تأثير المعاملة بهيدروكسيد الصوديوم NaOH في صفات الزبيب الناتج عن تجفيف صنفين من العنب المحلي Vitis vinifera L.

الملخص EN

The experiment was conducted at horticultural postharvest lab., Hort.

Dept., Agric.

Coll ., Baghdad Univ., during 2002 growth season on Buhrizi and Halwani local grape var.

obtained from private orchard at Al-bassam, Abu-Graib The fruit were harvested at maturity stage to study the effect of NaOH treatment with three concentration ( 0 , 1 , 2 gm / L ) and its interaction with var.

on characteristics of raisins.

The results showed that Buhrizi var.was superior significantly as compared with Halawani var.

in increasing TSS, reducing sugars, weight ratio, and decrease of total acidity.

The same results were obtained when the high concentration of NaOH ( C2 ) was used.

The better interaction treatment was ( C2V1) , which was supervised in high rate of TSS, reducing sugar, weight ratio, which reached 34.14 , 38.09 , 19.50 respectively, and Low rate of total acidity ( 0.30% ).

This treatment was supervised in better quality of raisins in color, taste and texture.