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Late-season dehydration (LSDN) is a physiological disorder affecting grape berry water content, resulting in dehydration. Vineyards in the Aegean Region of western Türkiye have experienced problems with LSDN, particularly during periods of high temperatures. This research examines how partial canopy covering materials affect temperature differentials inside and outside the canopy, including the determination of LSDN grape berries of Sultan 7 (Vitis vinifera L.). A partial shading net (PS) was employed to prevent LSDN in the grape berries, and shading net and polyethylene material (PSP) were deployed to assess the impact of increasing canopy temperatures on the occurrence of LSDN in grape berries. Although partial covering materials did not substantially affect grapevine yield, the control group produced the largest and the heaviest berries. In the second year, warmer conditions led to more clusters with LSDN-affected berries and increased sunburn damage on clusters. PS showed a high healthy cluster rate of 72.50%, while PSP and control showed lower rates of 63.60% and 58.10%, respectively. Throughout the study period, PS exhibited 9.02% LSDN berries, while the control and PSP showed 17.10% and 16.70% clusters with LSDN berries in the total harvested clusters, respectively. The study showed that PS treatment alleviated LSDN symptoms in clusters. [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.

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]

Grapes are one of the important agricultural products that are consumed both fresh and dried. By drying grapes in different conditions, various raisins are produced. After raisin production in the field, it is delivered to raisin production factories in order to wash and remove bad grains and remove thorns and weeds. Pricing and determining the quality of bulk raisins at this stage is one of the most important challenges between the seller and the buyer, who is the factory owner. In this research, using the machine vision method, 15 different classes of bulk raisins were investigated based on the composition of good and bad seeds and dry wood. The texture features of the images were used for classification, and the best combination of image texture extraction algorithms was evaluated using the particle swarm optimization (PSO) method. Three different classifier by name support vector machine (SVM), linear discriminate analysis (LDA) and K-nearest neighborhood were used for modeling. The results showed that the combination of several texture feature extraction methods using PSO improves the classification accuracy for all classifiers. The best results were achieved using SVM and LDA modeling as 99.33% and 99.73%, respectively. Since the number of algorithms used in LDA modeling was less than SVM, so the LDA model was selected as a best model. Results showed that the machine vision system can be used successfully for quality evaluation of bulk raisin pricing. [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.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department 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.)

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.

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]

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]

In this study, the black 'Isabel' grapes were dried by hot-air (HAD), vacuum (VD), ultrasound-assisted vacuum (US-VD), and freeze-drying (FD) methods, and the sugar, organic acid, volatile composition, and textural properties of raisins and fresh grapes were both evaluated. Depending on the method of drying, the fructose and glucose content of grapes were decreased with less reduction by the FD. Similarly, a decrease in tartaric and malic acids was observed by drying. A total of 29 different volatile compounds were identified and PCA analysis revealed that esters were more associated with fresh grapes whereas HAD and VD raisins became more related to alcohols. The aldehydes probably derived from the auto-oxidation of fatty acids were increased by drying and their presence became more associated with HAD and VD methods. The hardness, gumminess, and chewiness values of grapes were elevated by drying, and the HAD raisins provided the highest hardness values. The whiteness (L*) and redness (a*) values of the grapes were increased by FD, whereas they were not significantly changed with other drying methods. While HAD raisins were preferred by the panelists, the US-VD raisins had the lowest score in each sensory property. [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]

Copyright of Nouveau Praticien Vétérinaire Canine & Féline is the property of EDP Sciences 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.)

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.

