Articles
Efficacy of drying methods on shelf life and quality of tomato fruit in Makurdi, Benue State
Article number
1364_60
Pages
475 – 482
Language
English
Abstract
The experiment was conducted to determine the efficacy of three drying methods (oven, Dehytra and sundrying) on the quality and shelf life of tomato (Solanun lycopersicum L.) fruit in Makurdi.
The experiment was a randomized complete block design (RCBD) replicated ten times in which tomato cultivar Roma VF fruit were treated with sodium chloride at the rate of 0.0067 g/v and untreated control as a check.
Results showed that the treated sundried tomato fruit had significantly lower insect infestation (10) as compared to the untreated control (18) while tomato dried with Dehytray had no insect infestation.
The quality of tomato fruit were preserved by the use of the Dehytray resulting in its moderate acceptability by panelist.
The sensory properties (appearance, general acceptability, smell and taste) showed that values for Dehytray with respect to general acceptability (7.15), smell (6.60) and taste (6.43) were numerically higher across the three drying methods except for appearance (7.27) under oven dry.
The result on proximate composition show that the percentage ash content in oven (3.53±0.30), Dehytray (3.50±0.08), sun (3.88±0.08) and carbohydrate content in oven (77.00±0.30), Dehytray (77.05±0.31) and sun (77.21±0.42) was not significant (P>0.05) across the three drying methods.
The crude protein and fat content increased when this tomato fruit were dried in the sun, while the moisture content significantly reduced when the tomatoes were dried using Dehytray (moisture = 9.65±0.20, protein = 3.80±0.07, fat = 0.82±0.02) and oven (moisture = 8.58±0.07, protein = 3.70±0.07, and fat = 0.72±0.02). The findings in this study showed that, the use of Dehytray significantly preserved the nutrient components of dehydrated tomato fruit, decreased effect of insect infestations and thus, enhances shelf life of the of fruit.
The experiment was a randomized complete block design (RCBD) replicated ten times in which tomato cultivar Roma VF fruit were treated with sodium chloride at the rate of 0.0067 g/v and untreated control as a check.
Results showed that the treated sundried tomato fruit had significantly lower insect infestation (10) as compared to the untreated control (18) while tomato dried with Dehytray had no insect infestation.
The quality of tomato fruit were preserved by the use of the Dehytray resulting in its moderate acceptability by panelist.
The sensory properties (appearance, general acceptability, smell and taste) showed that values for Dehytray with respect to general acceptability (7.15), smell (6.60) and taste (6.43) were numerically higher across the three drying methods except for appearance (7.27) under oven dry.
The result on proximate composition show that the percentage ash content in oven (3.53±0.30), Dehytray (3.50±0.08), sun (3.88±0.08) and carbohydrate content in oven (77.00±0.30), Dehytray (77.05±0.31) and sun (77.21±0.42) was not significant (P>0.05) across the three drying methods.
The crude protein and fat content increased when this tomato fruit were dried in the sun, while the moisture content significantly reduced when the tomatoes were dried using Dehytray (moisture = 9.65±0.20, protein = 3.80±0.07, fat = 0.82±0.02) and oven (moisture = 8.58±0.07, protein = 3.70±0.07, and fat = 0.72±0.02). The findings in this study showed that, the use of Dehytray significantly preserved the nutrient components of dehydrated tomato fruit, decreased effect of insect infestations and thus, enhances shelf life of the of fruit.
Authors
N.I. Odiaka, M.T. Nyam, P. Madina
Keywords
Dehytray, sun drying, oven drying, sensory of tomatoes (Solanun lycopersicum L.)
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