Determination of moisture content in grape seeds

Abstract

Different procedures of ISTA methods were evaluated to develop a protocol for moisture content determination of grape (Vitis vinifera L.) seeds. Therefore, ground or un-ground seeds of seven grape cultivars were compared at different temperatures and durations of the test by the use of High and Low Constant Temperature Oven Methods prescribed by the ISTA. The results suggest that the use of High Constant Temperature Oven Method (at 130 degrees C for 1 hour) in ground seeds of grape could be the preferred procedure for moisture content determination.