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The production of raisins, a method of grape preservation since antiquity, has evolved with various drying techniques that significantly impact the quality and safety of the final product. This study evaluates the efficacy of a solar indirect dryer compared to traditional sun-drying methods for drying Centennial Seedless and Sultanina grape cultivars in Crete, Greece. Key parameters assessed include environmental conditions, drying time, grape color, fungal contamination, and Ochratoxin A (OTA) levels. Grapes were dried in a controlled solar chamber and under open sun conditions. The solar chamber maintained higher average temperatures (34 °C) and lower relative humidity (39.7%) than outside conditions (24.2 °C and 58.7%, respectively), significantly reducing the drying time from 12 to 7 days. Raisins dried in the solar chamber exhibited improved color quality, with higher Lightness (L*), Hue Angle (h), and Chroma (C*) values, attributed to minimized enzymatic and nonenzymatic browning. Mycological analysis revealed a substantial reduction in Aspergillus section Nigri contamination in chamber-dried raisins, with mean colony-forming units per gram significantly lower than those of sun-dried raisins. Consequently, OTA levels were also significantly reduced in chamber-dried raisins, with Centennial Seedless showing a mean concentration of 1.01 µg/kg compared to 2.66 µg/kg in sun-dried samples, and Sultanina showing 0.70 µg/kg versus 2.05 µg/kg, respectively. These findings underscore the advantages of using solar indirect dryers to enhance drying efficiency, improve color quality, and reduce fungal and OTA contamination, highlighting the importance of adopting controlled drying technologies for safer, higher-quality raisins.

Tunisia has a long tradition of viticulture, and the grapevine is used for a variety of traditional foods. The country has many plant-based dishes, which may have different compositions and names depending on the region of origin. Unfortunately, over the years, traditional preparations are no longer as popular as they used to be, due to both changing lifestyles and the introduction of new crops and foods. For example, the use of grapevine in traditional dishes has declined as traditions have been lost and habits have changed in favor of new, ready-to-eat foods. The close link between grapevine, culture and territory requires an appropriate evaluation and characterization of traditional foods in order to enhance and extend their use, ensure their sustainability and preserve the varieties used to produce them. This review analyzes the use of local grapevine varieties in different traditional dishes as a means to preserve an invaluable natural and cultural resource and heritage. [ABSTRACT FROM AUTHOR]

Raisins, derived from dried grapes, represent a valuable commodity rich in secondary metabolites, particularly volatile organic compounds (VOCs). The primary objective of this review is to identify the VOCs that are influencing the aromatic profile of raisins to improve consumer preferences. However, extensive research has been done to optimize grape drying methods for different raisin attributes. In the context of this review, an in-depth investigation of published literature revealed the extraction of over 120 VOCs from raisins using SPME. Furthermore, we explored factors shaping raisin aroma and the sources of VOC generation. This review aims to pinpoint research gaps and provide an opportunity for future developments in studying raisins' aroma. This involves integrating advanced analytical techniques, examining processing method impacts, and considering consumer perception to enhance the overall understanding of raisin aromas. The outcomes are anticipated to provide valuable insights for the industry and the scientific community.

Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality. [ABSTRACT FROM AUTHOR]

This study investigated the effect of exposure of enamel surfaces to dried fruit suspension including dates, raisins, and dried apricot on their micro-hardness changes. Methods: In this in vitro study, fifty enamel sections of bovine incisor teeth were mounted inside the acrylic resin so that the enamel surface would not be exposed to the acrylic. After surface polishing, the initial micro-hardness was measured by a Vickers hardness-testing machine. The samples were randomly placed into five different solutions including apricot, raisin and date suspension, citric acid (positive control) or sorbitol (negative control), 5 times a day, each time for 5 minutes, and then in artificial saliva for 60 minutes. This process was repeated for 20 days. Eventually, the final micro-hardness of the samples was measured. Micro-hardness changes between groups were compared through ANOVA and TUKEY test using SPSS 23 software with a significance level of P

Tunisia has a long tradition of viticulture, and the grapevine is used for a variety of traditional foods. The country has many plant-based dishes, which may have different compositions and names depending on the region of origin. Unfortunately, over the years, traditional preparations are no longer as popular as they used to be, due to both changing lifestyles and the introduction of new crops and foods. For example, the use of grapevine in traditional dishes has declined as traditions have been lost and habits have changed in favor of new, ready-to-eat foods. The close link between grapevine, culture and territory requires an appropriate evaluation and characterization of traditional foods in order to enhance and extend their use, ensure their sustainability and preserve the varieties used to produce them. This review analyzes the use of local grapevine varieties in different traditional dishes as a means to preserve an invaluable natural and cultural resource and heritage.

