Analysis of environmental factors for production of green raisins in Liang-fang
Author:
Xie Hui12, Zhang Wen2, Han Shouan2, Wang Min2, Qin Liuwei3, Aiermaike Caikasimu2, Guo Xinbo3, Bai Shijian4, Wu Guohong4, Zhao Ronghua4, Li Jiang1, Pan Mingqi2
Affiliation:
1. College of Forestry and Horticulture, Xinjiang Agricultural University , Urumqi 830052 , China 2. and Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences , Urumqi 830091 , China 3. School of Food Science and Engineering, South China University of Technology , Guangzhou 510640 , China 4. Research Institute of Grape and Melon Fruits in Xinjiang Uygur Autonomous Region , Shanshan , Xinjiang 838200 , China
Abstract
Abstract
The commercial value of green raisins produced by the shade-air drying in Liang-fang was 2–3 times as high as that of yellow-brown raisins. This study systematically evaluated the effect of the temperature, humidity, and light of sun drying and shade-air drying on raisins. The sugar, acids, texture and color parament of raisins were compared with different drying conditions. The results indicated that shade-air drying can offer a dark and conducive light environment with the maximum temperature below 40 °C, and a lower humidity by segregating rainwater during the day as well. Then, the contents of acids of raisins in sun drying were lower compared with the shade-air drying and had a lower hardness and a* values of raisins. In summary, low light and ultraviolet intensity, suitable temperature and appropriate humidity environments were the basal and key factors for the formation of the green raisins. The present study not only revealed the crucial factors during shade-air drying in Liang-fang in Turpan, but also provided a scientific basis for improving the Liang-fang conditions and producing green raisins in other regions.
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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