Quality and sulfur residues of raisin made after sulfur fumigation at different time intervals
Keywords:
Vitis vinifera, Vitaceae, Raisin, Sulfur fumigation, SO2 residuesAbstract
The grape berries were exposed to the sulfur fumes for 0, 20, 30, and 40 minutes to make raisin and it was found that for the entire organoleptic characters raisin made after 30 minutes of sulfur fumigation showed the best results for all characters of quality. The 30 minutes fumigation for raisin making was highest for taste, color, flavor, and texture compared to control, 20 and 40 minutes fumigation. The weight remain percentage was highest for 30 and 40 minutes fumigated and lowest for the control berries of raisin. It was noticed that the sulfur residues increased with the increased in sulfur fumigation time. The 20, 30 and 40 minutes fumigated raisins came under permissible residues of SO2 for all the treatments. These results suggest that 30 minutes fumigation gave better results and therefore could be recommended for raisin making for future.
References
Anonymous 2011. Agricultural Statistics of Balochistan 2010-11. Agricultural Statistics Wing, Agriculture (extension) Department, Balochistan, Sariab Road, Quetta.
Cheema, S.S. and P.C. Jindal 2001. Grape Fruits: Tropical and Subtropical Vol. 1 (eds.) Bose T.K. and S.K. Mitra. Publisahed by Partha Sankar Basu NAYA UDYOG 206, Bidhan Sarani, Calcuta-700 006.
Larmond, E. 1977. Laboratory methods of sensory evaluation of foods. Publication 1637 Canada Department of Agric. Ottawa.
Lindsey, P.J., S.S. Briggs, K. Moulton, and A.A. Kader 1989. Sulfites on Grapes: Issues and Alternatives. Agricultural Issues Center, University of California, Davis, 5-19.
Mitchell, F.G. 1992. Packages for Horticultural crops. Postharvest Technology of Horticultural crops. Published by the Division of Agriculture and Natural Resources. University of California, Oakland, California
Riva, M., Peri, C. 1986. kinetics of sun and air-drying different varieties of seedless grapes. Journal of Food Technology. Universita di Milano, 20133 Milan, Italy 21(2): 199-208.
Skinner, W.W. 1936. Total Sulfur-Tentative. Official and Tentative. Methods of Analysis of Association of Official agricultural Chemists. AOAC, Washington D.C.
Watts, B.M., G.L. Ylimaki, L.E. Jeffery and L.G. Elias 1989. Introduction. Basic sensory methods for food evaluation. International Development Research Centre, P O Box 8500, Ottawa, Ontario, Canada.
