Quality of Raisins Treated and Stored under Different Conditions

Grapes treated using three different sample treatments before drying were dehydrated with hot air and stored under different conditions of temperature (14, 21, 28, and 35 °C), material packaging (oxygen barrier film or glass), and light. Samples were periodically analyzed in order to determine the evolution of various physical and chemical characteristics and sensory acceptability of raisins. Samples treated with sulfur dioxide as a preservative provided high-quality raisins that were deemed acceptable by a taste panel. A statistical study on pooled data showed that there were no differences between samples stored at 14 and 21 °C nor between samples stored in film and those stored in glass containers. Samples stored in darkness maintained better their quality. It has been proved that chitosan can be used as a food additive in grape preparation, although its addition did not increase grape quality. Results obtained by analytical techniques were consistent with those of the taste panel.