Determination of the effects of different drying methods on dried grape quality in growing some varieties in Diyarbakir province

Grape is very useful for human health due to its high amount of energy, mineral substance, vitamins phenolic compound and anthocyanins, which are both processed as age and different processed products such as raisins, wine and grape juice. In this study, it was aimed to determine the effect of different drying methods on grape quality in Öküzgözü, Boğazkere, Mevji and Abderi (Vitis vinifera L.) grapes cultivated in Diyarbakır province. Within the scope of the research 1) Drying in the sun 2) drying in the shade. 3) Drying at different temperatures in the oven (70, 80, 150 degrees) 4) Control (age as grape) applications were carried out. During the sun and shade applications, while grapes were dried, grapes were spread over 2 different materials as wedges and cloths and drying processes were carried out. When the changes in grain weight due to drying time were evaluated, it was found that the rate of water removed by the process was 75%. In the research, drying method was more important than drying center. There were no differences in the types of materials used in both sun and shade drying. however, the duration of drying in the sun for all grape varieties varied from 40 to 50 hours with an average drying time depending on the grape variety, while the drying time in the shade was more than doubled by about 110 hours. Therefore, drying, taking into account the material used in the sun or shade factor will be more healthy to do drying. According to the results of the research, it was found that the amount of energy, total protein and carbohydrates were higher in the raisins compared to the grapes. However, the amount of fat was reduced when the grapes were dried.