Packages influencing BRS Vitória raisins quality maintenance

Abstract

Grapes cultivation can generate different processed products, such as wines, juices and raisins. Dehydrated fruit is widely consumed due to its benefits, being rich in antioxidants and phenolic compounds. The 'BRS Vitória' grape variety was developed in Brazil, presenting a high potential for raisins production. However, there are still no studies on the use of packaging to maintain the quality of raisins obtained from the 'BRS Vitória' variety. The aim of the present study was to evaluate the effect of three packages on the quality maintenance of 'BRS Vitoria' raisins during its shelf life for a period of 120 days. Raisins were obtained by placing grapes in forced air oven at 60 °C for about 72 hours and were packed in sealed metallized polyethylene (PL), transparent polypropylene (PP) bags and polystyrene (PE) pots with lids. Grape samples were evaluated at 0, 30, 60, 90 and 120 days of storage at 25 °C for titratable acidity, pH, color, soluble solids, firmness, antioxidant activity, total phenolics and anthocyanin. The results were submitted to variance analysis (ANOVA). In addition, a multivariate statistical analysis was performed. According to the results, it was observed that the packages did not provide significant changes in quality parameters evaluated in 'BRS Vitória' raisins, indicating the appropriate packaging as the one with the lowest cost, the transparent polypropylene. The antioxidant activity of the raisins was only affected by the storage time, remaining with levels of antioxidant activity until the end of storage. In addition, the storage time also influenced the raisins firmness and color. It was observed a significant interaction between storage time and packaging in the total phenolics content. According to the multivariate analysis, the storage time was the main influencing factor of the studied variables, regardless the used package.

BRS Vitória grapes with natural surfactant pretreatment: evaluation of mineral composition, physical-chemical characteristics, and sensory characteristics after raisin production

“…In view of the above, the prospection of grapes suitable for the production of raisins has been the object of study by several researchers. The Brazilian BRS Vitória grapes (CNPUV 681-29 x BRS Linda) (Caldeira et al, 2018;Freitas et al, 2013;Souza et al, 2015) stand out for their physical-chemical and sensory characteristics. Among their main characteristics are uniform bluish-black color, absence of seeds, pleasant raspberry flavor, high content of soluble solids (SS) (Maia et al, 2016), and PCs (anthocyanins, flavonols, flavan-3-ols, and proanthocyanidins) (Colombo et al, 2020;.…”