Abstract
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.
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