Growing interests in natural and organic meat products have led to increasing application of fruits and vegetables, containing antimicrobial and antioxidant components as natural preservatives, in processed meats. The aim of this study was assessed the utilization of raisin as a natural preservative in goat meat (chevon), and thereby the impacts on quality parameters of restructured chevon jerky and its stability were evaluated. Incorporating 15% raisin increased (P

Pedro Ximénez is a naturally sweet sherry wine produced in southern Spain from raisined Pedro Ximénez grape must and aged using a traditional Criaderas y Solera system. Complete analytical characterization has been useful in determining which parameters are the most influential in the aging of this wine. The organic acids, volatile compounds (higher alcohols, esters, aldehydes, and acetals), and phenolic compounds of this wine evolve during its aging, mainly through physico-chemical reactions and the contributions of wood compounds. During their aging, Pedro Ximénez sherry wines develop their organoleptic profiles, as tasting sessions have confirmed. A strong correlation between the aging of a wine and the parameters analyzed has also been corroborated through an MLR analysis. This allowed for the development of a model that, by using just 8 of the variables considered in the study, led to the determination of wine samples' ages at over 97% confidence. This constitutes a rather useful tool for wineries to control Pedro Ximénez sherry wine aging processes. [ABSTRACT FROM AUTHOR]

Background: This study investigated the effect of exposure of enamel surfaces to dried fruit suspension including dates, raisins, and dried apricot on their microhardness changes. Methods: In this in vitro study, fifty enamel sections of bovine incisor teeth were mounted inside the acrylic resin so that the enamel surface would not be exposed to the acrylic. After surface polishing, the initial micro-hardness was measured by a Vickers hardness-testing machine. The samples were randomly placed into five different solutions including apricot, raisin and date suspension, citric acid (positive control) or sorbitol (negative control), 5 times a day, each time for 5 minutes, and then in artificial saliva for 60 minutes. This process was repeated for 20 days. Eventually, the final micro-hardness of the samples was measured. Micro-hardness changes between groups were compared through ANOVA and TUKEY test using SPSS 23 software with a significance level of P<0.05. Results: After exposure, the micro-hardness of the teeth was significantly reduced in all three suspensions prepared from dried fruit (P<0.05). Apricot and date had the highest and lowest effects on reducing the micro-hardness of teeth, respectively. Sorbitol solution did not have a significant effect on changing the micro-hardness of teeth (P=0.13). Conclusion: The suspension of studied fruits (apricot, raisin, date) causes a significant reduction in micro-hardness of the dental enamel surface, indicating the negative effect of frequent consumption of dried fruits over long periods of time on dental health. [ABSTRACT FROM AUTHOR]

Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.

Raisins are good sources of bioactive compounds with beneficial effects on human health. Mineral nutrition is one of the main viticultural practices affecting grape and raisin phytochemical compositions. In this study, the effect of preharvest foliar application of potassium (K2SO4; 0, 1.5 and 3%) and iron (Fe-EDDHA; 0, 0.5 and 1%) was evaluated on some nutritional and biochemical properties of raisins produced from ripped 'Red Sultana' grape ( Vitis vinifera L.). The experiment laid on a factorial arrangement of variables using a completely randomized block design. The highest soluble sugars of fructose and glucose were related to raisin produced from the vines treated with 3% potassium in combination with 0.5% iron fertilizers. However, 3% K2SO4-treated vines in combination with 1% Fe- EDDHA showed a considerable increase in raisin sucrose and also putrescine concentration. The raisin organic acids of succinic acid, fumaric acid, citric acid, and malic acid increased significantly in treated vines with both fertilizers at final doses; however, tartaric acid showed the highest amount in 3% potassium in combination with 0.5% iron treatments. The vines treated with a high level of potassium in combination with moderate level of iron produced raisin with the highest phenolic acids of kaempferol, quercetin, chlorogenic acid and resveratrol and also showed the lowest polyphenol oxidase activity. Furthermore, raisin cinnamic acid, rutin and catechin concentration showed a peak in vines sprayed with a high level of potassium and iron and also most anthocyanidins such as petunidin-3-glucoside, peonidin-3-glucoside, cyanidin-3-glucoside and delphinidin-3-glucoside reached their highest concentration by this treatment. Likewise, the highest antioxidant capacities (measured by FRAP, DPPH and ABTS methods) were achieved in 3% potassium--treated vines in combined with iron at a moderate level. In conclusion, results indicated that preharvest application of potassium and iron are highly effective to improve the Red Sultana raisin bioactive compositions. [ABSTRACT FROM AUTHOR]

