EFFECT OF STORAGE TEMPERATURE ON PHYSICO-CHEMICAL CHARACTERISTIC AND ORGANOLEPTIC EVALUATION OF RAISINS PREPARED FROM SEEDLESS VARIETIES OF GRAPES (Vitis vinifera L.)


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Authors

  • A. VENKATRAM, A. S. PADMAVATHAMMA, B. SRINIVAS RAO, A. SIVA SANKAR, K. MANORAMA and D. VIJAYA

Abstract

The investigation was planned and executed in the Grape Research Station, Rajendranagar, Dr.Y.S.R. HorticulturalUniversity, to know the effect of storage temperature (5±1oC, 18±1oC and ambient) on physico-chemical characteristic and organoleptic evaluation of raisins prepared from five seedless varieties of grapes viz., Thompson Seedless, 2A Clone, Sonaka, Manik Chaman and Merbein Seedless. Observations were recorded on physico-chemical characteristic like green color retention, weight loss, molds damage, moisture content, brix-acid ratio, ascorbic acid content and organoleptic evaluation viz., color and appearance, texture, flavour, taste and overall acceptability of raisins at an interval of 30 days. The raisins stored at 5±1oC in 400 gauge low density polythene bags were superior in terms of studied parameters. Raisins stored at 5±1oC retained greenness upto 93.68 days, whereas at ambient condition the greenness retained only for 35.09 days. Regarding varieties, raisins
prepared from Thompson Seedless were good for retention of greenness (77.46 days) and also for other studied characteristics. The physico-chemical characteristic and organoleptic evaluation of raisins was decreased with advancement of storage temperature and storage period in the present study. From this study, it can be concluded that the raisins prepared from variety
Thompson Seedless and then stored at 5±1oC were superior for studied parameters.

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2017-02-21

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2017-02-21

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EFFECT OF STORAGE TEMPERATURE ON PHYSICO-CHEMICAL CHARACTERISTIC AND ORGANOLEPTIC EVALUATION OF RAISINS PREPARED FROM SEEDLESS VARIETIES OF GRAPES (Vitis vinifera L.). (2017). The Journal of Research, PJTSAU, 43(3). https://epubs.icar.org.in/index.php/TJRP/article/view/67926