QUALITY OF RAISINS TREATED AND STORED UNDER DIFFERENT CONDITIONS

Grapes treated using three different sample treatments before drying w ere dehydrated with hot air and stored under different conditions of t emperature (14, 21, 28, and 35 degrees C), material packaging (oxygen barrier film or glass), and light. Samples were periodically analyzed in order to determine the evolution of various physical and chemical c haracteristics and sensory acceptability of raisins. Samples treated w ith sulfur dioxide as a preservative provided high-quality raisins tha t were deemed acceptable by a taste panel. A statistical study on pool ed data showed that there were no differences between samples stored a t 14 and 21 degrees C nor between samples stored in film and those sto red in glass containers. Samples stored in darkness maintained better their quality. It has been proved that chitosan can be used as a food additive in grape preparation, although its addition did not increase grape quality. Results obtained by analytical techniques were consiste nt with those of the taste panel.