students of the University o
agar. Agriculture, Makurdi were trained to chew and report on
The cashew nuts were roasted in open pans (FAO, the overall acceptability in terms of taste, crispiness and
2000). Twenty five gramm es (25g) of roa sted sample visible mould incidence of the samples in percentages.
seeds were tied in polythene bags of three different Each person’s decision was independent of the other. The
thicknesses (0.91mm, 0.93mm, and 0.95mm) and a cashew nuts were tasted on days 0, 7, 14, 21, and 28. The
control set using mosquito net, all purchased from nuts were reported as being very goo d (80% and abo ve),
Modern Market, M akurdi, Benue State as its packaging good (60-79% ), fairly good (45-59%), fairly bad (40-

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44% ), bad (30-39% ) and v ery ba d (belo w 30% ) to 80.5%RH while comparisons between 47.2 and 80.5%RH
indicate the degree of quality. were all statistically different. In the case of the microbial
count, 81.25, 37.5 and 50% non significance was
Experimental Design: The experimental design for the observed between 47.2 and 70.4, 47.2 and 80.5, and 70.4
study is split plot in Randomized Complete Block Design and 80.5%RH respectively whereas for quality index, 50,
(RCBD) made up of three levels of packaging films 0 and 6.25% non-significance was sim ilarly observed. In
(polythene) of three different thicknesses: 0.91mm, general, the greater the non significance percentage
0.93mm and 0.95mm and mosquito net; three levels of difference, the closer the similarities between the levels of
relative hum idity environmen ts: 47.2% , 70.4% and 88.8% measured parameters being compared.
and five levels of days of storage (0, 7, 14, 21 and 28
days). The an alysis of variance (ANO VA ) and Fishers Effect of Polythene Thickness: The results show that as
Least Significant D ifference (F-LSD ) were carried out the polythene thickness increased at constant storage day,
using Genstat statistical package. the moisture content decreased (Table 1). For example, at
storage day 14, the moisture content decreased from 4.54
RESULTS AND DISCUSSION to 2.11%db for 47.2%RH, 5.63 to 2.78%db for 70.4% RH
and from 6 .84 to 3.39% db for 80.5% RH . Similarly
Table 1 show s the results of the mean m oisture microbial coun t decreased from 1 100 to 120, 2700 to 200
content, total fungal counts and the percentage qu ality and 12400 to 500 CFU/g for 47.2, 70.4 and 80.5% RH
index as affected by relative humidity, polythene respectively whereas quality index increased from 63 to
thickness and day s of storage. The various F-LSD s are 80.5, 60 to 76.25 and 50 to 71% at same % RH values.
indicated for the purpose of mean comparisons while the The analysis of variance (Table 2) show s highly
Analysis of Variance (ANOVA) is show n in Table 2. The significant (P#0.01) polythene thickness effect on
ANOVA table shows highly significant relative humidity, moisture content and quality index while microbial count
polythene thickness an d days o f storage effect (P#0.01) is considered significant (P#0.05). A 2-tailed F-LSD test
for moisture content and quality index while for the at 5% level of significance shows that in the case of
microbial count, there was significant effect (P#0.05) for 47.2% RH, the 10 mean moisture content comparisons
polythene thickness an d days of stora ge w ith relative were found to be statistically different for control but 10,
hum idity showing non-significance. For all the shelf-life 20 and 30% non-significance for 0.91, 0.93 and 0.95mm
param eters m easured, interaction was non -significa nt. respectively. Again 10% non-significance was observed
for 0.91, 0.93 and 0.95mm at 70.4%RH and 0.91 and
Effect of Relative Hum idity: For all the relative
0.95mm at 80.5% RH while all other com parisons w ere
hum idity and at all polythene thickness levels, moisture
statistically different. In the case of microbial count, all 10
content and m icrobial coun t increased w ith increase in
comparisons at 47.2%RH were non-significant while 40,
days of storage w hile quality inde x dec reased with
60, 60 an d 100% non-significance was observed at
increase in days of stora ge (Table 1). For example, for
70.4%RH for control, 0.91, 0.93 and 0.95mm
relative humidity of 47.2% and polythene thickness of
respectively. Similarly, 10% non-significance for control
0.91mm, moisture content increased from 1.17 %db on
and 40% for 0.91, 0.93 and 0.95mm at 80.5%RH w as
day 0 to 9.61 %db on day 28, microbial count increased
observed. For quality index, 10 and 30% non-significance
from 30 to 2100 CFU/g while quality index decreased
was observed for control and 0.91mm while 20% was
from 100 to 61.67%. Also for all the relative humidity and
observed for 0.93 and 0.95mm at 47.2% RH . The quality
at all days of storage levels, moisture content and
microbial count decreased with increase in polythene index was also 10% non-significant for control and 20%
thickness wh ile qua lity index increased w ith increa se in for 0.91, 0.93 and 0.95mm at 70.4%RH while 10, 20, 30
polythene thickness. C onsidering 47.2% relative hum idity and 20% non-significance was recorded at 80.5%RH for
and storage day 14, moisture content decreased from 4.54 control, 0.91, 0.93 and 0.95mm respectively.
for the control to 2.1 1% db at polythene thickness of
0.95mm, microbial count decreased from 1100 to 120 Effect of Duration of Storage: The results show that the
CFU/g while quality index increased from 63 to 80.25%. moisture content of all the samples increa sed w ith
The analysis off variance (Table 2) shows highly increase in duration of sto rage at constant polythene
significant (P#0.01) relative hum idity (RH) effect on thickness level (Table 1). For storage days range of 0 to
moisture content and q uality index while microbial count 28 at constant polythene thickness of 0.95mm, moisture
is non-significant. In terms of moisture content, a 2-tailed content at 47.2% RH increased from 1.17 to 8.65, 70.4%
F-LSD test at 5% level of significance between 7-28 days RH from 1 .17 to 9.70 an d for 80 .5%RH from 1.17 to
of storage and four levels of polythene thicknesses 10.75%db. Similarly, microbial count increased from 30
representing 16 mean comparisons shows that between to 1060, 30 to 3130 and 30 to 14600 CFU/g for 47.2, 70.4
47.2 and 7 0.4 %RH, 31.25% of the mean comparisons and 80.5%RH respectively whereas quality index
were non-significant. Similarly, 43.75% non-significance decreased from 1 00 to 6 9.34, 100 to 67.17 and 1 00 to
was observed in the mean comparisons between 70.4 and 63.16% at same % RH values.

