Güneşte Kurutulan Domatesin Değişik Koşullarda Saklanmasinin Kalite Üzerine Etkileri

Abstract

Tomato fruits of RioGrande variety were treated with NaCl (%6-7) or metabisulphite dioxide (4000-5000 ppm) solution and then were dried under sun. Dried fruits in the glass jars were preserved both in cold storage (±4 °C) and common storage (10-26°C) conditions for 10 months. The quality and deterioration of samples were investigated prior, at the 5th and 10th months of storage. Generally the water content of sun-dried tomatoes decreased during storage. However, the water content was increased under normal storage conditions at the 5th month and subsequently decreased at the end of storage. The effect of treatments were limited for the first half of the storage period, and increased at the end of the storage period. TSS values decreased during storage whereas the TA values increased, therefore TSS/TA ratio was decreased. The colour difference was more pronounced at the end of the storage, as well. The water content, TSS and TA values were lower in salt treated tomatoes than those treated with metabisulphite. NaCl treated tomatoes had significantly more in alcohol soluble colour (ASC) values and the colour was darker than those of metabisulphite treated ones. Cold storage decreased the water content and TA, and increased TSS and TSS/TA ratio; ASC values were lower, and the colour was lighter than the sun-dried tomatoes kept in normal storage conditions.