The production of raisins, a method of grape preservation since antiquity, has evolved with various drying techniques that significantly impact the quality and safety of the final product. This study evaluates the efficacy of a solar indirect dryer compared to traditional sun-drying methods for drying Centennial Seedless and Sultanina grape cultivars in Crete, Greece. Key parameters assessed include environmental conditions, drying time, grape color, fungal contamination, and Ochratoxin A (OTA) levels. Grapes were dried in a controlled solar chamber and under open sun conditions. The solar chamber maintained higher average temperatures (34 °C) and lower relative humidity (39.7%) than outside conditions (24.2 °C and 58.7%, respectively), significantly reducing the drying time from 12 to 7 days. Raisins dried in the solar chamber exhibited improved color quality, with higher Lightness (L*), Hue Angle (h), and Chroma (C*) values, attributed to minimized enzymatic and nonenzymatic browning. Mycological analysis revealed a substantial reduction in Aspergillus section Nigri contamination in chamber-dried raisins, with mean colony-forming units per gram significantly lower than those of sun-dried raisins. Consequently, OTA levels were also significantly reduced in chamber-dried raisins, with Centennial Seedless showing a mean concentration of 1.01 µg/kg compared to 2.66 µg/kg in sun-dried samples, and Sultanina showing 0.70 µg/kg versus 2.05 µg/kg, respectively. These findings underscore the advantages of using solar indirect dryers to enhance drying efficiency, improve color quality, and reduce fungal and OTA contamination, highlighting the importance of adopting controlled drying technologies for safer, higher-quality raisins., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)

Two Vitis vinifera grape varieties ‘Sultanine’ and ‘Corinth’ were used to obtain raisins. The vines are grown in a cool climate (Cluj Napoca - in NV of Romania, an area not included in a viticultural area). During 2020, the grapes were harvested at 195 g/l - ‘Sultanine’ and 234 g/l for ‘Corinth’. The berries were dehydrated using a household Gorenje 240W drier, at 40°C, for 24 hours. The soluble dry matter content for raisin was higher for raisins of the ‘Corinth’ variety (61.11%) and for the ‘Sultanine’ (59.89%). Regarding the moisture of the finished product - raisins, a high content was determined for the variety ‘Sultanine’ - 19%, followed by the variety ‘Corinth’ - 15.61%. The rehydration power of raisins had values of over 80% for both types of raisins. For the amateur culture, these varieties can be recommended, given that, in recent years, due to climate change, there have been no temperatures in this area during the rest period that could cause frost over the winter. The warm autumn favoured reaching full maturity for these varieties, even in the conditions in Cluj. Raisins can be easily obtained in the household, by using household dryers. [ABSTRACT FROM AUTHOR]

Pedro Ximénez is a naturally sweet sherry wine produced in southern Spain from raisined Pedro Ximénez grape must and aged using a traditional Criaderas y Solera system. Complete analytical characterization has been useful in determining which parameters are the most influential in the aging of this wine. The organic acids, volatile compounds (higher alcohols, esters, aldehydes, and acetals), and phenolic compounds of this wine evolve during its aging, mainly through physico-chemical reactions and the contributions of wood compounds. During their aging, Pedro Ximénez sherry wines develop their organoleptic profiles, as tasting sessions have confirmed. A strong correlation between the aging of a wine and the parameters analyzed has also been corroborated through an MLR analysis. This allowed for the development of a model that, by using just 8 of the variables considered in the study, led to the determination of wine samples’ ages at over 97% confidence. This constitutes a rather useful tool for wineries to control Pedro Ximénez sherry wine aging processes.

