RT Journal Article
T1 Biochemical activities in grape raisins with respect to different drying methods
A1 Amin, Muhammad
A1 Bhatti, Muhammad Nihal
T2 Journal of Horticultural Science & Technology
AB This study aimed to evaluate the biochemical activities in grape raisins (cvs. Gola and Sundarkhawni) using different drying methods (sun-drying and oven-drying) and assessment stages (before and after drying). The study was designed with a three-factor factorial arrangement (cultivars, drying method, and assessment stage) under a completely randomised design (CRD) with three replications. The raisins of both cultivars were prepared as per the experimental plan and subjected to assessments regarding various biochemical parameters, including total soluble solids (TSS), pH, Vitamin C, titratable acidity (TA), TSS/TA, anthocyanins, protein and activity of peroxidase enzyme (POX). The biochemical quality of grape raisins showed significant genotypic differences, as indicated by varying TSS, pH, TA, TSS/TA ratio, protein values, and POX activity among the studied cultivars. The drying method significantly impacted pH and TA, indicating its influence on the flavour of grape raisins. Moreover, there were significant differences between fresh grapes and raisins regarding various biochemical attributes such as TSS, pH, vitamin C, TA, and anthocyanins.
FD 30 June 2022
YR 2022
DO https://doi.org/10.46653/jhst22051005
VO 5
IS 2
SP 5
OP 10
JO J. Hortic. Sci. Technol.
LA English
SN 2664-9489
UL https://www.pshsciences.org/publications/jhst/issues/5-2/2022-005/