Vol. 9, Special Issue 12, Part O (2025)

A two-year study (2024-25) was conducted at the Cashew Research Station, Bapatla, to assess biochemical traits in 65 cashew genotypes (45 F1 hybrids, 17 parents and 3 checks) evaluated in an augmented block design. These genotypes were planted during 2009-2012 and are now in the bearing phase. Marked variability was observed for total soluble solids (TSS), ascorbic acid, titratable acidity and tannins. TSS ranged from 8.63 to 12.91 °Brix, with H-491 recording the highest value (12.91 °Brix). Ascorbic acid content varied widely from 114.29 to 192.10 mg 100 g⁻¹, with genotypes H-719 (192.10 mg 100 g⁻¹) and H-722 (170.64 mg 100 g⁻¹) emerging as rich sources of vitamin C. Titratable acidity ranged from 0.20 to 0.84 per cent, with H-491, H-496 and H-474 expressing the lowest acidity, which is desirable for fresh consumption. Tannin content varied from 2.39 to 3.88 per cent, while T.No.10/19 and H-491 recorded the minimum levels. Genotype H-491 combined high TSS, low acidity, low tannins and favourable ascorbic acid content, identifying it as the most promising type for fresh consumption. Genotypes such as H-719 and H-722 are promising for processing owing to their superior ascorbic acid content. The observed variability among genotypes indicates good potential for selecting cashew types suited for both table and processing purposes.