| 【Objective】Xinjiang has a long history of raisin processing, and Xinjiang raisins have an important
influence in the dried fruit markets at home and abroad due to the special climate and environmental conditions. The effects
of different harvest periods on the quality of raisins of four new varieties, namely Moldova, Eros Rose, Seedless Cuibao and
Molisha (seedless) were studied in order to explore the best harvest time, and provid references for fruit farmers to obtain
high-quality raisin products.【Methods】with the contents of total soluble solids (TSS contents were 18%, 20%, 22% and
24%, respectively) of fresh grapes as harvesting standard, four grape cultivars were harvested at different time, and the
grapes were dried by general dry possessing such as soaking in grape dry-promoter and natural drying in the air-drying
room. The single grain weight, drying rate, TSS content, Vc content and other indexes of raisins were measured, and the
sensory indexes such as raisin appearance, taste and flavor were evaluated.【Result】Compared with other harvesting times,the dried raisins of the four grape varieties harvested when TSS content was 24% showed higher comprehensive fruit quality,
and those harvested when TSS content was 18% showed lower comprehensive fruit quality. Among the four grape varieties
harvested when TSS content reached at 24%, the single grain weight of Moldova was 1.15 g, 0.3 g higher than that of the four
grape varieties harvested when TSS content reached at 18%. When the TSS content was 24%, the dry rates of raisins of Moldova,
Eros Rose and Seedless Cuibao were 31%, 30% and 33%, respectively, which were 8%, 7% and 8% higher than those of the
three varieties when the TSS content was 18%. When the TSS content was 24%, the total sugar contents of Molisha, Seedless
Cuibao and Eros Rose were all higher than those of other treatments, among them, the total sugar content of Eros Rose was up
to 85%. When the TSS content of Moldova, Eros Rose, Molisha and Seedless Cuibao fruits reached at 24%, the Vc content of
raisins were higher than those of other treatments. When the TSS contents of the four varieties were 22% and 24%, the sensory
indexes of appearance, taste and flavor were better.【Conclusion】In this experiment, the comprehensive quality of raisins was
better when the TSS content in fresh grapes of the aforementioned vanieties was higher than 22%. |
