Physicochemical and nutritional composition of raisin made from different grape varieties

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Published

2025-12-31

DOI:

https://doi.org/10.58993/ijh/2025.82.4.13

Keywords:

Vitis vinifera, dried grapes, minerals, physicochemical parameters, health benefits
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Issue

Vol. 82 No. 04 (2025): Indian Journal of Horticulture

Section

Research Articles

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Copyright (c) 2026 R G Somkuwar, R.D. Nale, Ajay Kumar Upadhyay, A. K. Sharma

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • R G Somkuwar ICAR-National Research Centre for Grapes, Pune, Maharashtra 412307, India
  • R.D. Nale Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra 413722
  • Ajay Kumar Upadhyay ICAR-National Research Centre for Grapes, Pune, Maharashtra 412307, India
  • A. K. Sharma ICAR-National Research Centre for Grapes, Pune, Maharashtra 412307, India

Abstract

Raisins are dried grapes consumed globally that contain essential nutrient components for human health and their ability to reduce the risk of several chronic diseases. The quality of raisin is important as it has direct impact on consumer’s health. We aimed to study physiochemical and nutritional traits of seeded raisin varieties. Physicochemical parameters such as raisin weight, raisin recovery, pH, moisture, ash content and mineral content such as potassium, phosphorus, calcium, magnesium, sodium, copper, iron and zinc were assessed. Results revealed that Red Globe had maximum raisin weight and diameters while Black Champa has maximum raisin recovery. Highest calcium, iron and copper content was noted in E5/20 (Anab-E-Shahi × Black Champa). Maximum potassium and phosphorus content was noted in Muscat Hamburg. The consumer acceptability score of both raisins was found at par.

How to Cite

Somkuwar, R. G., Nale, R., Upadhyay, A. K., & Sharma, A. K. (2025). Physicochemical and nutritional composition of raisin made from different grape varieties. Indian Journal of Horticulture, 82(04), 465–470. https://doi.org/10.58993/ijh/2025.82.4.13

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