In this article:
Sultana raisins were mixed with varing quantities of emulsion treated Sultana berries (‘blobs’) and held at room temperature for two months.
In lots with a small number of blobs the moisture content equalised and both types were light coloured at end of storage.
As blob content further increased the moisture content of raisins increased, colour of both became darker and blobs failed to try.
At the highest ratios studied quality was significantly reduced and mold was evident.
The Effects of Mixing Turgid (‘blob’) and Dried Sultanas during Storage
1980, Food Technology in Australia, vol 32, issue 7, month 7, pages 332-335
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