Evaluation of raisin making quality of some grape varieties grown in Maharashtra

Ten commercial varieties of grapes were evaluated for their raisin-making quality. The raisins prepared from these varieties contained 15.7 to 16.8 per cent moisture, 78.8 to 82.2 Brix (T. S. S.), 73.2 to 75.8 per cent total sugars, 1.2 to 2.3 per cent acidity and 16.4 to 20.8 mg/100 g ascorbic acid. The sensory score out of 10 for overall acceptability ranged from 5.94 to 8.37. Among these cultivars, Thompson Seedlesss followed by Arkavati. and Tas-A-Ganesh were found to be superior to others in raisin making quality.