USE OF SALT AND SODIUM METABISULFITE DIPS PRIOR TO SUN-DRYING TOMATOES

Two pre-drying treatments, i.e. 1) salt and 2) sodium metabisulfite dips were evaluated on sun-dried tomatoes by assessing moisture content, color, rehydration ratio, mold and yeast count, sulfur dioxide content, an/or salt content.
There were significant differences in rehydration ratio, yeast count, and salt in the salt dipping pretreatment. The most effective conditions from the salt dipping pretreatment was using a concentration of either 10% or 15% salt for 5 minutes. There were significant differences in rehydration ratio, yeast count, color and sulfur dioxide in the sodium metabisulfite dipping pretreatment.
Dipping tomatoes in either 6 or 8% sodium metabisulfite for 5 minutes resulted the best red color.

VIII International Symposium on the Processing Tomato

G. Latapi, D.M. Barrett

sulfur dioxide, sodium metabisulfite, salt, tomatoes, sun-drying

https://doi.org/10.17660/ActaHortic.2003.613.62