STORAGE-CONDITIONS AFFECT QUALITY OF RAISINS

Raisins had a moisture content of ca 14% and were stored over an 11 mo period. The initial SO2 content was ca 640 ppm. Moisture content, wat er activity, color, browning, texture, SO2 content, soluble sugars, ac idity and pH were periodically determined. A substantial decrease in S O2 content was observed, especially in samples stored at room temperat ure (20-25-degrees-C) which had higher browning indexes. No substantia l changes were detected in water activity, acidity and pH. No sugaring was observed. Refrigerated samples (stored at 4 and 11-degrees-C) wer e of higher quality in comparison with nonrefrigerated samples. Both w ere suitable for consumption after storage.