A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid compositions of the beverage samples were determined. The properties of the three different preparations of homemade hazelnut milk with raisins (1%, 3%, and 5%) were compared with the control sample without raisins. The main macronutrient was fat (6.3‒7.3%) in the hazelnut milk beverage followed by carbohydrate (3‒3.5%) and protein (2.2‒2.5%). The addition of raisins to the beverage formulation increased the flavor and general acceptability scores. It also improved the TPC and antioxidant capacity. The TPC of the developed beverage samples ranged from 65 to 97 mg/L. The fatty acid composition was rich in monounsaturated fatty acids as mainly oleic acid (>80%). The hazelnut milk beverage may have potential as a functional beverage in a daily diet to provide nutrients and energy. [ABSTRACT FROM AUTHOR]

Discarded dry fig and raisin, which exporting companies have to claim and destroy, were subjected to batch dark fermentation at 37 °C with pretreated anaerobic sludge in an incubator to investigate the effect of mycotoxin on biohydrogen production. The need for pretreatment was evaluated. Pretreatment had no significant effect on enhancing biohydrogen production at comparison of the same substrates. However, it had a significant positive effect on comparison of yield ratios when mycotoxin presence was observed. The CHF of dry fig and raisin without pretreatment (81 mL, 56 mL, respectively) was lower than mycotoxin-free substrates (267 mL, 180 mL, respectively). In mycotoxic wastes, the VFA concentration was very high, inhibiting biohydrogen formation. Furthermore, mycotoxins and their by-products after pretreatment may cause the bacterial mechanism to shift into different hydrogen-consuming end products. In mycotoxin-free substrates, there was around 2.2–2.5 g L−1 acetate and 1.1–1.7 g L−1 butyrate, enhancing biohydrogen production potential. The highest biohydrogen production yield was observed with mycotoxin-free dry fig without pretreatment (79 mL H2 g−1 total sugar). The dry fig without mycotoxin produced the highest SHPR (42.3 ml H2 g−1 cell mass h−1). Mycotoxin has a clear negative impact on biohydrogen production potential, biohydrogen production yield, and SHPR. [ABSTRACT FROM AUTHOR]

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]

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department 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.)

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]

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 are commonly found in the Mediterranean diet due to their delicious taste and their nutrient richness. This study evaluated the effect of drying at three temperatures (50 to 70 °C) on the physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different pre-treatments: control samples (not treated, C), dipping berries in sodium hydroxide (SH) and raisins obtained by a traditional method (Trad). According to physico-chemical analyses, drying at 60 °C allowed to obtain raisins with attractive color, high contents in protein, total soluble solids and titratable acidity, but lower pH values. The textural parameters of Italia raisins are assessed for the first time. Our findings demonstrated that the firmer raisins were obtained with Trad pre-treatment at 70 °C. Phytochemical results were dependent on each drying condition. It seems that Trad at 60 °C favored coutaric and fertaric acids, quercetin-3-O-glucoside and rutin, Trad at 70 °C gallic acid and total phenolic content and no pre-treatment (C) at 50 °C the flavanol monomers and procyanidin B2. Regarding sensory analysis, panelists scored Italia raisins as sweet, firm, sticky, a slight acid, with the abundance of dried plum/red berries, fig/hay/tobacco and caramel/vanilla aromas. The results revealed that from the same grape, it is possible to get raisins with different characteristics according to each drying condition, that suggests consequently to meet different consumer markets. [ABSTRACT FROM AUTHOR]

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]

This study aims to assess the effect of different concentrations of maltodextrin (MD; 0, 10, and 20% w/w) and pectin (PC; 0, 5, and 10% w/w) as wall materials on the survival of Bacillus coagulans (B. coagulans) in the raisin juice powder (RJP). After drying process, various physicochemical, structural, bioactivity and viability of probiotic-incorporated RJPs were investigated. Results showed that all powders exhibited viable cell counts above 4.0 log CFU/g after spray drying. A positive impact on survival of B. coagulans from the use of a mixed carrier coatings (MD-PC) was observed throughout the experiments. Moreover, RJP yield was significantly increased compared to the control, varied from 19.6 to 48.0% based on the combination of carriers (20% MD: 5% PC). Also, among carrier treatments, those containing high levels of MD (20%) exhibited lowest moisture content and water activity, while solubility was changed vice versa, reaching values above 80%. RJP formulated with 10% MD and 10% PC indicated the highest value of total phenolic compound content. Also, based on our results, a slight decrease in anthocyanin content was found with increasing carrier concentrations, which it negatively correlated with lightness value (L*). In conclusion, the spray dried treatment composed of 10% MD and 5% PC was demonstrated to be efficient as coating carriers to protect the viability of probiotic and to maintain the quality attributes of RJP and can be comparably applied for other types of fruit juices with similar chemical composition. [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., 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).)

