Prelimiary results for a new horticultural product obtained from two table grape varieties
Abstract
Obtaining finished products in the modern period is one of the main activities of producers and in the case of those specialized in family production business, the main or only source of income. Over time, the vine became food in its raw form, and then various finished products were processed using fruit-bearing grape varieties as raw material. The main objective of the study is to contribute to the development of finished products obtained using raw material grape varieties - Afuz Ali and Italy. Grape samples were harvested at full maturity in October. The quality of the raw material - grapes - was determined by evaluating the amount of sugar (Afuz ali – 133 g/l and Italia – 121 g/l), the total acidity, pH, and weight of 100 berries. A mixture was obtained from both grape varieties by boiling the grapes. Two variants (ascorbic acid and citric acid as preservatives) were created for each variety. For all the resulting variants (Afuz Ali with citric acid / ascorbic acid and Italy with ascorbic acid / citric acid) the dry matter, sugar content, vitamin C, and pH level were determined. The vitamin C was significantly higher in Afuz Ali/acid ascorbic – 89,79 mg/100 sp and in Italia/acid ascorbic – 86,56 mg/100 g sp. The obtained mixture was appreciated organoleptically with favorable results for Italy variants and acid ascorbic variants. The mix was created to capitalize on grape varieties that, under the conditions in Cluj, do not reach full maturity and have a high acidity content.
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