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Drying is a common technique in the agrifood industry, but insufficient control in the drying process can result in changes to the fruit's appearance due to physiological damage during processing. The aim of this study was to investigate the impact of pretreatment and drying process parameters on Moroccan raisins' quality and safety. The experimental levels of pretreatment factors (blanching, browning agents) and drying temperature were defined at the beginning. Subsequently, a 24-factorial design was employed to provide a simple and reliable model capable of relating directly the response factor (drying time, color intensity change ( E ∗ ), chromaticity ( C ∗ ), and browning rate) to the variables (NaOH concentration, antibrowning agent concentration, temperature, and relative humidity). All four parameters had a statistically considerable effect on studied responses. Blanching for 5 minutes at 1% of NaOH solution, using an appropriate concentration of antibrowning agent (5% Na2S2O5), and drying at 70°C with 30% of relative moisture can lead to better preservation of grapes' appearance and quality (chromaticity ( C ∗ ) and color change ( E ∗ )). Also, in these conditions, a lower browning rate (14.48%), a lower 5-hydroxymethylfurfural content (12.40 mg/100 g DW), and a higher level of polyphenols (135.79 ± 13.17 mg GAE/100 g DW) and flavonoid content (57.81 ± 3.08 mg Qeq/100 g DW) have been recorded while meeting international standards for SO2 content and microbial quality. [ABSTRACT FROM AUTHOR]

Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (M1), while the other was created using dried red grapes and fresh blueberries (M2), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M2 must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers' acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (v/v). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines. [ABSTRACT FROM AUTHOR]

Seedlessness in grapes is much appreciated by consumers and especially in cultivars consumed either as table grapes or as raisins. In many parts of the world, low temperature is the main environmental stress limiting grape production. In this study, stenospermocarpic (seed abortion) cultivars were selected as the female parents while seeded cold-resistant cultivars were selected as the male parents to develop new cold-resistant seedless grapes using embryo rescue technology, which has previously been shown to be a highly efficient way of breeding seedless grapes. Here, we report optima in genotype, sampling time, and culture medium for the embryo rescue of 14 hybrid combinations. Our results indicate that the embryo development rate (39.9%) and the seedlings rate (21.5%) were highest among the 14 crosses when 'Ruby Seedless' was used as the female parent and 'Beibinghong' was used as the male parent. The best sampling times for 'Yuehong Wuhe', 'Ruby Seedless', and 'Melissa seedless' were 37, 55, and 52 days after flowering, respectively. Embryo rescue efficiency was highest when the sucrose concentration for seedlings was maintained at about 1.0%. Using molecular markers, we detected 91 hybrids with seedless traits and 18 hybrids with cold resistance traits. [ABSTRACT FROM AUTHOR]

The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the experiment of drying grapes that applied three different airflow patterns: vertical and two horizontal (HMP-1 and HMP-2) inside convective hot air dryers. Experiments were conducted using a forced convection dryer at 40–60 °C and air velocities range of 1.0–2 m s−1 to dried grapes. The drying time was significantly decreased due to the greater air velocity and temperature at different dryers. The horizontal dryer (HMP-2) exhibited the lowest significant drying time reduction of 3.79 and 8.46% lower than the horizontal (HMP-1) and vertical airflow patterns, respectively. Compared to the vertical dryer, the horizontal (HMP-2) dryer had the maximum thermal efficiency in the range of 50.31 to 74.52% and the lowest in the 29.77–52.45% range. The minimum specific energy consumption of 27.44 MJ kg−1 was recorded using the horizontal (HMP-2) dryer, which was 53.82% and 141.91% lower than horizontal (HMP-1) and vertical, respectively. Additionally, implementing the horizontal (HMP-2) dryer for drying grapes has many advantages over the vertical dryer, including faster operating times, lower overall energy consumption, and improved dryer thermal efficiency. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture 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 a significant grape product with an annual trade volume of approximately USD 2 billion. There are various methods employed for drying grapes into raisins. This study aimed to investigate the effects of different drying methods on raisins, specifically, without pretreatment (SD), treatment with potassium carbonate (5%) containing 2% olive oil (POT), and treatment with ashy water with 2.5% olive oil (AOW). The study examined the changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant and anthocyanin contents, color properties, and protein content in three grape varieties: Deyvani, Haseni, and Reşek. The results indicated that POT treatment resulted in the lightest raisins in Deyvani (0.48 g) and Reşek (0.58 g), while Haseni exhibited the heaviest raisins (0.64 g) under the same treatment. The variations in physicochemical characteristics were relatively limited compared to the changes observed in phenolic and antioxidant properties. Nontreated raisins had the lowest anthocyanin content across all varieties. Protein content was significantly affected by the POT treatment, while the effects of the AOW and SD treatments were comparatively minor. SD drying resulted in slightly brighter raisins, but lower phenolic content and significantly lower color properties. The findings of this study highlight the differential effects of drying methods on different grape varieties, emphasizing the importance of considering a variety-specific approach when selecting the drying method. [ABSTRACT FROM AUTHOR]

