Evaluation of inactivated yeast product to obtain quality grapes of Nanasaheb Purple Seedless

Sharma, Ajay Kumar; Somkuwar, R.G.; Naik, Sharmistha

doi:10.5958/2249-5258.2019.00024.1

Cited by 3 publications

(4 citation statements)

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“…In India, some commercial dip oils, for example, Akshay Dip (containing 97.5% ethyl oleate + antioxidants, preservatives, and emulsifiers) are being used for pretreatment in grapes. The effectiveness of this commercial dip has been evaluated (Sharma et al, 2017) in different combinations with ethyl oleate and potassium carbonate. A combination of commercial dip (ml) and potassium carbonate (g), as 18 mL + 24 g for a dip, 12 mL + 16 g for the third‐day spray, and 6 mL + 8 g for the spray on the eighth day has been recommended for production of good quality raisins.…”

Section: Pretreatment Of Grapementioning

confidence: 99%

Section: Analysis Of Chemical Pretreatment Of Grapesmentioning

confidence: 99%

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Novel alternative pretreatment approaches for production of quality raisins from grapes: Opportunities and future prospects

Pawar

Giri

Sharma

2023

J Food Process Engineering

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Raisins are high-value products obtained by drying grape berries. Natural drying of grapes is difficult because a hydrophobic waxy cuticle is present on the berry surface.Pretreatment is an important operation in raisin production in which the waxy layer is dissolved or removed for enhancing the drying rate of grapes. Chemical pretreatment consisting of dipping grape bunches in a solution of alkali and oil emulsion is commonly followed for raisin production. However, the threat of chemicals to human health, the environment, and longer processing time lead to the development of an alternative to chemical pretreatment. Various alternative methods have been explored including the abrasive pretreatment and some novel thermal and nonthermal techniques. The potential of these alternative pretreatments has been discussed in this review along with a critical analysis of literature on grape drying. The fundamentals of grape drying and unit operations of the chemical and abrasive process of raisin production have also been narrated. An abrasive process as the best alternative to chemicals in raisin production has been described in detail along with future prospects of different physical pretreatments. This review provides comprehensive information on raisin production with a focus on chemical-free processing of grape for raisin production. Practical applicationsRaisins are dried grapes rich in nutritional and functional ingredients that are beneficial for human health. A predrying treatment to remove or to dissolve the waxy layer from surface of grapes is an important operation in raisin production. The chemical method of pretreatment is prevalent among raisin processors. However, a chemical method has some limitations like longer processing time, intense use of chemicals, food safety issues, and so forth. Many novel pretreatments like superficial abrasion, thermal, and nonthermal techniques have been explored by researchers and it has the potential to produce safe raisins without use of any chemicals. These alternative techniques can be adopted for industrial-scale processing of raisins. A lot of literature is available on the grape drying process, modeling, and quality aspects of raisins. All this information has been summarized in this comprehensive review with a comparison of unit operations, analysis of findings, and future aspects for the production of safe raisins. This review will be very useful for industrial-scale processing of raisins adopting novel processes and it will also provide in-depth knowledge to the academician and research scholars.

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Section: Pretreatment Of Grapementioning

confidence: 99%

Section: Analysis Of Chemical Pretreatment Of Grapesmentioning

confidence: 99%

Novel alternative pretreatment approaches for production of quality raisins from grapes: Opportunities and future prospects

Pawar

Giri

Sharma

2023

J Food Process Engineering

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“…While the grape consumption pattern in India is entirely different. About 71% of total grape production is consumed as table purpose, 27% is processed in the form of raisins and the remaining 2% is utilized for preparation of wine, juice and of other processed products (Sharma et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Study on Quality of Verjuice Affected by Grape Types, Treatments and Storage at Ambient Conditions

Shirsat,

Sharma,

Palghadmal

et al. 2024

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To improve the quality of grape berries and bunches, berry thinning is adopted. In this practice, a sizeable quantity of thinned berries is destroyed despite having valuable contents. Thinned berries are utilized to produce verjuice in different countries. To assess the effect of grape varieties and ingredients on verjuice quality, the present study was conducted at ICAR-National Research Centre for Grapes, Pune during the fruiting season of 2022-2023. Thinned grape berries (6-8 mm diameter) from four varieties namely Manjari Naveen, Crimson Seedless, Thompson Seedless and Manjari Kishmish were utilized with three treatments as the addition of 0.49 g NaCl salt/100 mL, 3 mL olive oil/100 mL and combination of 0.49 g NaCl salt and 3 mL olive oil/100 mL. Physico-chemical parameters of prepared verjuice types were observed initially as well as 15, 30 and 45 days of storage at ambient conditions. At the initial stage, among the varieties, treatments and their interactions showed non-significant differences for TSS, acidity and pH. Among the different verjuice types, except Crimson Seedless with salt and olive oil, were recorded with maximum TSS. The pH values Were ranged from 2.35 to 2.57 while the maximum recorded titratable acidity was 3.07% whereas the lowest acidity was 2.43%. Verjuice storage at ambient conditions resulted in reduced TSS, acidity and pH. Verjuice prepared from Manjari Kishmish showed superiority in all sensory parameters while verjuice from Thompson Seedless was scored minimum. Results recorded in the present study revealed that the quality of verjuice was acceptable and need to study the combinations of different type grapes to improve verjuice quality and pesticide degradation in the process.

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“…The overall performance of varieties under particular conditions decides further adaptability by the Grape Insight 1(2): 75-80, April 2023/Research Article grape growers. In addition to the total yield, sugar content in the berries at the time of harvesting also plays a major role in raisin recovery (Sharma et al, 2018). In the raisin industry, the variety which can produce fairly good yield with a higher potential of raisin recovery has a bright future.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Grape Varieties for Raisin Purposes under Tropical Conditions of India

Somkuwar,

Ghule,

Sharma

et al. 2023

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Grape is one of the major fruit crops of the country. Fifteen grape varieties were evaluated for raisin making and raisin quality. The average bunch weight was higher in Sundekhani (261.67 g) followed by Black Prince (220.00 g) while the variety Ribier recorded the lowest bunch weight of 112.33 g. The number of bunches was maximum in Thompson Seedless suggesting high fruitfulness. Amongst the different varieties, TSS ranged from 21.90 °B in Convent Large Black to 23.40 °B in Manjari Kishmish followed by 2A Clone (23.37 0B) and Thompson Seedless with 23.33 °B. The raisin recovery was maximum in Manjari Kishmish (27.37%) followed by 26.93% in Clone-2A and 26.70% in Thompson Seedless. The results of the present investigation suggest the superiority of 2A Clone, Manjari Kishmish and Thompson Seedless for the production of better quality raisins under tropical conditions.

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Evaluation of inactivated yeast product to obtain quality grapes of Nanasaheb Purple Seedless

Cited by 3 publications

References 0 publications

Novel alternative pretreatment approaches for production of quality raisins from grapes: Opportunities and future prospects

Novel alternative pretreatment approaches for production of quality raisins from grapes: Opportunities and future prospects

Study on Quality of Verjuice Affected by Grape Types, Treatments and Storage at Ambient Conditions

Evaluation of Grape Varieties for Raisin Purposes under Tropical Conditions of India

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