International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (964) Last page : (968)
Article doi: http://dx.doi.org/10.18782/2320-7051.5614
Sensory Characteristics of Dried-On-Vine Raisins as Influenced by Pre-Drying Treatments and Seedless Varieties of Grape (Vitis vinifera L.)
A. Venkatram1*, A. S. Padmavathamma1, B. Srinivas Rao2, A. Siva Sankar3,
K. Manorama4 and D. Vijaya2
1 Department of Fruit Science, College of Horticulture, Rajendranagar, Hyderabad – 500030,
Dr.Y.S.R. Horticultural University, Venkataramannagudem, Andhra Pradesh, India
2Grape Research Station, Rajendranagar, Dr.Y.S.R. Horticultural University, India
3Department of Crop Physiology, Acharya N.G. Ranga Agricultural University, Rajendranagar,
Hyderabad – 500030, India
4Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University,
Rajendranagar, Hyderabad – 500030, India
*Corresponding Author E-mail: venkatramambotu@gmail.com
Received: 25.07.2017 | Revised: 9.08.2017 | Accepted: 10.08.2017
ABSTRACT
The investigation was planned and executed in the Grape Research Station, Hyderabad, to study the influence of various 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 plus 1.5% ethyl oleate) as a pre-drying treatment on sensory characteristics of dried-on-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 color and appearance, texture, flavour, taste and overall acceptability of DOV raisins. Among the different pre-drying treatments used for raisin making, AEEO plus AA 1000 ppm was superior to others with respect to all studied sensory attributes. Regarding varieties, DOV raisins prepared from varieties Manik Chaman and Thompson Seedless were superior to others.
Key words: antioxidants, alkaline emulsion of ethyl oleate, dried-on-vine raisins, sensory characters
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Venkatram, A., Padmavathamma, A.S., Rao, B.S., Sankar, A.S., Manorama, K. and Vijaya, D., Sensory Characteristics of Dried-On-Vine Raisins as Influenced by Pre-Drying Treatments and Seedless Varieties of Grape (Vitis vinifera L.), Int. J. Pure App. Biosci.5(4): 964-968 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5614
