This study was carried out in the laboratories of the Faculty of Agriculture,
Damascus University in 2012 season. Clusters of local yellowish baladi grape
exposed to the concentration (2000 Ppm) of gas SO2 for 3 hours were dried to
moisture conten
t not exceeded 18% by different drying methods (sun drying,
heat drying, solar energy-green house) in the aim of determining their effect on
some chemical indices (total sugar, pH, acidity, solid soluble, non enzymatic
browning), some antioxidants (vitamin C, total phenols) and antioxidant
activity according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
assay. The results showed superiority (p<0.05) of the way solar drying of the
fruits of the grape-treatment with gas SO2 to maintain vitamin C (7.17 mg/ 100
g dry weight) while outperformed the fruits of grapes dried with heat treatment
and gas SO2 in content of phenols (7.24 mg acid Gaelic/ 100 g dry weight).
Results also showed that samples of grapes dried solar and non-treated with gas
SO2 noticeable increase in its activity in the antioxidant, which amounted to
82.42%. The results confirmed that the importance of treatment with gas SO2
prior to the fruits of grapes in reducing (p<0.05) the time required to complete
the drying process, especially in the way of thermal drying to (137 hours)
compared with other transactions.
