Abstract
Drying is essential in lowering the water activity and increasing the shelf stability of perishables. Thus, this study investigated the effect of pretreatment on the retention of the antioxidant properties and color of four tomato varieties; that is, Anna F1, Kilele, Prostar F1, and Riogrande during drying. Prepared quarters were treated by spraying with 0.5% sodium metabisulfate, 0.5% calcium chloride, and distilled water. The quarters were oven dried at 50°C, 60°C, and 70°C to 13% moisture content. Lycopene, β carotene, total phenolics, color, and moisture content were determined in both the fresh and dried samples. Initial moisture content among the four varieties did not differ significantly and ranged between 94.2 and 94.6%. Results showed that the main effects were significant (p < .05) on all measurable variables. Significantly (p < .05) higher retention levels in lycopene, β carotene, total phenolics, and lightness was observed in chemically pretreated samples compared to the control during drying.
Highlights
Tomato (Lycopersicon esculentum mill) is among the most highly consumed and popular vegetable in the world (Hanson et al, 2004)
This study investigated the effects of pretreatment on lycopene, β carotene, total phenolics, and color during oven drying of four tomato varieties
Attempt to lower moisture content in Anna F1, Kilele, Prostar F1, and Riogrande tomato varieties to ensure shelf stability resulted in overall reduction in lycopene, β carotene, total phenolic compounds, and color compared to the fresh samples
Summary
Tomato (Lycopersicon esculentum mill) is among the most highly consumed and popular vegetable in the world (Hanson et al, 2004). Being climacteric crops, tomatoes are inherently perishable with a shelf life of 8–12 days in their fresh state after harvest (Ahmed, Islam, Sarker, Hasan, & Mizan, 2016) This has led to extensive postharvest losses in the product that have been estimated to be as high as 50%. Lycopene, and total phenolic content in tomato are regarded as good quality indicators of the dehydration process (Santos-Sánchez, Valadez-Blanco, Gómez-Gómez, Pérez-Herrera, & Salas-Coronado, 2012), minimization of quality degradation in these indicators is paramount. In this regard, osmotic assisted dehydration with compounds such as calcium chloride and sodium chloride has been shown to increase the drying rate in plant tissues by enhancing water mobility. This study investigated the effects of pretreatment on lycopene, β carotene, total phenolics, and color during oven drying of four tomato varieties
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