Effect of Different Sugar Content Grapes on the Influence of Raisin(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: LI Chao; BAI Shijian; ZHAO Ronghua; CHEN Guang; ZHENG Heyun; CAI Junshe; (Research Institute of Grape and Melon of Xinjiang Uygur Autonomous Region，Shanshan，Xinjiang 838200)

Keywords:: sugar content; raisin; ‘Thompsons Seedless’; ‘Centennial Seedless’; ‘Flame Seedless’

Abstract:: Taking ‘Thompsons Seedless’，‘Centennial Seedless’，‘Flame Seedless’ grapes as test materials in Turpan main producing areas，the effect of different sugar content grapes on the influence of raisin were studied with the methods of drying in the sun，dry shade and whether for the dry agent processing.The results showed that dried rates were different in the same sugar levels and between different varieties，even if the same sugar content，the same species，different treatment，the dried rates were different.No matter what varieties，what kind of treatment，with the higher sugar，the higher the rate of dried，and the more superior quality，appearance and taste，therefore select brix of 20% or more.In contrast，no cleaning after using the dry agent could save time to dry，and beautiful color，dried the optimal effect，followed by alkaline cleaning，the worst was no alkali treatment.Shadow of dry mode，the color of raisins was kept better.Preparation of raisins，its moisture control was different because of different varieties，when moisture content of ‘Thompsons Seedless’ raisins was controlled between 11% to 16%，that had attractive appearance，full particles，natural taste，less than 11%，the contained caramel and dry particles，more than 16%，the raisins wetter，high moisture，poor taste.Moisture of ‘Centennial Seedless’ and ‘Flame Seedless’ raisins were controlled in 8% to 13%.

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Last Update: 2015-08-20