Abstract
Taking ‘Thompsons Seedless',‘Centennial Seedless',‘Flame Seedless' grapes as test materials in Turpan main producing areas,the effect of different sugar content grapes on the influence of raisin were studied with the methods of drying in the sun,dry shade and whether for the dry agent processing.The results showed that dried rates were different in the same sugar levels and between different varieties,even if the same sugar content,the same species,different treatment,the dried rates were different.No matter what varieties,what kind of treatment,with the higher sugar,the higher the rate of dried,and the more superior quality,appearance and taste,therefore select brix of 20% or more.In contrast,no cleaning after using the dry agent could save time to dry,and beautiful color,dried the optimal effect,followed by alkaline cleaning,the worst was no alkali treatment.Shadow of dry mode,the color of raisins was kept better.Preparation of raisins,its moisture control was different because of different varieties,when moisture content of‘Thompsons Seedless' raisins was controlled between 11%to 16%,that had attractive appearance,full particles,natural taste,less than 11%,the contained caramel and dry particles,more than 16%,the raisins wetter,high moisture,poor taste.Moisture of‘Centennial Seedless' and‘Flame Seedless' raisins were controlled in 8%to 13%.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher.
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
Raisin drying rates differed across sugar levels and grape varieties.
Verbatim
e0“dried rates were different in the same sugar levels and between different varieties”
t0“Grapes”
Claim · model-written summary
Raisin drying rates differed across drying treatments even for the same sugar content and grape variety.
Verbatim
e0“even if the same sugar content,the same species,different treatment,the dried rates were different”
t0“Grapes”
Claim · model-written summary
Higher grape sugar content was associated with a higher raisin drying rate.
Verbatim
e0“with the higher sugar,the higher the rate of dried”
t0“Grapes”
Claim · model-written summary
Higher grape sugar content was associated with better raisin quality, appearance and taste.
Verbatim
e0“with the higher sugar,the higher the rate of dried,and the more superior quality,appearance and taste”
t0“Grapes”
Claim · model-written summary
The authors recommend selecting grapes with brix of 20% or more for raisins.
Verbatim
e0“therefore select brix of 20% or more”
t0“Grapes”
Claim · model-written summary
Not cleaning grapes after dry agent use produced the best drying effect and attractive color while saving drying time.
Verbatim
e0“no cleaning after using the dry agent could save time to dry,and beautiful color,dried the optimal effect,followed by alkaline cleaning,the worst was no alkali treatment”
t0“Grapes”
Claim · model-written summary
Shade drying better maintained raisin color.
Not reportedComparator
Verbatim
e0“Shadow of dry mode,the color of raisins was kept better”
t0“Grapes”
Claim · model-written summary
Thompsons Seedless raisins at 11% to 16% moisture had attractive appearance, full particles and natural taste.
- Taxon
- Grapest0
- Material
- Thompsons Seedlesse0
- Outcome
- attractive appearance,full particles,natural tastee0
- Value
- 11%to 16%e0
Not reportedDirection
Verbatim
e0“moisture content of‘Thompsons Seedless' raisins was controlled between 11%to 16%,that had attractive appearance,full particles,natural taste”
t0“Grapes”
Claim · model-written summary
Thompsons Seedless raisins below 11% moisture had caramel and dry particles.
Not reportedDirection
Verbatim
e0“less than 11%,the contained caramel and dry particles”
e1“moisture content of‘Thompsons Seedless' raisins”
t0“Grapes”
Claim · model-written summary
Thompsons Seedless raisins above 16% moisture were wetter and had poor taste.
- Taxon
- Grapest0
- Material
- Thompsons Seedlesse1
- Outcome
- the raisins wetter,high moisture,poor tastee0
- Value
- more than 16%e0
Not reportedDirection
Verbatim
e0“more than 16%,the raisins wetter,high moisture,poor taste”
e1“moisture content of‘Thompsons Seedless' raisins”
t0“Grapes”
Claim · model-written summary
The recommended moisture control range for Centennial Seedless raisins was 8% to 13%.
Verbatim
e0“Moisture of‘Centennial Seedless' and‘Flame Seedless' raisins were controlled in 8%to 13%”
t0“Grapes”
Claim · model-written summary
The recommended moisture control range for Flame Seedless raisins was 8% to 13%.
Verbatim
e0“Moisture of‘Centennial Seedless' and‘Flame Seedless' raisins were controlled in 8%to 13%”
t0“Grapes”
The same questions in other papers
shade · quality: postharvest · VitisPositive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- negative
- 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.