National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted to examine the effect of enzymatic browning on Thompson Seedless dried raisins. Raisin browning is the biochemical process in which plant tissue occurs brown colour when exposed to oxygen. Different treatments of Ascorbic Acid (0.5 %), Chlorinated water (100 ppm), Metabisulphite0.5 %, Cysteine 0.5 % and farmers practice were given as a pre-drying treatment on quality of dried on-vine (DOV) raisins prepared from seedless grape variety i.e. Thompson seedless.Outcomes of the results reveals that the samples treated with Ascorbic Acid shows lowest colour change as compare to other samples, so they have higher quality raisins. In this treatment out of 1 kg treated raisin sample was distributed as Green, light green, light brown, and Dark brown category. Ttreatment 2 i.e. Ascorbic Acid0.5 % is better than other treatments after drying and grading the raisins in different category like pale yellow, light yellow, light brown colour and dark brown colour. Impact of this enzymatic browning study of each treatment was carried out in traditional grape drying unit at MRDBS and observation to be recorded after drying. Aaverage percentage recorded in 1kg raisins to be sort out at different colour formation and their quality. The outcome of the study reveals that treatment 2is better and its browning percentage is recorded as 38.48% in comparison to other treatments i.e. 32.33%, 18.88% 13.60% and 24.03% respectively.
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