Five different pretreatment strategies for the drying Flame seedless raisins were used: ultrasound, freezing, dipping in 0.05% NaOH solution, blanching, and enzymatic pretreatment. Results showed that the drying period for dipping pretreated grapes was reduced to less than half compared to Control grapes. The ultrasound pretreatment preserved the total phenolic content better; however, it affected the total flavonoid content. The enzymatic pretreatment was the one that least affected the total flavonoid content. In the radical-scavenging antioxidant capacity assay, slight differences were observed between the pretreatments. The highest mean value was observed by Oxygen Radical Absorbance Capacity in the case of blanching pretreatment. The α-glucosidase inhibitor of raisins was also investigated, obtaining a low inhibition compared to acarbose. The presented results give scientific insight and a basis for the use of pretreatments combined with solar drying of Flame grapes. On an industrial scale, it has the potential to produce good quality raisins. [ABSTRACT FROM AUTHOR]

Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose. [ABSTRACT FROM AUTHOR]

It is known that the natural convection (NC) solar drying process is a simple and cheap method for drying foodstuffs, but it is not preferable for common users in the case of drying high-moisture content agro-products due to the slow rate of drying. Meanwhile, the forced convection (FC) drying process is most appropriate for such products, but its economic feasibility may be affected due to high initial and maintenance costs. Therefore, the present study proposed a controlled natural convection (CNC) drying mode using a solar greenhouse dryer (SGD) for drying grapes with two types of cover materials, glass and Plexiglas, through intermittent operation with a PV system to save energy as a simple and inexpensive domestic dryer instead of the common forced convection SGD and the conventional natural convection SGD. The obtained results of the new CNC drying mode using a Plexiglas SGD showed a higher drying rate than the NC drying mode and are close to the FC drying mode using the same cover material. The initial moisture content of the grapes was reduced from 5.91 g water/g dry matter to the final moisture content of 0.15 g water/g dry matter within 12 h and 15 h for the CNC and NC drying modes, respectively, using the Plexiglas SGD. Moreover, the thermal drying efficiency for the two mentioned drying modes was 12.5 and 9.7%, respectively. The Page model was found to be the most appropriate model to predict the kinetics of the SGD in all drying modes, regardless of the cover type. The new CNC drying mode using the Plexiglas SGD achieved the lowest cost per kg of dried grapes (1.26 USD/kg), the highest total saved costs over the lifespan of the dryer (USD 245.46) and the shortest payback period (1.08 years) compared to the other two dryers, NC-SGD and FC-SGD. Generally, the CNC-SGD had good performance over the NC-SGD because it is not affected by the fluctuation in the volume, velocity and direction of the inlet ambient air/wind during drying grapes as a high-moisture content product without external heating sources or complicated parts. Thus, the proposed drying system has the advantage in terms of simplicity, cheapness and saving energy compared to FC-SGD. [ABSTRACT FROM AUTHOR]

Raisins are high‐value products obtained by drying grape berries. Natural drying of grapes is difficult because a hydrophobic waxy cuticle is present on the berry surface. Pretreatment is an important operation in raisin production in which the waxy layer is dissolved or removed for enhancing the drying rate of grapes. Chemical pretreatment consisting of dipping grape bunches in a solution of alkali and oil emulsion is commonly followed for raisin production. However, the threat of chemicals to human health, the environment, and longer processing time lead to the development of an alternative to chemical pretreatment. Various alternative methods have been explored including the abrasive pretreatment and some novel thermal and nonthermal techniques. The potential of these alternative pretreatments has been discussed in this review along with a critical analysis of literature on grape drying. The fundamentals of grape drying and unit operations of the chemical and abrasive process of raisin production have also been narrated. An abrasive process as the best alternative to chemicals in raisin production has been described in detail along with future prospects of different physical pretreatments. This review provides comprehensive information on raisin production with a focus on chemical‐free processing of grape for raisin production. Practical applications: Raisins are dried grapes rich in nutritional and functional ingredients that are beneficial for human health. A predrying treatment to remove or to dissolve the waxy layer from surface of grapes is an important operation in raisin production. The chemical method of pretreatment is prevalent among raisin processors. However, a chemical method has some limitations like longer processing time, intense use of chemicals, food safety issues, and so forth. Many novel pretreatments like superficial abrasion, thermal, and nonthermal techniques have been explored by researchers and it has the potential to produce safe raisins without use of any chemicals. These alternative techniques can be adopted for industrial‐scale processing of raisins. A lot of literature is available on the grape drying process, modeling, and quality aspects of raisins. All this information has been summarized in this comprehensive review with a comparison of unit operations, analysis of findings, and future aspects for the production of safe raisins. This review will be very useful for industrial‐scale processing of raisins adopting novel processes and it will also provide in‐depth knowledge to the academician and research scholars. [ABSTRACT FROM AUTHOR]

A study of the amount of colouring substance in the skins and juice of grapes and raisins of seedless vine forms with coloured grape juice of six hybrid combinations was performed. It was found that most of the hybrid forms of all crosses were superior to the mother variety Alicante Bouschet in the amount of anthocyanins in the grape juice, and only a few ones have mathematically proven differences. Most of them do not differ from the parent variety in colour intensity and colour shade, as well as in the percentage of yellow, red and blue colour. The ‘Alicante Bouschet’ variety has a proven lower content of anthocyanins in the skins of grapes and raisins of several hybrid forms. There is a proven high or moderate positive correlation between the content of anthocyanins in the skins and the juice of the grapes and the intensity of the colour in the hybrid forms of most crosses. Approximately 47% of the increase in the intensity of the colour of the grape juice can be explained by an increase in the amount of anthocyanins, and only 27% of the reasons for the changes in the intensity of the colour of the grapes are due to factors that do not affect changes in the content of anthocyanins in them. [ABSTRACT FROM AUTHOR]

