Standardization of techniques for minimization of browning in raisins
Name of PI with associates
Dr. A.K. Sharma, Sr. Scientist (Post-harvest Technology)
Dr. P.G. Adsule, Director
Dr. S.D. Ramteke, Sr. Scientist (Plant Physiology)
Dr. K. Banerjee, National Fellow
To standardize the concentration of potassium carbonate and ethyl oleate.
Standardization of treatment duration.
To study the effect of anti PPO substances on quality of raisins.
1 April 2008 to 31 March 2012
About 78% of grapes production in India is utilized as table purpose, 17-20% for raisin, and remaining for juice and wine. The processing of this fruit in our country is very less as compared to the traditional grape growing countries in the world where more than 80 per cent of the produce is processed in the form of wine, raisin and juice.
USA and Turkey together produce almost 80% of the total raisins of the world. India has achieved the production level in the range of 65,000 - 70,000 tonnes of raisins. In India, Thompson Seedless and its mutants i.e. Sonaka, Tas-A-Ganesh, Manik Chaman are mainly used for raisin production. Efforts on improvement in quality of the Indian raisins have been initiated to promote the export of this product in the world market. But appropriate measures for minimization of browning yet to be developed in order to improve the quality of processed produce.
Total outlay: Rs. 26.10 lakhs