A Review of the Surface Lipids of Grapes and Their Importance in the Drying Process

Experiments extending over three seasons are described in which Sultana grapes were harvested by hand, by vertical or by horizontal-shake mechanical harvester, and subsequently dried on drying trays or drying racks in the open. Fruit was treated with an alkaline oil-in-water emulsion before spreading and in two seasons modifications to the usual rack-spraying technique were tried. In one season, the canes of some vines were cut one week before mechanical harvest.In general, loss of weight in the dried mechanically harvested sample amounted to 10% or less and one crown of grade was lost, compared with hand-harvested fruit. Although the skin was cracked on many berries, this did not lead to excessive sugar residue on the surface of the dried fruit.It is concluded that good quality light-coloured dried sultanas can be produced after mechanical harvesting if certain measures in vine training, harvesting, transporting and fruit spreading are observed. However, heavy capital expenditure is necessary.

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A Review of the Surface Lipids of Grapes and Their Importance in the Drying Process

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Grape Must Composition Overview

Grape Must Composition Overview

Grape Must Composition Overview

Experiments on the mechanical harvesting of sultanas for drying

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