Objective: To (1) describe exposure history, clinical signs, treatment, and diagnostic findings in 4 dogs following ingestion of tamarinds, and in 2 dogs following ingestion of cream of tartar, and (2) discuss tartaric acid, the commondenominator, as the proposed toxic principle in tamarinds and grapes. Series Summary: Reports in which dogs developed acute kidney injury following ingestion of cream of tartar or tamarinds were identified from the ASPCA Animal Poison Control Center electronic database. In these cases, decontamination was not performed, and treatments were delayed. Despite IV fluids and symptomatic and supportive care, 2 of the dogs became anuric and 1 became oliguric. Four dogs were euthanized, and the outcome is unknown for 2 of the dogs. Necropsies were performed on 3 of the dogs. Clinical signs, laboratory findings, and histopathologic lesions were similar to those reported in grape and raisin toxicosis. New or Unique Information Provided: Acute kidney injury may develop following ingestion of cream of tartar or tamarinds in dogs. Connecting these reports with findings in grape and raisin toxicosis and the sensitivity to tartaric acid in dogs, tartaric acid is identified as the likely toxic component in grapes and tamarinds. [ABSTRACT FROM AUTHOR]

Summary: Wheat‐based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP‐muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC‐HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP‐vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists. [ABSTRACT FROM AUTHOR]

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]

Abstract Raisins are highly produced value‐added products that are extracted from grape processing. The most important unit operations in raisin production are pretreatment, followed by drying. Due to the presence of waxy layer, the drying cannot be used alone; however, the layer can be removed by pretreating the grapes with chemicals or physical abrasion. The food safety and environmental issue with the chemicals have forced to find alternative methods. The physical method, such as surface abrasion, is explored but showed negative effect of color. The nonthermal methods such as microwave (MW) heating, pulsed electric field, ultrasound, and ohmic heating are observed, and their outcomes are discussed in this review. Carbonic maceration, high‐humidity hot air impingement blanching, and MW hydrodiffusion and gravity are the novel methods that showed promising results. In the latter part, the traditional drying process of grapes is discussed, where shade drying is found to be used remarkably in raisin production. However, the time of drying was long, and the process required large land area. Alternatively, novel methods such as hot air, MW, vacuum, and infrared drying provide higher drying rate and good‐quality raisins. However, the combined drying methods such as MW‐assisted air drying, pulsed vacuum drying, and MW vacuum drying have shown better results than single drying. Pretreatment and drying cause changes in physical and chemical properties of grapes, such as changes in color, size, nutrient content, and polyphenol content. Overall, the review covered the crux output with the advancement in raisin development, which could be useful for novel research on grape processing.

Drying is one of the best food preservation methods, especially for grapes. This study aimed to determine the fate of pesticides after grapes are being subjected to different drying methods, namely, sun-, oven-, shade-, and alkaline-drying, which are employed in raisin production. Pesticide residues were determined by gas chromatography–tandem mass spectrometry (GC–MS/MS). Washing before drying decreased the diazinon, ethion, phosalone, penconazole, and hexaconazole levels in the grape samples by 52.04%, 6.75%, 9.99%, 56.54%, and 20.97%, respectively. In the raisins, the concentration of all the pesticide residues increased based on wet weight, and this result was due to dehydration; by contrast, the concentrations of the pesticides decreased based on dry weight. The sun-drying method demonstrated the greatest efficiency in residue removal wherein it decreased the diazinon, ethion, phosalone, penconazole, and hexaconazole levels by 76.65%, 68.40%, 69.55%, 72.74%, and 82.19% (dry weight), respectively. On the contrary, the shade-drying method demonstrated the least efficiency in reducing the residue levels (19.57%–42.55%). The evaluation of the processing results showed pesticide residue level in the raisins prepared using the investigated drying methods was higher than the maximum residual limits (MRL). This finding indicates that it is necessary to consider the pre-harvest interval in pesticide application in grape. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office 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.)

(1) Background: Raisins contain a wide range of hormones, minerals, vitamins, and antioxidant enzymes that may contribute to the health benefits of consumers. (2) Methods: The aim of this research was to compare the hormone, mineral, vitamin, and antioxidant capacities of Gök Üzüm (Vitis vinifera L.) raisins immersed in oak ash (OA) and potassium carbonate (PC) dipping solutions before drying. (3) Results: Abscisic acid (ABA) (5751.18–11,868.40 ng g−1) and riboflavin (95.17–135.54 mg 100 g−1) were the most abundant hormone and vitamin quantified in Gök Üzüm raisins. Glutathione S-transferase (540.07–744.85 EU gr berry−1), 6-glucose phosphate dehydrogenase (214.50–317.43 EU gr berry−1), and glucose-6-phosphate dehydrogenase (208.25–241.86 EU gr berry−1) enzymes presented the highest antioxidant activity in the samples. Raisins obtained after drying by immersion in OA presented higher indol-3-acetic acid (IAA), ABA, salicylic acid (SA), cytokinins (CK), and zeatin contents; glutathione reductase (GR), glucose-6-phosphate dehydrogenase (G6PD), glutathione S-transferase (GST), 6 glucose phosphate dehydrogenase (6GPD), catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) enzymatic activity; vitamin B1, B2, B6, C, and A contents; and nitrogen (N), phosphorus (P), manganese (Mn), calcium (Ca), sulfur (S), potassium (K), iron (Fe), sodium (Na), and magnesium (Mg) levels compared to the grapes dried after PC applications. (4) Conclusions: Drying Gök Üzüm grapes after the application of OA dipping solution promotes a higher content of hormones, minerals, vitamins, and antioxidant enzymes compared to PC treatments. These results could help raisin producers to make decisions when using a dipping solution to dry grapes. [ABSTRACT FROM AUTHOR]

