The technique of raisin production in India is mostly based on the dipping of the grape bunches in emulsion having potassium carbonate and ethyl oleate for a duration of 2 to 4 minutes, and subsequent shade drying in open tier system (Adsule et al., 2012). Quality is one of the major concerns in raisin production; hence, extensive research is necessary to find the effect of storage temperature on physico-chemical characteristic of raisins prepared from seedless varieties of grapes. |
