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Storage Characteristics of Dried Tomato

M A Rahman
Principal Scientific Officer
FMPHT Div., Bangladesh Rice Research lnstitute(BRRI), Gazipur-l70l, Bangladesh.

A Khair
Dept. of Botany, Jahangimagar University, Savar, Diaka-2202, Bangladesh.

A K M S Islam
Senior Scientific Officer
FMPHT Div., Bangladesh Rice Research lnstitute(BRRI), Gazipur-l70l, Bangladesh.

M S Islam
Chief Scientific Officer
FMPHT Div., Bangladesh Rice Research lnstitute(BRRI), Gazipur-l70l, Bangladesh.

M S Alam
Scientific Officer
Plant Breeding Div., Bangladesh Rice Research lnstitute (BRRI), Gazipur-1701, Bangladesh.

M N Islam
Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh.

Abstract/ Executive Summary:

The changes of physical and chemical parameters of mechanically and solar dried tomato products were studied at three different storage systems (ambient, refrigeration and freezing) for eight months. The moisture content in the dehydrated products at the ambient storage increased higher than those at refrigeration and freezing storage. Ascorbic acid content was reduced from 220 to 64-67 mg per 100g solids during the course of solar and mechanical drying. Again after storage, significant amount of ascorbic acid was lost from the products. The loss is higher in samples stored in ambient condition compared with those stored in refrigeration and freezing storage systems. The percent of titratable acidity of mechanical and solar dried tomato increased significantly over the fresh ones and the highest value for each vegetable was given by the mechanically dried product. The acidity values were 0.273, 3.39 and 4.6; for fresh, solar and mechanically dried tomato, respectively. The higher percentage of titratable acidity of dried product was attributed to concentration of solids. The total soluble solids (TSS) and ash content of dried tomato did not change significantly in any of the storage conditions and time.

Keywords: Storage system, Processing, Quality, Tomato

Location: Horticulture farm, Bangladesh Agricultural Research Institute, Gazipur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

To quantify the level of the changes with respect to some of the quality attributes.

Methodology:

Fresh samples of tomatoes (Lycopersicn esculentum) (variety, BARI-I) collected from the horticulture farm of Bangladesh Agricultural Research Institute (BARI), Gazipur. The samples were first sorted to remove infested ones and then washed. The moisture content of the fresh sample was determined using the oven drying method (AOAC, 1980). The samples were sliced using sterilized stainless steel knife. The sliced samples were blanched in steaming water for 90 sec to inactivate the enzyme systems and then cooled at room temperature for 30 min. The blanched samples were soaked in 1500ppm sodium metabisulphite (NaMS) solution for 30 min at room temperature. The processed tomatoes were then dried in solar dryer (BRRI model) and laboratory type mechanical dryer until 8 to 12% m.c. (wb). The quality attributes of dried produced were analyzed prior to storage and during storage at interval of one month for a period of 8 months. The following quality attributes were assessed: Vitamins C, titratable acidity, moisture content, TSS content and ash content and standard methods (AOAC, 1980) were used to determine these quality parameters. Color/non-enzyymatic browning was observed/measured by visual observation. The dried samples (150g) were then packed in polythene bags (65 micron thickness), sealed and stored at two number of polythene bags in each storage conditions i.e, in the ambient temperature (AT) (with the average values being 23? and 65% RH), refrigeration temperature (RT) (4+1?) and freezing temperature (FT) (-10?).

Source of Information: Journal of Agricultural Engineering, The institution of Engineerss, Bangladesh, Vol. 34/AE, June 2008

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Irrespective of the of solar and mechanically drying, the highest moisture content was given by dehydrated products stored at the ambient conditions compared to storage at refrigeration and freezing conditions after 8 months of storage period. After processing significant amount of ascorbic acid was lost from dried tomato and the loss is lower in mechanical drying compared to the solar drying. However, the loss is the highest in ambient storage when compared with the refrigeration and freezing storage systems. It is evident that lowering of temperature helped to maintain a higher level of ascorbic acid, and thereby improving the quality of dried products. The percent of titratable acidity of fresh, solar dried and mechanically dried tomato were found as 0.273, 3.390 and 4.600. The percent of TSS is significantly lower in dried products than those in the fresh products. The TSS and ash content of dried tomato did not change significantly in any of the storage conditions.

Knowledge Management: Journal