Effects of different dipping methods and display systems on the drying time and quality of sedless grapes

In this research study seedless grapes obtained from Tilkisiileymaniye village of Manisa were dried on the wire display system by use of 3 different dipping methods. The effect of dipping methods on the drying period and quality of raisin were observed. For this purpose four different wire display systems were installed in south-north directions with a low capacity in the vineyard of Tilkisiileymaniye village. The seedless grapes after dipping were placed on these systems in one day. Seedless grapes were dried on polyproplene canves surface as a control. For the preparation of dipping solutions 98-99 % technical potasium Carbonate (K 2 CO 3 ) and natural olive oil (6 acid degree) were used. Grapes were harvested when the soluable solids content reached to 23 %. After completion of drying, the drying period was determined and the dried grapes packed with paper+polyethylen bags were stored at room temperature for 9 months. Physical and chemical analyses were applied to the raisins in 3 month intervals. Drying periods of raisins dried on polyproplene canves surface were determined to be 10 days, as the raisins dried on wire display systems were found to be 15-17 days. On the plaited and two rowed-wire systems drying periods were found to be 15 days, and on the multi-rowed systems as 17 days. As a quality factor, the type number of raisins of polyproplen canves surface were determined to have a minimum value (9.25) as the raisins of wire display systems ranged between 9.50-10.00.