Determination of sulfur dioxide residue and some physiochemical properties of raisins varieties produced in Khorasane-Razavi province

Subject Areas : Food Science and Technology

معصومه Mehraban Sangatash ¹ , زهره Mahmoodi ² , هاشم Poorazarang ³ , A.S Vosough ⁴ , یاسین Nozary aval ⁵

1 - - Food Quality and Safety Research Group, Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran
2 - - Food Stuff Control Expert, Food and Drug Department, Neyshabour Medicine Faculty, Neyshabour, Iran
3 - Food Science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran
4 - Food Science and Technology Department, Gorgan University, Gorgan, Iran
5 - Chemical Engineering Department, Ferdowsi University of Mashhad, Mashhad, Iran

Received: 2013-12-25 Accepted : 2015-11-23 Published : 2015-11-22

Keywords: kashmar, Raisins, Sulfur dioxide residue, Bardaskan, Khalilabad,

Abstract :

In this study, 62 raisin samples including Golden, Green, Teifi and Poloei varieties were purchased from Kashmar, Khalilabad, Bardaskan, Quchan and Shirvan citiy of Khorasan-Razavi province. The sulfur dioxide residue, moisture content, water activity, pH values and total titratable acidity were determined in the samples. According to results, the mean quantity of sulfite residue of Teifi samples of Kashmar, Bardaskan and Khalilabad were 932, 1884 and 2230 mg/kg, respectively. These data for Green variety of the same cities was 1176, 1009 and 658 mg/kg, and for Golden variety were 1226, 2076 and 2484 mg/kg, respectively. In Quchan and Shirvan areas, the mean quantity of sulfite residue of Poloei variety was 1070 and 186 mg/kg, respectively. Among different raisin varieties, the samples collected from Kashmar, Bardaskan and Khalilabad, the Golden samples contained the highest amount of sulfite-residue; moreover, the amount of sulfite-residue in Shirvan’s Poloei sample was higher than Quchan’s. Shirvan Poloei variety showed the lowest pH (3.70) meanwhile, Guchan Poloei variety had the highest (4.05) pH. Golden variety of Khalilabad and Poloei variety of Shirvan had the highest (1.56%) and the lowest (0.8%) acidity, respectively. The highest (12.31%) and lowest (9.66%) moisture content was found in Golden and Teifi varieties of Kashmar, respectively. The highest (0.44) and lowest (0.40) aw value was observed in Poloei variety of Guchan and Teifi variety of Bardaskan. Considering the raisins characteristics, most of the samples were not in accordance with the national/codex standard due to the traditional method of production. 

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• Gulec, H., Kundakci¸ A. and Ergonul, B. (2009). Changes in quality attributes of intermediate-moisture raisins during storage. International Journal of Food Sciences andNutrition, 60: 210-223.


• Institute of Standards and Industrial Research of Iran (1357). The method of measuring moisture content of dried fruit. Standard No. 672. 5th Edition. [in Persian]


• Institute of Standards and Industrial Research of Iran (1978). Fruit and vegetable products - Determination of pH - Test method. Standard No. 373. 5th Edition. [in Persian]


• Institute of Standards and Industrial Research of Iran (1997). Measure pH in fruit and vegetable products. Standard No. 4404. 1th edition. [in Persian]


• Institute of Standards and Industrial Research of Iran (1997). The method of measuring sulfurous anhydride (sulfur gas) dried fruit. Standard No. 569. 1th Edition. [in Persian]


• Karacali, I. and Ergun, M. (1998). Storage of raisins in semi controlled conditions. Ege Universities ziraat fakultesi Dergisi, 34: 57-64.


• Kostar,O., poulos, A.E. and Saravacos, G.D. (1996). Microwave pretreatment for sundried raisins. Journal of Food Science, 60: 344-347.


• Lydakis, D., Fysarakis, L., Papadimitriou and Kolioradakis, G. (2003). Optimization study of sulfur dioxide application in processing of sultana raisins. International Journal of food properties, 6: 393-403.


• Magan, N. and Aldred, D. (2005). Conditions of formation of ochratoxin in drying, transport and in different commodities. Food Additives and Contaminants, 22: 10-16.


• Mc-Feeters, R.F. and Barish, A.O. (2003). Sulfite analysis of fruits and vegetables by High-Performance Liquid Chromatography (HPLC) with ultraviolet spectrophotometric detection. Journal of Agricultural and Food Chemistry, 51:1513-1517


• ·      Ministry of Agriculture, Department of Statistics and Information. (1998). Nuts, statistics and Advantages. Publication of Agriculture, Tehran. [in Persian]


• Pizzoferrato, L., Giuseppe, D. and Quattrucci, E. (1998). Determination of free, bound and total sulphites in foods by indirect photometry-HPLC. Food Chemistry, 63: 275-279.


• Shavakhi F. and Shahedi, M. (2006). Application of Acetic Acid as an Alternative to SO₂ in Raisins Production, Journal of Agricultural Engineering Research, Vol. 7(27): 180-165. [in Persian]


• Simal, S., Rossello, C., Sanchez, E. and Canellas, J. (1996). Quality of raisins treated and stored under different conditions. Journal of Agricultural and Food Chemistry, 44: 3297–3302.


• Tajeddin, B. (2006). Investigation on the Quality of Raisins Packaged Using Different Materials, Journal of Agricultural Engineering Research, Vol. 6(25): 64-45. [in Persian]


• Thompson, S.K. (2002). Sampling. John Wiley & Sons, Inc, USA. 3: 350-352.


• United States Department of Agriculture. (2013). Foreign Agricultural Service: Raisin Production, Supply and Distribution for Select Countries. http://apps.fas.usda.gov/psdonline.


• Zainali, F. (2002). Effect of different methods of drying and storage temperature quality properties raisins. Farmer magazine, Issue 142 : 14-12. [in Persian]


• Zhaleh Rezayi, H. (2003). The most appropriate keeping conditions Raisin in stock, sonboleh, No. 129, pp: 25-24. [in Persian]