In the paper the main phenological phases as sap flow, bud break, flowering, crop ripening and physiological maturity, hereditary differences are studied in the territory of the Goygol region of Azerbaijan. For the first time the phenology of table and raisin of the various grape varieties was studied. The use of the above varieties for the development of kishmish and table viticulture in the Goygol region, was considered appropriate. It is shown that these varieties can be used both when laying new vineyards in the Ganja-Dashkesan economic region, and for research and enrichment of the grape plant gene pool in the Republic of Azerbaijan. [ABSTRACT FROM AUTHOR]

Growing interests in natural and organic meat products have led to increasing application of fruits and vegetables, containing antimicrobial and antioxidant components as natural preservatives, in processed meats. The aim of this study was assessed the utilization of raisin as a natural preservative in goat meat (chevon), and thereby the impacts on quality parameters of restructured chevon jerky and its stability were evaluated. Incorporating 15% raisin increased (P <.01) darkness (lower CIE L*), but decreased (P <.01) redness and yellowness (lower CIE a* and b*) of chevon jerky. Furthermore, all instrumental color values of experimental jerky decreased (P <.01) over a 10-week storage period. Compared with jerky prepared with or without sodium nitrite (NaNO2), jerky prepared with raisin had significantly higher shear values, but lower water activity, pH and aerobic microbial counts. Furthermore, as the storage time progressed, pH values decreased (P <.01) in all jerky types, whereas the aerobic counts significantly increased. Either raisin or NaNO2 added to jerky decreased (P <.05) thiobarbituric acid reactive substances (TBARS) values, which were not changed over the 10-week storage. Raisin jerky scored lower (P <.01) in the sensory properties of color and overall acceptability than the cured jerky. However, texture and flavor sensory characteristics of raisin jerky were not differentiated from the cured jerky by the sensory panel. Consequently, raisin has potential to use as a natural preservative in processed meats and it may be possible to substitute raisins for nitrites in processed meats. [ABSTRACT FROM AUTHOR]

In this project, ultra-trace amounts of Fenvalerate residue in raisin, were determined via vortex-assisted surfactant-enhanced emulsification liquid–liquid micro extraction (VSLLME) method and by using HPLC-PDA detector at 225nm. In the VSLLME method, the extraction solvent is dispersed into the aqueous samples by assistance of vortex agitator. Meanwhile, the addition of a surfactant, which was used as an emulsifier, could enhance the rate of the mass-transfer from aqueous samples to the extraction solvent. The main parameters relevant to this method were investigated and the optimum conditions were established: 20 µL chlorobenzene was used as extraction solvent, 0.9 mmol.L-1CTAB was selected as the surfactant, the extraction time was fixed at 60s, 2% sodium chloride was added and the extraction process was performed under the room temperature. Under the optimum conditions, limit of detection (LOD) was 0.3 ng mL-1. The relative standard deviation (RSD, n=6) was 2.87%. The linearity was obtained by five points in the concentration range of 0.3 to 100.0 ng mL-1. Correlation coefficients (R2) was 0.9997, and the enrichment factor (EF) was 114. Finally, the proposed method has been successfully applied for determination of Fenvalerate in real samples. The recoveries of the target analyte in raisins samples were between 84.13% and 92.12%.

The present study aimed to present an export clusters model using an international entrepreneurship approach with an emphasis on raisin product‌‌.‌‌ The research method is applied-developmental in terms of objective and descriptive / survey in terms of data collection‌‌.‌‌ It was conducted on a sample of 10 experts from Ministry of Industry and Mining, Chambers of Commerce, Ministry of Agriculture Jihad and Raisin Exporters in Tehran and Qazvin cities‌‌.‌‌ It was conducted using Atlas software‌‌.‌‌ In the first step (open coding), the components were derived from the data of in-depth interviews and their processing and categorizing‌‌.‌‌ These categories included the components of product, marketing and advertising, quality, technology production factors, environmental factors, cultural factors, legal factors, social factors, etc‌‌.‌‌ In the second step (axial coding), the axial coding was performed based on the paradigm model to design and institutionalize the management of international entrepreneurship and expert clusters‌‌.‌‌ In this research, factors such as development of culture, a comprehensive and proper strategic plan, and appropriate with the needs of companies, export marketing, and the use of modern marketing techniques, equipment supply (combination of hardware and software elements), implementation of content management, provision of appropriate infrastructure, creating and utilizing enterprise portals, implementing social network and blogs for knowledge dissemination and transfer in the process of expert, utilizing e-learning, signing international contract with target market countries, and creating processes for creativity, innovation and identification of the needs of the target markets were identified as influential factors in the model‌‌.‌‌ Finally, a general model was presented to extend the theory of export clusters using an international entrepreneurship approach with an emphasis on raisin product‌‌.‌‌ It is considered as the innovation of this research and indicates that export clustering with an emphasis on raisin export can result in international entrepreneurship‌‌.

