{"title":"不同干燥方法对卡拉曼地区“埃克西卡拉”葡萄某些理化性质的影响","authors":"İrem Mazlum, N. M. Nizamlioğlu","doi":"10.3233/JBR-210703","DOIUrl":null,"url":null,"abstract":"In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Karaman, Turkey. While aw values of all grapes were decreased during drying, total soluble solids content increased. The values of pH and total acidity in grape samples significantly increased during the drying period due to the increase in dry matter content. The results showed that all the drying treatments significantly increased the total phenolic content, total antioxidant activity, trans-resveratrol, organic acid and sugar compounds. Trans-resveratrol amounts were slightly higher in the samples dried in the shade and in the dipping solution treatment and decreased as the drying time increases. An increase in organic acid and sugar contents was observed depending on the drying time. The change of colour was comparatively faster in dried samples with dipping solution. It was found that dipping solution treatment (7 days) reduced the drying time by half when compared to the samples without dipping solution treatment (15 days). This result is important for the grape producers of Karaman/Turkey, where the drying period under sun generally take 15 days.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.5000,"publicationDate":"2021-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.3233/JBR-210703","citationCount":"3","resultStr":"{\"title\":\"The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region\",\"authors\":\"İrem Mazlum, N. M. Nizamlioğlu\",\"doi\":\"10.3233/JBR-210703\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Karaman, Turkey. While aw values of all grapes were decreased during drying, total soluble solids content increased. The values of pH and total acidity in grape samples significantly increased during the drying period due to the increase in dry matter content. The results showed that all the drying treatments significantly increased the total phenolic content, total antioxidant activity, trans-resveratrol, organic acid and sugar compounds. Trans-resveratrol amounts were slightly higher in the samples dried in the shade and in the dipping solution treatment and decreased as the drying time increases. An increase in organic acid and sugar contents was observed depending on the drying time. The change of colour was comparatively faster in dried samples with dipping solution. It was found that dipping solution treatment (7 days) reduced the drying time by half when compared to the samples without dipping solution treatment (15 days). This result is important for the grape producers of Karaman/Turkey, where the drying period under sun generally take 15 days.\",\"PeriodicalId\":15194,\"journal\":{\"name\":\"Journal of Berry Research\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.5000,\"publicationDate\":\"2021-05-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.3233/JBR-210703\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Berry Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3233/JBR-210703\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"PLANT SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Berry Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3233/JBR-210703","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"PLANT SCIENCES","Score":null,"Total":0}
The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region
In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Karaman, Turkey. While aw values of all grapes were decreased during drying, total soluble solids content increased. The values of pH and total acidity in grape samples significantly increased during the drying period due to the increase in dry matter content. The results showed that all the drying treatments significantly increased the total phenolic content, total antioxidant activity, trans-resveratrol, organic acid and sugar compounds. Trans-resveratrol amounts were slightly higher in the samples dried in the shade and in the dipping solution treatment and decreased as the drying time increases. An increase in organic acid and sugar contents was observed depending on the drying time. The change of colour was comparatively faster in dried samples with dipping solution. It was found that dipping solution treatment (7 days) reduced the drying time by half when compared to the samples without dipping solution treatment (15 days). This result is important for the grape producers of Karaman/Turkey, where the drying period under sun generally take 15 days.
期刊介绍:
The main objective of the Journal of Berry Research is to improve the knowledge about quality and production of berries to benefit health of the consumers and maintain profitable production using sustainable systems. The objective will be achieved by focusing on four main areas of research and development:
From genetics to variety evaluation
Nursery production systems and plant quality control
Plant physiology, biochemistry and molecular biology, as well as cultural management
Health for the consumer: components and factors affecting berries'' nutritional value
Specifically, the journal will cover berries (strawberry, raspberry, blackberry, blueberry, cranberry currants, etc.), as well as grapes and small soft fruit in general (e.g., kiwi fruit). It will publish research results covering all areas of plant breeding, including plant genetics, genomics, functional genomics, proteomics and metabolomics, plant physiology, plant pathology and plant development, as well as results dealing with the chemistry and biochemistry of bioactive compounds contained in such fruits and their possible role in human health. Contributions detailing possible pharmacological, medical or therapeutic use or dietary significance will be welcomed in addition to studies regarding biosafety issues of genetically modified plants.