Evaluating the Effects of Grape Harvest Time and Vacuum Drying on the Physicochemical Properties of White Seedless Quchan Raisin Cultivar

ماشین های کشاورزی

Articles in Press, Accepted Manuscript, Available Online from 14 July 2025   

Document Type: Research Article

DOI: 10.22067/jam.2024.87715.1241

Authors

F. Kiumarsi Darbandi¹; Y. Selahvarzi^{* 1}; B. Abedy¹; M. Kamali¹; H. Sadrnia²

¹Department of Horticulture, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

²Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract

Introduction
Various methods have been used to dry grapes. The main purpose is to increase shelf life, produce high-quality dried grapes, and also produce raisins to reduce post-harvest losses. Different methods can be used to dry grapes. Sun drying is the method traditionally used to dry commercial raisins. However, this process is very slow and depends mainly on weather conditions, which can cause microbial and insect contamination in dried fruits and hence, reduce their quality. Recently, advanced vacuum drying techniques have been used in order to increase the amount of water removal and ensure better quality of raisins. Vacuum drying (VD) is a process in which wet materials are dried under subatmospheric pressure. Vacuum pressure reduction increases the mass of water between the fruit and its surroundings, thereby reducing the heat needed for rapid drying. Therefore, vacuum drying is a promising technology for drying grapes and has been used in current works. Preserving the quality of raisins and maintaining their essential nutritional indicators is a vital aspect of effective management strategies aimed at enhancing product quality. This improvement boosts demand for raisins in both domestic and international markets. Finding new methods of drying while maintaining the desired quality and preventing contamination are other factors that determine the quality of raisins. On the other hand, it is very important to determine the right time to harvest grapes according to the climatic conditions of each region and its effect on the quality of raisins. For this purpose, in this study, some quantitative, qualitative, and nutritional indicators related to raisins were compared between the sun-dried and vacuum drying methods for the white Quchan cultivar, evaluating the potential of each method in this field.
Materials and Methods
This research was conducted in 2021-2023 in one of the vineyards of the Quchan region in Iran. Quchan city is located within the geographical coordinates of 36 to 37 degrees north latitude and 58 degrees 10 minutes to 58 degrees 58 minutes east longitude. The relative humidity of this city is 40% in summer, 65% in spring, and 60% in autumn. Based on 10-year statistics, the average annual rainfall in this area is 274 mm. This research project was done in the form of a split plot, based on a randomized complete block design with four replications. Experimental factors include three harvesting times (August 27^th, September 6^th, and 16^th) and four modes of drying (sun drying, and vacuum drying at 60, 70, and 80 °C). Fruits were harvested at three different stages, with time intervals of 10 days from August 27 to September 16, based on the sugar content in the pods and the ratio of total soluble solids (TSS) to titratable acidity (TA). At each harvest time, the grapes were dried in four different ways. In the first method, the grapes were dried traditionally in the open environment and in front of the sunlight. In the second method, the grapes were dried using a vacuum system at three different temperatures of 60, 70, and 80 °C.
Results and Discussion
In general, the interaction of harvesting time and drying method had a significant effect on most of the studied traits. The grape drying methods employed in this research significantly influenced the levels of phenolic compounds, flavonoids, and the antioxidant capacity of the resulting white seedless raisins. The amount of these compounds in sun-dried raisins was lower than the raisins produced using the vacuum drying method. The interaction effect of harvesting time and drying method on the production raisin yield was significant at the 1% probability level. The highest yield was related to the third harvest under the vacuum dryer at 60 °C (305.52 g kg^-1), and the lowest yield was related to the first and second harvests with an average of 270.29 g kg^-1 in the sun-dried method. In general, the highest amount of TSS was related to the treatments of the third harvest, which was observed in vacuum drying at 60 °C. After that, no significant difference was observed in temperatures of 70 and 80 °C. The amount of antioxidant, phenol, flavonoid, and total sugar content in the vacuum drying treatment was higher than the sun drying method. The total soluble sugars in sun-dried raisins were, on average, 22.68% lower compared to those dried using the vacuum method. In terms of total microbial count, the highest microbial load (126.51 Cfu g^-1) was related to sun-dried raisins. The treatments under vacuum drying at all three temperatures of 60, 70, and 80 °C showed the lowest amount of microbial load (almost zero). The low level of microbial contamination in raisins produced by the vacuum method in this research can be attributed to the short drying time and also the lack of contact with the surrounding environment.
Conclusion
Vacuum drying is a new technology that has been developed in recent years, employing a lower pressure in the chamber to increase the moisture transfer during the drying process. In this method, due to the lack of oxygen in the environment, some undesirable biochemical reactions such as browning, oxidation, and degradation reactions are reduced. In addition, the periodic pressure change can create fissured and porous structures in the skin of the sample, thereby increasing the mass transfer through the pores. Overall, the results of this research showed that the raisins produced in the third harvest and using vacuum drying at 60 °C had better quality than other treatments in terms of biochemical and sensory characteristics, including flavor, texture, and color. It can also be concluded that the vacuum drying method is a good alternative to traditional drying methods.

Keywords

Antioxidant; Flavonoid; Microbial load; Phenol content; Vacuum dryer

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