Raisins, derived from dried grapes, represent a valuable commodity rich in secondary metabolites, particularly volatile organic compounds (VOCs). The primary objective of this review is to identify the VOCs that are influencing the aromatic profile of raisins to improve consumer preferences. However, extensive research has been done to optimize grape drying methods for different raisin attributes. In the context of this review, an in-depth investigation of published literature revealed the extraction of over 120 VOCs from raisins using SPME. Furthermore, we explored factors shaping raisin aroma and the sources of VOC generation. This review aims to pinpoint research gaps and provide an opportunity for future developments in studying raisins' aroma. This involves integrating advanced analytical techniques, examining processing method impacts, and considering consumer perception to enhance the overall understanding of raisin aromas. The outcomes are anticipated to provide valuable insights for the industry and the scientific community., Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Hafiz Umer Javed reports was provided by Beibu Gulf University. Hafiz Umer Javed reports a relationship with Beibu Gulf University that includes: employment and funding grants. Hafiz Umer Javed has patent NA pending to NA. we dont have any conflict If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Author(s).)

Aims: Ochratoxin A (OTA) is a toxic metabolite, which is produced by Penicillium spp. and Aspergillus spp. This mold growth increases in abuse adequate moisture and temperature in food storage time and produces mycotoxins. The aim of this study was the evaluation of OTA in various foods with reviews of other studies in Iran from 2000 to 2016. Instrument and Methods: The literature was evaluated by searching the electronic databases of the Cochrane Database of Systematic Reviews, PubMed, SID, Science Direct, Iran Medex, Magiran, and Google scholar. Results: Based on obtained results, the breakfast cereal, hazelnut, pistachio, walnut, almond, white grape juice, white pepper, dried sour cherry, dried peach, and dried pineapple samples were not contaminated with OTA. In the conducted studies, the highest rate of the contamination with OTA was in grape juice, raisin, black and red pepper, fig, dried quince, and coconut samples. Conclusion: The results showed that the most contaminated samples had OTA levels lower than the Iranian national standards and European Union regulations. Nevertheless, it seems necessary to focus on the reduction of mold contamination and OTA in various foods in Iran.

Copyright of Canadian Journal of Plant Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Raisins are one of the most important Iranian export products but are threatened by various storage pests. Because of the disadvantages of fumigants, we evaluated alternative microwave and ozone methods for their disinfection and the side effects on raisin qualities. To perform microwave disinfection, the studied raisin samples were exposed to microwave powers of 450, 720, and 900 W for 20, 30, 40, and 50 s. Also, ozone treatments included various combinations of ozone concentrations (2, 3, and 5 ppm) and exposure times (15, 30, 45, 60, and 90 min). An image processing technique was implemented to determine the color changes of raisins in terms of lightness, redness, yellowness, total color difference, chroma, and hue angle. The results revealed that increasing the microwave power and exposure time might lead to further changes of the previously mentioned color characteristics. Compared with the microwave treatments, ozone treatments had fewer effects on those features. Generally, microwave and ozone methods could successfully disinfect Oryzaephilus surinamensis in raisins, with acceptable changes in all the color characteristics. Hence, the previously mentioned methods are proposed as alternative chemical fumigants. [ABSTRACT FROM AUTHOR]

Scientists at the UC Kearney Research and Extension Center have developed a new method to produce dried-on-vine (DOV) raisins. Prior DOV systems required costly trellising and harvesting equipment, putting DOV out of reach for most growers. Our new, within-row-alternate-bearing DOV (WRAB DOV) method can be used with the existing trellis and no retrofitting. DOV raisins are machine harvested, reducing human contact and production costs, and improving profitability. Drying raisins on the vine eliminates the need for intensive cultivation to prepare terraces down row middles. This method also removes the problem of using and disposing of paper trays, solving an important air-quality issue for raisin growers.