The current study aimed to extract and purify the phenolic compound Resveratrol from dried black grape residues, Vitis vinifera, which were purchased from the local market in Iraq. Resveratrol was extracted from sun-dried grape residues with 2.5 liters of 80% ethanol. Then the compound resveratrol was concentrated using a rotary evaporator and dried in very high freezing conditions after being filtered with animal charcoal. A partially purified material was obtained after a column chromatography process, where 9 grams were obtained for every 600 grams of grape residues as a result of these steps. Chemical tests were conducted to detect resveratrol, and they included: general tests for polyphenols, detection of unsaturated cyclic compounds, high-efficiency liquid chromatography (HPLC) method. The results showed the appearance of two peaks at a wavelength of 280 nm for the compound resveratrol extracted from grape residues, where the time of its appearance was at 4.267/min compared with the standard compound resveratrol which was at 4.356/min. The concentration of the resveratrol extract was 107.6 ppm. The total antioxidant activity of resveratrol extracted from grape residues and the standard compound resveratrol was estimated. The total antioxidant activity of resveratrol extracted from grape residues was 71.14%, while it was 62.21% for the standard compound resveratrol. The results showed that the resveratrol compound extracted from grape residues was purified in the dark to prevent the conversion of resveratrol from trans to cis. The study also shed light on the quantities of resveratrol contained in grape residues, and this depends on the extraction steps as well as the purpose of its applications. [ABSTRACT FROM AUTHOR]

Two studies investigating the impact of dried fruits eaten as a snack on weight control were designed to examine the effects of prunes and raisins on appetite (phase 1), and whether prunes undermine weight loss, due to the increase in energy density on drying, when included in a structured weight loss programme (phase 2). Phase 1 compared the effect on appetite of equi‐weight or equi‐caloric snacks of prunes (100 or 140 g) and raisins (100 or 111 g) with a control condition (100 g/335 kcal jelly babies), in a pre‐load, cross‐over design (n = 40 analysed). A significant effect of condition on food intake was observed, with significantly lower weight of food consumed in the 140 g prune group versus control, and on Area Under the Curve (AUC) fullness, due to a greater effect in the 140 g prune group versus control. In phase 2, change in bodyweight and waist circumference were measured in a 12‐week randomised, parallel‐groups intervention study (n = 100 analysed, 50 per group). Prunes (females: 140 g, males: 171 g/day) replaced usual snacks whilst following a weight loss programme. The active control group followed the same programme and participants were instructed on healthy snacking. A significant reduction in mean bodyweight in the prune group versus baseline was consistent with the phase 1 evidence that prunes can aid appetite control, although it could also be explained by overall diet in the context of a structured weight loss programme. Prunes did not produce a detrimental effect on mean weight loss over 12 weeks versus control (prune group: −1.99 kg; active control: −1.53 kg), nor on decrease in waist circumference (prune group: −2.40 cm; active control: −1.74 cm). No additional benefit on weight loss was seen (between‐group difference was non‐significant). The daily intake of prunes was well‐tolerated. Phase 1 demonstrated that prune snacks produced beneficial changes in appetite. Phase 2 demonstrated that prunes did not undermine weight management, and this warrants further study. [ABSTRACT FROM AUTHOR]

Chemical pretreatment before drying is a practice in raisin making which has many limitations and use of chemical shall be discouraged. A new process is being developed with physical pretreatment. The process requires intact grape berries for further processing. Therefore, a grape debunching machine has been developed for separation of intact berries from the bunch. The machine consists of central rotor with helical fingers. The rotor assembly is surrounded by perforated trough through which the detached berries drop. The performance of the machine was evaluated with "Thompson Seedless" table grape for debunching efficiency and damage to berries. The rotor speed (80–120 rpm) and concave clearance (5–25 mm) were selected as independent parameters. The debunching efficiency and percentage of damaged berry were in the range of 77.17–98.73% and 5.75–11.82%, respectively. The maximum debunching efficiency (94.33%) and minimum berry damage (7.10%) was obtained at rotor speed of 100 rpm and concave clearance of 15 mm. The capacity of grape debunching machine was found to be 145.2–150.2 kg/hr for different grape varieties, namely Thompson Seedless, Manik Chaman, and Fantasy Seedless. The developed machine will be useful in production of raisins without use of chemicals and stemless table grapes. Practical applications: The conventional process of raisin making involves intensive use of chemicals right from dipping of harvested grape bunch in a solution of ethyl oleate (1.5%) and potassium carbonate (2.5%), intermittent sprays, and further use of booster and sulfur dioxide for color improvement. The intensive use of chemicals triggers the food safety issues. Furthermore, the process requires longer drying time, involves more number of unit operations, and fetches losses of grapes. To address these issues, an alternative chemical‐free process has been developed by the authors of this investigation for the production of raisins. This process requires the grape berries to be individualized before further processing which is tedious and time consuming if done manually. Therefore a grape de‐bunching machine has been developed for separation of intact grape berries which can be further processed into raisins at industrial scale without use of chemicals. The developed machines will find applications in the minimally processed/individual quick freezing (IQF) of table grapes for which there is an increasing market especially in super market. [ABSTRACT FROM AUTHOR]

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University 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.)

