Effect of storage period on organoleptic evaluation of raisins under refrigerated condition

Abstract

A semi-trained sensory panel evaluated the raisins during storage studies. The main colour /appearance, taste, flavour, texture and overall acceptability organoleptic attributes were determined by semi-trained panel. Grape bunches were pre-treated with 1% Potassium carbonate + 1% Ethyl oleate in normal water, 2.5% Potassium carbonate + 1.5% Ethyl oleate at 45˚C and 55˚C for five minutes and then dried under commercial raisin making shed. Raisins prepared were packed in poly bag (400 gauge Low Density Polyethylene (LDPE) film bag) and kept for storage studies under refrigerated condition (4˚C). Organoleptic (sensory) score for colour/appearance, taste, flavour, texture and overall acceptability was decreased with increase in storage period. Raisins packed in poly bag (400 gauge Low Density Polyethylene (LDPE) film bag) and stored under refrigerated condition (4˚C) showed minimum decrease in organoleptic score during storage period.