This study discusses from the perspective of environmental history the role of fig and grape cultivation in the development of Izmir into the first gateway city of the Ottoman Empire. From the 1870s on, figs and raisins were together a dynamic force promoting the opening up of hitherto unexploited areas of Western Anatolia to commercial agriculture. Fig trees and vines were commercially grown almost everywhere in the region, from the edge of the waters of the Mediterranean to the hilltops. Rural residents reclaimed large tracts of wasteland for planting figs and vines, while the quantity of figs and raisins annually exported amounted to thousands of tons as the introduction of railroads, formation of commercial networks, and development of processing, packing, and shipment operations facilitated their production and trade. The expansion of fig and grape growing was an integral part of the process of Western Anatolia's integration into the market economy and is demonstrated by the railroads, stations, warehouses and packing units found in Izmir and its hinterland. Figs and grapes attracted foreign capital investment and technology, promoted trade and stimulated the movement of people across the region. The expansion of fig and grape cultivation created seasonal employment for thousands of men and women in the city and countryside. In short, fig and grape growing across Western Anatolia had a profound impact on the region's human and natural landscape. [ABSTRACT FROM AUTHOR]

Ozone is a powerful oxidant potent agent for killing insects and microorganisms. In this study, ozone gas was used to evaluate the effect of ozone on the mill moth Ephestia kuehniella Zeller (Lep.: Pyralidae) in raisins. The samples of infested raisin (50gr each) with fifth-instar larvae of E. kuehniella were exposed to ozone at three concentrations (2, 3 and 5 ppm) in five different periods (15, 30, 45, 60 and 90 min).The mortality of the larvae was proportional to the exposure time. 100% mortality was observed at 5 ppm of ozone concentration within 90 minutes. There was no adverse effects on raisins in terms of changes of quality, organoleptic properties or color factors, fragility and stiffness during the ozone treatments. But ozone had negative impact on the aroma of raisins.

In order to improve the quantity and quality of raisins made from Sultani seedless grapes using plant growth regulators, an experiment was conducted in a randomized complete block design in a commercial vineyard near Bonab city (West Azarbaijan Province, Iran). For this purpose, spraying was carried out at fruit set stage using a combination of CPPU and GA3. Then the produced fruits were turned to raisin using alkaline solutions (Tizabi method) and all assessments in this study were performed on these raisins. It was found that the growth regulator treatments significantly increased the diameter, mass, volume, surface area and wrinkling of raisin, however, these treatments did not affect dry matter and moisture content of the raisins. Significant color changes were observed in all treated raisins and color values of the treated raisins ​​were significantly lower than the control. The interacting effect of the two plant growth regulators was found to be significant for raisins length and total soluble solids, i.e. application of 7.5 mg L-1 of CPPU and 20 mg L-1 GA3 led to the smallest value for the total soluble solids. All treatments increased the raisins length. It could be concluded that application of CPPU and GA3 on grapes results in improvement of the quality of the raisins.

The purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan drying oil, olive oil, hot water without pretreatment (control)) on cabinet drying process of grape and color of obtained raisin. Six mathematical models were fitted on drying data and the best one was selected according to coefficient of determination (R2), Root Mean Square Error (RMSE) and coefficient of relative average deviation (P). The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and color of raisin. Among these models, two term and page models showed more ability to evaluating and describing drying behavior of grape. Diffusion coefficient values were between 4/6274×10-10 to 8/6541×10-10 m/s2 and activation energy obtained 13470/83 J/mol. The best values of lightness and redness were related to dried raisin at 60 oC and the maximum value of yellowness was related to dried raisin at 70 oC. Drying air velocity just significantly affected the redness. Increasing drying air velocity decreased the redness. It was also found out that potassium carbonate and Paksan drying oil pretreatment caused the best raisin color.

Aims: Ochratoxin A (OTA) is a toxic metabolite, which is produced by Penicillium spp. and Aspergillus spp. This mold growth increases in abuse adequate moisture and temperature in food storage time and produces mycotoxins. The aim of this study was the evaluation of OTA in various foods with reviews of other studies in Iran from 2000 to 2016. Instrument and Methods: The literature was evaluated by searching the electronic databases of the Cochrane Database of Systematic Reviews, PubMed, SID, Science Direct, Iran Medex, Magiran, and Google scholar. Results: Based on obtained results, the breakfast cereal, hazelnut, pistachio, walnut, almond, white grape juice, white pepper, dried sour cherry, dried peach, and dried pineapple samples were not contaminated with OTA. In the conducted studies, the highest rate of the contamination with OTA was in grape juice, raisin, black and red pepper, fig, dried quince, and coconut samples. Conclusion: The results showed that the most contaminated samples had OTA levels lower than the Iranian national standards and European Union regulations. Nevertheless, it seems necessary to focus on the reduction of mold contamination and OTA in various foods in Iran. [ABSTRACT FROM AUTHOR]

