Effects of Different Drying Promoters on Drying Rate and Sensory Quality of Seedless Green Grape

【Objective】 To study the effects of different drying promoters on drying rate, color and sensory quality of seedless green grapes in the hope of providng some reference and guidance for optimizing the formula of drying promoters. 【Method】 Seedless green grapes were simultaneously treated with four self-made drying promoters and Izmu brand compound grape dry promoters purchased from the market, after that, they were weighed regularly, their water ratios and drying rate calculated, and after drying, their color difference data were measured, physical and chemical indexes and sensory quality analyzed. In the end, the performance and countermeasures of seedless green grapes treated with different drying promoters were analyzed. 【Result】 In terms of drying rate, C₁ > C₂ > K> C₃ > C₄; In green value, C₁ > C₂ > C₄ > K > C₃; The color difference values of raisins using C₁ and C₃ promoters were significantly higher than those of C₂, C₄ and K. The color difference value of K promoter was the smallest, the color difference values of C₁ and K were 2.53, and the color difference values of C₃ and K were 1.85, belonging to small color differences, and the color differences could be clearly felt by naked eyes; In terms of physical and chemical indexes, heavy metal content, microbial index, water content, total sugar and total acid of seedless green raisins treated with five kinds of desiccants met the corresponding national standards, and there was no significant difference; In terms of sensory quality evaluation, K > C₄ > C₃ > C₁ > C₂. 【Conclusion】 Among the four kinds of dry promoters, the effect of using dry promoter K to treat seedless white grapes is the best, the drying rate is fast and uniform, and the dried raisins have good quality, green color and excellent sense.