Prevention of Browning during Drying by the Cold Dipping Treatment of Sultana Grapes

In this article:

In the paper evidence is presented for an indirect mechanism by which the enzymic browning of grapes during drying is reduced by the use of dipping solutions to increase the drying rate.

Enzymic experiments were restricted to polyphenol oxidase, which is generally regarded as being responsible for browning reactions in grape products.

Prevention of Browning during Drying by the Cold Dipping Treatment of Sultana Grapes

1964, Journal of the Science of Food and Agriculture, vol 12, month 12, pages 864 – 869

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PROFITABILITY & ECONOMICS

The Australian dried grape industry strives for innovation, ensuring its processes are efficient, sustainable and fair.

LIBRARY

Prevention of Browning during Drying by the Cold Dipping Treatment of Sultana Grapes

Head office: 54 Lemon Avenue, Mildura VIC 3500
Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174
Email: admin@driedfruitsaustralia.org.au

Dried Fruits Australia acknowledges the Traditional Custodians of the land and pays respect to Elders past and present.

PROFITABILITY & ECONOMICS

The Australian dried grape industry strives for innovation, ensuring its processes are efficient, sustainable and fair.

LIBRARY

Prevention of Browning during Drying by the Cold Dipping Treatment of Sultana Grapes

Head office: 54 Lemon Avenue, Mildura VIC 3500 Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174 Email: admin@driedfruitsaustralia.org.au

Dried Fruits Australia acknowledges the Traditional Custodians of the land and pays respect to Elders past and present.

Head office: 54 Lemon Avenue, Mildura VIC 3500
Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174
Email: admin@driedfruitsaustralia.org.au