In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Karaman, Turkey. While aw values of all grapes were decreased during drying, total soluble solids content increased. The values of pH and total acidity in grape samples significantly increased during the drying period due to the increase in dry matter content. The results showed that all the drying treatments significantly increased the total phenolic content, total antioxidant activity, trans-resveratrol, organic acid and sugar compounds. Trans-resveratrol amounts were slightly higher in the samples dried in the shade and in the dipping solution treatment and decreased as the drying time increases. An increase in organic acid and sugar contents was observed depending on the drying time. The change of colour was comparatively faster in dried samples with dipping solution. It was found that dipping solution treatment (7 days) reduced the drying time by half when compared to the samples without dipping solution treatment (15 days). This result is important for the grape producers of Karaman/Turkey, where the drying period under sun generally take 15 days.

中文翻译：

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不同干燥方法对卡拉曼地区“ Eksikara”葡萄品种某些理化性质的影响

在这项工作中，使用了四种不同的干燥方法，分别是干燥在土耳其卡拉曼种植的Ekşikara葡萄，这四种干燥方法分别是在阳光下自然干燥，在阴凉处自然干燥，在阳光下使用浸入溶液自然干燥和在阴暗处使用浸入溶液自然干燥。虽然在干燥过程中所有葡萄的aw值都降低了，但总可溶性固形物含量却增加了。由于干物质含量的增加，葡萄样品中的pH和总酸度值在干燥期间显着增加。结果表明，所有干燥处理均显着提高了总酚含量，总抗氧化活性，反式白藜芦醇，有机酸和糖类化合物。在阴凉处和浸渍溶液处理中干燥的样品中反式白藜芦醇的含量略高，并且随着干燥时间的增加而降低。观察到有机酸和糖含量的增加取决于干燥时间。在浸有溶液的干燥样品中，颜色变化相对较快。发现与未进行浸渍溶液处理的样品（15天）相比，浸渍溶液处理（7天）将干燥时间减少了一半。这个结果对Karaman / Turkey的葡萄生产者来说很重要，因为在阳光下干燥期通常需要15天。