Suitability Analysis of Different Grape Varieties for Preparing Green Raisins

Abstract

Abstract: Sensory, physical and chemical characteristics of 36 green grape varieties grown in Xinjiang were evaluated. Comprehensive analysis of major properties between these 36 varieties and the ideal variety was carried out using gray correlation grade analysis method for cluster analysis of the tested green grape varieties based on their weighted correlation degree with the aim of evaluating their suitability for preparing green raisins. The optimal varieties for preparing green raisins included Thompson Seedless, Delight, Jingzaojing, Perlette and Centennial Seedless, while Muscat Susanna, Xiekelange and Gloria Hungariae were unsuitable for preparing green raisins. These results were in good agreement with the actual performances of the various varieties, suggesting that this method can provide an evaluation system for screening optimal varieties in the raisin industry.

Key words: green raisins, gray correlation analysis, suitability, comprehensive evaluation

CLC Number:

TS255.42

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