Copyright of Turkish Journal of Agricultural Engineering Research (TURKAGER) is the property of Publisher Ebubekir Altuntas 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.)

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]

In order to realize the automatic colour and lustre recognition of “seedless white” raisins in Turpan, Xinjiang, in this paper, OpenCV open source function library was used as an image processing tool, a multi-channel moving raisin color and lustre real-time recognition algorithm was proposed. In order to ensure the accuracy of raisin colour and lustre feature extraction, it is necessary to preprocess every image acquired in real time. In this paper, component method was used to obtain the gray scale image of each image, the gray histogram of RGB image components was obtained by OpenCV open source function library, and finally the B-channel gray scale image was selected for threshold segmentation through observation. Through the B-channel gray histogram, 55 was selected as the segmentation threshold, and the image after threshold segmentation was obtained, i.e. binary image. Through morphological operation, the binary image was processed by etching first and then expanding, and the smooth and burr free binary image of raisin was obtained. A method to remove the incomplete raisin outline at the two sides of each binary image was proposed. The complete color information of raisin was obtained by the image boundary expansion, overflow filling and image clipping of binary image. The pper and lower area mask were established, and each frame image was processed separately by the mask, the image segmentation was realized, and the raisins on the two conveyor belts was recognized at the same time, and the recognition processing efficiency was improved. The rightmost contour of upper and lower region was found by traversing every raisin contour in the image, and only the rightmost raisin was recognized in the process of processing each frame of the image (the synchronized conveyor belt was transported from left to right), so as to simplify the data processing. In HSV space, the mean value of each channel was extracted from the first raisin on the rightmost of the two synchronized conveyor belt, and 40 raisins of green, yellow and brown were tested for value taking. Statistical data were analyzed and plotted with MATLAB, the results were that the threshold value of H component was 23, and that of V component was 80, which were used to identify and sort the raisins of three colors. 150 raisins of each color were selected were selected for the validation test, and each color was divided into three groups, 50 raisins in each group, 9 groups of tests were conducted. The results showed that the average recognition accuracy of green raisins was 89.33%, that of yellow raisins was 92.00%, and that of brown raisins was 96.67%, the recognition efficiency was 21 s/100 raisins, the method was simple and effective. The recognition efficiency of this method was higher than 110 s / 100 raisins of manual sorting, but the recognition accuracy was lower than 100% of manual sorting. Compared with the existing research methods, the recognition accuracy of this method for brown raisins was higher, but the recognition accuracy for yellow and green raisins was lower. The current raisin grading equipment in the market can hardly distinguish the yellow and green raisins, the paper provides a better method to distinguish the yellow and green raisins. The raisin colour and lustre recognition algorithm based on OpenCV open source function library was feasible and accurate, the coordinate information, colour and lustre information of the identified raisins were obtained, which provided the algorithm basis for the construction of the subsequent sorting actuator and control system, and provides the reference for the commercialization of raisin colour and lustre selection. [ABSTRACT FROM AUTHOR]

