Physio-chemical properties of grapes Yadav Kunal Umakant, Swami Shrikant Baslingappa* Department of Post-Harvest Engineering, Post Graduate Institute of Post-Harvest Technology and Management, Killa-Roha. Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India *Corresponding author: swami_shrikant1975@yahoo.co.in
Online published on 11 March, 2024. Abstract Physio-chemical properties of Manikchaman variety of grapes has been measure at 79.178% (wb). Manik Chaman variety is mutants of Thompson seedless. The juice is sweet with a TSS of 20-220 B. Variety has a good keeping quality and is used for table purpose and raisin making. The hundred grams of grape contains 75 to 85 per cent moisture, 18.1 g carbohydrates, 15.48g sugars. Size, shape and physical dimensions of grape are important in sizing, sorting and other separation process. Various physio-chemical properties of grapes has been determined i.e. Moisture content, length, width, thickness, bulk density, true density, TSS, Titrable acidity, pH, Reducing sugar, Total sugar, Non-reducing sugar, Ascorbic acid, colour yellowness index. The moisture content was 79.17%, length 29.72 mm, width 14.14 mm, thickness 17.95 mm, bulk density 1.058 g/cc, true density 1.058 g/cc, TSS 19.9°B, Titrable acidity 0.678%, pH 4.3, Reducing sugar 17.395%, Total sugar 19.417%, Non-reducing sugar 2.015, Ascorbic acid 5.88 mg, yellowness index 81.35. Top Keywords Grape, Physiochemical, Manikchaman. Top |