The experiment was conducted to know the effect of storage temperatures (5±1 o C, 18±1 o C and ambient) on Hunter color L* (Lightness), a* (Hueness), b* (Brightness) as well as sensory evaluation of raisins prepared from five seedless grape varieties viz., Thompson Seedless, 2A Clone, Sonaka, Manik Chaman and Merbein Seedless. The raisins stored at 5±1 o C in low density polythene (LDPE) bags were superior. The Hunter color L* and b* values decreased and a* values increased with increase of storage temperature as well as advancement of storage period. Raisins stored at 5±1°C recorded maximum L* and b* and minimum a* values. Significantly maximum sensory score was observed by Panelists in raisins stored at 5±1°C and lowest in ambient condition for color and appearance, texture, flavour, taste and overall acceptability. Regarding varieties, raisins prepared from Thompson Seedless and Manik Chaman were superior compared to others in terms of Hunter L*, a*, b* and sensory attributes like colour and appearance, texture, flavour, taste and overall acceptability. From this study, it can be concluded that the raisins prepared from Thompson Seedless or Manik Chaman and packed in 400 gauge LDPE bags and then stored at 5±1 o C were superior to others.
concentrations of antioxidants (ascorbic acid, AA 500 ppm, 750 ppm and 1000 ppm and benzyl adenine, BA 50 ppm, 100 ppm and 150 ppm) with alkaline emulsion of ethyl oleate (AEEO, 2.4% potassium carbonate + 1.5% ethyl oleate) as a pre-drying treatment on quality of driedon-vine (DOV) raisins prepared from seedless grape varieties viz., Thompson seedless, 2A Clone, Sonaka, Manik Chaman and Merbein seedless. The grape bunches were dried on the vine after severing the fruit bearing canes and leaving the canes that will carry the next year's crop. The fruit bearing canes are then sprayed with drying emulsions and harvested raisins are finally dried in dehydrators. Results showed that the various concentrations of antioxidants with AEEO influence colour homogeneity but not size and surface texture of raisins whereas these are affected by varieties. DOV raisins prepared by using AEEO plus AA 1000 ppm as a pre-drying treatment recorded lowest percentage of brown and mixed colour and correspondingly increased green colour. Among the different pre-drying treatments used for raisin making, AEEO plus AA 1000 ppm was superior than others with respect to acidity, total soluble solids, sugar (total, reducing and non-reducing) and ascorbic acid content of DOV raisins. Regarding varieties, DOV raisins prepared from varieties Thompson seedless and Manik Chaman were superior to others.How to cite this article : Venkatram, A., Padmavathamma, A.S., Manorama, K. and Vijaya, D. (2017). Changes in quality of dried-on-vine (DOV) raisins as influenced by pre-drying treatments and seedless varieties of grape (Vitis vinifera L.). Agric. Update, 12(TECHSEAR-1) : 9-17;
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