International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1127) Last page : (1134)
Article doi: http://dx.doi.org/10.18782/2320-7051.5701
Effect of Antioxidants on Drying, Yield, Hunter Color L*, a*, b* and Moisture Content of Dried-On-Vine Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.)
A. Venkatram1*, A. S. Padmavathamma1, B. Srinivas Rao2, A. Siva Sankar3, K. Manorama4 and D. Vijaya2
1Department of Fruit Science, College of Horticulture, Rajendranagar, Hyderabad, Dr.Y.S.R.
Horticultural University, Venkataramannagudem, India
2Grape Research Station, Rajendranagar, Dr.Y.S.R. Horticultural University, India
3Department of Crop Physiology, Acharya N.G. Ranga Agricultural University, Rajendranagar,
Hyderabad, India
4Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University,
Rajendranagar, Hyderabad, India
*Corresponding Author E-mail: venkatramambotu@gmail.com
Received: 18.07.2017 | Revised: 26.07.2017 | Accepted: 27.07.2017
ABSTRACT
The study was conducted to know the various concentrations of antioxidants (ascorbic acid, 500, 750 and 1000 ppm and benzyl adenine, 50, 100 and 150 ppm) with 2.4% potassium carbonate and 1.5% ethyl oleate (i.e. alkaline emulsion of ethyl oleate, AEEO) as a pre-drying treatment on yield and quality of dried-on-vine raisins prepared from seedless 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. Then canes are sprayed with drying emulsions and harvested raisins are finally dried in dehydrators. Among the various pre-treatments, AEEO plus ascorbic acid 1000 ppm showed significantly maximum raisin yield (4.84 kg/vine), average raisin weight and brix-acid ratio. The ascorbic acid 1000 ppm significantly retain maximum color of dried-on-vine raisins in terms of Hunter color L*, a*, b* values and takes minimum drying time (20.87 days). Regarding varieties, dried-on-vine raisins prepared from varieties Manik Chaman and Thompson Seedless were superior to others.
Key words: Antioxidants, Dried-On-Vine Raisins, Hunter Color L*, a*, b*, Raisin Yield.
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., Effect of Antioxidants on Drying, Yield, Hunter Color L*, a*, b* and Moisture Content of Dried-On-Vine Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.), Int. J. Pure App. Biosci.5(4): 1127-1134 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5701