Copyright of Biotechnologie, Agronomie, Societe et Environnement is the property of Les Presses Agronomiques de Gembloux and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ochratoxin A is one of the most common of raisin mycotoxins which is potential nephrotoxin in human and a teratogenic, mutagenic, carcinogenic and immunosuppressive toxin. The aim of this study was to determine the amount of ochratoxin in raisin produced in Hamadan factories and its relationship with product quality (percentage of defective seeds). Sixty six raisin samples from 22 raisin producing plants in Hamadan province gathered in 2011-2012. Ochratoxin A from samples was extracted, cleaned up by immunoaffinity column and quantified with HPLC. Defective seed contents (in percentage) were determined by dividing unripe, damaged, moldy and sugary seed weight to sample weight (100 g). Ochratoxin average value and defective seed percentage was 1.72 μg/kg and 3.49%, respectively. Twenty three sampled had no ochratoxin; in 38 samples, Ochratoxin level was less than the national standard level (5 μg/kg); 5 samples had ochratoxin level more than 5 μg/kg. In all samples, defective seed percentage was less than the maximum allowable amount (10%). The apparent quality of raisin, defective seed percentage, was not significantly correlated with the amount of ochratoxin (P< 0.05).

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29 grape cultivars, of seeded and seedless raisins from black, reddish-brown and yellowish-green grape varieties were examined to determine the relationship between grape color, seeded status and raisin phenolic content. The raisins were analyzed for phenolic profile, total phenolic (TP) and flavonoid contents (TF), and antioxidant activities (DPPH, ABTS and FRAP). We found that despite the perception that dark colored raisins, contain higher levels of polyphenolic antioxidants, only seedless raisins from black grapes were higher in TP. Black raisins exhibited significant higher values of TP and FRAP activity than reddish-brown and yellowish-green raisins. The values of TP, TF, DPPH, ABTS, and FRAP capacities for seeded raisins were higher than those of seedless samples. Raisins could be classified into three groups and some raisins differing in seed-bearing status or color were grouped together, indicating the antioxidant properties of raisins were not only determined by raisin color, but also by their seedbearing status. [ABSTRACT FROM AUTHOR]

Raisin is a principal traditional export product of Iran and has occupied a special position in the foreign trade of the country. During storage period, the product turns sticky and hard due to exudates syrup and moisture loss. To overcome this problem the application of edible coating suggests being of proper assistance. Edible coating may enhance the boundary layer resistance resulting enhanced shelf life of product. In this research the method of Accelerated Shelf Life Testing (ASLT) used for evaluation of storage and sensory properties (texture, colorو taste and overall acceptability) of raisin .Raisin was treated with coating materials based on lipid (glyceryl monoestearate and carnauba wax) with 150 ppm essential oil of thyme (thymus vulgaris) and stored at 20, 35 and 50°C for 12 weeks. During this period of storage sensory properties were evaluated and estimate the modeling shelf life of raisin. Results showed that coating, affect on texture and color significantly and caused increasing shelf life of raisin. Temperature and storage time also showed significant effects on total sensory attributes. Maximum shelf life (394 days) determined at 20°C for carnauba wax coating with essential oil of thyme based on overall acceptability and linear regression and second order function had best fit with R2≤0.94 for all of treatments. [ABSTRACT FROM AUTHOR]

A method based on dispersive liquid-liquid microextraction (DLLME) was developed for the quantitative extraction of Ochratoxin A (OTA) from raisin samples. The influence of various parameters on the recovery of OTA such as type and volume of DLLME extractant, centrifuging and sonication time, also volume of deionized water was investigated. Recovery values under the optimum conditions were between 68.6 and 85.2 %, the inner and intra-day precision expressed as relative standard deviation (RSD%, n = 3), were less than 15 % at spiking levels of 2.5-30 μg kg. Linearity was studied from 0.5 to 30 μg L, and the limits of detection (LOD) and quantification (LOQ) were 0.7 and 2.0 μg kg, respectively. Real samples were analyzed by DLLME method and compared with confirmative immunoaffinity Column Chromatography (IAC) clean-up. Low cost, simplicity of operation, speed and minimum consumption of organic solvent were the main advantages of proposed method. The mean contamination of samples was 0.88 μg kg that was lower than European Legal Limit. [ABSTRACT FROM AUTHOR]