The wine industry is and will continue to be impacted by climate change. The adaptation of vineyards and winery practices is therefore paramount to the success of winegrowing operations around the globe. We surveyed winegrowers across Canada to assess their adaptation status, the strategies they currently use or plan to implement to cope with the effects of climate change, and the drivers that influence the adoption of adaptation measures. We found that Canadian winegrowers are most adapted to weather events associated with precipitation and drought and less adapted to other extreme weather events. Our results also show that winegrowers' concern about climate change exerts a small, but significant, positive effect on both climate change adaptation and the willingness to adapt in the future. Moreover, winegrowers with smaller operations are less likely to be adapted to some weather events associated with climate change. This research provides an overview of the state of climate change adaptation by winegrowers in Canada and supports the implementation of context‐specific adaptations in wine regions throughout the country. Key Messages: This is the first examination of current and planned responses to climate change by Canadian winegrowers.Canadian winegrowers are more adapted to rainfall‐related weather events, but less adapted to extreme events, such as consecutive hot days and freeze‐thaw cycles.Context‐specific adaptations in Canadian wine regions are important. [ABSTRACT FROM AUTHOR]

Drying of grapes for the production of raisins is a slow and complex process. The prevalent chemical pre‐drying treatment involves the use of chemicals which trigger food safety issues and such a method also takes a longer drying time for grapes. A novel industrial‐scale abrasive pre‐treatment system was developed and its operating parameters were optimized. The physical pre‐treatment system consists of the rotating drum with its inner surface of specific abrasive protrusions. Optimized parameters using Box–Behnken design of response surface methodology as operating speed (15.13 rpm), treatment time (3.27 min), and sample size (8.45 kg), resulted in maximum treatment efficiency (97.76%), and minimum drying time (65.5 hr) for grape. The waxy cuticle layer was removed physically from the surface of grapes and hence the drying rate was found enhanced compared to chemical pre‐treatment. Abrasive pre‐treatment produced better quality raisins except slightly higher browning index (29.64 ± 1.53) compared to chemical pre‐treatment (26.19 ± 0.93). Novelty impact statement: The study is about a chemical chemical‐free process and equipment for the production of grape raisins with abrasive pre‐treatment.Enhanced drying of grapes by abrasive pre‐treatment (27.77% less drying time) compared to chemical pre‐treatment.Developed industrial scale raisin making process has the potential to produce good quality, safe raisins without the use of chemicals and the process is environmental friendly. [ABSTRACT FROM AUTHOR]

China is one of the main producers in the worldwide raisin market. Most China's raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the 'organic substance metabolic process', 'regulation of molecular function', 'enzyme regulator activity', and 'isomerase activity' related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Grape stalks were functionalized through acetylation and silanization (also in situ). • Grape stalks were tested as reinforcing fillers within PBS. • Micro-mechanicals models were fit to experimental data. • Acetylated grape stalks provided the best mechanical results. • Grape stalks did not modify the PBS thermal behavior. Grape stalks are a lignocellulosic biomass, which is a very complex material, whose easy and profitable fractionation to obtain its basic components is still not available. Therefore, alternative ways to try and make use of grape stalks are currently being explored. In the present study, the possible use of dried and milled grape stalks as filler in bio-composites was assessed using polybutylene succinate as a basic polymer. The tensile specimens produced using 10% grape stalk powder as it is and functionalized through pre-extrusion acetylation and silylation, and silylation in situ were characterized for their structural, mechanical, thermal, morphological, and color properties. The bio-composites showed to be stiffer than the control polymer, with an increase of Young's modulus from 616 MPa to 732 MPa in the specimens obtained with acetylated grape stalk powder. This led to a potentially new method to valorize by-products of the wine industry such as grape stalks in order to recover raw materials which could prove useful in the biomaterials and bio-composites sector. [ABSTRACT FROM AUTHOR]

This article discusses the connection between acute kidney injury (AKI) in dogs and the ingestion of cream of tartar and tamarinds, which contain tartaric acid. The Veterinary Poisons Information Service (VPIS) in the UK has reported cases of AKI in dogs after ingesting cream of tartar. While dogs are particularly susceptible to AKI from tartrates and tartaric acid, cases have also been reported in humans. The article suggests that tartaric acid delays gastric emptying, which may explain the prolonged retention of dried vine fruits in the stomach. The study also mentions that cooked grapes and raisins are less likely to cause AKI due to thermal decomposition of tartaric acid. However, more research is needed to fully understand grape and raisin toxicosis in dogs and the effects of cooking on vine fruits. [Extracted from the article]

The sensory characteristics, texture profiles, and volatile compounds were investigated for grape raisins dehydrated by pulsed vacuum drying (PVD) and shade drying (SD) from three varieties (Thompson Seedless, Flame Seedless, and Munage). Results indicated that raisins dried from PVD were less brown, possessed stronger fruity aroma and flavor. Texture profile analysis revealed that samples dried by PVD displayed lower hardness and higher springiness, cohesiveness and resilience than the SD ones. In terms of the volatiles analysis, 34 compounds were identified including 7 alcohols, 7 aldehydes, 5 acids, 3 esters, 2 ketones, 5 terpenoids, 1 pyrazine, 2 furfurals, and 2 aromatic compounds. Raisins dried by PVD displayed higher relative content of esters and terpenoids, which contributes to the floral and fruity aroma. The drying methods were well differentiated according to the principal component analysis. The current findings indicate that PVD is an alternative promising technology for production of high-quality raisins. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the consumers’ attitude towards the use of food industry waste in newly formulated cookies as well as the consumers’ acceptance of these cookies incorporated with grape pomace powder (GPP). Total of 13 varieties of cookies were evaluated by sensory trained panel using hedonistic analysis including an attitude survey. Cookies were prepared with dried grape skin and seeds milled into powder as a replacement for the flour. Four different concentrations (2.5, 5.0, 7.5, and 10.0 %) of GPP with 3 different granulations (0.25, 0.50, 1.00 mm) were prepared and compared to the control sample (without GPP). More than a half of the surveyees are aware of the term functional food and they are eager to try food that contain food waste in it, but unfortunately they are not well informed on how the food waste is disposed and managed. The sensory analysis showed that newly developed cookies are well accepted from the panellists due to their good appearance, likable colour, pleasant aroma and taste with those that contain GPP in granulation 1.00 mm being the best ones. [ABSTRACT FROM AUTHOR]

