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Analysis of environmental factors for production of green raisins in Liang-fang

文献类型： 外文期刊

作者： Xie, Hui 1 ; Zhang, Wen 2 ; Han, Shouan 2 ; Wang, Min 2 ; Qin, Liuwei 3 ; Aiermaike, Caikasimu 2 ; Guo, Xinbo 3 ; Bai, Sh 1 ;

作者机构： 1.Xinjiang Agr Univ, Coll Forestry & Hort, Urumqi 830052, Peoples R China

2.Xinjiang Acad Agr Sci, Inst Hort Crops, Urumqi 830091, Peoples R China

3.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

4.Res Inst Grape & Melon Fruits Xinjiang Uygur Auto, Shanshan 838200, Xinjiang, Peoples R China

关键词： green raisins; humidity; Liang-fang; light environment; temperature

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

ISSN： 2194-5764

年卷期： 2021 年 17 卷 7 期

页码：

收录情况： SCI

摘要： The commercial value of green raisins produced by the shade-air drying in Liang-fang was 2-3 times as high as that of yellow-brown raisins. This study systematically evaluated the effect of the temperature, humidity, and light of sun drying and shade-air drying on raisins. The sugar, acids, texture and color parament of raisins were compared with different drying conditions. The results indicated that shade-air drying can offer a dark and conducive light environment with the maximum temperature below 40 degrees C, and a lower humidity by segregating rainwater during the day as well. Then, the contents of acids of raisins in sun drying were lower compared with the shade-air drying and had a lower hardness and a* values of raisins. In summary, low light and ultraviolet intensity, suitable temperature and appropriate humidity environments were the basal and key factors for the formation of the green raisins. The present study not only revealed the crucial factors during shade-air drying in Liang-fang in Turpan, but also provided a scientific basis for improving the Liang-fang conditions and producing green raisins in other regions.

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