ВЛИЈАНИЕ НА ПРЕДТРЕТМАНИТЕ ВРЗ КВАЛИТЕТОТ НА СОЛАРНО СУШЕНО ГРОЗЈЕ THE INFLUENCE OF PRE-TREATMENTS ON SOLAR DRUED GRAPE QUALITY

Abstract

Grape as a raw material is very suitable for drying, because of the high content of dry matter and sugars. In this research was used grape variety rali grown in Gevgelija vineyard region. The grape variety rali is seed free and has red color. In Macedonia it is entered in 2003 and still is in the exploratory stage. The grape was harvested at the end of August, in full technological maturity, when the fruits were reached with maximum amount of sugars. The aim of our examination was to determine differences of the chemical composition between fresh and solar dried grapes, depending on pre-treatment. Before drying the grapes were pre-treated (with ascorbic acid and sodium hydrogen carbonate). After drying, chemical analyses was performed of fresh and dried grape. The content of fructose in fresh grape was 9.05 %, and in dried grape the highest content (31.65 %) was in variant M2. The content of glucose in fresh grape was 7.35 %, and in dried grapes the highest content was found in variant M2 (32.945 %). Fresh grape content of vitamin C was 26.42 mg/100g, and in dried grapes the M1 variant had the highest content of vitamin C (42.18 mg/100g). With sensory analysis was found that the smell, taste and color were typical of dried grapes, and it has a good structure. According to the results of performed analysis, the grape variety rali can be recommended for obtaining quality dried grapes.