A residue analysis method was validated for trace level estimation of pyraclostrobin by liquid chromatography-mass spectrometry and metiram (analyzed as CS) by gas chromatography mass spectrometry in grapes and raisin matrix. Dissipation of their residues and processing factors (PFs) during raisin making were evaluated through field studies with applications at single dose (SD) and double dose (DD). Residue data during drying process were best fitted to first + first-order kinetics model giving half-life ranging between 6 and 7 days for pyroclostrobin and 4 days for metiram. PFs for metiram and pyraclostrobin related to washing and oil dipping were 0.47 and 0.41, and 0.78 and 0.63 at single dose (SD) and double dose (DD), respectively. PF value of >1 for drying (1.01 and 1.31 for metiram and 1.34 and 1.10 for pyraclostrobin) indicates concentration of the residues during the drying process. The dietary exposure corresponding to average daily consumption of 0.0043 kg raisin per day on each sampling day was less than the respective maximum permissible intake at both the doses. [ABSTRACT FROM AUTHOR]

Raisins are an important export commodity for Afghanistan; however, Afghan packers are unable to export to markets seeking high-quality products due to limited knowledge regarding their quality and safety. To evaluate this, Afghan raisin samples from pre-, semi-, and postprocessed raisins were obtained from a raisin packer in Kabul, Afghanistan. The raisins were analyzed and compared to U.S. standards for processed raisins. The samples tested did not meet U.S. industry standards for embedded sand and pieces of stem, total soluble solids, and titratable acidity. The Afghan raisins did meet or exceed U.S. Grade A standard for the number of cap-stems, percent damaged, crystallization levels, moisture content, and color. Following processing, the number of total aerobic bacteria, yeasts, molds, and total coliforms were within the acceptable limits. Although quality issues are present in the Afghan raisins, the process used to clean the raisins is suitable to maintain food safety standards. [ABSTRACT FROM AUTHOR]

Raisins were investigated for their protective role on cardiac muscle both biochemically and histopathologically in high cholesterol diet (HCD)-fed rats. Wister male rats were randomly divided into four groups (n = 10): control, raisin-fed, HCD-fed and HCD-raisin fed group. Animals were anaesthetized after 13 weeks. Hearts were dissected and processed for histopathological examination. Raisins administration with HCD significantly decreased the animals' blood glucose, insulin, cholesterol, triglycerides, and low density lipoprotein levels; while increased their high density lipoprotein levels compared with rats fed HCD alone. They also decreased cardiomyocytes' degeneration, cellular infiltration, haemorrhages and blood vessels affection. Raisins reduced fibrosis by decreasing the immuno--expression of alpha smooth muscle actin marker, whereas they significantly increased the immuno-expression of endothelial nitric oxide synthase. Raisins showed a cardioprotective effect and were able to alleviate the biochemical and the histopathological changes induced by the HCD. Consumption of raisins or their pharmaceutical product should be recommended specially for those eating a high-fat diet. [ABSTRACT FROM AUTHOR]

A field dissipation study was conducted to evaluate the pre-harvest interval (PHI) and processing factor (PF) for kresoxim methyl (Ergon 44.3 SC) residues in grapes and during raisin making process at recommended dose (RD) and double the recommended dose (DRD). Kresoxim methyl residues dissipated following 1st-order kinetics with a half-life of 10 and 18 days at RD and DRD, respectively. The PHIs with respect to the European Union maximum residue limit (EU-MRL) of 1 mg kg for grapes were 13 and 30 days at RD and DRD, respectively. The degradation data during grape to raisin making process were best fitted to nonlinear 1st + 1st-order kinetics with a half-life ranging between 4 and 8 days for both shade drying and with raisin dryer at different doses. The PFs were 1.19 and 1.24 with shade drying and 1.09 and 1.10 with raisin dryer, respectively, which indicates concentration of the residues during raisin making process. The dietary exposure of kresoxim methyl on each sampling day was less than the respective maximum permissible intake both at RD and DRD. The residues of kresoxim methyl in market samples of grapes and raisins were well below the EU-MRL and were also devoid of any risk of acute toxicity related to dietary exposure. [ABSTRACT FROM AUTHOR]