The effected dehydrated tomato (Lycopersicon Esculentum) samples determining by acidity, pH, ascorbic acid, lycopene content and microbial growth. The highest acidity value 7.42 of untreated samples (4mm) in LDPE packaging material and 8.12 of untreated samples (8 mm) in aluminum foil packaging and the lowest pH value 2.05 of untreated samples (6mm) in LDPE packaging material and 2.07 of untreated samples (8 mm) in aluminum foil package under cabinet tray dryer (65 0C) after 120 days. The lowest lycopene content value 50.71 of untreated sam-ples (6 mm) in LDPE packaging material and 60.24 of untreated samples (4 mm) in aluminum foil packaging under cabinet tray dryer at 65 0C after 120 days. The lowest vitamin C value 8.54 of untreated samples (4mm) in LDPE packaging and 9.50 of untreated samples (6 mm) in aluminum foil packaging under cabinet tray dryer after 120 days. We can see that microbial growth not detect in the starting 30 days but after one month we can easily see microbial growth. When considering growth rates of microbial pathogens, in addition to temperature, time is a critical consideration. Food producers or manufacturers address the concept of time as it relates to microbial growth when a product's shelf life is determined. The highest microbial growth 4.55×102 of untreated samples (6mm) in LDPE pack-aging and 4.49×102 of untreated samples (8 mm) in aluminum foil packaging under cabinet tray dryer after 120 days.
Aluminum foil pouch, Cabinet tray dryer, Low density poly ethylene pouch, Preservatives
Baloch, W.A. Khan, S. and Baloch, A.K. (1997). Stability of tomato powder at intermediate moisture levels. Journal of Food Science and Technology (Mysore) (submitted).
Collins, J. L.; Sidhu, H. S. and Mullins, C. A. (1997). Drying tomatoes through osmotic treatment and dehydration. Tennessee Agricultural Sci., 182: 24–27.
Giovanelli, G., and Paradiso, A .(2002). Stability of Dried and Intermediate Moisture Tomato Pulp during Storage. Journal of Agriculture Food Chemistry. 50 (25): 7277–7281.
Hawlader, M. N. A.; Uddin, M. S.; Ho, J. C. and Teng, A. B. (1991). Drying characteristics of tomatoes. J. Food Eng., 14: 259–268.
Mossel, D.A.A.; Corry, J.E.L.; Struijk, C.B. and Baird, R.M. (1995). Essentials of the microbiology of foods: a textbook for advanced studies. Chichester (England): John Wiley and Sons. 699 p.
Olorunda, A. O.; Aworh, O. C. and Onuoha, C. N. (1990). Upgrading Quality of Dried Tomato: Effects of Drying Methods, Conditions and Pre-drying Treatments. Journal of Science Food and Agriculture 52: 447-454.
Petro-Turza, M. (1987). Taste of tomato and tomato products. Food Reviews International, 2 (3): 309–351.
Rao, A. V.; Waseem, Z. and Agarwal, S. (1998). Lycopene Content of Tomatoes and Tomato Products and their Contribution to Dietary Lycopene. Food Research International 31 (10): 737-741.
Ratti, C. (2001). Hot air and freeze drying of high-value foods: A review. Journal of Food Engineering, 49 (4): 311-319.
Sharma, S. K., and Maguer, Le, M. (1996). Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Research International, 29 (3-4): 309-315.
Shi, J.; LE Maguer, M.; Bryan, M. and Kakuda, Y. (1999). Lycopene Degradation and Isomerisation in Tomato Dehydration. Food Research International 32: 15-21.
Shi, J.; Marc Le M; Kakuda Y; Liptay A. and Niekamp, F. (1997), Lycopene degradation and isomerisation in tomato dehydration. Journal of Food Engineering, 34: 429-440, Great Britain.
Srivastava, R.P. and Kumar, S. (2002). Fruit and vegetable preservation. International Books Distributing Company. Lucknow. 98.
Zanoni, B.; Peri, C.; Nani, R. and Lavelli, V. (1999): Oxidative Heat Damage of Tomato Halves as Affected by Drying. Food Research International. 31 (5): 395- 401.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)