Attached
Physicochemical properties ofJsrael blue grapes (Vilis vinifera L.) has been hardly addressed in literature
despite its wide cultivation in Jaffna, Sri Lanka. This work evaluates the physicochemical properties of
Israel blue grape juice compared with two imported grape varieties in Sri Lanka (Red Globe and Michele
Palieri). Total Soluble Solids (TSS), Titratable Acidity (TA), pH, color and clarity of each grape cultivar
subjected to four different processing conditions namely raw juice, pasteurized juice, 1.5 % pectinase
enzyme treated juice with 40 DC incubation temperature, 2 hours' incubation time and 2 % pectinase
enzyme treated juice with 40 DC incubation temperature, 2 hours' incubation time, were studied. Israel
blue grape juice with 2 % pectinase enzyme treatment, 40°C incubation temperature, 2 hours' incubation
time resulted in 18.75±0.27 TSS, 0.72±0.01 % TA, 3.61±0.012% pH, 0.039±O.003 absorbance in terms of
clarity and 21. 79±O.86° hue angle indicating red color
