tailieunhanh - Influence of storage temperature on sugars, total soluble solids and acidity of raisins prepared from seedless varieties of grape (Vitis vinifera L.)

The technique of raisin production in India is mostly based on the dipping of the grape bunches in emulsion having potassium carbonate and ethyl oleate for a duration of 2 to 4 minutes, and subsequent shade drying in open tier system (Adsule et al., 2012). Quality is one of the major concerns in raisin production; hence, extensive research is necessary to find the effect of storage temperature on physico-chemical characteristic of raisins prepared from seedless varieties of grapes. |