A study has been conducted on the antioxidant content and antioxidant activity in raisins from seedless hybrid varieties of vines with coloured grape juice. It has been found that the amounts of trans-resveratrol and quercetin as well as their antioxidant activity in raisins from the seedless coloured hybrid forms almost always mathematically exceed the levels of these indicators in the raisins of the Gamay Freaux, Black Corinth and Sangiovese grape varieties. It has been shown that 54% of the change in antioxidant activity is due to changes in the content of transresveratrol and 42% of quercetin. The applied mathematical models enable the theoretical study of the chemical composition of raisins of different grape varieties through the analytical forms of the proven relationships between them. [ABSTRACT FROM AUTHOR]

Objective: Numerous studies demonstrated the effect of grape on memory improvement. According to Iranian traditional medicine, "maviz" as a specific type of dried grapes can effectively improve memory. However, there is no reported clinical trial on the effect of "maviz" on memory improvement in humans. Hence, this study was conducted to investigate "maviz" effect on memory in university students. Materials and Methods: This randomized open-label clinical trial was conducted on a total number of 53 students of Shahed University, Tehran, Iran, from November 2017 to February 2018. The participants were randomly allocated into an intervention group (receiving "maviz", 25 g in the morning for 4 weeks) or a control group (who did not take "maviz"). The Digit Span Task and the NBack Task were used for the measurement of working memory at the pre- and post-intervention stages. Results: According to the results, no significant differences were found between the two groups regarding age, gender, marital status, and initial working memory test scores. "maviz" consumption produced a highly significant improvement in total working memory score in the Digit Span Task (5.18 vs. 2.35, p<0.001) and Acoustic Memory Span (1.29 vs. 0.62, p=0.021). Moreover, "maviz" consumption significantly increased the percentage of true responses in the N-Back Task and reduced the mean reaction time in the first level of the task. Conclusion: "maviz" consumption was improved working memory in young healthy adults. [ABSTRACT FROM AUTHOR]

The main functions of mechanical drying are to extend the drying season, prevent reduction in dry product mass due to immature harvest, and obtain high-quality products without exposure to rainy weather conditions. A SAC with a conic dimpled absorber-assisted indirect solar dryer was designed, manufactured, and tested for the Sultana Seedless grapes under the end-season conditions. Also, the effect of medicinal chamomile oils on the color quality of raisins was investigated. While the first three days of the drying experiment were reminiscent of summer, the remaining days were characteristic of autumn. The thermal efficiency of the collector at a flow rate of 0.05 kg/s was realized as 66.33 % and 48.27 % on average during the days (between hours of 10:00–15:00), depending on the psychrometric conditions. The moisture content of the grapes (22.5 brix) decreased from 3.37 to 0.22 kg w /kg sm and lasted for 272 h/12 days. It has been revealed that the collector efficiency and drying time were significantly affected by the psychrometric conditions, and the use of medicinal chamomile oil in dipping pretreatment increased the color quality of raisins. Effective use of the SAC in the end-season drying process should be increased by techniques such as serial connection and heat storage. [ABSTRACT FROM AUTHOR]

This study aimed to measure total aflatoxin (AF) (AFB1, AFB2, AFG1, and AFG2) and ochratoxin A (OTA) levels in dried fruit samples and to evaluate the potential dietary exposure and cancer risk to these mycotoxins in Kayseri/Türkiye. Dried fruit samples were collected between April–May 2021. A total of 11 dried grapes and apricot samples, 7 dried fig and plum samples were collected. Total aflatoxins and OTA in dried fruits were determined by ELISA method. Then, the margin of exposure (MOE) and cancer risk were calculated. Total AF was detected in dried fruit samples between 42.86%, and 100%. Between 18.18% and 57.14% of samples exceeded the European Commission (EC) limits for total AF. Moreover, OTA was detected in all samples. Between 71.43% and 100% of samples exceeded the EC limits for OTA. Cancer risk due to OTA exposure was higher than total AF and it was determined that OTA exposure could pose a risk for public health (MOE < 10,000). Although mycotoxin exposure seems to be low due to the low consumption of dried fruit in Türkiye, the risk of exposure and cancer may increase because of complying with the recommendations of the dietary guidelines. The findings provide new insights into exposure to total AF and OTA through the consumption of dried fruit. [Display omitted] • Between 18.18% and 57.14% of samples exceeded European Union limits for aflatoxins. • Between 71.43% and 100% of samples exceeded European Union limits for ochratoxin-A. • Cancer risk due to ochratoxin-A exposure was higher than total aflatoxins. • Ochratoxin-A exposure pose a risk for public health. [ABSTRACT FROM AUTHOR]

