Prospective of new grape (Vitis vinifera L.) hybrids in the raisin industry
DOI:
https://doi.org/10.24154/jhs.v20i2.3487Keywords:
Berry traits, biochemical traits, grape hybrid, raisin recovery, sensory evaluationAbstract
India is one of the world’s leading producers of raisins. However, only a few grape varieties are used to sustain raisin production in India. Therefore, using bunch and berry characteristics, biochemical content, and sensory evaluation, seven possible grape hybrids were assessed for suitability for raisin/monukka purpose. The hybrid ‘H19.24’ showed promising results concerning raisin/monukka recovery (24.70%), organoleptic test and biochemical content (proline: 20.7 μmoles/g, anthocyanin: 2.08 mg/g, color intensity: 3.09, phenol: 2.01 mg/g, tannin: 3.62 mg/g, and protein: 35.3 mg/g). Its better acceptability and durability in the commercial market are indicated by its exceptional hedonic score for each sensory evaluation’s components. Along with the high protein content (34.0 mg/g), H111.24 also earned higher scores for pulp content (7.14), sweetness (7.06), flavour (6.50), taste (6.93), and overall acceptability (7.07). These two hybrids will boost the Indian raisin industry in both domestic and foreign markets by being added to the small varietal collection of raisin grapes.
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