Effect of Fresh ‘Kishmishi’ Grapes TSS on Drying Yield and Sensory Quality of Red Raisins
Abstract
This study was conducted in the center of Ghazni province, Afghanistan, from September 2024 to March 2025, with the objective of assessing the impact of varying total soluble solid (TSS) content of Kishmishi cv. grapes on the yield and quality of red raisins. The experiment employed a Randomized Complete Block Design(RCBD) with six treatments—T1: 16 °Brix, T2: 18 °Brix, T3: 20 °Brix, T4: 22 °Brix, T5: 23 °Brix, and T6: 24 °Brix—each replicated four times. Key parameters assessed included drying duration, raisin yield, sensory attributes (appearance, color, odor, flavor, taste, and overall acceptability), non-marketable yield, and raisins damaged by pests. The findings indicated that higher TSS concentrations extended the drying period: grapes at 23 and 24 °Brix required 20 days to dry, while those at 20 and 22 °Brix dried in 18 days, 18 °Brix in 17 days, and 16 °Brix in 13 days. The highest yield was recorded in T4 (22 °Brix), though statistical analysis using the LSD test revealed no significant differences between T4, T5, and T6. Sensory evaluation results showed that higher TSS content significantly improved quality, with T5 (23 °Brix) receiving the highest scores across all attributes. Furthermore, the lowest levels of non-marketable raisins, pest infestation, and disease incidence were observed in T6 (24 °Brix); however, this difference was not statistically significant when compared to T5. In conclusion, Treatment 5 (23 °Brix) was identified as the optimal level for maximizing both yield and quality. Therefore, it is recommended to use Kishmishi cv. grapes harvested at 23 °Brix to produce high-quality red raisins with excellent sensory characteristics and reduced vulnerability to pests and diseases.
Keywords
TSS, Kishmishi cv. grapes, Quality, Red raisins, Yield
Supporting Institution
Kabul University
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