• Effect of dried grape pomace (DGP) on nutrient utilization in lambs was evaluated. • aNDFom and starch intake declined linearly with increasing DGP levels. • Ammonia–nitrogen production decreased linearly with the addition of DGP. • Total volatile fatty acids production exhibited a quadratic response to DGP addition. • Microbial nitrogen supply decreased as the level of DGP increased in the diet. The objective of the study was to evaluate the effects of feeding varying levels of sun–dried red grape pomace (DGP; Vitis vinifera L. cultivar Pinotage) on nutrient digestibility, rumen fermentation, microbial nitrogen (N) supply, N retention and efficiency of N utilization in lambs. Twenty-one Dohne Merino wether lambs (6.0 ± 1.0 months and 51.6 ± 4.70 kg initial body weight) were randomly assigned to three diets containing 0, 100 and 200 g DGP per kg of diet dry matter in pelleted total mixed rations (TMR). The experiment consisted of 14 days for adaptation to the diets and 7 days for data collection. Intake of neutral detergent fiber (aNDFom) and starch decreased linearly (P ≤ 0.05) while ether extract intake increased linearly (P ≤ 0.05) with the addition of DGP. Apparent total tract aNDFom digestibility decreased linearly (P ≤ 0.05) with increasing levels of DGP. Total volatile fatty acids (VFA) production was quadratically (P ≤ 0.05) influenced by DGP addition. Increasing levels of DGP led to a linear decrease (P ≤ 0.05) in concentrations of butyrate and valerate. Allantoin, microbial N supply, total purine derivatives excreted linearly declined (P ≤ 0.05) with DGP addition. Nitrogen retention and the efficiency of N utilization were not influenced by diet (P > 0.05). Overall, addition of DGP in the lamb finisher diets reduced carbohydrate intake, microbial N yield, total purine derivatives excreted and increased total VFA concentration but did not have adverse effect of DGP on N retention and the efficiency of N utilization. [ABSTRACT FROM AUTHOR]

BACKGROUND: Excessive production of grape is valorized by traditional drying and homemade jam production in some regions of Algeria. OBJECTIVE: This study aims to investigate the changes in antioxidant activity, phenolic compounds and their bioaccessibility in two grape varieties (Cardinal and Dabouki or Sabel) as a result of traditional sun drying and homemade jam processes. METHODS: Fresh and dried grapes, as well as jam samples were subjected to a series of spectrophotometric analyses including total phenolics, flavonoids, and antioxidant activity. Individual phenolic compounds were identified and quantified by HPLC-DAD-MS-QTOF. An in vitro gastrointestinal digestion was applied to evaluate the bioaccessibility. RESULTS: Both traditional processes led to considerable losses in the levels of some phenolic compounds and their antioxidant activities. However, an increase in the content of other phenolic acids was also observed after processing. Total phenolics, total flavonoids and total antioxidant capacity recovery values of the dialysable fraction of processed samples were higher than those of fresh grapes for both varieties. CONCLUSIONS: Traditional raisins and homemade jams could be considered as good sources of natural antioxidants, although a modification of some critical steps that may negatively affect their antioxidant properties is suggested in the light of this study. [ABSTRACT FROM AUTHOR]

Grapes are one of the most commonly produced fruit crops in the world and are consumed as table grapes, wine grapes and dried grapes. In line with consumer demands, seedlessness continues to be an important feature that increases the chances of marketing grapes. Nearly all of the dried grapes that are offered to the world markets are seedless grapes. In addition, the demand for seedless varieties has increased steadily in the table grape trade over the years. Therefore, the production of new seedless grape varieties with large berries that are suitable for table consumption is one of the important goals of breeding studies in viticulture. In this study, recently bred and released new seedless grape varieties are briefly introduced, seedless grape breeding methods are summarised, and the latest developments in breeding methods are explained. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Al-Anbar University for Islamic Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) 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.)

Processing and conservation of grapes by suitable techniques has been a major challenging issue for a long time. Optimization of drying and pretreatment operations of this fruit have been extensively studied. However, in order to achieve the production of high-quality raisins and reach consumers' acceptance, special attention for quality attributes should be taken into account. Quality characteristics of grapes such as color, texture, vitamins, phytochemicals, aroma profile and microbial stability are of paramount importance since they could vary throughout the dehydration procedure and would directly determine quality perception and consumer choice. This paper presents a comprehensive review of the physicochemical, nutritional and microbiological characteristics of dried grapes as affected by the drying process. In addition, it investigates the changes of different grapes quality attributes (mainly nutritional and aromatic proprieties) during processing, which enables professionals and scientists to better choose and optimize grape processing to deliver the highest raisin quality to consumers. [ABSTRACT FROM AUTHOR]

The quality of raisins is mainly perceived by their colour. Green-coloured raisins are considered as the best quality raisins whereas brown/dark-coloured raisins possess poor quality. Raisin colour is affected by different factors like grape variety, pre-treatments to grape berries, drying method, drying conditions, etc. The present study was conducted to produce greencoloured raisins through two different treatments of ascorbic acid - dipping and spraying. These treatments were applied to Thompson Seedless grapes independently with different doses (100-500 ppm) of ascorbic acid. Results indicated that lesser darkening of raisins was observed when ascorbic acid was sprayed on bunches during drying than the dipping treatment. In all the samples, polyphenol oxidase (PPO) activity decreased with drying duration. Lower PPO content was noted in dipped and sprayed grapes than control. However, application of ascorbic acid influenced the other parameters. The present study revealed that ascorbic acid spray is suitable for retaining green colour in raisins with faster drying. Overall, 200 ppm ascorbic acid spray was found appropriate in the production of green raisins. [ABSTRACT FROM AUTHOR]