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Tab le 1: Mean values for moisture content, microbial count and quality index as affected by relative humidity, polythene thickness and duration
of storage*
Re lativ e H um idity , % Polythene Thickness, mm Duration of S torage (Days)
-------------------------------------------------------------------------------------
0 7 14 21 28
Moisture Content (%db)
47 .2 Control 1.17 2.77 4.54 9.25 14.76
0.91 1.17 2.56 3.01 6.00 9.61
0.93 1.17 2.24 2.87 5.60 9.42
0.95 1.17 1.97 2.11 5.50 8.65
70 .4 Control 1.17 3.41 5.63 9.63 15.97
0.91 1.17 3.00 3.08 7.18 10.95
0.93 1.17 2.67 3.07 6.30 10.86
0.95 1.17 2.65 2.78 6.18 9.70
80 .5 Control 1.17 4.15 6.84 9.89 17.02
0.91 1.17 3.41 3.81 7.19 11.75
0.93 1.17 3.16 3.78 6.80 11.00
0.95 1.17 3.13 3.39 6.74 10.75
Microbial count (CFU/g)
47 .2 Control 30 700 1100 2800 3660
0.91 30 400 520 1800 2100
0.93 30 300 487 1100 1580
0.95 30 120 120 1000 1060
70 .4 Control 30 850 2700 8500 21950
0.91 30 500 800 1900 15790
0.93 30 425 500 1530 12350
0.95 30 180 200 1200 3130
80 .5 Control 30 950 12400 22600 31860
0.91 30 580 9700 15400 16400
0.93 30 500 2500 14800 15100
0.95 30 310 500 10700 14600
Q ua lity In de x (% )
47 .2 Co ntro l100 67.67 63.00 56.00 48.00
0.91 100 75.50 71.00 65.34 61.67
0.93 100 79.00 74.25 68.00 65.33
0.95 100 82.00 80.25 70.33 69.34
70 .4 Control 100 63.00 60.00 52.00 40.00
0.91 100 73.00 67.34 65.00 56.67
0.93 100 76.50 70.50 66.67 61.66
0.95 100 80.00 76.25 68.00 67.17
80 .5 Control 100 57.00 50.00 35.00 32.00
0.91 100 68.00 63.45 59.50 52.17
0.93 100 70.00 66.25 62.50 60.00
0.95 100 74.00 71.00 64.67 63.16
*Values are means of three replications
Fishers Least Significant Difference (F-LS D) Moisture Content (% db) F-LSD (P=0.05) of the d ifference between tw o relative humidity means =
0.547; F-LSD (P=0.05) of the difference between two polythene thickness means = 0.843; F-LSD (P=0.05) of the difference between two duration
of s to r ag e m eans = 1.346 To tal fung al cou nt (C FU /g) F-LSD (P=0.05) of the difference between two relative humidity means = 6355.3; F - L SD
(P=0.05) of the difference between two polythene thickness means = 2192.9; F-LSD (P=0.05) of the difference between two duration of storage means
= 6853.0 Qu ality Ind ex (% ) F-L SD (P= 0.05 ) of th e diff eren ce b etw een two relativ e humidity means = 3.179; F-LSD (P=0.05) of the difference
between two polythene thickness means = 3.451; F-LSD (P=0.05) of the difference between two duration of storage means = 5.848

