Pantnagar Journal of Research

Abstract

Tomato (Solanum lycopersicon) is a warm-season vegetable crop. Tomato contains a high amount of water about 95 percentage (%), which justifies its perishable nature Since tomatoes are particularly perishable, post-harvest losses are very substantial. The study presented a comprehensive investigation into the physiochemical properties of pretreated tomato slices with 0.5% sodium metabisulphite, sodium chloride, citric acid and distilled water using three drying methods: tray drying, sun drying, and combination drying (sun drying followed by tray drying). Results showed that the highest ascorbic acid content was 42.56 mg/100g, achieved through combination drying at 60^oC.The highest level of protein content was 21.76 mg/100g, attained through sun drying. Highest carbohydrate content was 72.93 mg/100g, obtained through tray drying at 55^oC. The highest lycopene content was 107.45 mg/100g, achieved through tray drying at 60^oC. B-carotene content was highest with 42.40 mg/ 100g, obtained through tray drying at 55^oC. The highest pH was 4.30, attained through sun drying and the highest total soluble solids (TSS) was 8.82, achieved through tray drying at 65^oC. The highest level of ash content was 11.90%, obtained through sun drying. In conclusion, the study demonstrated that drying methods and temperatures significantly affected the nutritional content of tomato powder. Pre-treatment with sodium chloride and citric acid showed promising results in preserving various nutrients during the drying process.