Raisins are a relatively healthy snack, particularly when compared to snacks with a high glycemic index, and can have beneficial effects on human health against chronic disorders. However, contradictory information has been reported on the effect of raisin consumption on anthropometric indices and blood pressure. This systematic review and meta-analysis sought to evaluate the effect of raisin consumption on body weight, body mass index, waist circumference, systolic blood pressure (SBP), and diastolic blood pressure in adults. We comprehensively searched electronic databases, including PubMed, Scopus, Google Scholar, ISI Web of Science, and Embase, from inception to February 2021. Overall, eight randomised clinical trials with 352 participants were included in the present study. There was a significant effect between raisin consumption and SBP (weighted mean difference [ WMD ]: 3.45 mmHg, 95% CI: −6.30, −0.59, P = 0.01), but no significant effect was found between raisin consumption with diastolic blood pressure (WMD: −0.51 mmHg, 95% CI: −2.67, 1.65, P = 0.64), body weight (WMD: 0.08 kg, 95% CI: −0.41, 0.57, P = 0.74), body mass index (WMD: 0.02 kg/m2, 95% CI: −0.54, 0.59, P = 0.93), and waist circumference (WMD: −0.38 cm, 95% CI: −1.24, 0.48, P = 0.38). Consumption of raisins can reduce SBP, with greater effects found in unhealthy individuals, in the dosages of ≤84 g/d, and intervention durations >6 weeks. It appears that raisins could be advocated as an SBP-reducing snack in the management of hypertension in adults. • Raisins are low-medium energy, and also provide important minerals. • Raisin consumption may improve factors such as hypertension, lipid metabolism, and obesity indices. [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.

The present study aimed to investigate the status of energy consumption and environmental impacts in the raisin production using life cycle assessment (LCA) approach. Required data were collected from 50 grape producers in Dena county and raisin production workshop in Yasuj county through questionnaire and face-to-face interview. The energy equivalent of inputs and outputs was obtained using related specific energy coefficients and environmental indices including abiotic depletion (AD), acidification (AC), eutrophication (EUP), global warming (GW), ozone layer depletion (OLD), human toxicity (HT), fresh water aquatic ecotoxicity (FE), marine aquatic ecotoxicity (ME), terrestrial ecotoxicity (TE) and photochemical oxidation (PO) were compared in vineyard, processing workshop, packaging and transportation phases using Simapro software and CML2 baseline 2000 modeling approach. Results showed that based on the production of 500 g packaged raisin, total input energy for vineyard and processing workshop was calculated as 8.70 and 32.7 MJ and energy ratio was 3.38 and 0.7, respectively. The contribution of electricity energy input in vineyard and grape energy input in processing factory to the related total energy were calculated as 28% and 90%, respectively. Results obtained from the analysis of environmental indices showed that the GW index is 4.258 kg CO 2 eq per production of 500 g packaged raisin, which inputs production and consumption in vineyard had a contribution of 95% to GW index. In other indices, emissions related to the vineyard was higher than three other stages. Farmyard manure (FYM), machines and adhesive tape in factory sector were indicated as major contributor to pollutant emissions in vineyard, processing and packaging, respectively. • The total input energy for vineyard and processing plant was calculated as 8.70 and 32.7 MJ. • The contribution of electricity energy was calculated as 28% of energy input total. • FYM was indicated as major contributor to emissions in vineyard sector. • Machines were indicated as major contributor to emissions in processing plant. [ABSTRACT FROM AUTHOR]

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]

BACKGROUND: Raisin is a popular snack and a common constituent of many foods owing to its good flavor and nutritional value. Conventional drying of grapes can be a slow and energy‐consuming process as their waxy surface hinders efficient moisture migration. A drying pretreatment that disrupts the waxy cuticle is usually applied to increase the drying rate. RESULTS: The application of an atmospheric‐pressure air plasma jet to the grape surface could effectively enhance the drying kinetics and decrease the drying time by more than 20%. Through etching of the waxy cuticle, the air plasma jet optimally improves the quality of the final product. Although the surface hydrophilicity was increased by 40%, the physical appearance, color, and texture of plasma‐treated raisins were similar to the product from untreated control and chemical‐treated groups. A more than twofold increase in the total phenolic content and antioxidant capacity was observed when compared to other experimental groups. CONCLUSIONS: The results indicate that atmospheric plasma could be a better option than using chemicals to pretreat grapes before drying since it leaves no toxic residue, while successfully preserving the product quality. This work shows the great potential for the application of atmospheric air plasma in the drying of food materials. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department 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.)