Table 2: Summary of AN OV A for moisture content, microbial count and quality index
Source of Variation Degree of Freedom Moisture Content (%db) Microbial Count (CFU/g) Q ua lity In de x (% ) 5% 1%
Duration of Storage 4 371.36** 3.80* 183.41** 2.78 4.22
Relative Humidity 2 10.74** 3.81 N S 14.79** 5.14 10.19
Error (a) 8
Polythene T hickness 3 17.42** 8.21* 34.06** 4.76 9.78
Interaction 6 0.03 N S 1.46 N S 0.62 N S 2.36 3.36
Error (b) 36
**Highly significant difference (1%), * Significant difference (5%), NS Non significant

The analysis of varian ce (Table 2) show s highly significant on days 7, 14, 21 and 28 respectively. In the
significant (P#0.01) duration of storage effect on moisture case of the microbial count, all the comparisons at
content and quality index while microbial count is 47.2%RH were statistically different excep t on day 28
considered significant (P#0.05). A 2-tailed F-LSD test at between control and 0.95mm where non-significance was
5% level of significance from 0-28 days of storage shows observed. In the case of 70.4%RH , 100, 66.67, 50, 100
that for the 6 mean moisture content comparisons, all and for 80.5%RH , 100, 16.67, 16.67, 50% non-
comparisons were different on day 7 while 33.33, 50 and significance was recorded for control, 0.91, 0.93 and
33.33% non-significant differences were observed on 0.95mm respectively. For quality index, 16.67% non-
days 14, 21 and 2 8 respectively at 47.2%RH. How ever, at significance was observed on days 7, 14 and 28 at
70.4%RH, 100, 50, 16.67, 16.67 and for 80.5%RH , 66.67, 47.2%RH with 33.33% on day 21. At 70.4%RH, the
50, 50, 33.33% mean comp arisons w ere found to be non- index was 16.67% and 50% non-significant on days 14

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and 21 respectively while on days 7 and 28, all the quality index decreased with increase in duration of
differences were statistically different. In the case of storage. As the polythene thickness increased at
80.5%RH, quality index indicated 16.67% non- constant storage duration, the moisture content
significance difference on days 7, 14 and 28 while on day decreased. The moisture content of all the samples
21, 66.67% non-significant difference was observed. increased with increase in duration of storage at
constant po lythene thickness level.
Practical Industry Applications: From the resu lts C For packaged roasted cashew nuts industry for
obtained from the moisture content on each test day and poverty alleviation, the most favourable storage
at all %RH values, taking 5.8%db as the moisture content relative humidity is 47.2% with polythene thickness
threshold value which is considered as the maximum of 0.95mm. Storage period should not exceed 14 days
permissible percentage amount of moisture for safe for best quality and value for money.
storage of roasted cashew nuts ( Henderson, 1985; Pixton,
1986), the shelf life of the nuts was deduced to be less REFERENCES
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