THE EFFECT OF DRYING DIFFERENT GRAPE VARIETIES GROWN IN ABSHERON BY VARIOUS METHODS ON THE QUALITY OF RAISINS

Abstract

The Absheron Peninsula, due to its favorable climate and soil conditions, allows for the cultivation of grape varieties suitable for drying, resulting in high-quality products. In this study, the widely grown Sultani, Ağ Şanı, and Qara Şanı grape varieties in the region were selected, and the effect of various drying methods on the quality of these varieties was investigated. Factors such as grape variety characteristics, berry structure, skin thickness, harvest time, drying environment, and alkaline dipping technology were identified as key determinants in the formation of raisin quality.

Drying was carried out using soil, concrete, and hanging methods. The results showed that the fastest drying occurs on concrete and soil surfaces, while hanging drying, although slower, helps preserve color and produce a cleaner product. The alkaline (ash) solution dipping process significantly reduces drying time; however, no significant difference was observed between ash concentrations of 25%–37.5%. The Sultani variety dried the fastest, while Ağ Şanı and Qara Şanı required a longer time, which is related to skin thickness and cluster structure.

In conclusion, it was determined that selecting the optimal drying technology for each variety significantly improves raisin quality and enables the production of high-quality products under Absheron conditions.