Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 56-68 |
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jamali V, emamifar A, Beiginejad H, Moradi M, Rasouli M. Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin. FSCT 2025; 22 (161) :56-68
URL: http://fsct.modares.ac.ir/article-7-77754-en.html
URL: http://fsct.modares.ac.ir/article-7-77754-en.html
1- Malayer University
2- Bu-Ali Sina University ,a.emamifar@basu.ac.ir
3- Department of Horticultural Science Engineering, Faculty of Agriculture and Natural Resources, Imam Khomeini International University, Qazvin, Iran
2- Bu-Ali Sina University ,
3- Department of Horticultural Science Engineering, Faculty of Agriculture and Natural Resources, Imam Khomeini International University, Qazvin, Iran
Abstract: (205 Views)
The aim of this study was to investigate the effect of coating grapes by spraying with different concentrations of zinc oxide nanoparticles (0.5 and 1 g/L) both before and after harvest compared to postharvest fumigation of grapes with sulfur dioxide (2.5, 3.5, and 4.5 g sulfur per kg of grapes) on the physicochemical and sensory properties of raisins. The grapes were sun-dried and the resulting physicochemical properties of raisins, such as moisture content, pH, water activity (aw), acidity, free sulfur dioxide, total sulfur dioxide and sensory properties, were evaluated using a factorial design based on a completely randomized statistical model. The results showed that coating with zinc oxide at a concentration of 1 g/L before and after harvest and fumigation with sulfur dioxide after harvest affected the moisture and aw levels of the raisins, with moisture content increasing and aw decreasing compared to the control (p<0.05). No significant differnces was observed in pH of all the raisins coated with zinc oxide as compared to control (3.7) except for the sample coated with 0.5 g/L nano zinc oxide before harvest (3.45). By increasing the sulfur concentrations up to 3.5 and 4.5 g/kg grape, the pH of all the raisins compared to control (3.7), increased (3.8), and decreased (3.45), respectively (p<0.05). Acidity of the all the sulfur-treated samples increased (p<0.05), compared to the control (0.817 %). The concentration of free and total sulfur dioxide was significantly higher in the sulfur-treated samples compared to other treatments and the control (p<0.05). Raisins from grapes coated with 0.5 g/L zinc oxide prior to harvest and raisins treated with 2.5 g/kg sulfur dioxide received the highest overall sensory acceptability ratings from panelists (p<0.05).
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/10/30 | Accepted: 2024/12/11 | Published: 2025/06/22
Received: 2024/10/30 | Accepted: 2024/12/11 | Published: 2025/06/22
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