Influence of Storage Temperature on Sugars, Total Soluble Solids and Acidity of Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.)

Abstract

The experiment was planned and executed in the Grape Research Station, Rajendranagar, Dr.Y.S.R. Horticultural University, to know the effect of storage temperature (5±1oC, 18±1oC and ambient) on sugars (total, reducing and non-reducing), total soluble solids and acidity of raisins prepared from five seedless varieties of grapes viz., Thompson Seedless, 2A Clone, Sonaka, Manik Chaman and Merbein Seedless. Observations were recorded on raisins at an interval of 30 days. The raisins stored at 5±1oC in 400 gauge low density polythene bags were superior in terms of studied parameters. Significantly maximum sugar content, total soluble solids and minimum acidity was recorded in raisins stored at 5±1oC. Regarding varieties, raisins prepared from Thompson Seedless were good for retention of sugars and total soluble solids. From this study, it can be concluded that the raisins prepared from variety Thompson Seedless and then stored at 5±1oC were superior to others. others