Vol. 9 (5) : September-October 2018 issue
Green Farming Vol. 9 (5) : 914-917 ; September-October, 2018
Influence of storage period on colour quality parameters of raisins
A. BHARATHKUMAR1*, S.L. JAGADEESH2, NETRAVATI3, G. BHUVANESHWARI4 and VIRESH M. HIREMATH5
Department of Post-Harvest Technology, College of Horticulture, Bagalkot, University of Horticultural Sciences, Bagalkot - 587 104 (Karnataka)
Designation : 1P.G. Student *(bharathkumara4@gmail.com), 2Professor, 3,4,5Asstt. Professor
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-7431
Total Pages : 4
Received : 19 September 2018
Revised accepted : 01 October 2018
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Citation :
A. BHARATHKUMAR, S.L. JAGADEESH, NETRAVATI, G. BHUVANESHWARI and VIRESH M. HIREMATH. 2018. Influence of storage period on colour quality parameters of raisins. Green Farming Vol. 9 (5) : 914-917 ; September-October, 2018
ABSTRACT
Colour as important change in dried grapes quality that changes during drying and keeping period due to some chemical and biochemical actions. Grape bunches were pre-treated with 1% Potassium carbonate + 1% Ethyl oleate in normal water, 2.5% Potassium carbonate + 1.5% Ethyl oleate at 45?C and 55?C for five minutes and then dried under commercial raisin making shed. Raisins prepared were packed in poly bag (400 gauge Low Density Polyethylene (LDPE) film bag) and kept for storage studies under refrigerated condition (4?C). Raisin colour intensity was measured in terms of instrumental colour L*, a*, b* value and non-enzymatic browning Optical density (OD) value. During storage, raisins resulted decrease in L* and b* value and increase in a* value and non-enzymatic browning with increase in storage period. Raisins packed in 400 gauge LDPE film bag showed minimum decrease in L*, b* value ad minimum increase in a* and non-enzymatic browning (OD) value during storage period.
Key words :
Colour value, Grapes, Non-enzymatic browning, Raisins, Storage.
