Analysis of Physicochemical Characteristics of Tomato in Nigeria

Fresh tomato fruits have a very limited shelf life due to their high moisture content and respiration rate. One of the possible way of storing tomato fruits is to dry and process them into powder. Consequently, research was conducted to determine the effects of different drying methods and packaging materials on physicochemical characteristics and sensory qualities of powdered tomato in Yola, Adamawa State, Nigeria. Harvested fruits of tomato variety, "Rio de grande" were subjected to blanching prior to drying and subsequent packaging. The experiment was laid out in a Completely Randomised Design (CRD); with the drying methods placed in main plot while the packaging materials placed in sub-plot and replicated three times before storage for twelve weeks. The study shows that tomato fruits can be successfully dried using either oven, sun or shade drying methods but preferably oven drying method. The processed powder could be successfully stored for twelve and above using either glass jars or plastic containers without affecting the consumer appeal and this will also reduce massive postharvest losses of tomato fruits.