Effect of preliminary treatment on grape drying and raisin quality of seedless and seeded grapevine varieties
1998
Rojchev, V. | Botiyanski, P. (Selskostopanski Universitet, Plovdiv (Bulgaria))
The effect of preliminary treatment of grapes on drying intensity, shape and quality of raisins of seedless and seeded grapevines varieties has been studied. It has been established that the specific wax structures on grape surface are destroyed to a different degree after preliminary processing - treatment with alkaline solution and high temperature, which enhances drying and increases raisin quality. The tendancy of grape shape changes (after drying) from spherical to oval or from oval to oblong is statistically significant. Raisin shape is not affected significantly by preliminary treatment of grapes and drying variants.
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Эту запись предоставил Institute of Agricultural Economics