Effect of pre-drying treatments on the quality of sun-dried tomatoes in southern Guinea savannah of Nigeria

The effects of the pre-drying treatment on the eating and nutritive quality of three tomato cultivars (‘Roma VF’, ‘Ife plum’ and ‘Kabba local’) was investigated.
The pre-drying treatments were: cutting of tomato into two halves and dipping in 60°C salt solution (15% NaCl) for 5 s (salt dip), squeezing out the seeds (SODs), skin (pericarp) peeled and cut into halves (SP) and the control (cutting tomato into two halves without salt dip). The experiment was laid out in a 3×4 factorial in a complete randomised design.
Results indicated that colour, shape and sensory evaluation of salt pre-drying treatment were significantly different from the other pre-drying treatments and the control.
SODs pre-drying treatment enhanced quicker drying time.
Rehydration property of sun-dried tomatoes with skin (pericarp) removal pre-drying treatment was highest among others but lower than the control.
Salt dip pre-drying treatment specifically enhanced highest nutrient quality in terms of β-carotene, vitamin C, calcium, iron and magnesium. ‘Roma VF’ was significantly different among others.

XXXI International Horticultural Congress (IHC2022): International Symposium on Postharvest Technologies to Reduce Food Losses

O.O. Etukudo

tomatoes, cultivars, pre-drying treatment, sun-drying, rehydration properties, nutrient quality

https://doi.org/10.17660/ActaHortic.2023.1364.39