Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

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.

This study investigated the effect of pretreatment on the retention of the antioxidant properties and color of four tomato varieties. Prepared tomato quarters were treated by spraying with sodium metabisulfate and calcium chloride and distilled water. The quarters were oven dried and lycopene, β carotene, total phenolics, color, and moisture content were determined in both the fresh and dried samples.

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