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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 2095-2102
DOI: https://doi.org/10.20546/ijcmas.2017.608.249


Influence of Storage Temperature on Sugars, Total Soluble Solids and Acidity of Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.)
Venkatram1*, A.S. Padmavathamma1, B. Srinivas Rao2,Siva Sankar3, K. Manorama4 and D. Vijaya2
1Department of Fruit Science, College of Horticulture, Rajendranagar, Hyderabad – 500030, Dr. Y.S.R. Horticultural University, Venkataramannagudem, Andhra Pradesh, India
2Grape Research Station, Rajendranagar, Dr.Y.S.R. Horticultural University, India
3Department of Crop Physiology, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad – 500030, India
4Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500030, India
*Corresponding author
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.


Keywords: Seedless grapes, Raisins, Sugars, Total soluble solids, Acidity.
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How to cite this article:

Venkatram, A., A.S. Padmavathamma, B. Srinivas Rao, A. Siva Sankar, K. Manorama and Vijaya, D. 2017. Influence of Storage Temperature on Sugars, Total Soluble Solids and Acidity of Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.).Int.J.Curr.Microbiol.App.Sci. 6(8): 2095-2102. doi: https://doi.org/10.20546/ijcmas.2017.608.249