Abstract
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. Keywords: Storage; raisins; dehydration; quality; sulfite content; chitosan
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Claims 7
Claim · model-written summary
Raisins stored at 14 and 21 °C showed no difference in physical, chemical and sensory characteristics.
- Taxon
- Grapese0
- Treatment
- samples stored at 14 and 21 °Ce1
- Outcome
- physical and chemical characteristics and sensory acceptabilitye2
- Direction
- no differencese1
Not reportedComparator
Verbatim
e0“Grapes treated using three different sample treatments before drying were dehydrated with hot air”
e1“there were no differences between samples stored at 14 and 21 °C nor between samples stored in film and those stored in glass containers”
e2“Samples were periodically analyzed in order to determine the evolution of various physical and chemical characteristics and sensory acceptability of raisins”
Claim · model-written summary
Raisins stored in film showed no difference from those stored in glass containers in quality characteristics.
Verbatim
e0“Grapes treated using three different sample treatments before drying were dehydrated with hot air”
e1“there were no differences between samples stored at 14 and 21 °C nor between samples stored in film and those stored in glass containers”
e2“Samples were periodically analyzed in order to determine the evolution of various physical and chemical characteristics and sensory acceptability of raisins”
Claim · model-written summary
Raisins stored in darkness maintained better quality.
- Taxon
- Grapese0
- Treatment
- Samples stored in darknesse3
- Outcome
- their qualitye3
- Direction
- maintained bettere3
Not reportedComparator
Verbatim
e0“Grapes treated using three different sample treatments before drying were dehydrated with hot air”
e3“Samples stored in darkness maintained better their quality”
Claim · model-written summary
Chitosan addition did not increase grape quality.
Not reportedComparator
Verbatim
e0“Grapes treated using three different sample treatments before drying were dehydrated with hot air”
e4“It has been proved that chitosan can be used as a food additive in grape preparation, although its addition did not increase grape quality”
Claim · model-written summary
The authors conclude that chitosan can be used as a food additive in grape preparation.
Verbatim
e0“Grapes treated using three different sample treatments before drying were dehydrated with hot air”
e4“It has been proved that chitosan can be used as a food additive in grape preparation, although its addition did not increase grape quality”
Claim · model-written summary
Raisins from grapes treated with sulfur dioxide as a preservative were of high quality and acceptable to a taste panel.
- Taxon
- Grapese0
- Treatment
- Samples treated with sulfur dioxide as a preservativee5
- Outcome
- high-quality raisinse5
Not reportedComparatorDirection
Verbatim
e0“Grapes treated using three different sample treatments before drying were dehydrated with hot air”
e5“Samples treated with sulfur dioxide as a preservative provided high-quality raisins that were deemed acceptable by a taste panel”
Claim · model-written summary
Results from analytical techniques were consistent with those of the taste panel.
Verbatim
e0“Grapes treated using three different sample treatments before drying were dehydrated with hot air”
e6“Results obtained by analytical techniques were consistent with those of the taste panel”
The same questions in other papers
chitosan · quality: general · VitisResults differ
2 papers in the same direction as this paper · 8 in the opposite direction
- positive
- positive
- positive
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See all 11 papers →storage · quality: general · VitisPositive and negative results
14 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- negative
- no effect
15 papers more in this group
See all 19 papers →light · quality: general · VitisResults agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.