Abstract Ochratoxin A (OTA) is a nephrotoxic mycotoxin which may contaminate various foods and feed products worldwide. Aspergillus niger is one of the species responsible for OTA contamination in grapes and derived products. This species has recently been split into A. niger and Aspergillus welwitschiae. Both species can not be distinguished by phenotypic or extrolite profiles and to date there is no ecophysiological information of A. welwitschiae. The aim of this study was to determine the effects of water activity (a w) (0.90; 0.95 and 0.98–0.99), culture media (Yeast Extract Sucrose Broth (YESB); Synthetic Grape Juice Medium (SGM); White grape juice (WGJ)) and temperature (15 °C, 25 °C and 35 °C) on the growth and OTA production of four strains of A. niger and six strains of A. welwitschiae. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA at 1, 2, 4 and 10 days. No significant differences were observed in absorbance and OTA values between the two species under study. The highest absorbance values were recorded in YESB, followed by SGM and WGJ. Absorbance values increased with increasing a w and temperature. The highest OTA values were obtained at 0.98–0.99 a w and the best culture media for OTA production was YESB, followed by WGJ and SGM. The studied strains of A. niger produced the highest mean OTA level at 25 °C whereas A. welwitschiae strains produced the highest mean OTA concentration at 15 °C, although not differing significantly from concentration produced at 25 °C. To our knowledge, this is the first report on the impact of some environmental factors on growth and OTA production by A. welwitschiae. Highlights • First report on the impact of some environmental factors on growth and OTA production by A. welwitschiae • No significant differences were observed in growth and OTA values between A. niger and A. welwitschiae • Optimum temperature for OTA production was 25°C for A. niger strains and 15-25°C for A. welwitschiae strains [ABSTRACT FROM AUTHOR]

Background: Red grape juice (RGJ) and dark raisins (DR) are rich in polyphenols and antioxidants. This study aimed to assess the efficacy of RGJ and DR in protec- ting the renal tubules against hypercholesteraemic-induced pathological changes.Materials and Methods: Forty albino rats divided into four groups (n = 10) were utilised in this study. They included the control, high cholesterol diet (HCD)-fed, HCD+RGJ-fed, and HCD+DR-fed groups. Body weight gain, food and water in- take, blood and insulin levels, lipid profile and kidney functions were assessed at the start of the experiment and after 12 weeks. The right kidney was dissected out and processed for both light and electron microscopic examination. Desmin and cytokeratin antibodies were utilised as histologic markers to assess the integrity of the proximal (PTs) and distal tubules (DTs) of the kidney.Results: Administration of HCD resulted in hypercholesterolaemia in rats as evi- denced by the lipid profile. The PTs of hypercholesteraemic rats appeared dilated with hyaline casts and mitochondria in most of the tubular cells were affected. Immunohistochemical assessment revealed affection of both PTs and DTs. Both RGJ and DR, when administered along with the HCD for 12 weeks, improved the lipid profile, kidney functions as well as the histologic and cellular changes-induced by hypercholesterolaemia in the rats. The effect of raisins was superior to RGJ which might be due to its high contents of fibres and proteins.Conclusions: This study highlighted the importance of supplementation of red grape and raisins in protection against the harmful effects induced by deposition of fat on the renal tubules' structure and function. [ABSTRACT FROM AUTHOR]

In this thesis, the amount of carbohydrates in grape molasses is determined and information about the healing properties of grapes is presented. The medicinal properties of grapes have been known for a long time. Ripe and raw grapes were used as a medicinal plant in Eastern medicine. They also used grape juice, vinegar, and leaf stalks. Abu Rayhan Biruni said that the water that flows when cutting the stem of a grape has many healing properties. Essential oil is also extracted from its stem. The famous physician Abu Ali ibn Sina writes about the properties of grapes: "Grapes that have been stored for a while will nourish and strengthen the body." A well-ripened grape is less harmful than an unripe one. Grapes themselves are more useful than their juice. Grapes and raisins are good for intestinal pain. Raisins are also good for kidneys and bladder. Grape stem water, wild grape fruit juice eliminates blood spitting. It is also useful for diarrhea and colon diseases. The water of the grape stem crushes stones, cures gout, cysts, and temiratkini. The chemical composition of grape juice increases strength due to the presence of useful substances such as fructose, glucose, sucrose, raffinose, xylose. Those who havestones or sand in their kidneys will get rid of it if they constantly eat grapes and drinktheir juice. It is useful to drink grape juice against colds and asthma in the respiratorytract, it takes colds. Grape molasses has a dark reddish color, and the presence of carbohydrates in the chemical composition of grape molasses was determined by high-performance liquid chromatography. Fructose 3.25 mg, glucose 4.61 mg, sucrose 0.11 mg are found in grape molasses. was found to exist. Molasses is rich in carbohydrates, it is a medicinal product that gives energy, increases appetite, increases blood volume, and is used in anemia. Grape molasses contains 3.25mg of fructose, 4.61 mg of glucose, and 0.11 mg of sucrose. was found to exist. [ABSTRACT FROM AUTHOR]

Copyright of Misr Journal of Agricultural Engineering is the property of Egyptian National Agricultural Library (ENAL) 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.)